21 Delicious Pistachios Cookie Recipes Amazing

Just when you thought pistachios couldn’t get any more delightful, we’ve rounded up 21 delicious cookie recipes that showcase this nutty superstar in all its glory. Whether you’re craving something chewy, crispy, or downright decadent, our collection has a pistachio-packed treat for every taste. Dive in and discover your next favorite cookie recipe that’s sure to impress at any gathering or satisfy your sweet tooth any day of the week.

Classic Pistachio Cookies

Nothing heralds the arrival of summer quite like the delicate crunch and vibrant hue of Classic Pistachio Cookies, a timeless treat that marries the richness of butter with the subtle, nutty elegance of pistachios. Perfect for afternoon tea or as a sophisticated dessert offering, these cookies promise a delightful texture and a flavor that’s both refined and comforting.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup shelled pistachios, finely ground
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking powder, and fine sea salt.
5. Fold the dry ingredients into the wet mixture, followed by the finely ground pistachios and pure vanilla extract, until just combined.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
7. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Amazingly tender with a crisp edge, these Classic Pistachio Cookies offer a buttery richness punctuated by the earthy notes of pistachios. Serve them alongside a dollop of vanilla bean ice cream for an indulgent twist or simply enjoy with a cup of Earl Grey tea for a moment of pure bliss.

Pistachio and White Chocolate Chip Cookies

These pistachio and white chocolate chip cookies are a delightful twist on the classic, offering a sophisticated blend of nutty and sweet flavors that are sure to impress. The combination of rich white chocolate and vibrant pistachios creates a cookie that’s as visually appealing as it is delicious.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup white chocolate chips
• 1 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Gently fold in the white chocolate chips and roughly chopped pistachios until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden edges and a soft center give these cookies a perfect texture, while the white chocolate and pistachios offer a luxurious taste. Serve them alongside a glass of cold milk or as a sophisticated dessert at your next dinner party.

Pistachio Thumbprint Cookies with Raspberry Jam

Perfectly balancing the nutty richness of pistachios with the tart sweetness of raspberry jam, these thumbprint cookies are a delightful treat that marries texture and flavor in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 cup finely ground pistachios
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Sift together the all-purpose flour and fine sea salt, then gently fold into the wet ingredients until just combined.
5. Stir in the finely ground pistachios until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
8. Fill each indentation with approximately 1/2 tsp of raspberry jam, being careful not to overfill.
9. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies offer a delightful contrast between the crisp exterior and the soft, jam-filled center. The pistachios add a subtle crunch and depth of flavor that pairs beautifully with the bright raspberry jam. For an elegant presentation, dust with powdered sugar or drizzle with white chocolate before serving.

Pistachio and Cranberry Oatmeal Cookies

Amidst the hustle of daily life, these Pistachio and Cranberry Oatmeal Cookies emerge as a delightful pause, offering a harmonious blend of nutty richness and tart sweetness, encased in a tender, chewy embrace.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, firmly packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking soda, and fine sea salt. Gradually fold this into the wet ingredients until just combined.
5. Gently stir in the rolled oats, dried cranberries, and chopped pistachios until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets, then flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a perfect balance of textures—crisp edges giving way to a chewy center, punctuated by the crunch of pistachios and the juicy pop of cranberries. Serve them alongside a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent dessert twist.

Pistachio Butter Cookies

Heralding the perfect blend of nutty richness and buttery sweetness, these Pistachio Butter Cookies are a sublime treat that marries the delicate crunch of pistachios with the tender melt-in-your-mouth texture of classic shortbread. Elegantly simple yet sophisticated, they’re destined to become a staple in your repertoire of baked delights.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1/2 cup granulated sugar, finely ground
• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup pistachios, finely ground into a smooth butter
• 1/4 tsp sea salt, finely ground
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together the clarified butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Gradually add the sifted flour, pistachio butter, and sea salt to the mixer, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
4. Turn the dough out onto a lightly floured surface and gently roll it into a log approximately 2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
5. Remove the dough log from the refrigerator and brush lightly with the beaten egg wash. Sprinkle evenly with turbinado sugar.
6. Using a sharp knife, slice the log into 1/2-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheet halfway through baking to ensure even browning.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: The cookies will firm up as they cool, so resist the urge to move them too soon.

