These Pistachio Cookies are the perfect little bites! They're made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth. The powdered sugar makes them stand out on any cookie tray and gives the shortbread-like interior a little extra sweetness. Even better, this is also a no-chill recipe, so you can have perfectly baked cookies ready in just minutes!
There's something so special about pistachios. They have a wonderful flavor and nutty aroma that's quite different from other nuts, and that green color is so striking. This Italian-style pistachio cookie recipe is the perfect way to celebrate them. Honestly, they're great any time of the year, but the green color makes them absolutely perfect for Christmas or St. Patrick’s Day too. They're lovely to include on a holiday cookie tray or to serve with some hot coffee at your next brunch.
Why You'll Love These Pistachio Cookies
- Deliciously nutty flavor. These Italian pistachio cookies are made with ground pistachios, but then we also add a splash of almond extract to play up that delicate nutty flavor. They're the perfect treat for pistachio lovers!
- Quick and easy to make. This easy cookie recipe comes together really quickly! The longest part will be waiting for your butter to come to room temperature. You don't even have to chill the dough, so you can bake a batch of these delicious cookies right away!
- Tender, buttery texture. These cookies are much more like shortbread than regular chocolate chip cookies. They have a wonderful bite and delicately soft texture that dissolves in your mouth, melting into a sweet, buttery pistachio flavor. They're just wonderful! I dare you to eat just one.
Ingredient Notes
To make these delicious Pistachio Cookies, you will need the following ingredients (full measurements in recipe card below):
- pistachios - use raw pistachios. You can use salted or unsalted ones — whatever you prefer. Make sure they are fully cleaned to remove any shells.
- butter - use unsalted butter softened to room temperature.
- confectioners' sugar - you'll use the powdered sugar to sweeten the cookie dough and to roll the cookie dough balls before baking.
- extracts - use a mixture of almond extract and vanilla extract for a rich, nutty flavor.
- green gel food coloring - this plays up the pistachio color and makes it easy for people to tell what's inside. You can leave it out if you prefer but the cookies will not be the same green color.
- all-purpose flour - this is the base of the cookie dough.
You will also need measuring cups and spoons, half sheet baking tray, silicone baking mat or parchment paper, food processor or blender, large bowl, electric mixer, small cookie scoop, and a wire rack.
How to Make the Best Pistachio Cookies
- Crush pistachios. Add the pistachios to a food processor or blender and pulse mix until they are ground finely. Set aside.
- Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes.
- Add pistachios. Add crushed pistachios, almond extract, vanilla, and food coloring. Beat on low until incorporated.
- Add flour. Add flour and beat until just combined.
- Scoop. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a ball.
- Coat cookies. Dip the cookie balls in confectioners’ sugar and roll to coat. Place the cookie balls a parchment lined baking sheet, spaced about 2 inches apart.
- Bake. Bake in a 350F preheated oven for 13 to 15 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
Recipe Variations
- Make chocolate chip pistachio cookies. If you want even more crunch, finely chop some dark chocolate chunks or white chocolate chips to fold into the cookie dough.
- Roll in pistachio pieces. Instead of rolling the cookie dough in powdered sugar, try rolling the dough balls in crushed pistachios. Be sure not to burn them!
- Add zest. To add more flavor without affecting the texture of the cookies, add a little zest! Fresh lemon zest or orange zest would taste amazing with the pistachios.
- Try a different nut. Of course, this recipe is meant for pistachios, but you could easily substitute walnuts, hazelnuts, or almonds instead. Just be sure to ditch the green coloring!
How to Serve
These Pistachio Cookies are delicious served on their own, or paired with some of my favorite cookie recipes including:
- Chocolate Crinkle Cookies
- Italian Christmas Cookies (Ricotta Cookies)
- Italian Rainbow Cookies
- Lemon Drop Cookies (Anginetti)
- Italian Easter Cookies
For more cookie inspiration, see our 50 Best Cookie Recipes.
Recipe Tips and Tricks
- Cream the butter properly. Since these cookies are more like shortbread, it's really important to get the butter and sugar mixture light and fluffy. The butter mixture should become pale and about 3 times as large as when you started. Don't rush!
