Shortbread pistachio cookies are one of our classic cookies for Christmas. Crisp, buttery perfection meets the rich, nutty goodness of premium pistachios, creating a heavenly treat that’s so delightful. Elevate your cookie experience with every bite—these little delights are not just cookies; they’re moments of pure bliss!
Why you’ll love baking shortbread pistachio cookies
Easy bake & irresistible flavour: Baking these pistachio cookies is a delightful experience. Not only, it’s pretty easy to make them, with just few ingredients, but they are so delicious. They have this rich & buttery taste with a nutty crunch of pistachios. These cookies offer a unique and irresistible taste experience, that your whole family will love.
Baking adventure: Baking cookies isn’t just about creating a delicious result, but it’s also an adventure in the kitchen. The process of blending quality ingredients, shaping the dough, and watching these cookies transform into a delectable treat is so satisfying and rewarding. With each batch, you’ll take pride in crafting a gourmet treat with an exceptional flavours.
Ingredients needed for pistachio cookies
- Unsalted Butter: is a fundamental ingredient in shortbread cookies, contributing to their rich, tender, and melt-in-your-mouth texture. It provides flavour, moisture, and helps create the crumbly texture characteristic of shortbread.
- All-purpose flour: forms the structural backbone of the cookie, giving it its shape and texture. It provides the necessary bulk and structure, allowing the cookie to hold its form while baking.
- Granulated sugar: adds sweetness to the cookies and contributes to their delicate texture. It not only sweetens the dough but also helps tenderize the cookies and create a fine crumb.
- Pistachios: are the main ingredient to add flavour & crunch to the cookies. They contribute a distinct nuttiness and vibrant green colour to the dough, making each bite enjoyable.
- Vanilla & pistachio extract: Vanilla and pistachio extract enhances the overall flavour profile of the cookies, complementing the richness of the butter and the nuttiness of the pistachios. It adds depth and complexity to the taste, making the cookies more aromatic and enticing.
- Chocolate chips: will add extra chocolatey flavour, by drizzling melted chocolate on top of the cookies.
How to make shortbread pistachio cookies
Step 1 – Prepare pistachios
Coarsely chop the pistachios with a large knife and set aside. If you’d prefer finely chopped pistachios, you can use a food processor to achieve a consistent, fine texture.
Step 2 – Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar with a handheld mixer until light and fluffy.
Step 3 – Incorporate dry ingredients
Mix in the vanilla & pistachio extract. Gradually add the flour to the butter mixture, mixing until just combined and crumbly. Pour the crumbled dough on clean working surface and shape the dough into a flat circle.
Step 4 – Add chopped pistachios
Gently incorporate coarsely chopped pistachios into the dough, ensuring an even distribution throughout the dough.
Step 5 – Wrap the dough and refrigerate
Divide the dough in half. Roll each portion into a log shape, about 1.5 inches (4 cm) in diameter & 10-12 inch long. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
Step 6 – Slice and Bake
Preheat the oven to 350°F (177°C), middle rack & line baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into rounds, approximately 1/4 to 1/2 inch thick.
Place the cookie rounds on the prepared baking sheet, leaving some space between each. Bake for 8-12 minutes, or until the edges are lightly golden.
Step 7- Decorate the cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Melt the chocolate in a microwavable bowl. Start with 30 second interval at 70% power. Stir the chocolate to help even distribution of heat and faster melt process. Repeat until the chocolate is fully melted.
Take the bowl with melted milk chocolate and with a teaspoon drizzle the pistachio cookie. Sprinkle with finely chopped pistachios.
Variations for pistachio cookies
- Orange zest cranberry shortbread cookies: Add orange zest and cranberries in the dough for extra zing and bursting flavour.
- Almond pistachio cookies : Combine chopped almonds with pistachios for a dual-nut flavour and extra crunch.
- Lavender honey pistachio cookies: Infuse the cookie dough with dried lavender for a subtle floral note. Drizzle honey on top of cooled cookies for added sweetness. Add 1 tablespoon of dried culinary lavender and 2 tablespoons of honey for the drizzle.
- Maple cinnamon pistachio cookies: Add maple syrup and ground cinnamon to the dough for a warm, comforting twist on classic pistachio cookies. You will need 2 tablespoons of maple syrup and 1/2 teaspoon of ground cinnamon.
- Double chocolate pistachio cookies: Mix white and milk chocolate chips into the cookie dough before baking for a delicious combination of sweet white chocolate and nutty pistachios.
