Pistachio Cookies Recipe
Pistachio Cookies are a delightful, easy-to-make treat that brings bakery-style flavor to your kitchen. With their soft, chewy centers, crunchy pistachios, and vibrant hue, they’re perfect for any occasion.
Ingredients
FOR THE COOKIES
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional but highly recommended
- 1 3.4 oz box instant pistachio pudding mix
- A few drops of green food coloring optional, for a brighter green
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios lightly toasted
- Extra pistachios for pressing into the tops
Instructions
- PREPARE THE DOUGH: Cream the softened butter with both sugars in a large bowl using a stand mixer or hand mixer. Beat until the mixture is light, fluffy, and pale in color, which takes about 3-4 minutes.
- ADD WET INGREDIENTS: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla and almond extracts to enhance the nutty flavor.
- ADD THE PISTACHIO PUDDING: Mix the instant pistachio pudding mix into the wet ingredients. For a brighter green color, add a few drops of food coloring at this stage and mix until evenly distributed.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing and ensure tender cookies.
- FOLD IN THE PISTACHIOS: Gently fold in the shelled pistachios, keeping them whole or halved to create satisfying nutty bites in each cookie.
- CHILL THE DOUGH: Cover the dough and chill it for at least 30 minutes or up to overnight. Chilling allows the flavors to develop and helps control spreading during baking.
- SHAPE AND BAKE: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1.5-inch balls and place them 2 inches apart on the baking sheets. Press extra pistachios into the tops for an attractive finish. Bake for 10-12 minutes, until the edges are lightly golden and the centers appear slightly underbaked.
- COOL AND ENJOY: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps maintain their soft, chewy centers.
Notes
- Chilling the dough is important for preventing excessive spreading and achieving the desired texture.