Salted Pistachio Cookies (Printable Version)
Buttery cookies studded with roasted pistachios and sprinkled with flaky sea salt for a perfect sweet-salty combination.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-ins & Finishing
10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped pistachios.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly. Sprinkle the tops with a pinch of flaky sea salt.
08 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of buttery dough and roasted pistachios creates something sophisticated yet utterly comforting
- That finishing sprinkle of flaky salt transforms these from ordinary cookies into something people will ask about
02 -
- Overbaking is the enemy, remove them when they still look slightly underdone in the center
- Room temperature ingredients make the difference between cookies that spread beautifully and ones that stay in sad little mounds
03 -
- Roast raw pistachios at 350°F for 8-10 minutes before chopping to deepen their flavor
- Weigh your flour if possible, too much makes these cookies dense instead of tender