If you’ve ever craved a cookie that feels like a buttery hug with a delightful crunch, then this Pistachio Shortbread Cookies Recipe is about to become your next favorite. Combining the rich creaminess of real butter with the subtle sweetness of powdered sugar and the nutty, vibrant pop of toasted pistachios, these cookies are both elegant and comforting. Crisp edges and tender centers make every bite melt with just the right amount of crumbly texture, perfect for afternoon tea or sharing with friends and family. Trust me, once you master this Pistachio Shortbread Cookies Recipe, you’ll find yourself reaching for them again and again, whether for special occasions or a simple sweet treat.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients, each chosen to create a perfect balance of flavor, texture, and that signature shortbread crumb. From the creamy butter that forms the base to the toasted pistachios adding crunch and a gorgeous green hue, every item plays an essential role in making these cookies shine.
- Unsalted butter (1 cup, room temperature): The rich, creamy foundation providing tenderness and structure to the cookies.
- Powdered sugar (1 cup): Finely ground for a smooth sweetness that blends seamlessly into the dough.
- Kosher salt (1 1/2 tsp): Just enough salt to enhance flavors without overpowering the delicate sweetness.
- Pure vanilla paste (2 tsp): Offers deep, natural vanilla flavor and those beautiful vanilla bean specks.
- All-purpose flour (2 1/3 cups): The base dry ingredient that structures the dough and keeps the cookies tender.
- Toasted, chopped pistachios (3/4 cup): Adds a delightful crunch and an earthy, nutty accent that makes these cookies unforgettable.
- Coarse or sanding sugar (1/2 cup, optional): For decorating and creating a subtle crunch on the cookie surface.
- Egg (1, beaten for egg wash, optional): Helps the coarse sugar stick beautifully for an eye-catching finish.
How to Make Pistachio Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by combining the room temperature unsalted butter, powdered sugar, vanilla paste, and kosher salt in a stand mixer fitted with a paddle attachment. If you don’t have a stand mixer, no worries — a hand mixer and a large bowl will do just fine! Beat everything on medium-low until the mixture is smooth, creamy, and light, about one and a half minutes. This step is crucial for creating that melt-in-your-mouth texture, so don’t rush it.
Step 2: Incorporate Flour and Pistachios
Next, sprinkle in the all-purpose flour and the toasted, chopped pistachios. Mix gently until just combined and the dough starts to come together. This usually takes around two minutes — don’t overwork it or the cookies could become tough. The pistachios need to be toasted beforehand for maximum flavor; if you have raw ones, just roast them on a baking sheet at 350°F for 12 minutes and cool completely before chopping.
Step 3: Shape the Dough Into Logs
Turn your dough onto a clean cutting board and shape it into a flat disc using your hands. Then, cut the disc in half and roll each piece into a 9-inch long log. Wrap these logs tightly in plastic wrap and pop them in the freezer for 30 minutes until firm. This chilling step is key for clean slicing and keeps the cookies from spreading while baking.
Step 4: Preheat Your Oven
While the dough chills, preheat your oven to 350°F. This ensures it’s at the perfect temperature to bake your cookies evenly, achieving that classic shortbread crumb with lightly golden edges.
Step 5: Prepare the Dough Logs for Baking
Once firm, unwrap the chilled dough logs. If you’re using the optional egg wash, brush the beaten egg evenly across the surface of each log. Then roll the logs in the coarse or sanding sugar, making sure the sides are coated well. This step adds a subtle sparkle and a gentle crunch that takes these cookies to the next level.
Step 6: Slice and Arrange on Baking Sheet
Now for the satisfying part — using a sharp chef’s knife, slice the logs into 1/3-inch thick rounds. Line a baking sheet with parchment paper or a silicone mat; this is super important as it prevents any sticking. Place your cookies about one inch apart because they don’t spread much, fitting roughly 20 on one sheet. For best results, bake one sheet at a time to maintain steady oven heat.
Step 7: Bake to Perfection
Bake the cookies for 18 to 20 minutes, rotating the baking sheet 180 degrees about halfway through baking. Look for lightly golden edges with no browning on the bottom — that signals these are perfectly baked. Resist the urge to open the oven too often, as steady heat is essential for that ideal delicate texture.
Step 8: Cool Completely Before Enjoying
Patience is key here! Let the cookies cool completely on the baking sheet before moving them. This resting time allows them to set into their buttery, crumbly texture that makes each bite a little moment of joy. If you’re not indulging immediately, follow the storage instructions below for best freshness.
How to Serve Pistachio Shortbread Cookies Recipe
Garnishes
For a simple yet elegant touch, sprinkle a few extra chopped pistachios on a serving plate or lightly dust the cookies with powdered sugar. If you’re feeling festive, a drizzle of white chocolate pairs beautifully and adds a touch of creamy sweetness.
