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Pistachio Cookies

Soft, buttery, and nutty, these Pistachio Cookies are packed with chopped pistachios and just the right hint of almond flavor. Perfect for holidays, tea time, or gifting, they have a delicate crunch and melt-in-your-mouth texture.
Prep Time15 minutes
Cook Time30 minutes
12 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Keyword: Pistachio Cookies
Servings: 24
Calories: 150kcal
Author: Jill Bakes

Ingredients

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup powdered sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional but recommended
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ¾ cup shelled pistachios chopped
  • Optional: extra chopped pistachios or sugar for rolling

Instructions

Make the Dough:

  • In a large bowl, cream together the butter and powdered sugar until light and fluffy (about 2–3 minutes).
  • Add egg, vanilla, and almond extract; mix until smooth.
  • In a separate bowl, whisk together flour, salt, and baking powder.
  • Slowly add the dry ingredients to the wet mixture. Stir in chopped pistachios.

Chill:

  • Cover the dough and refrigerate for 30 minutes. This helps with shaping and prevents spreading.

Preheat Oven:

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape Cookies:

  • Scoop out 1-inch balls of dough and roll them lightly in sugar or extra chopped pistachios if desired.
  • Place 2 inches apart on the prepared baking sheets.

Bake:

  • Bake for 10–12 minutes, or until the edges are just starting to turn golden.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serve or Store:

  • Enjoy warm or store in an airtight container for up to 5 days.

Notes

  • Make them festive: Drizzle with white chocolate or dust with powdered sugar.
  • Add-ins: Mix in white chocolate chips or dried cranberries for extra flavor.
  • Freeze tip: Dough can be frozen for up to 2 months — just thaw before baking.