Name: Pistachio Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/4 cup light brown sugar (packed); 1 large egg; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 3/4 cup shelled pistachios (roughly chopped); 1/2 cup white chocolate chips (optional)

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There’s something utterly irresistible about Pistachio Cookies – each bite is soft, buttery, and packed with the unforgettable flavor of roasted pistachios. Their pretty green flecks hint at the nutty goodness waiting inside, all tied together with hints of vanilla and almond. Whether you stud them with white chocolate chips or keep them classic and simple, these cookies are the perfect treat for everything from holiday cookie plates to cozy weeknight baking adventures.

Ingredients You’ll Need

Making Pistachio Cookies at home is a deliciously simple affair. Every ingredient has a purpose, building layers of flavor and creating that irresistible chewy texture. Even if your pantry looks plain, these basics come together in magical ways!

Unsalted Butter: Room temperature butter is essential for creating that soft, melt-in-your-mouth crumb and rich flavor.
Granulated Sugar: The key to sweetness and those crisp, golden brown edges.
Light Brown Sugar: Adds a subtle caramel note and keeps the cookies extra tender.
Large Egg: Binds everything together and gives the cookies structure.
Vanilla Extract: Enhances the overall flavor and brings warmth to the dough.
Almond Extract: Just a hint really accentuates the pistachio flavor and makes the cookies extra special.
All-Purpose Flour: The backbone of the dough, ensuring each cookie holds up but stays soft.
Baking Soda: Helps the Pistachio Cookies puff up and spread just right during baking.
Salt: A must for balance, pulling the sweet and nutty notes together.
Chopped Pistachios: The starring ingredient, giving crunch, flavor, and beautiful color to every bite.
White Chocolate Chips (optional): For a creamy-sweet accent that plays beautifully with pistachios.

How to Make Pistachio Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). This way, your Pistachio Cookies will go into the perfect hot oven for even baking. Line a baking sheet with parchment paper so nothing sticks, and clean-up is a breeze.

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat everything together until light, fluffy, and pale. This step is the secret to soft, tender cookies.

Step 3: Add Egg and Extracts

Beat in the egg, plus both the vanilla and almond extracts. Each addition brings its own magic: the egg gives structure and moisture while the extracts dial up the cookie’s flavor. Don’t rush this step—let everything whip up into a smooth, creamy mixture.

Step 4: Mix Dry Ingredients Separately

In another bowl, gently whisk together your flour, baking soda, and salt. Mixing these ahead prevents lumps and ensures your leavening is evenly dispersed, helping the Pistachio Cookies achieve bakery-level consistency.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, using low speed or a spatula to just combine. Resist overmixing—the less you stir, the more tender your cookies will be!

Step 6: Fold in Pistachios and White Chocolate Chips

Add your chopped pistachios and, if you’d like, the white chocolate chips. Gently fold them in, making sure every tablespoon of dough is studded with nutty crunch and (if using) creamy chocolate morsels.

Step 7: Scoop and Bake

Scoop out tablespoon-sized mounds of dough onto your prepared baking sheet, leaving about 2 inches between each one. Bake for 10 to 12 minutes, until the edges are just golden and the centers look barely set. Don’t overbake—the joy of Pistachio Cookies is in that soft, chewy middle!

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack. They’re divine warm, but the flavors deepen as they cool.

How to Serve Pistachio Cookies

Garnishes

For a finishing touch, lightly sprinkle your Pistachio Cookies with extra chopped pistachios or a pinch of flaky sea salt while they’re warm. This not only adds extra flavor and visual appeal but makes every bite even more irresistible.

Side Dishes

Pair these cookies with a cold glass of milk, a frothy matcha latte, or a strong cup of coffee. Their nutty flavor also makes them a great nibble alongside bowls of berries or a scoop of vanilla bean ice cream for dessert.

Creative Ways to Present

Try stacking Pistachio Cookies in clear treat bags tied with a ribbon for heartfelt gifts, or tuck them into pretty tins for holiday cookie swaps. For parties, arrange them on a tiered platter for a bakery-worthy display—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pistachio Cookies in an airtight container at room temperature for up to 5 days. They stay delightfully soft and flavorful, making them perfect for lunchboxes or afternoon snacks all week long.

Freezing

Freeze fully baked cookies in a zip-top bag or airtight container for up to 2 months. You can also freeze the shaped, unbaked dough balls and bake them straight from the freezer for fresh-from-the-oven treats anytime you crave them.

Reheating

To revive that freshly-baked magic, warm Pistachio Cookies in a 300°F (150°C) oven for about 5 minutes, or microwave individual cookies for 10 seconds. This softens them up and brings out their nutty aroma.

FAQs

Can I use salted pistachios?

Absolutely, just skip the extra salt in the dough if your pistachios are already salted. The slight saltiness can really enhance the sweetness and depth of the cookies.

What’s the best way to chop pistachios for these cookies?

A quick pulse in a food processor works beautifully, but if you want larger pieces for lots of crunch, a sharp knife and a steady hand give you more control.

Can I make Pistachio Cookies gluten-free?

Yes! Substitute your favorite 1-to-1 gluten-free baking flour for all-purpose. Just keep in mind, the texture may change a bit, but the cookies will still taste amazing.

Are white chocolate chips necessary?

Not at all. White chocolate chips are completely optional and add sweetness, but the Pistachio Cookies shine just as brightly without them if you prefer a less sweet, more nut-forward treat.

Can I double the recipe?

Definitely! Pistachio Cookies are always a crowd-pleaser, and the recipe easily doubles—just be sure to use two baking sheets or bake in batches for even results.

Final Thoughts

There’s something truly special about baking Pistachio Cookies in your own kitchen—the aroma, the color, the way each bite brings warmth and comfort. If you’re looking for a cookie that’s just a little different and absolutely unforgettable, give these a try and share them with someone who needs a little sweetness today!

Pistachio Cookies Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 22 minutes
Yield: 20 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of pistachios and white chocolate with these soft and chewy pistachio cookies. Perfect for holiday gatherings or a sweet treat anytime!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Mix-Ins:

3/4 cup shelled pistachios (roughly chopped)
1/2 cup white chocolate chips (optional)

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins: Fold in chopped pistachios and white chocolate chips if using.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.