If you like pistachios and cookies, then you’re going to love these chewy pistachio cookies. The buttery and soft cookies with pistachios have an incredible flavor and texture!
Soft and chewy Pistachio Cookies are one of our family’s favorites. From the delicious flavor to the soft, chewy texture, these cookies are everything you want in a homemade treat.
Best of all, they come together in no time at all and bake up to delicious perfection every single time. An easy, no-fuss recipe that’s sure to be a favorite and perfect dessert or after school snack. And they make a fun addition to a holiday cookie plate, too!!
These cookies are perfect for holidays (think Christmas, Easter, and St. Patrick’s Day) and fun to make with any number of mix-ins.
WHAT ARE THE INGREDIENTS YOU WILL NEED:
- Green peeled pistachio kernels – You can use any type of pistachio for the dough you have available. I grind them on my own in a food processor. If you prefer to use already ground pistachio or pistachio flour, that is perfectly fine as well.
- All-purpose (plain) flour – you can make them gluten-free as well. I recommend Bob’s Red Mill gluten-free flour.
- Sugar – I use 3/4 cup of white sugar. However, you can use ½ cup of both sugars if you prefer cookies that are a bit thicker and spread less.
- Oil – I have used vegetable oil but any flavorless works well.
- Baking powder – these cookies are thin and soft with crispy edges and a chewy texture throughout. If you want your cookies to be a bit thicker, replace the baking soda with baking powder, and you will see, they spread less.
- Eggs – Make sure to use room temperature eggs.
- Confectioner Sugar – I have used for rolling the cooking dough. Its totally optional
- Add-ins – I love to add dark chocolate chunks and salted roasted pistachios to the cookies.
HOW TO MAKE PISTACHIO COOKIES?
Place pistachios in a food processor and pulse until pistachios are ground into a fine crumb. Sift pistachios through a wire mesh sieve and return any larger pieces to the food processor and pulse again. Repeat until there is 1/2 cup of fine pistachio crumbs. Set aside.
In a medium-sized bowl, mix together the white sugar and vegetable oil.
Beat in the eggs, until fully incorporated.
Stir the dry ingredients into the wet mixture just until combined (do not over beat).
Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Add the confectioners (icing) sugar to a smaller bowl. Evenly coat each ball of dough in confectioners’ sugar to form a balls and place onto prepared cookie sheets.
Bake in preheated oven for 12 minutes (for small cookies) or 14 minutes (for larger cookies) or until cookies are set and begin to brown around the edges. The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
WHAT OTHER ADD-IN CAN I IN THIS COOKIES?
Here are some of add-in suggestions:
Chopped pistachios
Chopped pecans
Dried cranberries
Candied cherries
Chocolate chips
SHOULD I USE SALTED OR UNSALTED PISTACHIOS?
Unsalted! If you can find them already shelled that just makes life easier for you, otherwise you’ll have to remove the shells yourself before grinding. If you can’t find unsalted pistachios, consider rinsing the salt off under water and drying the nuts before baking. That could help to remove a lot of the saltiness.
HOW TO STORE PISTACHIO COOKIES?
Once the pistachio cookies have cooled completely, you can keep them stored inside of an airtight container or Ziploc bag at room temperature for up to a week.
CAN I FREEZE PISTACHIO COOKIES?
Absolutely! These cookies freeze really. Before eating your frozen cookies, microwave them for 15 seconds and enjoy!
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Pistachio Cookies
Ingredients
- 1 cup roasted pistachios unsalted
- 3/4 cup white granulated sugar
- 3 tbsp vegetable oil
- 2 large eggs room temperature
- 1 cup all purpose or plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup confectioners sugar
Instructions
- Place pistachios in a food processor and pulse until pistachios are ground into a fine crumb. Sift pistachios through a wire mesh sieve and return any larger pieces to the food processor and pulse again. Repeat until there is 1/2 cup of fine pistachio crumbs. Set aside.
- In a medium-sized bowl, mix together the white sugar and vegetable oil.
- Beat in the eggs, until fully incorporated.
- Stir the dry ingredients into the wet mixture just until combined (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Evenly coat each ball of dough in confectioners’ sugar to form a balls and place onto prepared cookie sheets.
- Bake in preheated oven for 12 minutes (for small cookies) or 14 minutes (for larger cookies) or until cookies are set and begin to brown around the edges. The cookies will come out soft from the oven but will harden up as they cool.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
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