I call these pistachio drop cookies because they’re little drops of heaven! This is an easy cookie recipe prepared in 1 bowl with just 6 ingredients. Instead of artificial pistachio pudding mix, flavor these pistachio cookies with real pistachios and almond extract. Brown butter icing is optional, but it’s delicious and worth the extra few minutes!
Do you ever catch the baking itch, but don’t know what to make next? Try a pistachio dessert. Seriously! It’s an unexpected and delicious flavor, and the pastel green hue is a lovely bonus.
I’ve shared my favorite Pistachio Cake, Pistachio Cupcakes, Salted Chocolate Pistachio Shortbread, White Chocolate Cranberry Pistachio Cookie, Pistachio Chocolate Chunk Cookies, and now Chocolate Swirl Pistachio Ice Cream on my website. I love creating and publishing unique desserts using this underrated nut; pistachios are meant for sugar!
Why You Need to Bake Pistachio Cookies Now
Let us count the ways!
- 1 bowl recipe
- Astoundingly easy to make
- Only 6 ingredients
- Only 30 minutes chill time
- Bite-sized & adorable
- Crumbly & soft
- Made with real pistachios
- Topped with brown butter icing
And bonus: this is an egg-free cookie recipe, just like shortbread cookies.
Real Pistachio Flavor
These pistachio cookies are adapted from my beloved snowball cookies, a classic Christmas cookie recipe. I use toasted pecans in my snowballs recipe, but today we’re using pistachios and almond extract. I love using real flavors in pistachio desserts. Did you know that most pistachio cookies rely on artificial pistachio pudding mixes? The pudding mixes are great, but I love baking from scratch when I can. And I know you do too.
These are just like my lemon coconut drop cookies, peppermint snowball cookies & cranberry spice cookies, too!
How to Make Pistachio Cookies
- The first step is to pulse or chop pistachios into very fine crumbs. A small food processor or chopper makes this step easier. Depending on your taste preference, use salted or unsalted pistachios. I love salty sweet flavor combinations, so I use salted.
- The next step is to beat room temperature butter until it’s creamy and smooth.
- Add confectioners’ sugar. Confectioners’ sugar sweetens the cookies and replaces some of the flour. The cookies dry out with too much flour.
- Add vanilla extract and almond extract, then add flour and pistachio crumbs. Most pistachio flavored ice cream gets its flavor from almond extract and it’s absolutely delicious in this easy cookie recipe. If desired, add a drop or 2 of green food coloring.
- Chill the cookie dough for 30 minutes, then roll into balls.
- Bake until lightly browned, then top with the optional icing.
(LOL as if brown butter icing is ever optional.)
Brown Butter Icing… you’ll want to eat it with a spoon.
Though these pistachio cookies taste great on their own, they taste even better with brown butter icing. I fell in love with brown butter icing when I topped these brown butter pumpkin oatmeal cookies and this peach Bundt cake. Brown butter icing belongs on everything, including a spoon on a trip to your mouth.
What is brown butter? Browning butter is a method of melting butter that gently cooks its milk solids. Brown butter is nutty, toasty, and caramel flavored. Browning butter takes no more than 6-8 minutes and elevates every single dessert it touches, including icing. Here’s my how to brown butter tutorial. By the way, have you tried my brown butter chocolate chip cookies? You’re in for a treat.
Simply whisk browned butter, confectioners’ sugar, milk, and vanilla extract together until smooth. Dip each cookie into the icing or drizzle on top. Because butter is solid at room temperature, the brown butter icing sets after about 1 hour. This brown butter icing is also delicious on peach Bundt cake, apple blondies, pumpkin oatmeal cookies, and pecan sugar cookies.
These are some of the best cookies I’ve ever made and I know you’ll happily agree. The ingredient list is short, the preparation is simple, and the flavor is unique. Fair warning: these bite-sized soft & crumbly cookies disappear quickly. ๐ So when they’re gone, check out 30+ other options in my collection of Quick Dessert Recipesโready in 1 hour or less!
