These Pistachio Cookies are soft, chewy, and absolutely luscious. Perfect with breakfast, afternoon coffee or tea, or even a snack, they get a beautiful green color from the ground pistachios in the batter. These cookies will be the center of attention at any party and a perfect crowd feeder.
I’m a sucker when it comes to pistachio anything. If you have followed my blog long enough, you just may have noticed. And there’s something about the holidays that brings out a little extra pistachio love in me for some reason. This totally works because these pistachio cookies are so delicious you won’t want to stop at just one!
I love the play on textures this cookie has. Each one is so soft and chewy yet crunchy from the nuts; each bite is so irresistible. Combined with a hint of cardamom and almond extract instead of vanilla as the usual flavoring agent, the pistachios shine a little extra.
Tips for the best cookie results:
- Use raw pistachios for a deeper, greener color. Toasting the pistachios will bring out a deeper flavor but will lighten the color of the cookies.
- I used shelled pistachios to save me some time.
- Sprinkle a little sea salt right before baking onto each cookie dough ball for a little extra.
- 2 1/2 c AP flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 1 tsp salt
- 2 large eggs, cold
- 2 Tbsp almond extract
- 1 c unsalted butter cold and cut into cubes
- 3/4 c brown sugar, tightly packed
- 1/4 c granulated sugar
- 1 c raw pistachios
- Preheat oven to 350 degrees and line baking sheet with silicone mat.
- In a food processor, pulse pistachios until ground, making sure not to overdo it otherwise it can start turning into butter.
- In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, cardamom, salt, and ground pistachios. Mix well and set aside.
- In your stand mixer, cream cold butter until fluffy, about 2-3 minutes.
- Add in brown and white sugar and continue to beat for an additional 2 minutes. Scrape down sides as necessary.
- Add in eggs and almond extract and beat until mixture just combined.
- Add in flour mixture 1 cup at a time. Continue mixing at a low speed to make sure you don't overmix. Keep scraping the sides down as necessary.
- When the batter is combined, scoop 1 Tbsp cookie dough balls onto baking sheet and bake 10-12 minutes or until toothpick comes out dry inserted into the center of a cookie.
- Remove from the oven and let cool for 5 minutes.
- Transfer to a wire rack and serve.