4.9 from 78 votes
Pistachio Butter Cookies
These Pistachio Butter Cookies have a buttery base enriched with finely chopped unsalted pistachios, creating a tender cookie with a nutty flavor. The dough is chilled overnight in a log shape, then coated with a mixture of sugar and pistachios before baking, adding a crunchy sweet crust. The cookies balance rich butteriness with nutty texture and a lightly sweet exterior.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
24
cookies
Calories:
101 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 /2 cup butter room temperature, unsalted
- 2/3 /3 cup granulated sugar plus 2 TBSP (25g) for coating
- 1 egg save the egg white, unbeaten, yolk
- 2 Tablespoon heavy cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 /4 cup pistachio divided, finely chopped, unsalted
- 2 tsp baking powder
- 1/2 /2 tsp salt
Instructions
- Using either a hand or standing mixer with a paddle attachment, cream together the room temperature butter and sugar. Add the egg yolk, heavy cream, and vanilla extract, beating well until combined.
- Add the flour, baking powder, salt, and 1/2 cup chopped pistachios. Mix thoroughly.
- Place the cookie dough on a large piece of plastic wrap, and lightly flour your (clean) hands to prevent the dough from sticking too much. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap until covered and chill overnight in the fridge.
- The next day, preheat the oven to 400°F. In a small bowl, stir together the remaining 2 tablespoons granulated sugar with the remaining 1/4 cup finely chopped pistachios; set aside.
- Lightly beat the saved egg white and brush evenly onto the exterior of the dough log, coating it completely. Place the dough log on a baking sheet and pour the sugar-pistachio mixture on top of the log. Then, roll the log in the sugar mixture, pressing it into the dough as needed, until completely coated.
- Use a sharp knife to cut the log into 1/4 inch slices. Place the slices on a baking sheet (I always use parchment-lined baking sheets), leaving approximately 2 inches of space between each cookie. Bake for 7-10 minutes, until slightly golden brown along the edges. Let the cookies rest for 1-2 minutes on the baking sheet, then transfer to a cooling rack. Once completely cooled, store in an airtight container at room temperature for 3-4 days.
Cup of Yum
Notes
- If using shelled but salted pistachios, reduce added salt in the dough by half.
- The sugar-pistachio coating was reduced in the updated recipe to 2 tablespoons sugar and 1/4 cup pistachios to minimize waste.
- Chilling the dough log overnight helps with slicing thin, even cookies.
Nutrition Information
Calories
101kcal
(5%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
12mg
(4%)
Sodium
85mg
(4%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
147IU
(3%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 101
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.