Pistachio Drop Cookies with Brown Butter Icing Recipe

Introduction

These Pistachio Drop Cookies are delicate, buttery, and packed with finely chopped pistachios for a nutty flavor. Finished with a rich brown butter icing, they strike the perfect balance of sweetness and texture. Ideal for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup (130g) salted or unsalted pistachios*
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• Optional: 1-2 drops green food coloring (1 drop gel recommended)
• 1/4 cup (4 Tbsp; 56g) unsalted butter (for icing)
• 1 cup (120g) confectioners’ sugar (for icing)
• 2 Tablespoons (30ml) milk or heavy cream (for icing)
• 1/4 teaspoon pure vanilla extract (for icing)
• Optional: pinch of salt (for icing)

Instructions

1. Step 1: Pulse the pistachios in a food processor until they form small crumbs. You need about 3/4 cup of very finely chopped pistachios. Set aside.
2. Step 2: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined.
3. Step 3: Add the flour, 3/4 cup of chopped pistachios, and food coloring if using. Beat on medium-high speed until combined. The dough may seem crumbly but keep mixing until it comes together into a thick dough.
4. Step 4: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilled for more than 2 hours, allow it to sit at room temperature for about 30 minutes before shaping.
5. Step 5: While the dough chills, prepare the brown butter icing (instructions below) or wait until the cookies are baking.
6. Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Roll the dough into 1 tablespoon (20-22g) balls and place them 2 inches apart on the baking sheets. If the dough feels crumbly, keep working it with your hands—the warmth will help.
8. Step 8: Bake for 14-15 minutes until the edges are lightly browned and the tops just begin to brown.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Ensure they are cool before adding icing.
10. Step 10: For the Brown Butter Icing, slice the butter and melt it in a light-colored skillet over medium heat. Stir occasionally. After 5-6 minutes, the butter will brown and emit a nutty aroma. Remove from heat immediately and cool for 5 minutes.
11. Step 11: Whisk in the confectioners’ sugar, milk or cream, vanilla extract, and a pinch of salt if desired. Adjust the consistency by adding more sugar to thicken or more milk to thin the icing.
12. Step 12: Dip the cooled cookies into the icing or drizzle it on top. Allow light coatings to set for 1-2 hours before serving.

Tips & Variations

• Use salted pistachios for a subtle salty contrast, or unsalted for a sweeter cookie.
• Add 1-2 drops of green gel food coloring to the dough for a festive look without altering flavor.
• If the dough is too crumbly, warming your hands slightly can help bring it together when rolling.
• For a thicker icing, add more confectioners’ sugar; for thinner, add extra milk or cream a teaspoon at a time.

Storage

Store un-iced cookies in an airtight container at room temperature for up to 1 week. Iced cookies should be kept tightly covered and can be stored at room temperature for 1 day or refrigerated for up to 1 week. Bring refrigerated iced cookies to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almonds for pistachios in this recipe?

Yes, almonds can be used instead of pistachios for a different nutty flavor, but the texture and color will be less vibrant.

How can I tell when the brown butter is ready for the icing?

The butter will foam first, then clear, and after about 5-6 minutes, small brown specks will appear along with a nutty aroma. Remove it immediately to prevent burning.

Pistachio Drop Cookies with Brown Butter Icing Recipe

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★★★★★

4.8 from 141 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x

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Description

These Pistachio Drop Cookies are delicate, buttery treats bursting with the nutty flavor of finely chopped pistachios. Soft and tender with a subtle almond and vanilla undertone, they are topped with a luscious homemade brown butter icing that adds a rich, nutty sweetness. Perfect for cookie lovers looking for an elegant yet simple dessert, these cookies are ideal for afternoon tea or special occasions.

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Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1 cup (130g) salted or unsalted pistachios*
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• Optional: 1-2 drops green food coloring (1 drop of gel used)

Brown Butter Icing Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) milk or heavy cream
• 1/4 teaspoon pure vanilla extract
• Optional: pinch of salt

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Instructions

1. Prepare Pistachios: Pulse pistachios in a food processor until small crumbs form, obtaining about 3/4 cup of finely chopped pistachios. Set aside.
2. Make Cookie Dough: Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add confectioners’ sugar, vanilla extract, and almond extract, beating on medium-high speed until fully combined. Gradually add flour, 3/4 cup pistachio crumbs, and food coloring if using, mixing until dough forms a thick, slightly crumbly consistency.
3. Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes and up to 3 days. If chilling more than 2 hours, let the dough sit at room temperature for 30 minutes before shaping.
4. Prepare Brown Butter Icing: While the dough chills, slice butter into pieces and melt in a light-colored skillet over medium heat. Stir occasionally as the butter foams and then begins to brown with nutty aroma and browned specks after 5-6 minutes. Remove from heat and cool for 5 minutes, then whisk in confectioners’ sugar, milk, vanilla extract, and optional salt until smooth. Adjust thickness by adding sugar or milk if needed.
5. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
6. Shape Cookies: Roll chilled dough into 1 tablespoon-sized balls (about 20-22g). If crumbly, continue warming and shaping with hands. Place dough balls 2 inches apart on the prepared baking sheets.
7. Bake Cookies: Bake for 14-15 minutes until bottoms are lightly browned and tops just start to brown.
8. Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before icing.
9. Ice Cookies: Dip cookies in the prepared brown butter icing or drizzle over the tops. Let the icing set for 1-2 hours at room temperature.
10. Store: Keep iced cookies covered at room temperature for up to 1 day or refrigerate for up to 1 week. Un-iced cookies keep covered at room temperature for up to 1 week.

Notes

• Using a light-colored skillet helps you track the browning of butter for the icing.
• You can use salted or unsalted pistachios depending on your taste; adjust salt in icing accordingly.
• The dough can be chilled up to 3 days; if longer than 2 hours, warm slightly before rolling.
• If cookie dough is crumbly, warming it slightly by hand will help bring it together.
• For greener cookies, add 1-2 drops of gel green food coloring.
• Brown butter icing can be thickened with additional confectioners’ sugar or thinned with extra milk or cream.
• Store leftovers properly to maintain freshness and texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: pistachio cookies, brown butter icing, drop cookies, nutty cookies, pistachio dessert