Pistachio Cookies
Delicious and nutty pistachio cookies with a perfect balance of crunch and chewiness, ideal for any occasion.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Baking Sheets
- Parchment paper
- Cooling Racks
Ingredients
Main Ingredients
- 1 cup pistachios chopped or ground
- 2 cups all-purpose flour or gluten-free alternative
- 1 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- lemon zest optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Beat in egg and vanilla extract until fully combined.
- Gradually sift in flour, baking soda, and salt, mixing until smooth dough forms.
- Gently fold in chopped pistachios and optional lemon zest.
- Roll dough into small balls or drop spoonfuls onto the baking sheet, flattening slightly.
- Bake for 10-12 minutes or until edges are lightly golden. Rotate tray midway for even baking.
- Allow cookies to cool on a wire rack before serving.
- Store in an airtight container to maintain freshness.
Notes
For variations, try using almond flour for a gluten-free option or adding cardamom for extra flavor.