How to store pistachio cookies
- Store at room temperature: Shortbread cookies are best stored at room temperature. They maintain their texture and flavour well when kept in a cool, dry place away from direct sunlight. Freshly baked shortbread cookies can last for up to 1 to 2 weeks at room temperature.
- Refrigeration (optional): While shortbread cookies generally do not require refrigeration, if you live in a very warm and humid climate, you may choose to refrigerate them to extend their shelf life. Ensure they are in an airtight container to prevent absorption of refrigerator odours.
- Freezing (optional): Shortbread cookies freeze well. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag with layers separated by parchment paper. Thaw at room temperature when ready to enjoy.
- Proper Butter Temperature: Ensure that your butter is softened but not overly melted. Softened butter that still holds its shape when pressed is ideal. This helps achieve the desired shortbread texture.
- Chill the Dough: After preparing the cookie dough, chilling it in the refrigerator before shaping and baking is crucial. This not only makes the dough easier to handle but also helps the cookies retain their shape during baking.
- Uniform Cookie Size: For even baking, try to maintain a consistent size for each cookie. You can use a cookie scoop or measure the dough to ensure uniformity, resulting in a cohesive batch.
- Flour Wisely: Measure the flour accurately using the spoon-and-level method or kitchen scale. Too much flour can make the cookies dry, so it’s crucial to get the measurements right.
- Patience with Cooling: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Shortbread cookies are delicate when warm and can break easily.
Chilling the dough helps firm up the butter, preventing the cookies from spreading too much during baking. It also enhances the texture, giving the cookies that classic shortbread crumble.
To avoid tough cookies, be careful not to overmix the dough. Mix only until the ingredients are combined, and avoid excessive handling when shaping the cookies.
Yes, shortbread cookie dough can be frozen. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw the dough in the refrigerator before using.
While traditional shortbread relies on the rich flavor of butter, you can experiment with butter substitutes. Keep in mind that it may affect the taste and texture of the cookies.
Shortbread cookies are distinct for their rich, buttery flavor and crumbly texture. They typically contain a higher ratio of butter to flour compared to other cookies, resulting in a melt-in-your-mouth consistency.
Yes, you can definitely make shortbread cookies ahead of time. In fact, making shortbread cookie dough in advance and storing it for later use is a convenient option. You can either wrap prepared dough in a plastic wrap, and refrigerate it for up to 24 hours before baking. Or you can transfer the prepared dough into the freezer (double wrap is recommended), where you can store it for up to 2 to 3 months. To thaw the dough: transfer the wrapped dough from the freezer to the refrigerator and let it thaw overnight. Thawing in the refrigerator helps maintain the dough’s texture. Follow the baking instruction in the recipe card.
- TRIPLE CHOCOLATE COOKIES
- LINZER COOKIES
- GINGERBREAD SOFT COOKIES – (PERNICKY)
- BEEHIVE COOKIES WITH MATCHA CREAM
- MINI FLORENTINE COOKIES
SHORTBREAD PISTACHIO COOKIES
- 1 cup (230 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 2 cups (300 g) all-purpose flour
- ¼ teaspoon pistachio extract
- ⅓ teaspoon vanilla extract
- ½ cup (50 g) shelled pistachios finely chopped
- ½ cup (80 g) chocolate chips semi-sweet
- ½ cup (50 g) shelled pistachios finely chopped
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and creamy.
- Add pistachio extract, vanilla extract and mix until well combined.
- Gradually add the flour to the butter mixture, beat at low speed until well mixed and the dough will form. Remove the dough from the bowl and place it on a lightly floured working space. Work the dough with hands until well combined and pliable.
- Flatten the dough and place the chopped pistachios in the middle. Work the dough with your hands, ensuring an even distribution of pistachios throughout the dough.
- Divide the dough in half. Roll each portion into a log shape, about 1.5 inches (4 cm) in diameter & 10-12 inch long. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (177°C) and prepare a lined baking sheet with a parchment paper. Remove the dough from the refrigerator and slice them into rounds, approximately 1/4 to 1/2 inch thick.
- Place the cookie rounds on the prepared baking sheet, leaving some space between each. Bake for 8-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate in microwavable bowl. Start with 30 second interval at 70% power. Stir the chocolate to help even distribution of heat and faster melt process. Repeat until the chocolate is fully melted.
- Take the bowl with melted milk chocolate and with a teaspoon drizzle the pistachio cookie. Sprinkle with finely chopped pistachios.
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