Print

Salted Pistachio Cookies

Salted Pistachio Cookies
Print Recipe

Salted Pistachio Cookies combine the perfect balance of sweet and salty flavors with crunchy toasted pistachios and a soft, tender cookie base. Easy to prepare with simple pantry ingredients, these cookies offer a unique and delightful treat that is perfect for snacking, gifting, or special occasions.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 cup salted pistachios, toasted and coarsely chopped

Finishing

  • Sea salt flakes, for sprinkling on top

Instructions

  1. Prep and toast pistachios: Begin by lightly toasting the pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly golden. Chop them coarsely and set aside.
  2. Cream butter and sugars: Using a mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, establishing the base for tender cookies.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated, ensuring the dough is smooth and cohesive.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free flour), baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently to avoid overmixing and keeping the dough tender.
  5. Fold in pistachios: Gently fold the toasted, chopped pistachios into the dough, evenly distributing them for consistent crunch and flavor in every bite.
  6. Shape and bake: Form the dough into small balls and place them on a parchment-lined baking sheet. Lightly sprinkle sea salt flakes on top of each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges turn golden brown. Allow to cool before serving.

Notes

  • Use room temperature butter for even creaming and better cookie texture.
  • Do not overmix the dough to keep cookies soft and tender.
  • Adjust the amount of sea salt flakes to suit your preferred balance of sweet and salty.
  • Chill the dough for 30 minutes before baking if thicker cookies are desired.
  • Fresh pistachios provide the best flavor and crunch.
  • For vegan versions, replace butter with plant-based margarine and egg with flax or chia egg substitute.

Nutrition

Keywords: Salted Pistachio Cookies, pistachio cookies, sweet and salty cookies, gluten free cookies, nut cookies, homemade cookies, easy cookies

Find it online: https://recipesbykaeli.com/salted-pistachio-cookies/