Salted Pistachio Cookies (Printable version)

Tender buttery cookies with roasted pistachios and flaky sea salt topping.

# Ingredient List:

→ 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

# How to Make It:

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.
08 - Gently flatten each mound slightly with the back of a spoon. Sprinkle the tops with a pinch of flaky sea salt.
09 - Bake for 11-13 minutes, until the edges are lightly golden but centers are still soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • These cookies hit that perfect sweet-salty balance that keeps you reaching for just one more
  • The texture is tender and buttery with little crunches of pistachio throughout
  • They come together quickly but taste like something from a fancy bakery
02 -
  • Overmixing the dough once you add the flour makes tough cookies, so stop as soon as everything comes together
  • The centers will look underbaked when you pull them out, but they continue cooking on the hot baking sheet
  • Room temperature ingredients mix better, so take your butter and egg out about 30 minutes before starting
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies with more defined edges
  • Use a cookie scoop for uniform size so they all bake at the same rate

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