Irresistibly Salty Buttery Pistachio Cookies You’ll Love Recipe

Introduction

These irresistibly salty buttery pistachio cookies are a perfect blend of rich flavors and delightful crunch. Easy to make and wonderfully addictive, they bring a gourmet touch to your cookie jar. Whether for sharing or savoring solo, these cookies will quickly become a favorite.

Ingredients

• 1 cup unsalted butter (recommended)
• 2 cups powdered sugar (can replace with granulated sugar)
• ½ teaspoon salt (reduce if using salted butter or pistachios)
• 1 teaspoon vanilla extract (opt for pure vanilla for best flavor)
• 2 cups all-purpose flour (substitute with gluten-free blend for gluten-free option)
• 1 cup chopped pistachios (roasting can intensify flavor)
• 1 egg (beaten, for brushing; optional for shiny finish)
• ¼ cup coarse sugar (for rolling logs before baking)

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, salt, and vanilla on medium-low speed until smooth and creamy, about 1½ minutes.
2. Step 2: Gradually add the all-purpose flour and chopped pistachios, mixing just until incorporated. Avoid overmixing.
3. Step 3: Shape the dough into a flat disc, divide it in half, and roll each half into a 9-inch log. Wrap each log tightly in plastic wrap and freeze for 30 minutes.
4. Step 4: Preheat your oven to 350°F (175°C) while the dough chills.
5. Step 5: Once chilled, brush the logs with the beaten egg, then roll them in coarse sugar until evenly coated.
6. Step 6: Using a sharp knife, cut the logs into ⅓-inch slices and arrange them on a parchment paper-lined baking sheet, spacing them evenly.
7. Step 7: Bake for 18-20 minutes or until the edges turn lightly golden, rotating the baking sheet halfway through for even baking.
8. Step 8: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or container.

Tips & Variations

• For deeper pistachio flavor, toast the chopped pistachios lightly in a dry pan before mixing into the dough.
• Use pure vanilla extract to enhance the cookie’s aroma and taste.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• For a less sweet version, replace powdered sugar with granulated sugar, but keep in mind it may slightly affect the texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, let them come to room temperature or warm briefly in a low oven to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Do I have to brush the cookies with egg?

Brushing with beaten egg is optional. It gives the cookies a shiny, attractive finish but can be skipped if you prefer a matte look.

Irresistibly Salty Buttery Pistachio Cookies You’ll Love Recipe

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★★★★★

4.6 from 57 reviews

These irresistibly salty buttery pistachio cookies combine the rich creaminess of butter with the unique crunch and flavor of roasted pistachios. Rolled in coarse sugar for a delightful texture, these cookies are perfect for anyone who enjoys a sweet and salty treat. The recipe includes simple ingredients and straightforward steps, resulting in tender, flavorful cookies perfect for any occasion.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Base

• 1 cup unsalted Butter (recommended)
• 2 cups Powdered Sugar (can replace with granulated sugar)
• ½ teaspoon Salt (reduce if using salted butter or pistachios)
• 1 teaspoon Vanilla Extract (opt for pure vanilla for best flavor)
• 2 cups All-Purpose Flour (substitute with gluten-free blend for gluten-free option)
• 1 cup Chopped Pistachios (roasting can intensify flavor)

For Finishing

• 1 Egg (beaten, for brushing; optional for shiny finish)
• ¼ cup Coarse Sugar (used for rolling logs before baking)

Instructions

1. Prepare the Dough: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, powdered sugar, salt, and vanilla extract on medium-low speed until the mixture is smooth and creamy, approximately 1½ minutes. This ensures that the butter is well combined with sugar and the mixture becomes fluffy.
2. Incorporate Dry Ingredients: Gradually add the all-purpose flour and chopped pistachios to the butter mixture. Mix only until just incorporated to avoid toughening the dough, keeping the chunks of pistachio intact for a nice texture.
3. Shape and Chill the Dough: Shape the dough into a flat disc and divide it into two equal halves. Roll each half into a 9-inch log, then wrap each log tightly in plastic wrap. Place the wrapped logs in the freezer and chill for 30 minutes to help them firm up and hold shape during baking.
4. Preheat the Oven: While the logs chill, preheat your oven to 350°F (175°C) so it reaches the right temperature for even baking.
5. Prepare Logs for Baking: Remove the chilled dough logs from the freezer and unwrap them. Optional: Brush each log evenly with the beaten egg to create a shiny finish on the cookies. Then roll the logs in coarse sugar to coat them thoroughly, which will add a crunchy, sweet crust.
6. Slice and Arrange: Using a sharp knife, carefully cut each log into ⅓-inch thick slices. Arrange the slices on a parchment paper-lined baking sheet, leaving enough space between cookies to allow for slight spreading without sticking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 18 to 20 minutes, turning the baking sheet halfway through to ensure even browning. Bake until the edges turn lightly golden.
8. Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring them. Cooling on the sheet helps them set and prevents breaking.

Notes

• If using salted butter or salted pistachios, reduce the added salt to avoid overly salty cookies.
• Roasting pistachios before chopping can enhance their flavor and crunch.
• Brushing with egg is optional but adds a beautiful shiny finish and helps the coarse sugar adhere better.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, but note that texture may vary slightly.
• Ensure slices are evenly cut for uniform baking.

Keywords: pistachio cookies, buttery cookies, salty sweet cookies, baked pistachio treats, holiday cookies, sweet and salty snacks