Buttery-soft and chewy, these pistachio cookies are not only easy to make, but they are ridiculously addictive; just how cookies should be.
Pistachio Cookies are one of the most popular snacks in the world. This cookie has its origin in Italy from the days of the ancient Romans and has found its way to Europe and North America ever since.
As the name implies, the cookie is made with pistachios and the presence of pistachios makes it different from all other types of cookies.
One of the things that make the Pistachio Cookies popular, apart from being tasty and delicious, is the fact that it is easy to make.
What’s more, you only need a few ingredients and appliances to make your delicious Italian style cookies at home.
These cookies are not complete without your unshelled and unsalted pistachios. This makes pistachios one of the main ingredients in making this recipe.
However, contrary to the origin or history behind pistachio cookies, pistachios themselves are native to Asia Minor, in the area now known as Turkey, Iran, and Syria.
Scientists found evidence of pistachios in a dug site in Northwest Iraq. The hanging gardens of Babylon were also believed to have pistachio trees.
The pistachios will add a nutty and tasty flavor to your cookies. This flavor is the major difference between this cookie and other types of cookies.
The nutritional benefits of pistachio also make its presence in the cookie very crucial.
Pistachios are a great source of protein, fiber, antioxidants, healthy fats, and a whole class of nutrients.
Thus, it can help with healthy weight loss, improve eye and gut function and, also help lower the cholesterol level in the body.
Next to the pistachios themselves, flour is another main ingredient used in making these Pistachio cookies.
While flour is as common as any other ingredient, there is a certain type of flower you should use for your Italian pistachio cookies.
It is better to use a high protein flour, with at least 12% protein content. This is because a low protein flour makes the cookies spread and seeing as you would prefer your cookies higher than flatter, you should go for a high protein flour.
The flour can also be submitted to for gluten free flour.
How Do You Make Perfect Pistachio Cookies?
These cookies are prepared with a just a few simple ingredients. Here’s what you’ll need.
- Pistachios: Crushed in the food processor.
- Baking Soda: Will be used to help the cookies rise.
- Butter: Room temperature.
- Brown Sugar: Helps the cookies to stay soft.
- Egg: Best to use room temperature egg. It is also used as a binding agent.
- Salt: To balance out the sweetness
In a stand mixer with paddle attachment or with a hand mixer, add the butter and whisk until creamy. Then add the sugar and brown sugar. Mix well to a light and creamy texture (this will take about 45 seconds to 1 minute).
Add the egg and continue to mix for about 3 minutes.
Then, add the flour, baking soda, and pistachio crumbs. Mix well until just combined.
Remove the dough from the bowl, place the dough on a plastic wrap, and shape it like a rouleaux (ball). Refrigerate for at 30 minutes to 1 hour.
When ready to bake, preheat the oven to 350 degrees.
Use a cookie scoop to scoop the dough and place the cookie dough about 2 to 2 ½ inches apart on the cookie sheet or tray lined with parchment paper.
Bake the cookies for 13-15 minutes. Allow cooling for a minimum of 8-10 minutes before serving. Enjoy!
These delicious and softly crunchy Pistachio Cookies are great with coffee; especially when served with fresh filter Colombia and Costa Rica coffee.
The cookies are so much better than Starbucks Cookies!
The cookies are also delicious when accompany with tea. We recommend Earl Grey tea to serve with it.
Can You Freeze Raw Cookie Dough?
Yes, you can freeze raw cookie dough. Simply scoop out the desired portion with a cookie scoop. Next, place the cookie dough on a cookie sheet or tray lined with parchment paper.
Refrigerate the cookie dough for at least 1 hour so it can become firm.
Then transfer the cookie dough in a freezer safe Ziploc bag and freeze for up to three months. We recommend labeling the bag with the date for best result when ready to bake.
When ready to bake, thaw the cookie dough in the fridge.
What Flavors Go With Pistachio
It is important to note that while pistachio nuts are the main ingredients in this cookie, you can substitute the nuts with other nuts.
You can use pecans, walnuts, and almonds in place of pistachio nuts.
Feel free to also include chocolate chips or dried fruits.
Storing Pistachio Cookies
As with other snacks and delicacies, you can easily sore your pistachio cookies if you don’t feel like eating them at the moment.
To store the cookies, you will need a refrigerator or deep freezer, depending on the duration of the storage. You can store pistachio cookies in a refrigerator for about 4 days.
However, for a longer storage duration, you need to store the cookies in an airtight container in a deep freezer.
Cookie Pairing Suggestions
Pistachio cookies go well with a lot of embellishments. Some of these embellishments include chocolate be it white, milk, or dark chocolate, citrus fruits such as orange, and orange blossom honey.
You can also add fruits such as dried cranberries, candied lemon peel, and cherries to the cookies.
More Dessert Recipes To Enjoy
If you enjoyed these pistachio cookies, we recommend trying one of these dessert recipes next.
It warms our hearts to see the recipes you make from this site, and we’d especially would love to know if you tried this recipe.
Also, we would appreciate if could give it a star rating below!
How To Make Pistachio Cookies
- Hand Mixer
- ½ Cup Pistachios; Crushed in the food processor.
- 1 Cup Flour Plus 1 Tbsp. More
- ½ Tsp. Baking Soda
- 1 Stick Butter; Unsalted. Room temperature.
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar
- 1 Egg
- ¼ Tsp. Kosher Salt
- In a stand mixer with paddle attachment or with a hand mixer, add the butter and whisk until creamy. Then add the sugar and brown sugar. Mix well to a light and creamy texture (this will take about 45 seconds to 1 minute).Add the egg and continue to mix for about 3 minutes.Then add the flour, baking soda, and pistachio crumbs. Mix well until just combined.Remove the dough from the bowl, place the dough on a plastic wrap, and shape it like a rouleaux (ball). Refrigerate for at 30 minutes to 1 hour.
- When ready to bake, preheat the oven to 350 degrees.Use a cookie scoop to scoop the dough and place the cookie dough about 2 to 2 ½ inches apart on the cookie sheet or tray lined with parchment paper.Bake the cookies for 13-15 minutes. Allow cooling for a minimum of 8-10 minutes before serving. Enjoy!