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Pistachio Drop Cookies Recipe

★★★★★

4.5 from 62 reviews
  • Author: Mariam
  • Total Time: 1 hour 37 minutes
  • Yield: About 20 cookies 1x

Description

Delight in these crunchy yet tender Pistachio Drop Cookies, featuring a perfect blend of finely ground and chopped pistachios for authentic nutty flavor. The cookies are made with a rich buttery dough, set in the fridge to ensure even baking, and baked to a golden perfection that remains soft in the center.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cup unsalted pistachios (divided)
  • 1 ¼ cup all-purpose flour (divided)
  • 1 tsp corn flour
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 125 grams (½ cup) unsalted butter, softened
  • ½ cup soft brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Prepare Pistachio Mixture: 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 the mixture is finely ground to form a nutty flour base.
  2. Chop Remaining Pistachios: Chop the remaining pistachios very roughly and set aside for texture in the cookies.
  3. Sift Dry Ingredients: Sift the remaining 1 cup of flour together with baking soda and salt to ensure even distribution and prevent lumps.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with both sugars until creamy and light in color. This process incorporates air for a tender cookie.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to add moisture and flavor.
  6. Combine Dry and Nut Mixture: Add the sifted flour and ground pistachios mixture to the wet ingredients. Mix just until all ingredients are moistened, being careful not to overmix to maintain a tender crumb. Then fold in the chopped pistachios for crunch.
  7. Shape Cookies: Line a baking tray with greaseproof paper. Using wet hands to prevent sticking, scoop about 2 tablespoons of dough and shape into balls. Place all cookie balls on the tray; spacing is not critical yet. This recipe makes about 20 cookies.
  8. Chill Dough: Refrigerate the tray with cookie dough balls for 1 hour. This step firms up the butter, ensuring cookies bake evenly and hold their shape.
  9. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 160° C (fan-forced). Line baking trays or cookie sheets with greaseproof paper or silicone mats.
  10. Bake Cookies: Transfer chilled cookie balls to the prepared trays, spacing about 5 cm (2 inches) apart to allow spreading. Bake for 15-17 minutes until edges are golden and centers remain soft.
  11. Cool Properly: Remove cookies from oven; they will appear underbaked and soft but will firm as they cool. Transfer them to wire racks to cool completely before serving.

Notes

  • Chilling the cookie dough balls is crucial to prevent excessive spreading and to achieve an even bake.
  • Do not overbake; cookies will appear very soft when removed from the oven but will set while cooling.
  • Wetting your hands before shaping the dough helps prevent sticking and makes shaping easier.
  • Prep Time: 20 minutes
  • Cook Time: 15-17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pistachio cookies, drop cookies, nut cookies, homemade cookies, baked cookies, cookie recipe, pistachio dessert

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Find it online: https://aromaofgrandma.com/pistachio-drop-cookies-recipe/