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    Home » Recipes » Cookies & Crackers

    Published: Sep 16, 2022 by Paula Montenegro · Income from ads and affiliate links 30 Comments

    Pistachio Cookies

    Jump to Recipe
    Pistachio Butter Cookies long pin with text
    Pistachio Butter Cookies long pin with text
    Pistachio Butter Cookies long pin with text
    Pistachio Butter Cookies long pin with text

    These pistachio butter cookies are laced with lemon and sensationally nutty with a melt-in-your-mouth quality. Roll them in powdered sugar or glaze them, they're always delicious. They keep well and are perfect for gift giving.

    Eaten pistachio cookie and rows of whole ones on a wire rack.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally posted on December 2012, this post has been updated with text and images to serve you better. The recipe remains the same.

    These pistachio butter cookies resemble Mexican wedding cookies, snowballs, or Russian tea cakes. They are cousins to the Greek Kourabiedes (which include an egg in the ingredients).

    So take your pick of nationality, but do give them a try.

    They're traditionally rolled in powdered sugar, but I tried a light lemon glaze, which was fantastic. It helps the cookies stay moist as it encloses them. 

    When the holidays come around, and we bake cookies to give as gifts, these pistachio snowballs are a must, along with the chocolate peppermint cookies, gingersnaps, and decorated soft sugar cookies.

    Top view of sugar dusted cookies on a wire rack, pistachio pieces around.
    Table of Contents Hide
    Ingredients
    About pistachios
    How to make pistachio cookies
    Forming the cookies
    Baking
    Powdered sugar glaze
    Finishing touches
    Rolling in powdered sugar
    Kitchen notes
    Related recipes you might like:
    Pistachio Butter Cookies

    Ingredients

    • Pistachios: you can buy shelled raw pistachios (my first choice) or unsalted pistachios with shell that you have to shell.
    • Lemon: I use the zest in the batter, which pairs wonderfully with the nuts. If you glaze them, you will also use some of the juice.
    • Powdered sugar: a mandatory ingredient as it provides that melt-in-your-mouth quality that is a trademark of this recipe.
    • Vanilla: I use paste, but regular pure extract works fine.
    • Unsalted butter.
    • All-purpose flour.
    Pistachio lemon cookies ingredients in bowls on a white surface including flour, butter, sugar, vanilla.

    About pistachios

    Pistachios are the seeds from the tree, a member of the cashew family. 

    These nuts are green-yellowish in color and have hard shells that must be opened and removed so the seed (what we know as pistachios) can be eaten.

    They have many health benefits (antioxidants, fiber) and are widely used in sweet and savory dishes in Middle Eastern and other cultures.

    They go wonderfully with lemon, vanilla, and white chocolate, among other ingredients. 

    Pistachios have a reputation for being expensive and hard to shell. Well, there's truth in that. How much do you love pistachios? I don't mind shelling them, though I often buy shelled ones.

    But just as hazelnuts are a bit of a workout, so are pistachios, but they are worth it.

    They need to be ground for this recipe. Be careful not to turn them into a paste from over-processing them. They need to be finely ground but not oily. I use the processor. You can chop them by hand if you have the patience.

    Vintage Kitchen tip:be careful when chopping pistachios by hand. They are hard to pin down; if you start chopping energetically, you'll have pistachios flying everywhere.

    White patterned bowl with ground pistachios.

    How to make pistachio cookies

    • Creaming: butter should be soft, and you can use a spatula or an electric mixer to integrate it with the sugar. 
    • Flavoring: fresh lemon zest is added to the butter mixture. 
    • Flour: when the flour is added, it will look like it's too much and will never come together into a cohesive dough. It will, just be patient.
    • Pistachios: it might feel as though you won't be able to integrate them well into the cookie dough. But trust me, it all binds into a wonderful greenish mixture eventually.
    • Make ahead: the dough itself or the cookie balls can be refrigerated for 3 days or frozen for up to a month. Always well covered in plastic wrap to prevent dryness. For more details, we have a post on how to freeze cookies.
    Two image collage of cookie batter with lemon zest, and mixing in the flour.
    Mixing ground pistachios into cookie dough in a glass bowl.

