Introduction

These Sparkling Pistachio Cookies are buttery, nutty, and delightfully crisp with a sparkling sugar coating. Perfect for special occasions or an elegant treat, they combine the rich flavor of pistachios with a touch of almond and vanilla.

The image shows six round cookies with a textured green surface, covered in small bits of crushed nuts and sprinkled with coarse sugar crystals. They are placed directly on a white marbled surface. One cookie is split in half, showing a soft, crumbly inside with a light green hue similar to the outside texture. Scattered crumbs and small nut pieces surround the cookies, enhancing the fresh-baked look. The overall color palette is dominated by various shades of green and light yellow from the nuts and dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tablespoons (226g) unsalted butter, at room temperature
2/3 cup (75g) confectioners’ sugar
1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond emulsion or almond extract
3/4 teaspoon table salt
1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
6 tablespoons (86g) coarse sparkling sugar
3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

Step 1: Preheat the oven to 350°F with racks in the upper and lower third. Line two baking sheets with parchment or lightly grease them.
Step 2: In a stand mixer bowl fitted with the flat beater, or in a large bowl using a dough whisk or flexible spatula, beat together the butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until smooth and well combined.
Step 3: Add the finely chopped pistachios and mix to combine. Then stir in the flour until the dough has no dry streaks.
Step 4: Use a spoon or tablespoon cookie scoop to portion 1 1/4 inch balls of dough (about 24g each), then roll each portion into a neat ball.
Step 5: In a small bowl, combine the coarse sparkling sugar and the additional 3 tablespoons of finely chopped pistachios to create the coating mixture.
Step 6: Roll each dough ball in the coating mixture until fully covered, then arrange them on the prepared baking sheets, spacing evenly (about 15 cookies per pan).
Step 7: Bake for 20 to 25 minutes, rotating the baking sheets halfway through so that top and bottom racks swap places, until the cookies are slightly puffed and lightly golden brown at the edges.
Step 8: Remove from the oven and allow the cookies to cool completely on the baking sheets before serving or storing.

Tips & Variations

For a more intense almond flavor, use almond extract instead of almond emulsion, but use sparingly to avoid overpowering.
To make these cookies gluten-free, substitute all-purpose flour with a reliable gluten-free measure-for-measure blend.
Chill the dough for 30 minutes before scooping for firmer cookies that hold their shape better during baking.

Storage

Store the pistachio cookies airtight at room temperature for up to several days. For longer storage, freeze them in an airtight container or freezer bag for up to three months. To reheat, let thaw at room temperature and enjoy as is to maintain their crisp texture.

How to Serve

A red metal box filled with round pistachio cookies that have a rough, crumbly texture with bits of crushed pistachios on the surface, giving them a light green color mixed with brown specks; some cookies are stacked inside the box, while others lie outside, one whole and one broken, on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use raw, unsalted pistachios to control the salt level in the cookies. Using salted pistachios may make the cookies too salty, but you can reduce the added salt slightly if using salted nuts.

What can I substitute for coarse sparkling sugar?

If you don’t have coarse sparkling sugar, you can use sanding sugar or even granulated sugar for the coating. The texture might be slightly different, but it will still provide a nice crunch and sparkle.

Sparkling Pistachio Cookies Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Delight in these Sparkling Pistachio Cookies, buttery and tender, rolled in a sparkling sugar and chopped pistachio coating for an elegant crunch. Perfectly balanced with almond flavor and a hint of vanilla, these cookies offer a rich nutty taste with a light, crisp exterior and a soft interior. Ideal for festive occasions or a sophisticated treat any time.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Yield: Approximately 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

16 tablespoons (226g) unsalted butter, at room temperature
2/3 cup (75g) confectioners’ sugar
1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond emulsion or almond extract
3/4 teaspoon table salt
1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

Coating

6 tablespoons (86g) coarse sparkling sugar
3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and arrange racks in the upper and lower thirds. Prepare two baking sheets by lining them with parchment paper or lightly greasing to prevent sticking.
Make Dough: Using a stand mixer with a flat beater attachment or a large bowl with a dough whisk or flexible spatula, beat the softened butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until the mixture is smooth and fully combined.
Add Pistachios and Flour: Stir in the finely chopped pistachios, mixing evenly. Then fold in the flour gradually until there are no dry streaks, ensuring a consistent dough.
Form Dough Balls: Use a spoon or a tablespoon cookie scoop to measure out approximately 24 grams (1 1/4 inch diameter) portions of dough. Roll each portion into a neat ball between your hands.
Prepare Coating: In a small bowl, mix together the coarse sparkling sugar and finely chopped pistachios, creating a crunchy and sparkly coating.
Coat Cookies: Roll each dough ball thoroughly in the sugar and pistachio coating so they are completely covered. Place the coated dough balls evenly spaced on the prepared baking sheets, about 15 cookies per sheet, allowing room for slight spreading.
Bake: Place the baking sheets in the oven and bake for 20 to 25 minutes. Halfway through baking, rotate the pans from front to back and top to bottom to ensure even cooking. The cookies should puff slightly and have light golden edges when done.
Cool: Remove the baking sheets from the oven and let the cookies cool completely on the pans. This helps them firm up and retain shape.
Storage: Store cooled pistachio cookies airtight at room temperature for several days. For longer storage, freeze them in a sealed container or freezer bag.

Notes

Use unsalted butter and raw, unsalted pistachios for the best flavor and texture.
The almond emulsion or almond extract enhances the nutty flavor but can be omitted if unavailable, though flavor will be milder.
For a gluten-free option, use King Arthur Gluten-Free Measure for Measure Flour as specified.
Rolling the dough balls in the sparkling sugar mixture gives a beautiful crunchy texture and festive look.
Rotate baking sheets halfway through baking to ensure even color and cooking.
Cooling cookies on the pan preserves their delicate shape and texture.
These cookies freeze well; thaw at room temperature before serving.

Keywords: pistachio cookies, sparkling sugar cookies, almond flavored cookies, nutty cookies, holiday cookies, soft butter cookies