Salted Pistachio Cookies (Printable Version)
Buttery cookies with roasted pistachios and flaky sea salt for a perfect sweet-salty combination.
# 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, baking powder, baking soda, and fine sea salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Gently fold chopped pistachios into dough.
07 - Drop tablespoon-sized mounds onto prepared sheets, spacing 2 inches apart.
08 - Press each mound lightly and sprinkle with flaky sea salt.
09 - Bake 11-13 minutes until edges turn golden while centers remain soft.
10 - Rest cookies on baking sheet 5 minutes, then transfer to wire rack.
# Expert Tips:
01 -
- The combination of buttery dough and roasted pistachios creates layers of flavor that keep you reaching for just one more
- That final sprinkle of flaky sea salt transforms an ordinary cookie into something restaurant-quality
02 -
- Overbaking is the enemy here because these continue cooking on the hot baking sheet after they come out of the oven
- Room temperature ingredients are non-negotiable for proper creaming and even baking
03 -
- Toast the pistachios in a dry pan for 3-4 minutes before chopping to deepen their flavor
- Chill the dough for 30 minutes before baking if your kitchen is warm to prevent excessive spreading