More Quick & Easy Cookie Recipes
- Lace Cookies
- Shortbread
- Mini M&M Cookies
- Banana Chocolate Chip Breakfast Cookies
- Chocolate Chip Cookie Bars
- Coconut Macaroons
- Almond Crescent Cookies
Pistachio Drop Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 3 dozen
- Category: Dessert
- Method: Baking
- Cuisine: American
- :
Description
Adapted from my snowball cookies, these soft and crumbly pistachio cookies are made from REAL pistachios and topped with brown butter icing. The cookie dough is made from 6 easy ingredients and requires just 1 mixing bowl. There’s only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe.
Ingredients
- 1 cup (130g) salted or unsalted pistachios*
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/4 cups (281g) all-purpose flourย (spooned & leveled)
- optional: 1-2 drops green food coloring (I used 1 drop of gel)
Brown Butter Icing (Optional)
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk or heavy cream
- 1/4 teaspoon pure vanilla extract
- optional: pinch of salt
Instructions
- Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Time-saving tip: prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
- Preheat oven to 350ยฐF (177ยฐC). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon (20-22g) of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Taste. Add a pinch of salt, if desired. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
- Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
Notes
- Freezing Instructions: Freeze baked cookies with or without icing for up to 3 months. Thaw in the refrigerator or at room temperature. You can also freeze the cookie dough or cookie dough balls for up to 3 months. Thaw in the refrigerator and bring to room temperature before baking.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Food Processorย | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Whisk | Green Gel Food Coloring (optional) | ย Light-Colored Skilletย orย Stainless Steel Skillet
- Pistachios: You need 3/4 cup of very finely chopped pistachios in this cookie dough. As instructed in step 1, begin with 1 cup of salted or unsalted pistachiosโyour choice, I recommend saltedโand pulse them in a food processor until small crumbs form. See photo above for a visual. Only use 3/4 cup in the cookie dough because any more will make the cookies too crumbly. If you have extra, use as garnish on the icing or sprinkle over ice cream, cake, salad, and more!
- Confectioners’ Sugar: Use confectioners’ (powdered) sugar. Don’t use granulated sugar. The cookies will over-spread and have a granular texture.
- Light Colored Icing: The darker your brown butter, the darker the icing. I remove the brown butter from the stove right away, so it’s a lighter shade of yellow making the icing a lighter shade as well. I use heavy cream in the icing. It’s thicker than milk and will create a creamier, whiter icing.
Reader Comments and Reviews
These were delicious. I do think that 20-22 grams per dough ball is way too big, though. The second time I made them I measured about 9-10 grams and they were much better. (Next time I might even measure 8 grams per)
I made these cookies along with a Matcha Sable cookie as a green theme to celebrate St. Patricks day for a group of Irish friends.
They are really delicious and easy – one of the many of Sally’s recipes that are becoming favourites. I overdid the pistachios so a little too crumbly but the burnt butter icing held them together. I used milk not cream for the icing – love the brown flecks in the icing and the flavour is sensational – the extra pistachio crumbs would have been nice crumbled on the top. Can recommend these highly. Thanks Sally.
I followed the recipe exactly but my cookies flattened in the oven. I should have tested it before my party. The pictures look so pretty but mine did not look even close. I think they taste fine though. Like shortbread. And good frosting.
Hi Nicole, check out this post with 10 tips to prevent cookies from spreading. Hope this helps!
If I were to make a gluten free version what flour would you suggest?
Hi Sue, we havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour blend made for baking, like Bobโs Red Mill or Cup4Cup. The cookies may be extra crumbly. If you give anything a try, weโd love to know how it goes for you!
Made these cookies yesterday for my husband’s St. Patrick’s Day Bake Sale and they were an absolute hit! Everybody loved them and they sold out first.
I decorated them by coloring the dough and the glaze with green gel and used green jimmies and gold non pareils. I actually added more confectioners sugar to the brown butter glaze and made it more like a frosting. I also flattened the cookie slightly before baking so that the jimmies and non pareils would adhere because they were traveling. I chilled them overnight so frosting would firm up. They came out so cute!
But the best thing is that they tasted amazing! I saw in the comments that some people want to swap out pistachio cream and not use almond extract. I say, trust the process. The addition of the finely chopped pistachios and the almond extract enhance the nuttiness of the cookie. And don’t skip chilling. These cookies remind me of Mexican wedding cookies which I’ve made for many years and chilling is key to getting dough to hold together!
