Buttery, crisp shortbread cookies with a delightful pistachio crunch! These Pistachio Shortbread Cookies are perfect for holiday baking or as a special treat anytime. They offer a wonderful balance of sweetness and nuttiness in every bite, making them a delightful addition to any cookie platter.
Why You’ll Love This Recipe
I adore how simple yet flavorful these cookies are. The buttery richness of the shortbread pairs perfectly with the crunch of pistachios, creating a treat that feels both indulgent and elegant. They’re also versatile—you can make them into a classic log shape or get creative with cookie cutters for festive occasions. Plus, they store well, making them great for gifting or snacking throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup shelled pistachios, chopped (plus extra for garnish, optional)
Directions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Gradually add the flour, vanilla extract, and salt, mixing until the dough forms a cohesive ball.
Fold in the chopped pistachios until evenly distributed throughout the dough.
Shape the dough into a log about 1-1/2 inches in diameter, or roll it out and cut into shapes with cookie cutters.
Slice the log into 1/4-inch thick rounds or cut shapes, then arrange them on the prepared baking sheet, leaving some space between each. Garnish with extra pistachios if desired.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 180 kcal per cookie
Variations
Chocolate-Dipped: Once cooled, dip half of each cookie in melted dark or white chocolate for an elegant finish.
Citrus Twist: Add a teaspoon of orange or lemon zest to the dough for a fresh, tangy flavor.
Spiced: Mix in a pinch of cardamom or cinnamon for a warm, spiced version.
Nut Swap: Substitute pistachios with chopped almonds, pecans, or walnuts for a different nutty profile.
Gluten-Free: Use a 1:1 gluten-free flour blend to make the cookies gluten-free.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. Let them thaw at room temperature before enjoying. These cookies do not require reheating and are best served at room temperature.
Related Recipes:
- Cranberry Pistachio Shortbread Cookies
- Easy Pistachio Pineapple Cake
- Luscious Pistachio Cupcakes with Vanilla Buttercream Frosting
FAQs
How can I make these cookies ahead of time?
I like to prepare the dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to a month. Slice and bake when needed.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to keep the flavors balanced.
Why are my cookies spreading too much?
Ensure your butter is softened but not melted, and chill the dough if your kitchen is warm. This helps the cookies hold their shape during baking.
Can I add chocolate chips to the dough?
Absolutely! A handful of mini chocolate chips would pair beautifully with the pistachios.
What’s the best way to chop pistachios?
I prefer using a sharp knife for even pieces, but a food processor on pulse mode works if you’re careful not to over-process them into crumbs.
Conclusion
Pistachio shortbread cookies are a timeless treat, combining the rich, buttery flavor of classic shortbread with the nutty crunch of pistachios. Whether you’re making them for the holidays, a special event, or simply to indulge at home, these cookies are sure to impress. Enjoy them as they are, or experiment with the variations to make them uniquely yours!
📖 Recipe:
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Pistachio Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in buttery, crisp Pistachio Shortbread Cookies, a perfect balance of sweetness and nutty crunch. These elegant cookies are ideal for holiday baking, gifting, or a luxurious snack anytime. With simple ingredients and versatile preparation options, they’re a delightful addition to any cookie platter.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup shelled pistachios, chopped (plus extra for garnish, optional)
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat softened butter and powdered sugar until light and fluffy.
- Gradually mix in flour, vanilla extract, and salt until a cohesive dough forms.
- Fold in chopped pistachios evenly.
- Shape the dough into a log (1-1/2 inches diameter) or roll it out for cookie cutters.
- Slice the log into 1/4-inch rounds or cut shapes. Arrange on the baking sheet, leaving space between cookies. Garnish with extra pistachios if desired.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a chocolate-dipped variation, coat cooled cookies in melted chocolate.
Add citrus zest or spices like cinnamon for flavor twists.
Use gluten-free flour for a gluten-free version.
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal per cookie (1 cookie)
