Salted Pistachio Cookies (Print View)
Buttery cookies with roasted pistachios and flaky sea salt for a perfect sweet-salty balance.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-ins & Finishing
10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly and sprinkle the tops with a pinch of flaky sea salt.
08 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Insider Tips:
01 -
- The combination of buttery tender crumb and crunchy pistachios creates the most satisfying texture contrast
- That finishing sprinkle of flaky sea salt makes these cookies absolutely addictive
- They look beautiful on a platter but taste even better than they look
02 -
- Room temperature ingredients are non negotiable here, cold butter will not cream properly and your cookies will spread oddly
- Overmixing the dough makes tough cookies, stop as soon as the flour disappears
- The cookies will look underbaked when you pull them out but they firm up beautifully as they cool
03 -
- Weigh your flour if you can, too much flour makes dry cookies and too little makes them spread too thin
- Rotate the baking sheets halfway through baking for even browning, especially if your oven has hot spots