Pistachio Cookies

These Pistachio Cookies are easy, filled with nutty flavor, and are perfect for cookie boxes. Filled with real pistachios and drizzled with chocolate, they will be your newest obsession!

For more pistachio recipes, try this Pistachio Lemon Pound Cake or this Creamy Cranberry Pistachio Fudge.

When I’m thinking about a holiday cookie tray, I like to incorporate lots of different flavors and texture. Soft cookies, like these soft ginger cookies. Something crispy, like these meringue cookies. Something classic, like these sugar cookies. And something crumbly – like these Pistachio Cookies.

I am actually pretty obsessed with these pistachio cookies this year. I’ve made multiple batches, and love that they are easy to make and stay fresh for several days. They may not look like much, but they are the perfect little cookie with an almost shortbread texture, but with some crunch from the pistachios.

I’d say these are a must for any cookie platter!

Ingredients

• Butter: I use unsalted butter. You want the butter to be at room temperature.
• Sugar: You will need granulated sugar for this recipe.
• Egg: I always use large eggs. For best results, the egg should be at room temperature.
• Extracts: I use a mixture of almond extract and vanilla extract. I love the flavor the almond extract brings. But if you don’t have it or don’t want to use it, just add a little bit of extra vanilla extract.
• Baking Powder: These cookies don’t puff up like other cookies, but you still need some baking powder for the texture and so that the cookies aren’t too hard.
• Salt: This will balance the flavors.
• Pistachios: It’s pretty easy to find shelled pistachios at the grocery store these days. Just look in the section where you would find the other nuts.
• Chocolate: I am using semi-sweet chocolate. And I just use chocolate chips, but feel free to use a bar chocolate.

How to Make Pistachio Cookies

STEP 1: Cream the butter and sugar together in a bowl until light and fluffy. Then add in the egg, almond extract, and vanilla extract.

STEP 2: Whisk together the flour, baking powder, and salt. Then add this to the mixer bowl and mix just until combined.

STEP 3: Add in the pistachios and mix until fully incorporated. You probably want to use a spatula at this point to make sure all of the nuts at the bottom are mixed in.

STEP 4: Take a large piece of plastic wrap and place the dough on top. Shape the dough into a long log, about 16″ long. Wrap completely with the plastic wrap. Refrigerate this for at least an hour.

STEP 5: Remove the plastic wrap and cut the dough into rounds. Place these on a baking sheet, about 2 inches apart. They won’t spread, but you want to give them space so that they bake evenly. Bake until they are golden brown, then let the cookies cool.

STEP 6: Once the cookies are cool, melt the chocolate and drizzle it over the tops of the cookies. I like to use a fork to do this. Let the chocolate set up before serving.

Tips and Tricks

These cookies freeze well, so they are great to make ahead of time. I like to freeze them without the chocolate, and then add the chocolate fresh after they have defrosted.

These cookies can be stored at room temperature for several days. If you want to keep them longer than that, I’d suggest freezing them.

While I think that pistachios are perfect in these cookies, I’m guessing other nuts would work well, too!

You can also make these without the chocolate drizzle.

More Cookie Recipes

Chocolate Dipped Cookies
Peanut Butter Blossoms
Monster Cookies
Coconut Macaroons
Chocolate Malted Milk Cookies

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Pistachio Cookies

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Servings: 32 cookies

Course: Dessert

Cuisine: American

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These Pistachio Cookies are easy, filled with nutty flavor, and are perfect for cookie boxes. Filled with real pistachios and drizzled with chocolate, they will be your newest obsession!

1x2x3x

Ingredients

• ▢ 1/2 cup butter softened
• ▢ 3/4 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon almond extract
• ▢ 1/4 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup pistachios roughly chopped
• ▢ 2 oz semi-sweet chocolate

Instructions

• Cream the butter and the sugar in the bowl of a mixer until light and fluffy.
  1/2 cup butter, 3/4 cup granulated sugar
• Add in the egg, almond extract, and vanilla extract. Mix to combine.
  1 large egg, 1 teaspoon almond extract, 1/4 teaspoon vanilla extract
• In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the mixer and mix to combine.
  2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
• Add the pistachios and mix just until they are fully incorporated.
  1/2 cup pistachios
• Lay out a long piece of plastic wrap. Add the dough and roll into a 16” long log. Cover in the plastic wrap and refrigerate until the dough is fully chilled, at least 1 hour.
• Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
• Remove the cookie dough from the refrigerator and remove the plastic wrap. Use a knife to cut the dough into 1/2-inch slices.
• Place the dough on the baking sheets, keeping them about 2 inches apart.
• Bake the cookies one sheet at a time until the dough is set and lightly browning on the bottom, about 10 minutes.
• Remove from the oven to cool.
• Melt the chocolate in a small bowl in the microwave on 50% power. Use a fork or a spoon to drizzle the chocolate over the cookies.
  2 oz semi-sweet chocolate

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 88kcal (4%), Carbohydrates: 12g (4%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 14mg (5%), Sodium: 80mg (3%), Potassium: 19mg (1%), Fiber: 0g, Sugar: 6g (7%)

Keywords: christmas cookies, pistachio cookies