pistachio cookies

Soft and chewy, and a festive green! These Pistachio Pudding Cookies are excellent for cookie swapping! A holiday favorite recipe.

Pistachio Pudding Cookies

unsalted butter, softened

¾ cup packed light brown sugar

sugar

vanilla

all purpose flour

(3 ounce) package pistachio instant pudding mix

baking powder

salt

pistachios

green food coloring (optional)

Preheat the oven to 375.

In a large bowl beat together the butter...

In a large bowl beat together the butter and sugars until fluffy. Add the vanilla and egg and beat until just combined.

Mix in the flour, pudding mix, baking powder,...

Mix in the flour, pudding mix, baking powder, and salt. Continue mixing until the dough *just* comes together.

Stir in the chopped pistachios and the food...

Stir in the chopped pistachios and the food coloring until the color is distributed evenly.

About a tablespoon at a time, portion the...

About a tablespoon at a time, portion the dough out onto an ungreased baking sheet, spacing the cookies about 2" apart.

Bake for 9-11 mins (10 is always perfect...

Bake for 9-11 mins (10 is always perfect for me). Your cookies might look slightly under-cooked - it's ok!!! They are done. Over baking takes away the chewy texture.

Let them cool for a few minutes before...

Let them cool for a few minutes before removing to a rack to cool completely.

Chewy, rich pistachio pudding cookies, a new family favorite.

butter

white sugar

pkg. JELL-O Pistachio Instant Pudding

eggs

baking soda

flour

white chocolate chips

Pre-heat your oven to 350°F.

Cream butter, sugar and Jello together.

Add eggs, cream again.

Combine flour &amp; baking soda in a separate bowl then slowly add to butter mixture.

Once it's all mixed completely, fold in chocolate chips.

Using a TBSP cookie scoop, create the cookie ball, roll the top in the crushed pistachios, then place onto parchment lined baking sheet.

Bake for 9-12 minutes, until the cookies bottoms are slightly browned.

Let cool on cookie sheets for at least 5 minutes before removing to racks to cool completely.

Adapted from my Snowball Cookies, these soft and crumbly Pistachio Cookies are made from REAL pistachios and topped with brown butter icing. The cookie dough is made from 6 easy ingredients and requires just 1 mixing bowl. There's only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe.

Pistachio Drop Cookies

(130 grams) salted

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(90 grams) confectioners’ sugar

vanilla extract

almond extract

green food coloring (I used 1 drop of gel)

(4 Tbsp; 60 grams) unsalted butter

(120 grams) confectioners’ sugar

Tablespoons (30 milliliters) milk or heavy cream

Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners&#8217; sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.

Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)

Time-saving tip

prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.

Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 14-15 minutes.

Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.

Brown Butter Icing

Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you&#8217;ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don&#8217;t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners&#8217; sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.

Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

Lina - this happened to me because i misread the ingredients and accidentally left out some flour. Cookies have been perfect every time I bake them now.

I make these exactly as written and they are perfect and delicious. A new favorite!

I tried these yesterday as I am considering them for our daughters wedding. I thought they were a bit bland, but then realized I used lightly salted pistachios. I definitely would recommend regularly salted pistachios. But the browned butter frosting..... My 17 yo son tasted it and stated, "It's creamy, it's rich, and it's really, really good."  I totally agree with his assessment. I think using full salt pistachios will make the difference, and plan on using them for the wedding. :)

Pistachio pudding cookies are a quick and easy, yet elegant snack. The cookies freeze and refrigerate well, too!

Pistachio Shortbread Cookies

butter (softened)

pistachio instant pudding (1 box)

pistachios (divided)

Preheat oven to 300˚F. Grease 8x8 pan and line with parchment paper.

Cream butter until soft (1-2 minutes). Add food coloring if desired. Add pudding mix and sugar and cream together until well combined. Add flour and mix until a dough forms. Add ½ cup pistachios and mix until just combined.

Press mixture into pan and flatten with an offset spatula (or a measuring cup). Sprinkle with remaining pistachios and press lightly into dough. Score dough into desired number of pieces (16 squares, or 9 squares, and each square in half diagonally).

Bake 30-35 minutes. Cool 5 minutes, then cut through (while warm). Allow to cool and remove from pan.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.

Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.

If you are a baker and follow this recipe as written , you will be very happy with the outcome!!! Thank you Sally,  all your recipes are AMazing! These are surely addicting!

I was super excited trying this recipe and I’m glad I did. The cookies are fabulous but the icing is overly sweet for my liking. I’m bummed that I iced them all for our Friendsgiving celebration today but I’ll just scrape it off of mine. Definitely making these again, just without the icing. Thanks for sharing!

Can you make these much larger (bakery size cookies) and still have the same soft consistency?  Would you do anything different if you were making them larger? Thanks!  
Also, I've tried several of your recipes and they are delicious.