    Forming the cookies

    I use a small cookie scoop to measure the pieces, so they're as even as possible. But grabbing a piece of dough with a teaspoon works fine also, old school.

    Take a portion and scoop it onto your hand. With both palms, make smooth balls. The dough shouldn't be sticky, and you should be able to form the rounds easily.

    Vintage Kitchen tip: the balls should be the size of a walnut. Don't make them very large as they will take too long to bake and dry out. 

    Hands forming balls with cookie dough, two image collage.

    Baking

    Cookie sheet: line it with parchment paper and place cookies a few inches between them to allow for expansion during baking. 

    Depending on the material of your cookie sheets, you might get away with nothing, not even buttering it, as the dough itself has a nice amount of it.

    But I recommend lightly buttering the pan, if not using parchment paper, just in case.

    They will crackle as they bake, which is fine. 

    Unbaked and baked rows of pistachio cookies on parchment paper.

    Powdered sugar glaze 

    This glaze is one of my favorites because it’s super versatile – you can use any liquid, even olive oil – easy and fast.

    I use lemon juice because there's lemon zest in the batter.

    This was my first time glazing these butter cookies, and I think I found a new favorite. A great variation from the classic powdered sugar.

    Glazing round pistachio cookies on a wire rack.

    Finishing touches

    • Pistachios: top the glazed cookies with finely ground nuts (image above) before the glaze sets.
    • Sprinkles: embrace the holiday spirit and add some sparkle with gold, silver or whatever sprinkle you like. I don't like biting into them much, but hey, your cookies your taste!
    • Half of each: make both types of pistachio cookies, half rolled in powdered sugar and the other half glazed.
    • Rolling before baking: you can roll each dough ball in finely ground pistachios which will act as a coating after they're baked. The cookies will also have a deeper nutty flavor. 
    Hand sprinkling ground pistachion over cookies on a wire rack.

    Rolling in powdered sugar

    Put powdered sugar in a shallow bowl or plate and roll the cookies.

    Roll the cookies in the sugar while still warm until completely coated. If you see that the sugar starts to disappear, it means the cookies are still too hot and are melting the sugar. Wait a couple of minutes and try again. 

    The sugar will adhere more to some parts of the cookie and less to others. So they won't be evenly coated, and some will fall off as you handle them. It is what it is. Whatever amount of sugar's left clinging will make a difference in the flavor.

    Hand rolling pistachio cookie round in a pink bowl with powdered sugar.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Storage: they keep well for 2-3 days at room temperature in a tin, cookie jar, or an airtight container. After that, refrigerate them for a week or freeze them for a month.
    • Gift giving: these are very popular during the holidays because they're crowd-pleasers and travel well.
    • Flavorings: add spices to the batter, such as cardamom or cinnamon, that pair well with pistachios.
    Round wire rack with rows of pistachio cookies, one is crumbled.

    Related recipes you might like:

    • Snowballs (Mexican Wedding Cookies)
    • Pecan Sandies
    • White Chocolate Almond Cookies
    • Amaretti Cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Rows of glazed pistachio cookies on a wire rack.

    Pistachio Butter Cookies

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    Save Recipe Recipe Saved

    These pistachio cookies are buttery, sensationally nutty, with a hint of lemon. They almost melt-in-your-mouth, and make great holiday gifts.