- Use powdered sugar. The buttery, crumbly texture comes from powdered sugar. Neither granulated sugar or brown sugar will not have the same texture or flavor.
- Don't overmix. After you add the pistachios, extracts, and food coloring, mix as little as possible. Make sure the ingredients are incorporated, then stop. Otherwise, you may overwork the dough and get a dense, firm texture.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for approximately 1 week or refrigerate them for 2-3 weeks. Be sure to choose an airtight container, as the powdered sugar will become clumpy and hard if there is any moisture.
How to Freeze
Freezing Baked Cookies
Your freezer is your friend when it comes to these cookies! Freeze the baked cookies in a freezer-safe container for up to 3 months and thaw them in the fridge or on the counter.
Freezing Cookie Dough Balls
You can also freeze the unbaked dough balls to bake later. Just place the cookie balls (uncoated in sugar) on a parchment paper lined baking sheet. Freeze for 1-2 hours until hard, then transfer to an airtight container or freezer bag. Let the cookie balls thaw in the fridge overnight, then roll them in powdered sugar just before baking.
FAQ
Absolutely! Pistachios are a wonderful ingredient to add to your bakes, whether you're making these buttery Italian cookies, Cranberry Pistachio Biscotti, Pistachio Macarons, Persian Chickpea Cookies with Pistachio, pistachio ice cream, and so much more! You can even use pistachio flour instead of almond flour to add that nutty flavor to special cakes, pastries, and fillings. Get yourself a bag of pistachios and have fun with them!
Although you can use either, I prefer to use raw pistachios. They seem to add even more of a green color and a wonderful flavor. Plus, they'll toast in the oven. If you use toasted nuts, they could become overbaked and turn bitter. That doesn't happen often, so it's really up to you! You can also use unsalted pistachios instead of salted, but you may want to add a pinch of sea salt to compensate for the change in flavor.
There are so many great recipes for pistachio cookies out there, and they're all slightly different! These pistachio cookies are similar to Italian wedding cookies, so they're rolled in powdered sugar. This adds a little sweetness to balance the buttery cookies on the inside, and it gives them a really fun appearance. You can roll the balls and cook them without the powdered sugar, but they won't have the same sweetness, flavor, or final texture.
More Pistachio Recipes
- Pistachio Macarons
- Sohan (Persian Pistachio Brittle)
- Cranberry Pistachio Biscotti
- Chocolate Thumbprint Cookies
- Persian Love Cake
- Pistachio-Crusted Salmon
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Recipe
Pistachio Cookies
- Total Time: 25 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These Pistachio Cookies are the perfect little bites! They're made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth. The powdered sugar makes them stand out on any cookie tray and gives the shortbread-like interior a little extra sweetness. Even better, this is also a no-chill recipe, so you can have perfectly baked cookies ready in just minutes!
Ingredients
- 1 cup raw pistachios, shelled
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cup confectioners’ sugar, divided
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 drop green gel food coloring
- 2 ½ cups all-purpose flour
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- Add the pistachios to a food processor or blender and pulse mix until they are ground finely. Reserve 2 tablespoons for topping the cookies. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes.
- Add the crushed pistachios, almond extract, vanilla, and food coloring to the mixing bowl. Beat on low until incorporated. Add flour and beat until just combined.
- Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a ball.
- Dip the cookie balls in confectioners’ sugar and roll to coat.
- Place the cookie balls onto the lined baking sheet, spaced about 2 inches apart. Bake for 13 to 15 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for approximately 1 week or refrigerate them for 2-3 weeks. Be sure to choose an airtight container, as the powdered sugar will become clumpy and hard if there is any moisture.
How to freeze: Your freezer is your friend when it comes to these cookies! Freeze the baked cookies in a freezer-safe container for up to 3 months and thaw them in the fridge or on the counter.
Freezing cookie dough: You can also freeze the unbaked dough balls to bake later. Just place the cookie balls (uncoated in sugar) on a parchment paper lined baking sheet. Freeze for 1-2 hours until hard, then transfer to an airtight container or freezer bag. Let the cookie balls thaw in the fridge overnight, then roll them in powdered sugar just before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Italian
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