Convenience meets gourmet taste with these chocolate-glazed, slice-and-bake Pistachio Cookies. The delectable mix of textures and flavors is irresistible!
These pistachio cookies are not just a treat for your taste buds; they’re a celebration of simple baking with spectacular results. The rich, nutty flavor of pistachios really shines in these simple cookies. Add a drizzle of chocolate and a pinch of flaky sea salt for a fancy finish. Perfect for a cozy evening at home or as a show-stopping addition to your next gathering, these cookies are as easy to make as they are impressive!
Why You’ll Love This Pistachio Cookie Recipe
- Simple and convenient. Slice-and-bake cookies like these are perfect for busy bakers! You can prepare the dough in advance, and then bake them whenever you’re ready.
- Unique flavor. The nutty, rich taste of pistachios combined with the sweet burst of chocolate and the contrast of flaky sea salt creates a unique and sophisticated flavor profile.
- Visually appealing. The vibrant green of pistachios against the smooth chocolate drizzle makes these cookies as beautiful as they are delicious.
- Perfect for sharing. These pistachio cookies are great for gatherings, gifting, or as a special treat for family and friends. I love to make them at Christmas, but they’re great year round!
What You’ll Need
See the recipe card below for ingredient quantities and full instructions. Here is a rundown of the ingredients required for your pistachio cookies plus some helpful notes.
- Unsalted butter – Soften the butter before mixing. Learn more: How to Soften Butter
- Granulated sugar
- Egg – Set the egg out along with the butter to let it come to room temperature. I recommend baking with large eggs.
- Vanilla extract
- All-purpose flour – Be sure to measure the flour accurately, either by weight or with the spoon and sweep method. Learn more: How to Measure Flour
- Pistachios – I like to use salted pistachios here, but you can use unsalted if you prefer.
- Chocolate – Choose a good quality chocolate that melts well. I like dark chocolate, but you can use semisweet or even white chocolate if you like. (See my ideas for variations below.)
- Flaky sea salt – This adds a pretty look and a salty bite to these cookies. Of course, you can skip this if you like or use more chopped pistachios as a garnish.
How to Make Pistachio Cookies
Be sure to allot time for chilling the dough when making these cookies. Otherwise, the time you’ll need is minimal. Here’s what you’ll need to do:
- Mix the wet ingredients. With an electric stand mixer or hand mixer on medium speed, cream the butter and sugar until the mixture is fluffy and lightened in color. Mix in the egg and vanilla.
- Finish mixing. Add the flour and pistachios, and mix just until combined. The dough will be loose and crumbly, but it should hold together when pinched.
- Divide and shape the dough. Place the dough on a lightly floured surface, and shape it into a ball. Divide it in half, and roll each portion into a log with a 2 to 3 inch diameter.
- Chill the dough. Wrap each log of dough tightly in plastic wrap or parchment paper, and refrigerate for at least 2 hours.
- Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Slice the cookies. Use a sharp knife to slice the chilled cookie dough into 1/4-inch slices. Place them on the prepared pans, leaving about 2 inches between the cookies.
- Bake. Place one pan at a time in the heated oven, and bake for 15 to 18 minutes. (Keep the remaining dough chilled between batches.) The edges of the cookies should be just beginning to turn golden brown. Repeat with the remaining dough.
- Cool. Place the pans on wire racks, and allow the cookies to cool completely.
- Add a finishing touch. After your pistachio cookies have cooled, melt the chocolate in the microwave at half-power in 30-second increments. Stir between each interval, repeating the heating until the chocolate melts when stirred. Drizzle each cookie with chocolate, and add a sprinkle of coarse salt or chopped pistachios if you like. Allow the chocolate to set before serving.
How Long Will This Dough Keep in the Refrigerator?
Slice-and-bake cookies are great for making the dough in advance and baking when you’re ready. After wrapping the dough, it can be stored in the refrigerator up to a week. Just be extra sure it’s wrapped well and tightly if you plan to refrigerate it for the longer end of the storage range.
Tips for Success
You’ll love how quickly and easily this dough comes together! Here are a few tips to help make sure your pistachio cookies turn out perfectly.
- Don’t over-mix. Mix the dough just until it’s combined to keep the cookies tender.
