Crunchy Pistachio Cookies Recipe

Introduction

These crunchy pistachio cookies are a delightful treat with a perfect balance of buttery sweetness and nutty flavor. Their crisp texture and fragrant pistachios make them an irresistible snack or dessert for any occasion.

Ingredients

• 7 tbsp salted butter
• 6 tbsp granulated sugar
• 1/2 egg
• 1/2 tsp vanilla extract
• 1 cup cake flour
• 1/2 tsp baking powder
• 3/4 cup roasted pistachios, chopped
• 1 tbsp raw pistachios, chopped

Instructions

1. Step 1: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on high speed until the mixture is pale and fluffy.
2. Step 2: Scrape the sides of the bowl with a spatula. Add the half egg and vanilla extract, then beat until well combined.
3. Step 3: Sift in the cake flour and baking powder. Beat on low speed just until combined, being careful not to overmix.
4. Step 4: Fold in the chopped roasted pistachios using a spatula until evenly distributed throughout the dough.
5. Step 5: Chill the dough in the refrigerator for 30 minutes to firm it up before baking.
6. Step 6: Preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or baking mats.
7. Step 7: Scoop 1 tablespoon of dough and roll it into balls. Place the balls on the prepared baking sheets, leaving about 2 1/2 inches (6.5 cm) of space between each.
8. Step 8: Flatten each dough ball gently with a fork, ensuring at least 1 inch (2.5 cm) spacing remains to allow for spreading. Sprinkle the tops with chopped raw pistachios.
9. Step 9: Bake for 18 to 20 minutes until the cookies are golden and crisp. Remove from the oven.
10. Step 10: Transfer the cookies immediately to a cooling rack and allow them to cool completely before storing in an airtight container.

Tips & Variations

• For extra flavor, toast the raw pistachios lightly before sprinkling on top.
• Try adding a pinch of ground cardamom or orange zest for a unique twist.
• If you prefer a softer cookie, reduce baking time by a few minutes and watch closely.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them crunchy, add a slice of bread to the container to absorb moisture. Reheat briefly in a low oven if you prefer them warm and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but be sure to add a small pinch of salt to balance the flavors.

How do I measure half an egg?

Beat a whole egg lightly, then measure out half by volume or weight. Alternatively, use one whole egg if you don’t want to measure precisely—the texture will remain similar.

Crunchy Pistachio Cookies Recipe

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★★★★★

4.7 from 106 reviews

• Author: Naomi
• Total Time: 1 hour 15 minutes
• Yield: 25 cookies 1x

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Description

These crunchy pistachio cookies are a delightful treat combining buttery cake flour dough with the nutty flavor of roasted and raw pistachios. Perfectly crisp on the edges and tender in the middle, these cookies offer a satisfying texture and a subtle vanilla aroma. Ideal for tea time or sharing with friends and family, they are easy to prepare and bake to golden perfection.

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Ingredients

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Cookie Dough

• 7 tbsp salted butter
• 6 tbsp granulated sugar
• 1/2 egg
• 1/2 tsp vanilla extract
• 1 cup cake flour
• 1/2 tsp baking powder
• 3/4 cup roasted pistachios, chopped

Topping

• 1 tbsp raw pistachios, chopped

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Instructions

1. Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the salted butter and granulated sugar on high speed until the mixture turns pale and fluffy, about 2-3 minutes.
2. Add Egg and Vanilla: Scrape down the sides of the bowl with a spatula to ensure even mixing. Add half an egg and the vanilla extract, then beat again until the ingredients are well combined.
3. Incorporate Dry Ingredients: Sift the cake flour and baking powder together to avoid lumps. Add them to the butter mixture and beat on low speed just until combined, being careful not to overmix to maintain a tender texture.
4. Add Roasted Pistachios: Fold in the chopped roasted pistachios using a spatula until they are evenly distributed throughout the dough.
5. Chill the Dough: Cover the dough and refrigerate for 30 minutes to allow it to firm up, which helps prevent excessive spreading during baking.
6. Prep for Baking: While chilling, preheat the oven to 300°F (150°C). Line baking sheets with parchment paper or a silicone baking mat for easy removal and cleanup.
7. Shape the Cookies: Scoop about 1 tablespoon of dough and roll it into balls. Arrange the balls on the prepared baking sheets, leaving approximately 2.5 inches (6.5 cm) of space between each to allow for spreading.
8. Flatten and Top: Use a fork to gently flatten each dough ball, making sure to maintain at least 1 inch (2.5 cm) of space between cookies. Sprinkle chopped raw pistachios on top for added crunch and a pretty finish.
9. Bake: Place the trays in the preheated oven and bake for 18-20 minutes, or until the cookies are golden and set around the edges.
10. Cool and Store: Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely. Once cool, store them in an airtight container to maintain their crunchiness.

Notes

• Using cake flour helps achieve a tender and delicate crumb in the cookies.
• Chilling the dough is essential to prevent the cookies from spreading too much during baking.
• Ensure the spacing between cookies on the baking sheet to allow for even cooking and spreading.
• These cookies can be stored in an airtight container at room temperature for up to one week.
• For a nuttier flavor, you can toast raw pistachios lightly before chopping and sprinkling on top.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio cookies, crunchy cookies, nut cookies, baked cookies, vanilla cookies, holiday cookies, easy cookie recipe