why make this recipe
Pistachio cookies are a delightful treat that combines the nutty flavor of pistachios with a soft, chewy texture. They are perfect for cookie lovers who want something a little different from the usual chocolate chip. These cookies are great for sharing at parties, giving as gifts, or simply enjoying with a cup of tea or coffee. The vibrant green color also makes them visually appealing, adding a fun touch to any dessert table.
how to make Pistachio Cookies
Ingredients:
- 1 cup salted butter, softened (2 sticks)
- 1 1/4 cup powdered sugar, divided
- 2 teaspoons vanilla
- 1 3/4 cups all-purpose flour
- 3.4 ounces pistachio instant pudding mix (dry, 1 small 3.4 ounce box)
Directions:
- Cream the butter. In the bowl of a stand mixer or a large mixing bowl, beat softened butter until smooth.
- Add sugar and vanilla. Mix in 1/2 cup of the powdered sugar, and beat until light and fluffy. Add vanilla and mix until combined.
- Combine dry ingredients. In a separate bowl, whisk together the flour and dry pistachio pudding mix.
- Form the dough. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Chill. Transfer dough onto wax paper, shape into a ball, wrap, and refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Shape cookies. Remove the dough from the refrigerator. Roll the dough into teaspoon-sized balls. Place them on the prepared baking sheet, leaving a little space between each one. Use the back of a measuring spoon to gently press the tops to make a slight indentation.
- Bake. Bake for 6 to 9 minutes, or until set but not browned. Let cookies cool on the baking sheet for 3 to 5 minutes.
- Coat in powdered sugar. Roll warm cookies in the remaining powdered sugar, then transfer to a wire rack to cool completely.
- Store. Keep in an airtight container at room temperature.
how to serve Pistachio Cookies
Serve pistachio cookies on a platter for gatherings, or package them in a decorative tin for gifting. They pair wonderfully with a hot beverage, making them a great addition to your afternoon tea or coffee break. You can also serve them alongside other cookies for a delightful dessert variety.
how to store Pistachio Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for several days. If you’d like to keep them longer, consider freezing the cookies. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Pistachio Cookies
- Use softened butter for easier mixing and a better texture.
- Make sure to measure your flour correctly to avoid dense cookies.
- Do not overbake the cookies; they should be set but still soft when you take them out of the oven.
- Roll the cookies in powdered sugar while they are still warm for the best coating.
variation
You can add chopped pistachios to the dough for extra crunch. For a twist, try using almond extract instead of vanilla for a different flavor profile. You could also dip the cookies in white chocolate after they cool for an extra decadent touch.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavor.
2. How long can I keep pistachio cookies?
The cookies can be stored in an airtight container at room temperature for about a week. If frozen, they can last for up to 3 months.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients are also gluten-free.
Pistachio Cookies
Ingredients
Method
- Cream the butter in a stand mixer or large mixing bowl until smooth.
- Add 1/2 cup of the powdered sugar and vanilla, then beat until light and fluffy.
- In a separate bowl, whisk together the flour and dry pistachio pudding mix.
- Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Transfer dough onto wax paper, shape into a ball, wrap it, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Remove the dough from the refrigerator and roll it into teaspoon-sized balls. Place them on the prepared baking sheet with space between each.
- Use the back of a measuring spoon to gently press the tops to make a slight indentation.
- Bake for 6 to 9 minutes, or until set but not browned. Let cool on the baking sheet for 3 to 5 minutes.
- Roll warm cookies in the remaining powdered sugar, then transfer to a wire rack to cool completely.