Pistachio shortbread cookies are simple, buttery, crumbly, and flecked with chopped pistachios and chunks of white chocolate. With or without a white chocolate drizzle, these holiday cookies are the best!
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Easy Pistachio Cookies Recipe
Shortbread, whether it be a basic buttery shortbread recipe or something like lemon shortbread cookies or chocolate thumbprints, is the epitome of the holiday cookie.
It has to be at least the top 3 of the most popular and timeless Christmas cookies, don’t you think?! They’ve got a slightly crispy edge, and a buttery tender crumb, they’re delicately sweet and basically just melt in your mouth.
However, these pistachio cookies take things one step further and play on the sweet and salty combination. We’re adding chopped salty pistachios and chunks of white chocolate to add the perfect amount of pistachio flavor to an already perfect cookie.
The dough comes together easily using simple baking ingredients, the dough is chilled and then sliced and baked. Once out of the oven, you get to decide whether to add a white chocolate drizzle on top.
It’s the kind treat that’s great for not only everyday but also for cookie exchange year, and these little treats are a welcome addition to any holiday cookie tray
Pistachio Shortbread Cookie Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Unsalted butter: Use “real” COLD butter, diced into small cubes. You can even dice the cubes ahead and keep them in the fridge, just as long as the butter stays cold. It’s the only way to get the right taste and texture of classic shortbread.
- Powdered sugar: Delivers sweetness without the texture of granulated sugar. The cornstarch in confectioners’ sugar also provides structure to the dough.
- Vanilla extract: Be sure to use pure vanilla extract and not imitation.
- Salt: Brings out the flavors. We’re using unsalted butter to control the amount we use in the dough.
- All-purpose flour: Measure accurately! A kitchen scale or the spoon and level method will help ensure the right amount of flour gets used.
- Pistachios: I like using salted pistachios but you can use raw unsalted pistachios or roast them… it’s up to you.
- White chocolate: I chop white chocolate chunks in the food processor real quick to give them extra sweetness. You can also use white chocolate chips.
- Optional drizzle: White chocolate, finely chopped pistachios, and heavy cream.
Variations You Can Try
Basic shortbread recipes are a blank slate for all kinds of mix-ins, drizzles, and toppings.
1. Use a dark chocolate or semi-sweet chocolate drizzle instead. Or you could dip half of each cookie in melted chocolate. Continue with the sweet and salty theme by sprinkling a bit of flaky salt on top.
2. You could also swap the white chocolate chunks for toffee or caramel bits.
3. Add a little lemon zest or fresh orange zest to brighten it up.
4. Swap the vanilla extract for almond extract and chopped almonds in place of the pistachios.
5. Dried tart cranberries always pair well with white chocolate and pistachios, so toss some into the dough.
How to Make this Pistachio Shortbread Cookies Recipe
Step 1: the butter and sugar in a large mixing bowl with an electric hand mixer until creamy, scraping down the sides as necessary. Cold butter is harder to blend than room temperature butter, so this is why it’s important to dice it into small cubes. (You can use a bowl of a stand mixer with the paddle attachment).
Step 2: Add the vanilla extract and salt, and continue to blend.
Step 3: To add the flour, use a spatula to stir it in as you add it gradually, just until combined. Be careful not to over mix the dough.
Step 4: Stir in the pistachios and chopped white chocolate. Once you’ve got your dough combined, divide it in half.
Step 5: Shape each half into a log shape about 6 inches long and 1 ½ to 2 inches in diameter. Press the dough log as you roll to get rid of any air pockets. Rolling on a lightly floured surface can make it easier to get it smooth.
Step 6: Wrap each log in plastic wrap and transfer dough to the fridge to chill for at least an hour. At this point you can decide to keep it there overnight, or freeze it for later.
Step 7: Remove the dough from the fridge, unwrap the plastic, and use a sharp knife to cut the dough into cookies, about 1 ½ inch thickness.
Step 8: Place them onto a prepared baking sheet and bake in a preheated oven for 8-10 minutes until the edges are slightly golden. Place cookies on a wire cooling rack to cool completely before adding any drizzle.
Only bake until they are slightly golden brown (maybe even just golden). Anything more than that, you disturb the color and taste!
