Salted Pistachio Cookies (Print Version)
Buttery, tender cookies studded with roasted pistachios and topped with flaky sea salt for irresistible sweet-salty flavor.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-ins & Finishing
10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped pistachios.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly. Sprinkle the tops with a pinch of flaky sea salt.
08 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The sweet-salty combination is absolutely addictive and makes these cookies feel special enough for company but simple enough for a Tuesday night
- They stay tender for days, which is saying something because most cookies at my house disappear within 24 hours
02 -
- I learned the hard way that overmixing the dough makes these cookies tough instead of tender, so stop as soon as the flour disappears
- Room temperature butter makes all the difference in texture, so take it out of the fridge at least an hour before you start baking
03 -
- Toast your pistachios in a 350°F oven for 5-7 minutes before chopping if theyre raw this deepens their flavor significantly
- Chill the dough for 30 minutes before baking if you want thicker cookies that spread less