These Pistachio Butter Cookies boast a delightful contrast between their crisp, sugar-crusted exterior and the soft, nutty interior. Serve them alongside a dollop of vanilla bean ice cream for an indulgent dessert, or enjoy them as they are with a cup of Earl Grey tea for a refined afternoon treat.

Pistachio and Dark Chocolate Cookies

Unveiling a masterpiece of flavor and texture, these Pistachio and Dark Chocolate Cookies blend the rich, deep notes of premium dark chocolate with the subtle, nutty essence of pistachios, creating a symphony of taste that’s both sophisticated and irresistibly comforting.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup dark chocolate chunks (70% cacao)
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the dark chocolate chunks and roughly chopped pistachios until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Marvel at the perfect balance of crisp edges and chewy centers, with each bite offering a delightful crunch from the pistachios and a melt-in-your-mouth sensation from the dark chocolate. Serve these elegant cookies alongside a glass of cold milk or as a sophisticated dessert paired with a robust espresso.

Pistachio Biscotti

Perfectly crisp and delightfully nutty, these Pistachio Biscotti are a sophisticated twist on the classic Italian cookie, offering a harmonious blend of rich flavors and a satisfying crunch that pairs beautifully with your afternoon espresso or a glass of dessert wine.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking powder, and sea salt.
5. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the chopped pistachios.
6. Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart.
7. Bake for 25 minutes, or until the logs are firm to the touch and lightly golden.
8. Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
9. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes, then flip and bake for another 10 minutes until crisp and golden.

Rich in texture and flavor, these biscotti boast a delightful crunch with every bite, their buttery richness perfectly balanced by the earthy pistachios. Serve them alongside a dollop of mascarpone for an indulgent treat or dip them in dark chocolate for an extra layer of decadence.

Pistachio and Coconut Macaroons

Our pistachio and coconut macaroons are a delightful fusion of nutty and tropical flavors, offering a sophisticated twist on the classic cookie. Perfectly crisp on the outside with a chewy center, these macaroons are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup shelled pistachios, finely ground
• 1/2 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, ground pistachios, granulated sugar, and fine sea salt, mixing well to ensure even distribution.
3. Add the lightly beaten eggs and pure vanilla extract to the dry ingredients, stirring until the mixture is uniformly moistened.
4. Using a tablespoon measure, scoop the mixture onto the prepared baking sheet, spacing the macaroons about 2 inches apart to allow for slight spreading.
5. Bake for 18-20 minutes, or until the edges are golden brown and the tops are lightly toasted.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Subtle yet rich, the pistachio and coconut macaroons boast a delightful contrast of textures and flavors. Serve them alongside a cup of Earl Grey tea for an afternoon treat, or drizzle with dark chocolate for an extra layer of indulgence.

Pistachio and Almond Flour Cookies

Kneading together the finest ingredients, these Pistachio and Almond Flour Cookies emerge as a testament to the art of baking, blending the nutty richness of almond flour with the vibrant crunch of pistachios for a truly sophisticated treat.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup clarified butter, cooled to room temperature
• 1/3 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sifted almond flour, chopped pistachios, and sea salt, whisking to ensure an even distribution.
3. In a separate bowl, cream together the clarified butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
4. Gradually incorporate the lightly beaten egg and pure vanilla extract into the butter mixture, mixing until fully combined.
5. Fold the dry ingredients into the wet mixture, using a spatula to gently combine until a cohesive dough forms.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon, creating a uniform thickness for even baking.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unveiling a perfect balance of textures, these cookies boast a crisp exterior that gives way to a tender, chewy center, punctuated by the occasional crunch of pistachio. Serve them alongside a dollop of mascarpone cheese for an indulgent twist or enjoy them as they are, letting the purity of flavors shine.

