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Pistachio Cookies

Delicious Pistachio Cookies Recipe

Try enhancing this recipe with insights from the Soft Pumpkin Cookies Recipe or adapt flavors from the Maple Brown Sugar Cookies Recipe for a creative twist. If you’re looking for inspiration from other bakers, check out the Pistachio Shortbread Cookies Recipe or the Pistachio Pudding Cookies Recipe for variations!

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
  • Wet Ingredients:
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg
    • 1 teaspoon almond extract
  • Add-ins:
    • 1 cup shelled pistachios, roughly chopped
    • Optional: ¼ cup white chocolate chips for a sweet contrast

Instructions

  • Preheat and Prepare:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies don’t stick.
  • Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    • Tip: Sift the dry ingredients for a smoother dough.
  • Cream Butter and Sugar:
    In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes). Use a hand or stand mixer for the best results.

    • Caution: Avoid overmixing, as it can affect the texture of your cookies.
  • Incorporate Wet Ingredients:
    Beat in the egg and almond extract until well combined.
  • Combine Dry and Wet Ingredients:
    Gradually add the dry mixture to the wet ingredients, mixing until just combined.

    • Tip: Don’t overmix to maintain a tender cookie texture.
  • Fold in Pistachios:
    Gently fold in chopped pistachios (and white chocolate chips, if using).
  • Portion Dough:
    Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
  • Bake:
    Bake for 10-12 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

    • Tip: For softer cookies, remove them from the oven just as the edges begin to set.

Notes

Dietary Adjustments

  • Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
  • Vegan: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and a dairy-free almond extract.

Ingredient Swaps

  • Pistachios: Swap with almonds, walnuts, or sunflower seeds for a different nutty twist.
  • Flavor Twist: Add a touch of cardamom or cinnamon for warm, aromatic notes.
  • Author: Anna RM
  • Prep Time: 15 min
  • Cook Time: 12 min