Name: Pistachio Shortbread Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 225g unsalted butter, room temperature; 125g powdered sugar; 1 ½ teaspoons kosher salt; 2 teaspoons pure vanilla extract; 290g all-purpose flour; 90g toasted, chopped pistachios; 60g coarse or sanding sugar, for decorating; 1 egg, beaten (for egg wash)

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Why You’ll Love This Recipe

These pistachio shortbread cookies are everything you want in a cookie: buttery, melt-in-your-mouth tender with a satisfying crunch from the pistachios. The addition of the coarse sugar coating gives them a slight crunch on the outside while maintaining their soft, rich interior. With the sweet, nutty flavor of pistachios, these cookies strike the perfect balance between savory and sweet, making them a great addition to any dessert table.

Ingredients

For the Cookie Base:

225g unsalted butter, room temperature
125g powdered sugar
1 ½ teaspoons kosher salt
2 teaspoons pure vanilla extract
290g all-purpose flour

For the Mix-ins & Coating:

90g toasted, chopped pistachios
60g coarse or sanding sugar, for decorating
1 egg, beaten (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dough

In a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), combine the butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low until the mixture is combined and creamy, about 1 ½ minutes.

2. Add Flour and Pistachios

Add the flour and toasted, chopped pistachios. Mix until just combined and the dough begins to clump together, about 2 minutes.

3. Shape and Chill the Dough

Turn the dough out onto a cutting board and form it into a flat disc. Cut the dough in half and shape each half into a 23cm (9-inch) long log. Wrap each log in plastic wrap and freeze for 30 minutes until firm.

4. Preheat the Oven

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.

5. Brush and Coat the Dough Logs

Remove the dough logs from the freezer and unwrap them. Brush each log with the beaten egg, then roll the logs in the coarse sugar, coating them evenly on all sides.

6. Slice the Dough

Using a sharp chef’s knife, cut the dough into 8mm (about 1/3-inch) thick slices. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Each standard baking sheet will hold about 20 cookies as they don’t spread much during baking.

7. Bake the Cookies

Bake for 18-20 minutes, rotating the baking sheet 180° halfway through for even browning. Bake one sheet at a time for best results.

8. Cool and Store

Let the cookies cool completely before serving to allow them to reach their perfect buttery, crumbly texture. Store the cookies in an airtight container at room temperature for up to 4 days.

Servings and Timing

Servings: 40 shortbread cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Add Orange Zest: For a citrusy twist, add 1 teaspoon of orange zest to the dough to complement the nutty pistachios.
Chocolate Dipping: For an extra indulgent touch, dip half of each cookie in melted dark or milk chocolate after baking. Let the chocolate set before storing.
Nuts: If you prefer, swap pistachios with chopped walnuts or pecans for a different flavor profile.

Storage/Reheating

Storage: Store the cookies in an airtight container for up to 4 days at room temperature.
Freezing: The dough logs can be frozen for up to 2 months. Simply wrap them tightly in plastic wrap and foil, then slice and bake directly from frozen when ready.
Reheating: Since these cookies are best enjoyed fresh, there’s no need to reheat them. However, if you’d like them a little warm, you can pop them in the oven at 300°F (150°C) for about 5-10 minutes.

FAQs

Can I use salted butter instead of unsalted butter?

While salted butter can be used, it’s best to use unsalted butter to control the amount of salt in the recipe. If you use salted butter, omit or reduce the kosher salt in the dough.

How do I toast the pistachios?

To toast pistachios, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 8-10 minutes, or until fragrant. Let them cool before chopping them up.

Can I make these cookies ahead of time?

Yes! The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 2 months. Simply slice and bake when you’re ready to enjoy fresh cookies.

How do I ensure even slicing?

To ensure even slicing, use a sharp chef’s knife and wipe it clean between slices. You can also measure the dough logs to ensure uniform size before slicing.

Conclusion

These Pistachio Shortbread Cookies are a delightful combination of buttery richness, nutty pistachios, and a crunchy sugar coating. Perfect for any occasion, these cookies are easy to make and guaranteed to impress. Whether you’re serving them at a special gathering or enjoying them with a cup of tea, they’re sure to become a favorite treat.

Pistachio Shortbread Cookies

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Pistachio Shortbread Cookies are buttery, melt-in-your-mouth treats with a delightful crunch from toasted pistachios. Coated with a sugary exterior, these cookies strike a perfect balance between sweet and savory, making them perfect for tea time or as a special treat.

Author: Amy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 40 shortbread cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

225g unsalted butter, room temperature

125g powdered sugar

1 ½ teaspoons kosher salt

2 teaspoons pure vanilla extract

290g all-purpose flour

90g toasted, chopped pistachios

60g coarse or sanding sugar, for decorating

1 egg, beaten (for egg wash)

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Instructions

Make the Dough: Combine butter, powdered sugar, vanilla extract, and kosher salt in a stand mixer or with a hand mixer. Beat on medium-low until combined and creamy (1 ½ minutes).
Add Flour and Pistachios: Mix in flour and toasted pistachios until the dough just begins to come together (about 2 minutes).
Shape and Chill the Dough: Turn the dough out, form it into a disc, then cut it in half. Shape each half into a 9-inch log, wrap in plastic, and freeze for 30 minutes until firm.
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Brush and Coat the Dough Logs: Remove logs from the freezer, brush with beaten egg, then roll in coarse sugar to coat evenly.
Slice the Dough: Cut logs into 1/3-inch thick slices and arrange on the prepared baking sheet, spacing them 1 inch apart. Each sheet should hold about 20 cookies.
Bake the Cookies: Bake for 18-20 minutes, rotating halfway for even browning. Bake one sheet at a time for best results.
Cool and Store: Let cookies cool completely before serving. Store in an airtight container for up to 4 days.