Pistachio and Orange Zest Cookies

Perfectly balancing the nutty richness of pistachios with the bright, citrusy notes of orange zest, these cookies are a delightful treat that promises to elevate any afternoon tea or dessert platter.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1 tbsp orange zest, finely grated
• 1/2 cup shelled pistachios, finely chopped
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and vanilla extract to the butter mixture, mixing until fully incorporated.
4. Gradually fold in the sifted flour and fine sea salt, mixing just until the dough comes together.
5. Gently stir in the finely grated orange zest and chopped pistachios until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the back of a spoon, then bake for 12-15 minutes, or until the edges are just beginning to turn golden.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Absolutely irresistible, these cookies boast a tender crumb with a delightful crunch from the pistachios, while the orange zest adds a refreshing zing. Serve them alongside a dollop of mascarpone cheese for an extra indulgent treat.

Pistachio and Honey Cookies

Beneath the golden hues of summer, these Pistachio and Honey Cookies emerge as a testament to the simple elegance of seasonal baking, blending the nutty richness of pistachios with the floral sweetness of honey in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1/3 cup raw honey, preferably wildflower
• 1/2 cup shelled pistachios, finely ground
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, ground pistachios, sea salt, and baking powder until well combined.
3. In a separate large bowl, cream the clarified butter and honey together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and vanilla extract to the butter mixture, mixing until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture with a spatula, ensuring no streaks of flour remain but being careful not to overmix.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For even baking, rotate the baking sheet halfway through.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will firm up as they cool.
9. For an extra touch of elegance, drizzle with additional honey and sprinkle with crushed pistachios before serving. Tip: Serve these cookies with a dollop of mascarpone cheese for a decadent twist.

Marvel at the delicate crunch of pistachios against the chewy, honey-infused center, a harmony of textures and flavors that elevates these cookies beyond the ordinary. Perfect for an afternoon tea or as a sophisticated dessert, their versatility is matched only by their irresistible charm.

Pistachio and Cinnamon Sugar Cookies

Amidst the bustling rhythm of everyday life, there’s a sublime comfort in the simplicity of a perfectly baked cookie, especially when it’s infused with the warm embrace of cinnamon and the delicate crunch of pistachios. These Pistachio and Cinnamon Sugar Cookies are a testament to the beauty of blending classic flavors with a touch of elegance, offering a cookie that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, tightly packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup shelled pistachios, finely chopped
• 2 tbsp granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cinnamon, and sea salt until well combined.
3. In a large bowl, cream the clarified butter with both sugars until light and fluffy, about 3 minutes on medium speed.
4. Gradually add the lightly beaten egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
6. Gently stir in the finely chopped pistachios until evenly distributed throughout the dough.
7. In a small bowl, mix the remaining 2 tbsp granulated sugar with 1 tsp cinnamon for rolling.
8. Scoop tablespoon-sized portions of dough, roll into balls, then coat each in the cinnamon sugar mixture before placing on the prepared baking sheet.
9. Bake for 10-12 minutes, or until the edges are just beginning to turn golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a tender crumb with a slightly crisp exterior, their buttery richness perfectly balanced by the warmth of cinnamon and the nutty crunch of pistachios. Serve them alongside a dollop of vanilla bean ice cream for an indulgent twist, or simply enjoy with a cup of Earl Grey tea for a moment of pure bliss.

Pistachio and Lemon Glazed Cookies

Just imagine the delicate crunch of a perfectly baked cookie, its surface glistening with a glossy lemon glaze and speckled with finely chopped pistachios. This Pistachio and Lemon Glazed Cookie recipe marries the nutty richness of pistachios with the bright, zesty notes of lemon, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 1/2 cup pistachios, finely chopped
• 1 cup confectioners’ sugar, for glaze
• 1-2 tbsp whole milk, as needed for glaze consistency

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour and finely grated lemon zest until well combined.
3. In a separate large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten egg to the butter mixture, mixing continuously until fully incorporated.
5. Fold in the dry ingredients in two additions, ensuring not to overmix the dough.
6. Gently stir in the fresh lemon juice and half of the finely chopped pistachios until just combined.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. For the glaze, whisk together the confectioners’ sugar and enough whole milk to achieve a drizzle-able consistency. Drizzle over cooled cookies and sprinkle with remaining pistachios.

