These cookies are easy to make and perfect for any occasion, whether it’s holiday baking, afternoon tea, or just a sweet treat. Their soft texture, rich pistachio flavor, and light golden edges make them an absolute favorite.
Ingredients
For the Cookies:
½ cup unsalted butter, softened
¼ cup pistachio butter or pistachio cream
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pistachios (for mixing)
2 tablespoons extra chopped pistachios (for topping)
Optional Add-ins:
½ cup white chocolate chips (for extra sweetness)
½ teaspoon almond extract (for a deeper nutty flavor)
Instructions
Step-by-Step Instructions
1. Prepare the Dough
In a mixing bowl, cream together butter, pistachio butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
Fold in chopped pistachios (and white chocolate chips if using).
2. Shape & Bake the Cookies
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough and place them on the baking sheet, about 2 inches apart.
Lightly press the tops and sprinkle with extra chopped pistachios.
Bake for 10-12 minutes, until the edges are slightly golden but the centers remain soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
3. Serve & Enjoy
These soft pistachio cookies are best enjoyed warm with a cup of tea, coffee, or milk.
Store in an airtight container for up to 5 days to maintain freshness.
Notes
How to Store & Freeze
Refrigerator: Store in an airtight container for up to 5 days.
Freezer (Unbaked Dough): Freeze dough balls for up to 2 months and bake directly from frozen.
Freezer (Baked Cookies): Freeze baked cookies in a sealed bag for up to 2 months.