    • Total Time: 65 minutes
    • Yield: 3 dozen

    Ingredients

    Units

    For the cookies:

    • 1 cup butter, at room temperature
    • 4 tablespoons (60g) powdered sugar
    • 1 teaspoon lemon zest
    • ¼ teaspoon vanilla extract (optional)
    • 2 cups all-purpose flour
    • ¾ cup ground toasted pistachios

    For the coating:

    • ½ cup powdered sugar, for rolling
    • 1 tablespoon lemon juice, if glazing them

    Instructions

    For the cookies:

    1. In a large bowl, beat butter and sugar until creamy and smooth.
    2. Add lemon zest and vanilla and beat well.
    3. Add flour, 1 cup at a time, and then the pistachios. Mix just until smooth.
    4. Gather into a ball, wrap in plastic and refrigerate for at least 3 hours.
    5. Preheat the oven to 350ºF/180°C.
    6. Line a baking tray with parchment paper.
    7. Roll portions of cold dough between your palms to form balls.
    8. Place 1-inch apart on the lined baking tray. At this point, they can be frozen (see Notes below).
    9. Bake for about 15 minutes, until they begin to brown on the edges and crack. 
    10. Let cool completely on a wire rack. 

    For the coating:

    1. First option: roll the cookies in extra powdered sugar while still warm, to coat completely.
    2. Second option: prepare the glaze by mixing the sugar with a few teaspoons of lemon juice until smooth. Adjust the amount of juice so it's like thick honey. Drizzle over the cool cookies and sprinkle with chopped pistachios. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Freezing: you can make them ahead, form the balls, and freeze them in a tray. When completely frozen, transfer them to a bag or smaller container. You can bake them directly on a parchment-lined or greased cookie sheet, no need to thaw them. They might need an extra minute or two in the oven. 
    • Storage: they keep well for 2-3 days at room temperature in a tin, cookie jar, or an airtight container. After that, refrigerate them for a week or freeze them for a month.
    • Gift giving: these are very popular during the holidays because they're crowd-pleasers and travel well.
    • Flavorings: add another extract, such as orange blossom water, to the batter. Or spices, such as cardamom or cinnamon, that pair well with pistachios. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: International

    Keywords: pistachio cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Rows of pistachio cookies on wire rack

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Lisa says

      December 10, 2022 at 9:36 am

      Hi! I just made these cookies and have refrigerated them. However, I just realized that the ingredients in the beginning of your article call for vanilla, but the actual recipe does not have that listed. Do you indeed use vanilla? I’m assuming so and that it just mistakenly got omitted from the recipe. How much vanilla do you use?

      Reply
      • Paula Montenegro says

        December 10, 2022 at 1:42 pm

        Hi Lisa! It's only 1/4 teaspoon and I added it as optional because I don't always use it. Your cookies will be great without it. Thanks for the heads up. Happy baking.

        Reply
    2. elodiesucree says

      February 28, 2018 at 5:47 am

      Je vous remercie pour votre très savoureuse recette que j'ai faite et que vous pouvez voir sur mon blog biscuitspassion.canalblog.com, ils sont fabuleux, gros bisous à vous

      Reply
      • Paula Montenegro says

        February 28, 2018 at 7:55 am

        Merci beaucoup!

        Reply
    3. David says

      November 03, 2017 at 11:42 am

      Like you said, these are "like" the almond butter balls (or pecan) but sooooo very different! Perfect for our annual cookie party!

      Reply
      • Paula Montenegro says

        November 03, 2017 at 12:25 pm

        You and I are pistachio lovers David!

        Reply
        • David says

          November 14, 2017 at 11:11 am

          The orange blossom water is such a great addition, Paula! I made these for a work treat and they were a big hit!

        • Paula Montenegro says

          November 20, 2017 at 6:07 am

          Glad to hear that!

    4. Cocoa and Lavender says

      December 18, 2012 at 9:39 pm

      Paula - how brilliant to use pistachios! These are very much like my mother's (grandmother's actually) recipe for Christmas Nut Crescents. But pistachios and orange blossom water? OMG - how amazing they must be! I will be trying them this week for Christmas - and, just for fun, I need to tell you that my orange blossom water (from India) has a picture of Neuschwanstein Castle (in Germany) on the bottle! Cute, eh? ~ David

      Reply
    5. Julia says

      December 16, 2012 at 10:26 pm

      I think I will be making these for Christmas. I love nut crescent cookies and this sounds like a nice change from the usual almond or pecan.

      Reply
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