Introduction

These Sparkling Pistachio Cookies are buttery, nutty, and delightfully coated with a sparkling sugar and pistachio crunch. Perfect for sharing or enjoying with a cup of tea, they offer a tender texture with a hint of almond flavor.

The image shows six round pistachio cookies with a rough, crumbly texture and a greenish-yellow color, placed on a white marbled surface. One cookie is broken in half, revealing a dense, soft inside with tiny pieces of pistachio spread throughout. The cookies have small bits of pistachio embedded on the top, with a few sprinkled grains of coarse sugar adding a slight shine. Crumbs surround the cookies, emphasizing their crumbly nature. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tablespoons (226g) unsalted butter, at room temperature
2/3 cup (75g) confectioners’ sugar

1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond emulsion or almond extract

3/4 teaspoon table salt
1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped

2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
6 tablespoons (86g) coarse sparkling sugar
3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

Step 1: Preheat the oven to 350°F with racks placed in the upper and lower thirds. Line two baking sheets with parchment paper or lightly grease them.
Step 2: In a stand mixer bowl fitted with the flat beater, or using a dough whisk or spatula in a large bowl, beat together the butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until smooth and well combined.
Step 3: Add the finely chopped pistachios to the butter mixture and stir to combine. Then gradually mix in the flour until the dough is uniform with no dry streaks.

Step 4: Using a spoon or tablespoon cookie scoop, portion out dough balls about 1 1/4 inches in diameter (around 24 grams each). Roll each portion into a neat ball.
Step 5: Prepare the coating by mixing the coarse sparkling sugar with the finely chopped pistachios in a small bowl.
Step 6: Roll each dough ball thoroughly in the coating mixture to cover the surface completely. Arrange the coated cookies evenly spaced (about 15 per sheet) on the prepared baking sheets.

Step 7: Bake for 20 to 25 minutes, rotating the baking sheets front to back and swapping top and bottom racks halfway through. Cookies should puff slightly and develop a very light golden edge.
Step 8: Remove the cookies from the oven and let them cool completely on the baking sheets before transferring.

Tips & Variations

For extra flavor, lightly toast the pistachios before chopping to deepen their nuttiness.

Substitute almond emulsion with an equal amount of almond extract for a stronger flavor, but reduce to 1/2 teaspoon if preferred less intense.
Use gluten-free flour to make these cookies suitable for gluten-sensitive bakers without changing texture.
If coarse sparkling sugar is unavailable, coarse sanding sugar or turbinado sugar work well as alternatives.

Storage

Store these pistachio cookies in an airtight container at room temperature for several days to maintain their crispness. For longer storage, freeze the cookies in an airtight container for up to 3 months. To enjoy, thaw at room temperature and optionally warm briefly in a low oven.

How to Serve

A red metal box filled with round, green cookies topped with coarse salt and crushed nuts, neatly stacked inside with a few cookies scattered outside the box on a white marbled texture; the cookies have a crumbly texture with a slightly golden crust showing hints of pistachio green and light brown. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios can be used and will add a richer flavor, but avoid salted nuts to keep the cookie’s balance. If using roasted, reduce additional salt slightly.

Why is the dough rolled in sparkling sugar and pistachios?

Rolling the dough balls in sparkling sugar and pistachios creates a decorative, crunchy coating that adds texture and a sparkling appearance to the cookies.