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

INGREDIENTS

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.   

INSTRUCTIONS

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1

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.   

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2

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

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3

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.   

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4

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.  

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5

ALSO SEE

Cherry Cookies Recipe