Pistachio Cookies (Print View)
Crunchy sugar-coated cookies with nutty pistachios baked into a buttery base, delivering a sweet and savory experience.
# What You'll Need:
→ Base Layer
01 -
125g powdered sugar
02 -
1 1/2 tsp kosher salt
03 -
225g unsalted butter, softened
04 -
290g plain flour
05 -
2 tsp vanilla extract
→ Toppings & Extras
06 -
1 egg, beaten to use as a wash
07 -
90g toasted pistachios, chopped up
08 -
60g coarse decorating sugar or sanding sugar
# Directions:
01 -
With a stand mixer and a paddle attachment (or hand mixer in a big bowl), cream together the butter, sugar, vanilla, and salt on medium until fluffy and smooth, around 90 seconds.
02 -
Slowly add the flour and pistachios, mixing just until the dough comes together. It’ll look a bit crumbly first but will clump after 2 minutes of mixing.
03 -
Take the dough out onto a cutting board, flatten it into a disc, and cut in half. Roll each portion into a 23cm long log. Wrap the logs tightly in plastic wrap and pop them in the freezer for a good 30 minutes until solid.
04 -
Heat up your oven to 180°C (350°F).
05 -
Take the dough from the freezer and unwrap. Coat each log with a brush of beaten egg, then roll in the coarse sugar, making sure the sides are covered evenly.
06 -
Slice the chilled dough into 8mm thick rounds using a sharp knife. Set them on a lined baking tray with parchment or a silicone mat, leaving enough space for airflow as they don’t expand much. A standard tray fits about 20 cookies.
07 -
Bake for 18-20 minutes, flipping the tray halfway through so they brown evenly. Only bake one sheet at a time to keep the results consistent.
08 -
Wait for the cookies to cool down completely before eating—they’ll get their ideal crumbly, buttery texture once cool. Keep them in an airtight container for up to four days.
# Notes:
01 -
If your pistachios are raw, toast them for 12 minutes at 180°C (350°F) and let them cool before chopping.
02 -
Dough logs last up to 2 months frozen, so you can make them ahead.