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Pistachio Cookies Recipe

Megan
Pistachio cookies are thick, soft and buttery drop cookies made with real pistachios. These pistachio drop cookies are coated in powdered sugar giving a fresh flavor twist to the classic snowball cookie. This recipe for pistachio cookies is quick and easy and makes the perfect festive cookie.
4.67 from 9 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Dessert, Holiday
Cuisine American
Servings 34 cookies

Equipment

  • 1 food processor
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 zester
  • 1 small cookie scoop (1 tbsp, 15 ml)
  • 2 baking sheets
  • 2 parchment papers

Ingredients
  

  • 2¼ cups (270 g) all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (120 g) raw or roasted pistachios
  • 1 cup (226 g) unsalted butter, room temperature
  • 1½ cups (180 g) powdered sugar, divided
  • 1 zested lemon
  • 1 teaspoon (5 ml) vanilla extract
  • ½ teaspoon almond extract

Instructions
 

  • In a bowl, whisk the all purpose flour, baking powder and salt together until well combined. Set aside. 
    2¼ cups (270 g) all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
  • Pour the pistachios into a food processor. Process the pistachio nuts until they resemble almond flour. This takes about 20-30 pulses. Set aside until it’s time to mix the pistachio flour into the butter. 
    1 cup (120 g) raw or roasted pistachios
  • Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter, ¾ cup (90 g) powdered sugar and lemon zest until well combined. This takes about 3 - 4 minutes on medium speed. 
    1 cup (226 g) unsalted butter, room temperature, 1½ cups (180 g) powdered sugar, divided, 1 zested lemon , 1 teaspoon (5 ml) vanilla extract , ½ teaspoon almond extract
  • Mix in the ground pistachios, vanilla extract and almond extracts until well combined. Mix the dry ingredients  into the wet ingredients until just combined.
    Cover the dough and chill in the fridge for 30 minutes.
  • While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. 
    Scoop about 1 tablespoon (15 ml) of cookie doughonto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.
  • Bake the pistachio cookies for 10 -12 minutes. The bottom of the cookies will be very lightly golden brown. 
    Remove the cookies from the oven onto a cooling rack. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool an additional 10 - 15 minutes or until slightly warm.
  • Pour the remaining powdered sugar (¾ cup, 90 g) into a bowl. Gently toss the cookies into the sugar until the pistachio snowball cookie is fully coated in the powdered sugar. Place back onto the cooling rack.
    Repeat until all the cookies are coated in the powdered sugar. If you would like, toss them in the powdered sugar again for even an more pronounced powdered sugar coating.

Notes

Store: These cookies can be stored in an airtight container at room temperature for up to 5 days.
See Variations section on the blog to make these pistachio cookies with lemon glaze or with chocolate chips. 
 
Keyword Almond Pistachio Cookies, Pistachio Cookie Recipe, Pistachio Cookies, Pistachio Drop Cookies
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