This is an excellent cookie with a wonderful flavor profile! So good!!
would it be better to use a pistachio emulsion…almond flavoring is so different
Hi KJ, we haven’t tried making these with pistachio emulsion, so are unsure of the result. Most pistachio-flavored desserts, such as pistachio ice cream, get some of their flavor from almond extract.
My brown butter icing is very gloopy. Would you know why? It is still very good!!
Hi Kristina, it will thicken as it cools. You can gently re-heat to thin it out again!
Once baked, cooled, iced, and icing has set..when I refridgerate it for 24-48 hours and let it thaw..will the texture still be crumbly or will it harden?
Hi Nafis, the texture should be just fine and still crumbly after refrigerating.
These were such a hit at my husband’s birthday party. I did everything as instructed except I added cardamom to the icing for a more persian-esque cookie/flavor profile. Rave reviews.
These look so yummy. I happen to have Pistachio Cream in my cupboard. Would I be able to substitute Pistachio Cream instead of processing my own and If so, what amount Please. Thanks!
Hi Kay! For this recipe we would stick with the recipe as written, since pistachio cream would be a different consistency than the chopped nuts.
I’m pretty sure I’ve made these twice and they’re awesome but I can’t get the dough to roll, even after it warming a bit in my hands. I have to push it together into a ball and just keep pinching it until I have a ball.
I love your recipes but I wish this pistachio cookie didnโt have so much butter. Is their a lighter version?
Delicious ! Thanks for sh at inc! What should the internal temperature be of the cookies – I had trouble telling if they were cooked and I think I over cooked slightly
Thanks so much
Courtney
Could we use a little pistachio butter in this recipe instead of the green gel?
Hi Tina, that would require additional testing to determine the best amount, and what other ingredients would need to change. Let us know if you test anything!
Hello. I had 3 questions:
1. What is I don’t have 1 teaspoon almond extract.. do I just ignore it or replace it with something else?
2. Once the cookies have cooled and I’ve iced them.. let them rest on the rack for 2 hours until icing sets.. when I put it in the fridge for 48 hours before serving..will they still be chewy?
3. How many hours prior to serving do I take them out of the fridge to serve?
Hi Nafis, you can leave the almond extract out without adding anything else, but you will miss the flavor!. These cookies aren’t chewy. They’re a soft and crumbly shortbread cookie. You can take them out an hour or so before serving.
I made these and they came out amazing. I will definitely be making these again.
These were really easy and delicious.
Sally, Iโve been following you for three years and every cookie I made everybody loves it. I only follow you. I love your recipes. Your pistachio drop cookies are the best and all other almond cake with almond flour, lemon cake berry cake your recipes are amazing. Every time I make your recipe for cookies or cake it came out amazing everyone loves.
I made these today and we all loved them! In our family, we call the pecan version โPecan Crescentsโ and this recipe was super similar but the almond extract and pistachio just made them that much better!! Thanks for the recipe!
Tried the recipe, followed all measurements but once baked the cookies were extremely solf and almost falling apart.
Baked them a little longer and also added more flour to the dough but it dint help.
Not sure what went wrong. I used the fine confectioners sugar.
Hi Pooja, these cookies are on the softer/crumblier side and adding more flour will cause them to dry out and crumble further. Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured. Over baking can cause excess crumbliness, too. Thank you for giving these a try!
Can I refrigerate the dough instead of freezing it?
Hi Keeley, are you referring to the dough chilling? You’ll want to chill in the refrigerator for 30 minutes and up to 3 days, not the freezer.
Is there a way to incorporate pistachio cream in this recipe?
Hi Ashley, we havenโt tried pistachio cream in these cookies-โit would definitely take some experimenting, since the ratio of wet to dry ingredients would change when using cream. Let us know if you do try anything!
Cook time too long! Flavor good. Going to try 8-10 min next time.
I made these cookies for a party and they were a huge hit. Followed recipe exactly except I put the shelled pistachios in the oven for 10-12 minutes and then removed the shell. I also saved a dozen without frosting and they were delicious with morning coffee.