I love this recipe and so did my neighbor so  I shared  the Pistachio Drop Cookies and recipe with her

I’ve made these cookies a couple of times and they have been a huge hit! Fabulous flavor and they hold together great but I do think they are coming just out a little drier than they’re maybe meant to be? I live at ~9000 and still perfecting my high altitude baking. I was thinking of adding a little heavy cream to the dough? Maybe slightly hotter, shorter baking time? Any suggestions?

I have been looking for a pistachio cookie recipe and I’m glad I came across this one!! I haven’t made yet but I am wondering—

I recently purchased pistachio extract and have been wondering what to do with it— my question is could I use it with the almond extract or would that make these not taste right???

Super delicious.  The flavor develops over a day or two, so make them a bit ahead to really impress.

I have made this three times. And followed it exactly. It never turns out. Awful

These cookies are delicious and my husband loved the flavor of the almond extract in them.

I loved the recipe and the cookies are delicious! I was looking for the calories estimate in each cookie. Could you please provide that to me?

These cookies are so soft, moist and delicious cookies! &nbsp;They are my most popular cookie.

Cream Cheese Pistachio Cookies

butter ((2 sticks,

package cream cheese

flour ((all purpose white flour))

pistachio pudding mix ((regular, but

chocolate chips

Preheat oven to 350 degrees

Cream butter, cream cheese and sugar in a mixer until combined

Add egg and vanilla and beat until mixed

Add flour, baking powder, pistachio pudding mix and salt and mix until combined

Stir in pistachios - the batter will be hard to stir

Use a medium cookie scoop and place balls on cookie sheets

Bake in middle of oven for 15 min, check after 12 - as we all have different ovens. They should be a little soft to the touch and slightly browned on the edges. &nbsp;Let them rest on cookie sheet for 5 minutes before removing to wire rack

Optional: &nbsp;If dipping some of the cookies in chocolate, melt chocolate in microwave for 30 second intervals, stirring after each 30 seconds. &nbsp;My chocolate took 1 minute 30 seconds to melt

Smile

Enjoy

Thick and chunky pistachio chocolate chip cookies loaded full of dark chocolate and crunchy pistachios. They&#039;re made with browned butter so they have a hint of caramelized flavour. No mixer or chilling needed!

Pistachio Chocolate Chip Cookies

g all-purpose flour

g sugar

brown sugar

egg (room temperature)

dark chocolate

flaky salt (for sprinkling)

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a small pot, heat butter on medium heat, stirring frequently. The melted butter will bubble up and the milk solids will separate out. Once the milk solids turn a toasted dark brown colour and the butter smells nutty, remove from heat and pour 115g of the browned butter into a large mixing bowl and set aside to cool down.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

To the bowl of browned butter, add granulated sugar and brown sugar. Whisk until combined. Add the egg and vanilla extract and whisk until smooth and creamy.

Add the flour mixture to the butter mixture and fold together with a spatula until some flour patches remain.

Add the chopped chocolate or chocolate chips and pistachios. Finish folding together until just combined.

Use a large cookie scooper and scoop out the cookie dough. Release them onto your lined baking sheet, leaving about 2&quot; in between each dough ball.

Bake for 10-12 minutes or until the edges just barely begin to brown. About 2 minutes before they&#39;re finished baking, press a few chocolate chunks into the tops of the cookies (optional).

Once out of the oven, sprinkle with more pistachios and flaky salt. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely or enjoy warm!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679032730/oon1bcuqidldnftdqbsk.mp4

Thick and chunky pistachio chocolate chip cookies loaded full of dark chocolate and crunchy pistachios. They're made with browned butter so they have a hint of caramelized flavour. No mixer or chilling needed!

Pistachio Shortbread Cookies made as Pistachio drop Cookies. You need only 7 ingredients and 30 minutes of dough chilling time to pop these shortbread cookies in your mouth! 

Cup Butter ((Salted, softened to room temperature))

Confectioners' Sugar

tsp Vanilla Extract

tsp Almond extract

Cup All purpose flour

Gel Food Coloring ((optional, but pretty))

Confectioners' sugar

Lemon juice

Lemon

Salt

Pulse pistachios in a blender/processor until small crumbs form. You need 6 Tbsps of very finely chopped pistachios for the cookie dough batter.

Using a handheld/stand mixer fitted with a paddle attachment, beat the butter for a minute until creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Next add in flour, 6 tbsps pistachio crumbs (save two tablespoons to decorate on top) and food coloring and beat until combined.

Cover the cookie dough and chill in refrigerator for 30 minutes and up to 3 days. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper/ silicone baking mats. Roll the cookie dough into balls, about 1 Tablespoon of dough each and place dough balls on baking sheets. Chill the dough balls again in freezer while your oven preheats.

Bake cookies until golden brown on the bottom edges about 14-15 minutes. Allow the cookies to cool for 5 minutes on baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.

