If you’re searching for a treat that’s equal parts nutty, buttery, and absolutely irresistible, look no further than these Pistachio Cookies. Each bite offers a delightful crunch from the pistachios and a tender, melt-in-your-mouth texture, making them a standout at any cookie platter. They’re the kind of cookies you’ll want to bake for a gathering, but don’t be surprised if they disappear before your guests arrive. Pistachio Cookies bring a pop of color and a rich, aromatic flavor that’s both unique and comforting, making them a must-try for anyone looking to elevate their baking game.
Ingredients You’ll Need
These Pistachio Cookies come together with simple pantry staples and a couple of special ingredients that make all the difference. Each one plays a crucial role in achieving the perfect balance of flavor, texture, and the signature green hue that makes these cookies so eye-catching.
- Unsalted butter (1 cup, softened): The foundation for a rich, tender crumb—make sure it’s properly softened for easy creaming.
- Granulated sugar (3/4 cup): Adds sweetness and helps create a lightly crisp edge.
- Light brown sugar (1/4 cup, packed): Infuses a subtle caramel note and keeps the cookies moist.
- Large egg (1): Binds everything together and provides structure.
- Vanilla extract (1 teaspoon): Rounds out the flavors with classic warmth.
- All-purpose flour (2 cups): The backbone of your cookie dough, giving body and stability.
- Cornstarch (2 tablespoons): The secret to extra-soft, melt-in-your-mouth cookies.
- Baking powder (1 teaspoon): Helps the cookies rise just enough for a light texture.
- Baking soda (1/2 teaspoon): Works alongside baking powder for perfect spread and browning.
- Salt (1/2 teaspoon): Balances all the sweet and nutty flavors.
- Almond extract (1/2 teaspoon, optional): Intensifies the nutty aroma—just a hint goes a long way.
- Shelled unsalted pistachios (1 cup, roughly chopped): The star of the show! For an even deeper flavor, give them a quick toast before adding them in.
- White chocolate chips (1/2 cup, optional): Adds creamy, sweet pockets that pair beautifully with pistachios.
How to Make Pistachio Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This ensures your cookies release easily and bake evenly, so you get perfect results every time. It’s a small step, but it truly sets you up for success!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat your softened butter, granulated sugar, and brown sugar together until the mixture is light in color and fluffy in texture—about 2 minutes. This step is key for achieving Pistachio Cookies that are soft in the middle but have those lovely golden edges.
Step 3: Incorporate the Wet Ingredients
Add the egg, vanilla extract, and almond extract (if you’re using it) to the creamed mixture. Mix until everything is fully combined. The almond extract is optional, but if you love a nutty depth, it’s a game-changer in these cookies!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Whisking ensures the leaveners and salt are evenly distributed, which is crucial for the cookies’ even bake and flavor.
Step 5: Mix Wet and Dry Mixtures
Gradually add the dry ingredients to the butter mixture, mixing gently until everything just comes together. Avoid overmixing at this stage to keep your Pistachio Cookies tender and soft.
Step 6: Fold in Pistachios and White Chocolate
With a spatula, fold in the chopped pistachios and white chocolate chips (if using). This is where the dough starts to look and smell irresistible—don’t be tempted to sneak a bite just yet!
Step 7: Shape and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges are lightly golden and the centers are still a bit soft. This is the secret to that perfect cookie texture.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest helps them set up, so they hold their shape and texture. Once cooled completely, your Pistachio Cookies are ready to enjoy!
How to Serve Pistachio Cookies
Garnishes
For a bakery-worthy finish, sprinkle extra chopped pistachios or a light dusting of powdered sugar over your cookies while they’re still slightly warm. You can even drizzle a little melted white chocolate over the top for added flair and sweetness.
Side Dishes
Pistachio Cookies pair beautifully with a hot cup of coffee, a frothy cappuccino, or even a scoop of vanilla or pistachio ice cream. For an afternoon treat, serve them alongside fresh fruit like berries or juicy orange slices—the flavors are surprisingly harmonious!
Creative Ways to Present
If you’re gifting these cookies or serving them at a party, stack them in clear cellophane bags tied with a ribbon, or arrange them on a pretty platter with scattered whole pistachios for a pop of color. For special occasions, try sandwiching a scoop of ice cream between two cookies for a decadent homemade ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your Pistachio Cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious and soft for up to five days—though they rarely last that long!
Freezing
For longer storage, freeze baked cookies or unbaked dough balls in a single layer, then transfer to a freezer bag. If baking from frozen, just add two extra minutes to the baking time; they’ll taste as if you just mixed up the dough.
Reheating
To refresh Pistachio Cookies that have been stored or frozen, simply warm them in a 300°F oven for 3 to 5 minutes. This brings back their delightful texture and makes the white chocolate chips gooey again, just like fresh-baked!
FAQs
Can I use salted pistachios instead of unsalted?
Yes! If you use salted pistachios, just reduce the added salt in the recipe by about half. The hint of salt actually enhances the cookies’ rich, nutty flavor.
Are Pistachio Cookies gluten-free?
This recipe uses all-purpose flour, but you can substitute a gluten-free 1:1 baking blend for a gluten-free version. The texture will be slightly different, but the cookies will still be delicious.
Can I make Pistachio Cookies without white chocolate chips?
Absolutely—white chocolate chips are totally optional. The cookies are just as flavorful and satisfying with only pistachios, so feel free to leave them out or substitute with dark chocolate for a twist.
Why add cornstarch to the dough?
Cornstarch is a baker’s secret for creating ultra-soft and tender cookies. It prevents the dough from spreading too much and gives Pistachio Cookies their signature melt-in-your-mouth feel.
How do I toast pistachios for extra flavor?
Spread shelled pistachios on a baking sheet and toast in a 350°F oven for 5 to 7 minutes, shaking halfway through. Let cool before chopping—they’ll add a deeper, nuttier flavor to your cookies.
Final Thoughts
If you’re craving a cookie that’s truly something special, you can’t go wrong with Pistachio Cookies. They’re as beautiful as they are delicious, and they’re sure to impress anyone lucky enough to snag a bite. Go ahead and bake a batch—you might just discover your new go-to treat!
Print
Pistachio Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully nutty and tender Pistachio Cookies made with buttery dough, chopped pistachios, and optional white chocolate chips. Perfectly chewy and lightly golden, these cookies offer a deliciously rich flavor enhanced with vanilla and almond extracts, ideal for holiday treats or everyday indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup shelled unsalted pistachios, roughly chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy, approximately 2 minutes.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and if using, almond extract into the creamed butter mixture. Mix thoroughly until well combined to build the cookie base flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough and keep cookies tender.
- Fold in Pistachios and White Chocolate Chips: Gently fold in the chopped pistachios and white chocolate chips if you choose to use them, distributing the nuts and chips evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges turn a light golden color while the centers remain soft to achieve the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess and help them set properly.
Notes
- Toast pistachios lightly before chopping to enhance their flavor and add a deeper nutty aroma.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- The dough can be frozen; bake directly from the freezer, adding about 2 extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
