If you’re craving a cookie that’s buttery, crumbly, and packed with nutty flavor, these Pistachio Shortbread Cookies will quickly become your new favorite. Inspired by a recipe that has been winning hearts for years, this treat combines the rich flavor of roasted pistachios with a melt-in-your-mouth shortbread base. Perfect with your afternoon coffee, tea, or even alongside a decadent dessert, they are as simple to make as they are impressive to serve.
Looking for more pistachio-based indulgence? Check out our cranberry pistachio biscotti for a crunchy, coffee-friendly companion.
Why You’ll Love Pistachio Shortbread Cookies
- They have the perfect sweet-salty balance
- The buttery shortbread texture pairs beautifully with pistachios
- Simple ingredients, no fancy equipment required
- Perfect for freezing and baking later
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter (room temperature) | 1 cup (2 sticks) | Use high-quality for best flavor |
| Powdered sugar | 1 cup | Creates a tender, smooth crumb |
| Kosher salt | 1 ½ tsp | Balances sweetness |
| Pure vanilla extract | 2 tsp | Adds warmth |
| All-purpose flour | 2 ⅓ cups | Sifted for best texture |
| Roasted, unsalted pistachios (chopped) | ¾ cup | Roast raw nuts at 350°F for 12 min if needed |
| Coarse or sanding sugar | ½ cup | Optional, for decorative coating |
| Egg (beaten) | 1 | For egg wash if rolling in sugar |
Pro Tip: If you want even more pistachio richness, pair these with our vegan pistachio cake for a stunning dessert platter.
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a stand mixer with the paddle attachment, beat butter, powdered sugar, salt, and vanilla on medium-low until smooth and creamy (about 1½ minutes). This is the foundation of the shortbread texture.
2. Add Flour and Pistachios
Mix in flour and chopped pistachios until just combined. The dough should start clumping but not be overworked.
3. Shape into Logs
Form dough into a flat disc, cut in half, and roll each half into a 9-inch log. Wrap tightly in plastic wrap and freeze for 30 minutes until firm.
4. Preheat the Oven
Set oven to 350°F (175°C) while your dough chills.
5. Optional Coating
Brush logs with beaten egg, then roll in coarse sugar for a sparkling, bakery-style finish.
6. Slice and Arrange
Cut into ⅓-inch slices using a sharp knife. Place on a parchment-lined baking sheet. Cookies don’t spread much, so you can fit around 20 per tray.
7. Bake to Perfection
Bake for 18–20 minutes, rotating halfway for even coloring. The edges should be lightly golden.
8. Cool Completely
Let cookies cool fully to set their crumbly texture. Store in an airtight container for up to 4 days or freeze dough logs for up to 2 months.
Serving Suggestions
- With herbal tea sweetened with honey
- Alongside creamy desserts like pistachio mousse with chocolate ganache
- As part of a festive cookie platter with colorful options like pistachio thumbprint cookies
FAQs – Pistachio Shortbread Cookies
1. Can I use salted pistachios?
Yes, but reduce added salt slightly to balance flavor.
2. Can I make them gluten-free?
Yes, replace flour with a gluten-free 1:1 baking blend.
3. How do I store these cookies?
Keep them in an airtight container at room temp for up to 4 days.
4. Can I freeze the dough?
Yes, freeze logs for up to 2 months. Slice and bake from frozen, adding 1–2 minutes to bake time.
5. Why is coarse sugar optional?
It adds crunch and sparkle but won’t affect the main texture.
Conclusion
These Pistachio Shortbread Cookies are proof that simple ingredients can create extraordinary flavor. Buttery, nutty, and slightly sweet, they’re perfect for everyday treats or elegant gifting. Don’t miss our pistachio coconut macaroons if you want another easy-to-make pistachio dessert.