In a mixing bowl, add all the ingredients. Stir vigorously with a whisk until all the sugar and lemon juice are combined. Pour on cooled cookies and top with the remaining 2 tablespoons chopped pistachios.

Lemon Glaze

These pistachio cookies are baked with brown butter and melty puddles of dark chocolate chunks! They're crispy on the outside, thin and chewy on the inside, and loaded with sweet and nutty pistachios.

Dark Chocolate Chunk Pistachio Cookies

(130 grams) light brown sugar, packed

(50 grams) granulated sugar

egg, room temp

tsp vanilla extract

tsp pistachio extract (optional)

+ 2 tbsp (145 grams) all purpose flour

tsp baking soda

tsp kosher salt

(3.5 ounces bar) 75%+ dark chocolate, roughly chopped

Flaky sea salt,

Add 1/2 cup of the butter to a saucepan over medium heat. Melt and stir until it goes from loud and bubbly to quiet and frothy. Once it goes quiet, keep a close eye and remove the pan from the heat once the butter turns a rich amber color and gives off a nutty aroma.

Pour the brown butter into a measuring glass (scraping in the bits at the bottom of the pan) and drop 1-2 tbsp of extra butter in to make it a level 1/2 cup. Place in the fridge to cool down for about 20 minutes.

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, whisk together the cooled butter (it&#8217;s ok if it&#8217;s still slightly warm), brown sugar, and sugar.

Add in the egg, vanilla and pistachio extract (if using) and whisk vigorously for about 2 minutes. The mixture should turn light in color and very smooth in consistency.

Pour in the dry ingredients and switch to a rubber spatula. Gently stir and fold the dough together and right before it&#8217;s fully mixed, toss in the chopped dark chocolate and pistachios. Continue to fold until the dough is completely combined.

Cover the bowl and chill the dough in the refrigerator for 30 minutes.

When it&#8217;s close to the 30 minute mark, preheat the oven to 350F and line a large baking sheet with parchment paper.

Using a large 2oz cookie scoop (also equal to 1/4 cup) scoop 4-5 cookie dough balls onto the baking sheet, all well spaced apart.

Bake for 12-14 minutes, or until the edges are golden brown and the center looks pale, puffed, and slightly underdone.

When they&#8217;re fresh from the oven, sprinkle each cookie with more chopped pistachios and a pinch of flaky sea salt.

Transfer to a cooling rack and continue to bake the rest of the dough.

Allow the cookies to cool for about 20 minutes, then enjoy!

Followed the recipe exactly except I froze them and baked them a week later. 
They. Are. SO. Good.

These were easy to make a huge hit the fam!  They disappeared very quickly!

If you love pistachio&#039;s, then you need to make these Pistachio Cookies. All you need is a few ingredients for a thick and chewy cookie.

Pistachio Cookies

Unsalted Butter softened

Brown Sugar

Sugar

Eggs

pkg Instant Pistachio Pudding Mix (3.4 ounces, dry, not prepared)

tsp Vanilla extract

All Purpose Flour

tsp Baking Soda

Green Food Coloring (optional)

White Chocolate Chips

Pistachios

Preheat the oven to 350 degrees Fahrenheit.

Stir together the flour, pudding mix, baking soda and salt. Set aside.

Beat the butter and both sugars together in a large bowl with a stand up mixer or hand held mixer until the mixture is creamy and light.

Add in the eggs and vanilla extract.  Mix until all the ingredients are combined.

Gradually add the flour mixture into the egg mixture until just combined.  Be careful not to over mix. Add in green food coloring until the dough is a deeper green color.

Gently stir in the white chocolate chips and crushed pistachios into the cookie batter by hand.

Drop the cookie dough by rounded tablespoons onto a baking sheet.  Bake for 10-12 minutes until the cookies are slightly golden brown around the edges.

Remove the cookies from the oven.  Press a few additional white chocolate chips into the tops of the cookies while they are warm.

Let them sit on the baking sheets for 5 minutes and then transfer the cookies to a wire rack to cool completely.

This recipe for Italian Pistachio Cookies uses only 5 ingredients. The cookies are soft and share the tastes of pistachio and lemon. They are great for a quick cookie recipe any time of the year, and the green color also makes them a great fit for Christmas dessert!

Traditional Italian Pistachio Cookies

almond flour

175 g 1 ¾ cup powdered sugar (plus extra for coating the outside of the cookies)

lemon

powdered sugar (for coating)

Use a spice grinder or food processor to grind the pistachios into a fine flour.

In a bowl, combine the pistachio flour with the almond flour. Add sugar, eggs, and lemon zest. Mix to combine.

Break cookie dough into pieces a little bigger than a walnut shell. Coat hands in powdered sugar and rub on the outside of the cookie dough ball until the dough is covered in powdered sugar.

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Pistachio Drop Cookies

Pistachio Shortbread Cookies

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Cream Cheese Pistachio Cookies

Pistachio Chocolate Chip Cookies

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Traditional Italian Pistachio Cooki...

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