Dessert

Pistachio Drop Cookies Recipe

ByMariam Harutyunyan November 30, 2025November 30, 2025

Introduction

Pistachio Drop Cookies are delightfully tender treats with a rich nutty flavor and a soft center. These cookies combine finely ground and chopped pistachios for texture and taste that is simply irresistible. Perfect for sharing or enjoying with a cup of tea.

The image shows a group of golden-brown cookies scattered on a dark surface. Most cookies are single-layered, round with slightly rough edges, featuring visible chunks of pistachios inside them. Three cookies are stacked in the middle, showing their soft, slightly raised texture. In the background, there is a small jar tipped over, spilling some more pistachios that add a greenish touch among the yellow and brown colors of the cookies. The focus is sharp in the foreground, making the cookies appear crisp and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cup unsalted pistachios (divided)
1 ¼ cup flour (divided)

1 tsp corn flour
½ tsp baking soda

½ tsp salt
125 grams (½ cup) unsalted butter

½ cup soft brown sugar
½ cup granulated sugar
1 large egg

1 tsp vanilla extract

Instructions

Step 1: In a food processor fitted with a metal blade, combine ½ cup of the pistachios, ¼ cup of the flour, and the corn flour. Pulse until finely ground.
Step 2: Roughly chop the remaining pistachios and set aside.

Step 3: Sift the remaining flour with the baking soda and salt into a bowl.
Step 4: In the bowl of a stand mixer, beat the butter with both sugars until creamy. Add the egg and vanilla extract, then beat until combined.
Step 5: Add the sifted flour mixture and ground pistachios to the butter mixture. Mix just until combined, then fold in the chopped pistachios.

Step 6: Line a baking tray with greaseproof paper. Shape about 2 tablespoons of dough into balls, wetting your hands if needed to prevent sticking. Place them on the tray without spacing them apart. This recipe yields about 20 cookies.
Step 7: Chill the tray in the fridge for 1 hour to set the butter, which helps the cookies bake evenly.
Step 8: Preheat the oven to 160°C (fan). Line baking trays with greaseproof paper or silicone mats. Space the cookie balls about 5 cm (2 inches) apart on the trays. Bake for 15-17 minutes until edges are golden but centers remain soft.

Step 9: Remove cookies from the oven; they will be soft and underbaked but will firm as they cool. Transfer them to wire racks to cool completely.

Tips & Variations

Use wet hands to shape the dough to prevent sticking and ensure smooth cookie balls.
Chilling the dough is essential for even baking and helps maintain the cookies’ soft texture.

For extra flavor, try adding a pinch of cinnamon or orange zest to the dough.
Substitute half the brown sugar with coconut sugar for a different sweetness profile.

Storage

Store cooled pistachio drop cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month. To reheat, warm gently in the oven for a few minutes to refresh their softness.

How to Serve

A stack of six golden brown cookies with a slightly rough and crumbly texture sits on a white marbled surface. The cookies show small green pistachio pieces and darker chocolate chips scattered throughout, giving varied color spots of green and deep brown in the light golden dough. To the right of the stack, a small pile of loose pistachio nuts and two more cookies lie flat on the surface, showing the cookies’ thin and slightly crisp edges. The background is simple and light with white marble texture, emphasizing the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use unsalted pistachios to control the salt level in the dough. If using salted pistachios, reduce or omit the added salt in the recipe.

Why do the cookies seem undercooked when they come out of the oven?

These cookies are meant to be soft in the center when baked and will continue to firm up as they cool. Baking them longer could dry them out, so it’s important to remove them at the right time.