- Chop the pistachios roughly. There’s no need for fine pieces here. Just a quick chop with a sharp knife or a brief few pulses in your food processor.
- Shape the dough into a smooth, even log. First, shape the cookie dough into a rough log, and then roll it tightly in plastic wrap or parchment paper, smoothing and evening it out as you go. If the log loses its shape while chilling, you can gently roll it on the counter a few times to get the rounded shape back.
- Chill the dough. To get nice, clean cookie rounds that don’t spread, the dough needs that time in the refrigerator. Also, keep the dough chilled between baking batches. If your kitchen is warm, then I also recommend a brief stint in the refrigerator after you’ve sliced the cookies and placed them on the baking pan.
- Make uniform slices. Use a ruler to measure where you’ll make the slices. Then make smooth cuts with a sharp knife, supporting the log to prevent it from flattening. A cleaver-type knife or a serrated knife both work well.
Variations for Pistachio Cookies
There are several little tweaks you can make to customize this recipe to your tastes. Here are just a few to get you started:
- Plain Jane. Skip the chocolate for a simpler cookie that’s focused on pistachio flavor.
- More chocolate! Instead of a drizzle of chocolate, you can dip the cookies halfway in melted chocolate.
- White chocolate. Instead of or in addition to the chocolate drizzled over the cookies, use white chocolate.
- Chocolate chips. For more chocolate flavor, try adding 1/2 cup mini chocolate chips. Chopped dark or white chocolate works well, too.
- Dried cranberries. Add 1/4 to 1/2 cup dried cranberries along with the pistachios. Use the lesser amount and add chocolate chips, too!
- Citrus. A small amount of lemon zest or orange zest is a refreshing twist.
How to Store
After the cookies have cooled, place them in an airtight container and store at room temperature up to a week. Layer the cookies between sheets of parchment paper or waxed paper to keep them looking their best.
Can These Pistachio Cookies Be Frozen?
To freeze the dough, wrap the dough logs as directed in the recipe and then place them in an airtight, freezer-safe container or zip-top bag. The dough should keep in the freezer up to 3 months. Thaw for 24 hours in the refrigerator before slicing and baking.
To freeze the baked cookies, I recommend doing that before adding the chocolate. If you do want to freeze them with the chocolate, first place them in the freezer in a single layer on a rimmed baking sheet to let the chocolate freeze completely. Place the cookies in an airtight, freezer-safe container or bag. They should keep in the freezer up to 3 months. Thaw at room temperature when you’re ready to serve.
More Pistachio Cookies
Slice and Bake Pistachio Cookies
Brimming with the nutty charm of pistachios, enriched with a decadent chocolate drizzle, and finished with a sprinkle of flaky sea salt, these slice-and-bake pistachio cookies are a testament to how simple ingredients can create extraordinary flavors.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 & 1/4 cups (270g) all-purpose flour
- 1 cup shelled pistachios, roughly chopped*
- 10 ounces (284g) chocolate or melting wafers, optional
- flaky sea salt, optional
- more chopped pistachios, optional
Instructions
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Scrape the sides of the bowl with a spatula as needed. Add the egg and vanilla, and continue mixing.
- Add the flour and pistachios, and mix until fully incorporated. The dough will look crumbly but will hold together when pressed. Do not over-mix.
- Place the dough on a lightly floured surface and gather into a ball. Divide the dough in half, and roll into two equal-sized logs approximately 2-3 inches in diameter. Tightly wrap each log individually in plastic wrap. Chill for 2 hours.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Slice the chilled logs into 1/4-inch thick rounds, and place them on the prepared pans.
- Bake one pan at a time for 15 to 18 minutes, or until the edges begin to turn a golden brown. They will firm as they cool, so don't over-bake. (Keep the remaining dough chilled between batches.)
- Place the pans on cooling racks, and allow the cookies to cool completely.
- Once the cookies are cool, melt the chocolate in the microwave at half-power in 30-second increments, stirring between each interval until melted.
- Drizzle each cookie with melted chocolate and sprinkle with salt or chopped pistachios. Allow the chocolate to set before serving.
Notes
*I prefer salted pistachios in these cookies, but you can use unsalted if you prefer.
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