Description
Soft and buttery pistachio drop cookies with crisp edges and tender centers, filled with finely chopped pistachios for a delicate nutty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup shelled unsalted pistachios, finely chopped
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add egg and vanilla extract, mix until smooth.
- In a separate bowl whisk flour, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in chopped pistachios evenly.
- Drop tablespoon sized portions onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10 to 12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
- Use room temperature butter for best texture.
- Do not overmix to keep cookies tender.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pistachio cookies, drop cookies, nutty dessert, easy cookie recipe