Description
These pistachio cream cookies are a delightful blend of nutty flavor and creamy texture, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup shelled unsalted pistachios, coarsely chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop the pistachios coarsely, reserving a few for sprinkling on top later.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in the chopped pistachios.
- Scoop and shape the dough onto the prepared baking sheet, gently pressing down on each cookie and sprinkling the reserved pistachios on top for garnish.
- Bake for 10-12 minutes, or until golden around the edges but still soft in the center.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free blend. For nut-free cookies, use sunflower seed butter and sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, pistachio, dessert, baking, sweet treats