Salted Pistachio Cookies (Printable)
Buttery cookies with roasted pistachios and flaky sea salt create a perfect sweet-salty combination in this easy homemade treat.
# What You 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
# How-To Steps:
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.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Gently flatten each mound slightly. Sprinkle the tops with flaky sea salt. Bake for 11-13 minutes, until 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.
# Helpful Tips:
01 -
- The sweet buttery base hits perfect balance with salty crunch on top
- These cookies stay tender for days unlike others that turn into rocks
- People genuinely light up when they spot the vibrant green nuts throughout
02 -
- Over mixing dough makes cookies tough so stop as soon as flour disappears
- Room temperature ingredients blend smoothly while cold butter creates weird lumps
- Watch cookies closely at minute 11 because ovens vary and bottoms can brown fast
03 -
- Chill dough for thirty minutes if it feels too sticky to scoop
- Rotate baking sheets halfway through baking for even browning