Pistachio cookies are a perfect change from the usual chocolate chip routine. They’re buttery and chewy with crisp edges, packed with real pistachio flavor, and finished with a little extra crunch from chopped nuts. This recipe uses ground pistachios in the dough plus chopped pistachios folded in, so the flavor actually shows up instead of tasting like plain sugar cookies. If you want a cookie that feels a little fancy but still easy and familiar, these are it.
Reasons to Try Pistachio Cookies
- Real pistachio flavor: Ground pistachios go into the dough, not just on top.
- Great texture: Chewy center with lightly crisp edges.
- Easy to make: Standard cookie method, nothing complicated.
- Not overly sweet: Nutty flavor balances the sugar.
- Freezer-friendly: Dough and baked cookies both freeze well.
Ingredients Notes
- Pistachios
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Egg yolk
- Vanilla extract
- Almond extract
SaveHow to Make Pistachio Cookies
- Grind some pistachios until fine, then chop the rest.
- Mix dry ingredients with the ground pistachios.
- Cream butter and sugars until fluffy.
- Add egg, yolk, and extracts.
- Mix in dry ingredients just until combined.
- Fold in chopped pistachios.
- Scoop, chill briefly if needed, then bake until edges set.
What You Must Know Pistachio Cookies
- Don’t turn pistachios into paste. Pulse until fine. If they get oily, the dough can spread too much.
- Chill if your kitchen is warm. Soft dough spreads fast. Chilling makes thicker cookies.
- Don’t overbake. Pull them when the edges look set but the center still looks slightly soft. They finish setting on the tray.
- Salt level depends on pistachios. If your nuts are salted, reduce added salt.
- Almond extract is strong. A tiny amount boosts pistachio flavor, but too much takes over.
Helpful Tips
- For thicker cookies: Chill the dough and use a slightly larger scoop.
- For more pistachio punch: Toast pistachios briefly, cool fully, then grind.
- For clean round cookies: Nudge edges with a spoon right after baking while still soft.
SaveVariations and Substitutions
- Chocolate pistachio cookies: Add white chocolate chips or dark chocolate chunks.
- Citrus twist: Add lemon zest or orange zest to the dough.
- Gluten-free: Use a 1:1 gluten-free flour blend (results vary by brand).
- Dairy-free: Use plant-based butter (expect slightly more spread).
- No almond extract: Skip it and add a additionally small splash of vanilla instead.
Serving Suggestions for Pistachio Cookies
- Serve with coffee, mint tea, or milk.
- Dip half the cookie in melted chocolate and let set for a bakery look.
- Crumble over ice cream for a pistachio crunch topping.
- Pack into gift boxes for holidays or special occasions.
SaveStorage
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months or freeze scooped dough balls for up to 3 months and bake as needed.
Frequently Asked Questions about Pistachio Cookies
Can I use salted pistachios?
Yes. Just reduce the added salt in the dough so the cookies don’t taste overly salty.
Why did my cookies spread too much?
Usually the butter was too warm or the pistachios were ground too far and released oil. Chill the dough and pulse nuts only until finely ground.
Do I have to chill the dough?
Not always, but chilling helps the cookies bake thicker and improves flavor. If your dough feels soft or sticky, chill it.
Can I add chocolate chips?
Yes. White chocolate pairs especially well with pistachio, but dark chocolate also works if you want a richer taste.
How do I make the pistachio flavor stronger?
Toast pistachios lightly before using and include both ground pistachios in the dough and chopped pistachios for texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 120 mg |
Irresistible Pistachio Cookies (Buttery, Chewy, and Easy)
Ingredients
- 1 1/2 cups shelled pistachios divided (some ground, some chopped)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt reduce if pistachios are salted
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pulse 3/4 cup pistachios until finely ground. Chop the remaining 3/4 cup pistachios.
- In a bowl, whisk flour, baking soda, baking powder, salt, and ground pistachios.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg, egg yolk, vanilla, and almond extract (if using).
- Add dry ingredients and mix just until combined. Fold in chopped pistachios.
- Scoop dough onto baking sheets, spacing them apart. Chill the dough briefly if it feels very soft.
- Bake until edges are set and lightly golden, but centers still look slightly soft.
- Cool on the tray briefly, then move cookies to a rack to cool completely.