Pistachio Cookies Recipe

Thick, fluffy, buttery pistachio drop biscuits are authentic. Pistachio drop cookies with powdered sugar refresh snowball cookies. Holiday-perfect pistachio cookies are quick and easy to create.

-2¼ cups all purpose flour -½ teaspoon baking powder -¼ teaspoon salt -1 cup raw or roasted pistachios -1 cup unsalted butter -1½ cups powdered sugar -1 zested lemon -1 teaspoon vanilla extract -½ teaspoon almond extract


Mix all-purpose flour, baking powder, and salt in a bowl.  Pistachios in food processor. Make almond flour from pistachios. This takes 20-30 pulses.   


Yellow Round Banner


Wait to mix butter and pistachio flour. Blend room-temperature butter, ¾ cup (90 g) powdered sugar, and lemon zest in a stand mixer or electric hand mixer until well combined.   

Yellow Round Banner


Takes 3–4 minutes at medium speed. Mix in ground pistachios, vanilla, and almond extracts. Mix dry ingredients with wet components briefly.  

Yellow Round Banner


While the cookies chill, preheat the oven to 350 F (177 C). Parchment two large baking sheets.  Bake pistachio cookies 10-12 minutes. Lightly golden brown cookie bottoms.   

Yellow Round Banner


Pour the remaining powdered sugar (¾ cup, 90 g) into a bowl. Toss pistachio snowball cookies in powdered sugar until coated. Return to cooling rack.  

Yellow Round Banner



Cherry Cookies Recipe