Ingredients
Method
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition until just combined.
Notes
- Use good quality vanilla extract; it genuinely makes a difference in the overall flavor of your pistachio cookies.
- Don't overmix the dough after adding dry ingredients; mix just until combined to keep the cookies tender.
- For perfectly round cookies, roll the dough into balls before baking. This also helps ensure even baking.
- Storage: Store baked pistachio cookies in an airtight container at room temperature for up to 3-4 days, or freeze the dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough after adding dry ingredients; mix just until combined to keep the cookies tender.
- For perfectly round cookies, roll the dough into balls before baking. This also helps ensure even baking.
- Storage: Store baked pistachio cookies in an airtight container at room temperature for up to 3-4 days, or freeze the dough balls for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.