Description
These Pistachio Drop Cookies are buttery, tender, and infused with the rich flavor of pistachios and almond extract. Topped with a luscious brown butter icing, they offer a delightful nutty sweetness perfect for any occasion. The recipe involves finely chopping pistachios, creaming butter and sugar, baking soft cookies, and finishing with a homemade brown butter glaze that enhances their flavor.
Ingredients
Cookie Dough
- 1 cup (130g) salted or unsalted pistachios
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- Optional: 1-2 drops green food coloring (1 drop gel recommended)
Brown Butter Icing
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk or heavy cream
- 1/4 teaspoon pure vanilla extract
Instructions
- Chop Pistachios: Pulse pistachios in a food processor until they form small crumbs, yielding about 3/4 cup of finely chopped nuts. Set aside for the dough.
- Beat Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat softened butter on medium speed for 1 minute until smooth and creamy. Add confectioners’ sugar, vanilla, and almond extracts, continuing to beat until combined and fluffy.
- Mix Dough: Add flour, 3/4 cup of the chopped pistachios, and food coloring if using. Beat on medium-high speed until dough comes together, which may be thick and rough initially. Keep mixing until smooth.
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes up to 3 days. If chilling longer than 2 hours, allow dough to soften at room temperature for at least 30 minutes before shaping.
- Prepare Icing: While dough chills or cookies bake, make the brown butter icing.
- Preheat Oven and Prepare Pans: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Roll dough into 1 tablespoon-sized balls, spacing them about 2 inches apart on sheets. If dough is crumbly, knead with warm hands to bring together.
- Bake: Bake for 14-15 minutes until edges are lightly browned and tops are just barely golden.
- Cool Cookies: Let cool 5 minutes on baking sheets, then transfer to a wire rack. Ensure cookies are cool before icing.
- Brown Butter Icing: In a light-colored skillet, melt butter over medium heat, stirring occasionally. After foaming for 5-6 minutes, watch for browned specks and nutty aroma. Remove from heat immediately and cool for 5 minutes. Whisk in confectioners’ sugar, milk or cream, and vanilla until smooth. Adjust thickness by adding more sugar or milk as desired.
- Ice Cookies: Dip cookies into icing or drizzle it on top. Allow icing to set for 1-2 hours. Store iced cookies covered at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies keep covered at room temperature for up to 1 week.
Notes
- Use a light-colored skillet for browning butter so you can monitor its color and prevent burning.
- If cookie dough becomes too stiff after chilling, let it sit at room temperature to soften before shaping.
- Add green food coloring to enhance pistachio appearance, but it is optional.
- Roll dough with warm hands to help bring crumbly dough together without overworking it.
- Adjust icing consistency by adding more confectioners’ sugar to thicken or more milk/cream to thin.
- Cookies can be stored without icing for longer freshness at room temperature up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American