Side Dishes
These pistachio shortbread cookies shine alongside a warm cup of tea, coffee, or even a glass of milk. For an afternoon treat, serve them with fresh fruit like juicy berries or slices of crisp apple to balance their rich buttery flavor.
Creative Ways to Present
Try arranging these cookies in a pretty tin or atop a decorative platter lined with parchment paper, perfect for gifting or party tables. You can also sandwich a dollop of jam or lemon curd between two cookies for a delightful twist that doubles the fun.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay fresh and flavorful for up to four days — perfect if you want to bake ahead but still enjoy that just-made texture.
Freezing
If you want to save time in the future, the dough logs freeze wonderfully for up to two months. Simply thaw in the fridge before slicing and baking. You can also freeze baked cookies in an airtight container for about a month; just let them come to room temperature before serving.
Reheating
To refresh the cookies’ crispness, pop them in a preheated 300°F oven for 3-5 minutes. Avoid microwaving as it can make them chewy instead of perfectly crumbly.
FAQs
Can I use salted butter for this recipe?
It’s best to use unsalted butter so you can control the exact amount of salt in the dough. Using salted butter might make the cookies too salty unless you adjust the added kosher salt accordingly.
Why should I toast the pistachios?
Toasting pistachios enhances their natural flavor and adds an irresistible crunch. Plus, it brings out their vibrant green color, making your cookies look and taste better.
Can I substitute the vanilla paste with vanilla extract?
Absolutely! Vanilla extract works fine — just use the same amount. The paste adds those pretty vanilla bean specks and a slightly more intense vanilla flavor, but the extract keeps the cookies delicious too.
Is sanding sugar necessary?
Sanding sugar is optional but highly recommended for that extra sparkle and subtle texture contrast on the cookie edges. If you don’t have it, you can skip it or use granulated sugar, though it won’t have quite the same effect.
Can I make these cookies gluten-free?
Yes, you can try swapping all-purpose flour for a gluten-free flour blend with xanthan gum. Keep in mind that texture might vary slightly, but the buttery, nutty essence of the recipe will still shine.
Final Thoughts
There’s something truly special about homemade Pistachio Shortbread Cookies Recipe that feels both indulgent and comforting. Whether you’re baking for a holiday, a gathering, or just because, these cookies bring joy with every buttery, nutty bite. Don’t hesitate—grab your ingredients and experience how simple ingredients transform into a stunning cookie that’s sure to impress and satisfy every time.
Print
Pistachio Shortbread Cookies Recipe
- Total Time: 45 minutes
- Yield: Approximately 40 cookies
Description
These Pistachio Shortbread Cookies are buttery, crumbly, and infused with the rich flavor of toasted pistachios. Perfectly sweetened and lightly crunchy with a sanding sugar coating, they make an elegant and delicious treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons pure vanilla paste
- 2 1/3 cups all-purpose flour
- 3/4 cup toasted, chopped pistachios
Decoration
- 1/2 cup coarse or sanding sugar (optional but recommended)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, combine the room temperature butter, powdered sugar, vanilla paste, and kosher salt. Beat on medium-low speed until creamy and fully combined, about 1 1/2 minutes.
- Add Flour and Pistachios: Add the all-purpose flour and toasted, chopped pistachios to the butter mixture. Mix on low speed until just combined and the dough starts to clump together, about 2 minutes.
- Form Dough Logs: Turn the dough out onto a clean cutting board. Using clean hands, form the dough into a flat disc, then cut it in half. Roll each half into a 9-inch long log, wrap tightly in plastic wrap, and freeze for 30 minutes until firm.
- Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).
- Prepare Dough for Baking: Remove the dough logs from the freezer and unwrap. If using, brush the logs with beaten egg to help the coarse sugar stick. Roll each log evenly in the sanding sugar, coating all sides.
- Slice the Cookies: Using a sharp chef’s knife, cut each sugar-coated dough log into 1/3-inch thick slices. Place the slices on baking sheets lined with parchment paper or a silicone baking mat, spacing them to prevent sticking. Usually, about 20 cookies fit per sheet.
- Bake: Bake the cookies in the preheated oven for 18-20 minutes, rotating the baking sheet 180 degrees halfway through the baking time to ensure even cooking.
- Cool Completely: Remove the cookies from the oven and let them cool completely on the baking sheet. This allows them to achieve their perfect buttery, crumbly texture.
- Storage Tips: Dough logs can be frozen for up to 2 months. Store baked cookies in an airtight container for up to 4 days to maintain freshness.
Notes
- To toast raw pistachios, spread them on a baking sheet and roast at 350°F for 12 minutes, then cool completely before chopping.
- Using sanding sugar is optional but adds a delightful crunchy texture and decorative sparkle.
- Brushing the dough logs with beaten egg before coating in sugar helps the sugar adhere better and enhances browning.
- Make sure to use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Baking one sheet at a time provides the best, most even results.
- Allow cookies to cool completely before handling to avoid breakage due to their delicate texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
