Pistachio Sugar Cookies

I almost always have pistachios in my house, they are a favorite of my husband and me. We both love them on their own, as a garnish, or incorporated into different recipes.

The flavor of pistachios is buttery and sweet, so they work really well in a number of different recipes. They are great in savory recipes sprinkled on top of a meal, or added to baked goods.

October is National Cookie Month, so what better time to try out a new cookie recipe?

This recipe incorporates one of my favorite nuts into a chewy sugar cookie.

Ingredients:

• 3/4 cup shelled pistachios, divided
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract

Preheat your oven to 375 degrees F.

To make, measure out 1/4 cup shelled pistachios. Add to a small food processor or blender and process until finely ground.

Add to a large bowl, along with the flour, baking soda, and baking powder. Mix to fully combine.

Take the remaining 1/2 cup of shelled pistachios and add to your food processor/blender. Pulse until roughly chopped. Set aside.

In a separate large bowl, add the softened butter and sugar. Using an electric mixer, beat on medium until light and fluffy.

Add the egg and vanilla extract, beating until just combined.

Add half of the dry mixture and mix until just combined.

Add in the remaining dry mixture, beating until just combined.

Stir in the chopped pistachios.

Spoon out large tablespoon sized balls and add 12 at a time to a cookie sheet. (I used OXO’s medium cookie scoop which is about 1.5 tablespoons.)

Bake at 375 degrees F for 9-11 minutes. Remove from the oven and let cool on the cookie sheet for 3-5 minutes.

Remove from the cookie sheet and let cool completely on a rack. Repeat with the remaining dough.

You’ll end up with about 2 1/2 dozen cookies.

These cookies are so addicting! They are sweet and oh so buttery tasting.

Texture-wise, the cookies are nice and chewy, and the chopped pistachios add a little bit of crunch.

This is a really simple recipe, so be sure to make a batch of these cookies for the pistachio lover in your life!

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Pistachio Sugar Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 30 servings

Serving Size: 1 cookie

Ingredients

• 3/4 cup shelled pistachios, divided
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375 degrees F.
2. To make, measure out 1/4 cup shelled pistachios. Add to a small food processor or blender and process until finely ground.
3. Add to a large bowl, along with the flour, baking soda, and baking powder. Mix to fully combine.
4. Take the remaining 1/2 cup of shelled pistachios and add to your food processor/blender. Pulse until roughly chopped. Set aside.
5. In a separate large bowl, add the softened butter and sugar. Using an electric mixer, beat on medium until light and fluffy.
6. Add the egg and vanilla extract, beating until just combined.
7. Add half of the dry mixture and mix until just combined.
8. Add in the remaining dry mixture, beating until just combined.
9. Stir in the chopped pistachios.
10. Spoon out large tablespoon sized balls and add 12 at a time to a cookie sheet. (I used OXO’s medium cookie scoop which is about 1.5 tablespoons.)
11. Bake at 375 degrees F for 9-11 minutes. Remove from the oven and let cool on the cookie sheet for 3-5 minutes.
12. Remove from the cookie sheet and let cool completely on a rack. Repeat with the remaining dough.
13. You’ll end up with about 2 1/2 dozen cookies.

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