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
Scale
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
