Pistachio Cookies have a chewy center, balanced by satisfying crunchy bits in every bite. Their playful green hue adds a bright, happy touch.
Bright green Pistachio Cookies make the perfect addition to the holidays. Add them to your baking list along with colorful classics like my Christmas M&M Cookies and Christmas Pinwheels!
Sabrina’s Pistachio Cookies Recipe
This delicious cookie recipe has a simple, thick, chewy cookie base, similar to my classic Chocolate Chip Cookie Recipe. Though instead of mixing in chocolate chunks, you’ll mix in buttery pistachio chunks. The combination of chewy and crunchy texture makes every single bite a delight, and I love the way the green color brightens up the dessert table. These are great cookies for the holidays, but you can also make them any time of year.
Ingredients
- 1/2 cup unsalted butter , softened
- 1/2 cup sugar
- 1/2 cup brown sugar , packed
- 1/4 teaspoon green food coloring , optional
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pistachios , divided
Instructions
- To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs one at a time along with the green food coloring (if using) and the almond extract.
- Sift the flour, baking soda, and salt and add it to the stand mixer along with ¾ cup of the pistachios on low speed until just combined.
- Cover and refrigerate the cookie dough for 30 minutes.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Put the remaining amounts of the pistachios in a bowl.
- Using a cookie scoop, scoop the dough into the topping mixture and roll gently, covering the exterior of the ball in some of the pistachios.
- Place dough 2" apart and bake for 12 minutes.
Nutrition
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Table of contents
Baking Tips for Cookies
Perfectly chewy cookies
The trick to soft and chewy cookies is letting the dough chill for at least an hour in the fridge. Although it’s easy to get impatient during this time, it’s an important step. Chilling the butter stops the cookies from spreading too fast, keeping the cookies thick and soft. It also gives the flour time to hydrate for a tender, chewy bite.
Avoid dense cookies
Cookies quickly become dense when you overmix the wet and dry ingredients, causing the gluten to overdevelop. To avoid this, sift the dry ingredients to remove any lumps, then add them to the wet ingredients and stop mixing as soon as the recipe components are combined.
Can you freeze the cookie dough?
Yes! Freezing cookie dough is a great way to prep an easy treat to enjoy later. Follow the regular recipe instructions, then roll the dough into balls. Freeze the dough balls on a parchment-lined baking sheet for an hour or two before transferring them to a freezer bag. When you’re ready to bake, you can add the frozen dough balls to a baking sheet and pop them in the preheated oven. Add a few minutes to the baking time so the dough can thaw and bake.
How to Store
- Store: Leftover cookies can stay fresh if you store them in an airtight container. You can keep the covered cookies at room temperature for up to a week or in the fridge for up to 2 weeks.
- Reheat: You can serve the cookies at room temperature or reheat them in a 300-degree oven for about 5 minutes if you prefer warm, gooey cookies.
- Freeze: To keep homemade cookies fresh for up to 3 months, place them in a freezer bag with parchment paper to separate the layers. Let the cookies thaw overnight before serving.
