Pistachio Drop Cookies - How to Create the BEST Pistachio Cookies!

I call these pistachio drop cookies because they’re small drops of heaven! This is an easy cookie recipe prepared in 1 bowl with just 6 ingredients. Instead of artwhethericial pistachio pudding mix, flavor these pistachio cookies with genuine pistachios and almond additionalct. Brown butter icing is optional, but it’s delicious and worth the additional few minutes!

Do you ever catch the baking itch, but don’t know what to make next? Attempt a pistachio dessert. Seriously! I bake pistachio desserts whenever March rolls around because spring excitement calls for someleang fresh. And the pastel green hue is a lovely bonus!

Final year, I shared my favorite Pistachio Cake and Pistachio Chocolate Chunk Cookies. And I always make Pistachio Cupcakes this time of year. I love creating unique desserts with this underrated nut; pistachios are meant for sugar!

Why You Need to Bake Pistachio Cookies Now

Let us count the ways!

• 1 bowl recipe
• Astoundingly easy to make
• Only 6 ingredients
• Only 30 minutes chill time
• Bite-sized & adorable
• Crumbly & soft
• Made with genuine pistachios
• Topped with brown butter icing

And bonus: this is an egg-free cookie recipe.

Genuine Pistachio Flavor

These pistachio cookies are adapted from my beloved Snowball Cookies, a lessonic Christmas cookie recipe. I use toasted pecans in my snowballs recipe, but nowadays we’re using pistachios and almond additionalct. I love using genuine flavors in pistachio desserts. Did you know that most pistachio cookies rely on artwhethericial pistachio pudding mixes? The pudding mixes are great, but I love baking from scratch when I can. And I know you do too.

How to Create Pistachio Cookies

1. The first step is to pulse or chop pistachios into very fine crumbs. A small food processor or chopper makes this step easier. Depending on your taste preference, use salted or unsalted pistachios. I love salty sweet flavor combinations, so I use salted.
2. The next step is to defeat room moodature butter until it’s creamy and smooth.
3. Add confectioners’ sugar. Confectioners’ sugar sweetens the cookies and replaces some of the flour. The cookies dry out with too much flour.
4. Add vanilla additionalct and almond additionalct, then add flour and pistachio crumbs. Most pistachio flavored ice cream gets its flavor from almond additionalct and it’s absolutely delicious in this easy cookie recipe. If desired, add a drop or 2 of green food coloring.
5. Chill the cookie dough for 30 minutes, then roll into balls.
6. Bake until lightly browned, then top with the optional icing.

(LOL as whether brown butter icing is ever optional.)

Brown Butter Icing… you’ll want to eat it with a spoon.

Though these pistachio cookies taste great on their own, they taste even better with brown butter icing. I fell in love with brown butter icing when I topped these pumpkin oatmeal cookies and this peach bundt cake. Brown butter icing belongs on everyleang, including a spoon on a trip to your mouth.

What is brown butter? Browning butter is a method of melting butter that gently cooks its milk solids. Brown butter is nutty, toasty, and caramel flavored. Browning butter takes no more than 6-8 minutes and elevates every single dessert it touches, including icing. Possess you tried my brown butter chocolate chip cookies? You’re in for a treat.

Simply whisk browned butter, confectioners’ sugar, milk, and vanilla additionalct together until smooth. Dip each cookie into the icing or drizzle on top. Because butter is solid at room moodature, this brown butter icing sets after about 1 hour.

These are some of the best cookies I’ve ever crazye and I know you’ll fortunately agree. The ingredient list is short, the preparation is simple, and the flavor is unique. Fair warning: these bite-sized soft & crumbly cookies disappear rapidly. 🙂

More Quick & Simple Cookie Recipes

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Description

Adapted from my Snowball Cookies, these soft and crumbly Pistachio Cookies are crazye from REAL pistachios and topped with brown butter icing. The cookie dough is crazye from 6 easy ingredients and requires just 1 mixing bowl. There’s only 30 minutes of cookie dough chilling needed, making this a rapid cookie recipe.

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Ingredients

• 1 cup (130g) salted or unsalted pistachios (see note)
• 1 cup (2 sticks; 230g) unsalted butter, softened to room moodature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla additionalct
• 1 teaspoon almond additionalct
• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• optional: 1-2 drops green food coloring (I used 1 drop of gel)

Brown Butter Icing (Optional)

• 1/4 cup (4 Tbsp; 60g) unsalted butter
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) milk
• 1/4 teaspoon pure vanilla additionalct

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Instructions

1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until totally smooth and creamy. Add the confectioners’ sugar, vanilla additionalct, and almond additionalct, then beat on medium-tall speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (whether using) and beat on medium-tall speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
3. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room moodature for at least 30 minutes before rolling into balls. The cookie dough will be very stwhetherf after being in the refrigerator that long.)
4. Time-saving tip: prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
7. Bake the cookies until gancienten brown on the bottom edges and just barely browned on top, about 14-15 minutes.
8. Everyow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Create certain cookies are cool to touch before dipping in icing.
9. Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Hold stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat instantly and allow to cool for 5 minutes. (The butter will eventually solidwhethery, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, whether desired. Preferwise, add more milk to lean out whether needed.
10. Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room moodature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room moodature for up to 1 week.

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Notes

1. Freezing Instructions: Freeze baked cookies with or without icing for up to 3 months. Thaw in the refrigerator or at room moodature. You can also freeze the cookie dough or cookie dough balls for up to 3 months. Thaw in the refrigerator and bring to room moodature before baking.
2. Pistachios: You need 3/4 cup of very finely chopped pistachios in this cookie dough. As instructed in step 1, begin with 1 cup of salted or unsalted pistachios– your choice, I recommend salted– and pulse them in a food processor until small crumbs form. See photo above for a visual. Only use 3/4 cup in the cookie dough because any more will make the cookies too crumbly. If you have additional, use as garnish on the icing or sprinkle over ice cream, cake, salad, and more!
3. Confectioners’ Sugar: Employ confectioners’ (powdered) sugar. Don’t use granulated sugar. The cookies will over-spread and have a granular texture.

Keywords: pistachios, pistachio cookies