How To Make Pistachio Cookies
These are the best and most delicious buttery-soft and chewy, pistachio cookies. They are not only easy to make, but they are ridiculously addictive; just how cookies should be.
Servings 8 Servings
Equipment
- Hand Mixer
Ingredients
- 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
Instructions
- 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!
Video
Notes
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
Calories are estimated per serving.
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