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Sparkling Pistachio Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare Coating: In a small bowl, mix together the coarse sparkling sugar and finely chopped pistachios, creating a crunchy and sparkly coating.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/sparkling-pistachio-cookies-recipe/