Light and crisp with a tender crumb, these cookies offer a delightful contrast between the sweet glaze and the tart lemon. Serve them alongside a cup of Earl Grey tea for an afternoon treat that’s as elegant as it is delicious.

Pistachio and Cardamom Cookies

Perfectly balancing the earthy richness of pistachios with the aromatic warmth of cardamom, these cookies are a sublime treat that marries texture and flavor in every bite. Crafted for those who appreciate the finer details in baking, they offer a delightful crunch and a whisper of spice that lingers pleasantly on the palate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp ground cardamom, freshly ground
• 1/2 cup shelled pistachios, finely chopped
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten egg to the butter mixture, ensuring it’s fully incorporated before proceeding.
4. Fold in the sifted all-purpose flour, ground cardamom, and fine sea salt, mixing until just combined to avoid overworking the dough.
5. Gently stir in the finely chopped pistachios until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon, creating a rustic, uneven surface for added texture.
8. Bake for 12-15 minutes, or until the edges are just beginning to turn a golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies with a crisp exterior and a tender, crumbly interior, the pistachios adding a satisfying bite amidst the buttery dough. Serve these elegant cookies alongside a cup of chai tea for a harmonious blend of flavors, or gift them in a beautifully tied box for a thoughtful homemade present.

Pistachio and Rosewater Cookies

Marvel at the delicate fusion of nutty pistachios and floral rosewater in these exquisite cookies, a testament to the art of baking with precision and flair. Perfect for afternoon tea or as a sophisticated dessert, they promise a bite of luxury in every crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/4 cup shelled pistachios, finely ground
• 1 tbsp rosewater
• 1/4 tsp fine sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and rosewater to the butter mixture, mixing until just combined.
4. Gradually fold in the sifted flour and fine sea salt, ensuring not to overmix the dough.
5. Gently incorporate the finely ground pistachios into the dough for a uniform distribution.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the back of a spoon, creating a rustic, handcrafted appearance.
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Gracefully aromatic and tender, these cookies boast a subtle crunch from the pistachios, balanced by the ethereal whisper of rosewater. Serve them alongside a pot of Earl Grey tea or as an elegant finale to a Middle Eastern-inspired feast.

Pistachio and Maple Syrup Cookies

Venturing into the realm of gourmet baking, these Pistachio and Maple Syrup Cookies offer a harmonious blend of nutty richness and natural sweetness, perfect for elevating your afternoon tea or coffee ritual.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt, finely ground
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup pure maple syrup, grade A
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for effortless removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until fully incorporated.
3. In a separate large bowl, cream the clarified butter with the pure maple syrup until the mixture is light and fluffy, about 3 minutes on medium speed.
4. Gradually add the lightly beaten egg and pure vanilla extract to the butter mixture, ensuring each addition is fully incorporated before proceeding.
5. Fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix, to maintain the cookies’ tender texture.
6. Gently stir in the roughly chopped pistachios until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Tip: For uniform cookies, use a cookie scoop.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will firm up as they cool.

Subtly crisp on the outside with a chewy center, these cookies boast a delightful contrast of textures. The earthy pistachios and the deep, caramel-like maple syrup create a sophisticated flavor profile that pairs wonderfully with a dollop of clotted cream or a drizzle of dark chocolate for an extra indulgent treat.

