Salted Pistachio Cookies (Printable View)
Buttery treats studded with roasted pistachios and topped with flaky sea salt for the perfect sweet-salty combination.
# What You’ll 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
# Cooking Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and fine sea salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in egg and vanilla extract until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Fold in chopped pistachios until evenly distributed throughout dough.
07 - Drop tablespoon-sized mounds onto prepared baking sheets, spacing 2 inches apart.
08 - Gently flatten each mound slightly and sprinkle tops with flaky sea salt.
09 - Bake for 11-13 minutes until edges are lightly golden but centers remain soft.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The combination of roasted pistachios and flaky sea salt creates this incredible sweet-salty dance that keeps everyone reaching for just one more
- These cookies stay perfectly tender for days, making them ideal for baking ahead or gifting to friends
02 -
- Overbaking is the enemy of these tender cookies, so pull them out when the edges are just starting to color
- Room temperature ingredients make all the difference in how the dough comes together and bakes
03 -
- Chill the dough for 30 minutes if it feels too sticky or warm, which helps prevent excessive spreading
- Weighing your flour instead of scooping ensures consistent results every single time