Make the optional drizzle:
- Melt white chocolate and heavy cream in a microwave-safe bowl for 30-second intervals, stirring between each one, until nice and smooth (you can also use a double boiler).
- Use a spoon or fork to drizzle the cookies with melted chocolate. Sprinkle extra chopped pistachios on top.
- I like to place a parchment lined baking sheet underneath the wire rack to catch any excess drizzle. Makes for easier cleanup!
Tips
- You’ll be baking these delicious cookies in batches, so place any unused cookie dough in the fridge to stay cold while it waits for its turn.
- Cold dough is key because cold butter is key. It keeps the cookies from spreading, but it’s also what provides that classic crumbly texture.
- If you notice the dough is soft after slicing, place the entire cookie sheet in the fridge for about 15 minutes before baking.
How to Store Leftovers
Room temperature: These cookies can be kept in an airtight container on the counter for up to a week. If you added a drizzle to yours, place a piece of parchment paper in between the stacked cookies to keep them from sticking together.
Freeze: Keep baked cookies in a freezer-safe container or freezer bag for up to 2 months. Thaw at room temperature.
FAQ’s
Once wrapped in plastic, you can chill the dough in the refrigerator for up to 3 days. When you’re ready, go ahead and scoop the dough (or slice) and bake.
Yes! You have couple of options. You can tightly wrap the cookie dough in plastic wrap, then a layer of aluminum foil for extra protection and then place it in to a freezer bag. Or you can freeze individuals dough balls (or slices in this case), place a layer of parchment paper between layers to keep them from sticking together and place in a freezer bag or container. Cookie dough is good for up to 3 months in the freezer. Thaw in the fridge overnight and slice and bake as directed.
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Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter cold and diced into small cubes
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- ½ cup pistachios chopped
- ½ cup white chocolate roughly chopped
For a white chocolate drizzle, optional
- 2 ounces white chocolate roughly chopped
- 2 tablespoons pistachios chopped finely
- 1-2 tablespoons heavy cream
Instructions
- In a large mixing bowl, add the cold butter and powdered sugar and beat with an electric mixer creamy, scraping down the sides of the bowl a few times.1 cup unsalted butter, ½ cup powdered sugar
- Add the vanilla extract and salt and blend to combine in well.1 teaspoon vanilla extract, ¼ teaspoon salt
- Gradually add in the flour and stir each addition in with a spatula just until the flour is barely incorporated Be very careful not to over-mix the dough or the cookies will be more dense instead of light.2 cups all-purpose flour
- Stir in the chopped pistachios and white chocolate.½ cup pistachios, ½ cup white chocolate
- Divide the dough into two equal portions and shape each into a log about 6 inches long and 1 ½ to 2 inches in diameter., pressing as you roll to remove as many air pockets. Roll on a lightly floured surface if necessary to smooth the shape.
- Wrap each log in plastic wrap or parchment paper and refrigerate for at least one hour to chill before slicing.
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator and slice each log into ½ inch thick cookies and place them on the cookie sheet.
- Bake for 8–10 minutes until the edges are lightly golden.
- Place the dough back in the refrigerator between batches so it stays cold.
- After baking, place them to a wire rack to cool completely.
Make the ganache drizzle, if using.
- Add the chopped white chocolate and cream to a microwave safe bowl and heat in the microwave for 30 seconds. Stir and repeat for another 30 seconds. Repeat one more time if needed but be very careful to not overheat it or it will seize and not be usable. (you can also use a double boiler on the stovetop)2 ounces white chocolate, 2 tablespoons pistachios, 1-2 tablespoons heavy cream
- Drizzle the ganache over cooled cookies and top with finely chopped pistachios if desired.
Notes
2. You could also swap the white chocolate chunks for toffee or caramel bits.
3. Add a little lemon zest or fresh orange zest to brighten it up.
4. Swap the vanilla extract for almond extract and chopped almonds in place of the pistachios.
5. Dried tart cranberries always pair well with white chocolate and pistachios, so toss some into the dough. If the cookie dough has softened after slicing, place the baking tray back in the refrigerator for 15 minutes before baking so they hold their shape when baking. Store in an airtight container at room temperature for up to a week. If you add the drizzle, place parchment paper or wax paper between layers to prevent sticking. Nutritional information includes white chocolate drizzle.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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