Pistachio and Vanilla Bean Cookies

These Pistachio and Vanilla Bean Cookies are a sublime blend of nutty richness and aromatic sweetness, perfect for elevating your afternoon tea or as a sophisticated dessert offering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 vanilla bean, seeds scraped
• 1/2 cup shelled pistachios, finely chopped
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten egg and vanilla bean seeds to the butter mixture, ensuring they are fully incorporated.
4. Sift in the all-purpose flour and fine sea salt, folding gently to avoid overworking the dough.
5. Fold in the finely chopped pistachios until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies with a delicate crisp exterior that gives way to a tender, chewy center, imbued with the fragrant warmth of vanilla and the subtle crunch of pistachios. For an extra touch of elegance, drizzle with melted white chocolate or serve alongside a scoop of vanilla bean ice cream.

Pistachio and Espresso Cookies

Marvel at the harmonious blend of nutty pistachios and robust espresso in these exquisite cookies, a sophisticated twist on the classic treat that promises to delight the palate with every bite.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, tightly packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup pistachios, finely chopped
• 2 tbsp espresso powder

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently stir in the finely chopped pistachios and espresso powder until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Captivating in both flavor and texture, these cookies boast a crisp exterior that gives way to a chewy center, with the espresso powder adding a deep, aromatic complexity. Serve them alongside a shot of espresso for an indulgent pairing that highlights their rich flavors.

Pistachio and Lavender Cookies

Amidst the bustling rhythm of everyday life, these Pistachio and Lavender Cookies emerge as a serene escape, blending the nutty richness of pistachios with the floral elegance of lavender in a delicate, buttery crumb.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, tightly packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup shelled pistachios, finely chopped
• 2 tbsp culinary lavender buds

Instructions

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently stir in the finely chopped pistachios and culinary lavender buds until evenly distributed throughout the dough.
7. Using a 1-tbsp cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the earthy crunch of pistachios and the aromatic whisper of lavender, these cookies offer a sophisticated twist on a classic treat. Serve them alongside a pot of Earl Grey tea for an afternoon indulgence that feels both luxurious and comforting.

Pistachio and Matcha Green Tea Cookies

Yieldingly tender and bursting with vibrant flavors, these Pistachio and Matcha Green Tea Cookies are a sublime fusion of nutty richness and earthy tea notes, perfect for elevating your afternoon tea or as a sophisticated treat to impress at any gathering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, cooled
• 1 pasture-raised egg, lightly beaten
• 2 tbsp high-quality matcha green tea powder
• 1/2 cup shelled pistachios, finely chopped
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for an effortless release.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, matcha green tea powder, and sea salt until uniformly combined.
3. Add the clarified butter, lightly beaten egg, and pure vanilla extract to the dry ingredients, mixing until a cohesive dough forms. Tip: For a more intense matcha flavor, let the dough rest for 10 minutes before proceeding.
4. Gently fold in the finely chopped pistachios until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet. Flatten slightly with the back of a spoon for even baking.
6. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the centers remain soft. Tip: Rotate the baking sheet halfway through baking to ensure even color.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: The cookies will firm up as they cool, so resist the urge to overbake.

Exquisitely balanced, these cookies offer a delightful contrast between the crisp exterior and the chewy, nutty interior. Serve them alongside a cup of jasmine tea for a harmonious pairing that highlights their sophisticated flavor profile.

Pistachio and Salted Caramel Cookies

Glistening with a golden hue and speckled with vibrant green pistachios, these cookies are a masterpiece of contrasting flavors and textures. The rich, buttery dough is generously swirled with a velvety salted caramel, creating a symphony of sweet and savory in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup roasted pistachios, roughly chopped
• 1/3 cup salted caramel sauce, homemade or store-bought

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the roughly chopped pistachios with a spatula, ensuring they are evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Drizzle each cookie with a teaspoon of salted caramel sauce, then use a toothpick to gently swirl the caramel into the dough.
9. Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Amazingly, these cookies strike a perfect balance between chewy and crisp, with the pistachios adding a delightful crunch. The salted caramel not only enhances the flavor profile but also gives the cookies a beautiful marbled appearance. Serve them slightly warm with a dollop of vanilla ice cream for an indulgent dessert experience.

Conclusion

Baking these 21 delicious pistachio cookie recipes is sure to bring joy to your kitchen and delight to your taste buds. Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy baking!