Easy and Buttery Pistachio Shortbread Cookies
Get ready for cookie season with these Pistachio Shortbread Cookies! Rich and buttery, these cookies are studded with chopped pistachios and a hint of vanilla extract. The process for making them is quick and simple, which means you’ll be making them on repeat all season long! Add in chopped cranberries or garnish with coarse sugar for an extra special treat.
Ahh shortbread. These amazingly melt in your mouth cookies that you cannot just eat one of. Today I’m showing you how to make pistachio shortbread because:
- I love the texture- it’s like no other cookie.
- Pistachios add a whole new level of deliciousness to shortbread.
Traditionally shortbread is made with only 3 ingredients- butter, powdered sugar, and flour. There is no leavening agents or even salt in classic recipes. Luckily we arent afraid to break the rules around here.
As a professionally trained pastry chef I’ve played around and created variations of shortbread cookies like these lemon shortbread, decadent chocolate orange shortbread, and even a zesty cranberry orange shortbread cookie.
If you like the melt in your mouth flavor as much as I do then also try these snowball cookies!
Normally I dont like to wait to have to chill cookie dough but it essential for this recipe, and for shortbread in general. If they don’t chill then they would spread all over the baking sheet.
Aside from chilling for 1 hour, these cookies come together quickly in about 10 minutes and bake in about 12. They are so easy! Lemme show you how to make them!
Ingredients you need
- Unsalted Butter – Use a good quality butter here, the flavor comes through well!
- Confectioners Sugar – This helps create that melt in your mouth texture.
- Vanilla Extract – For a little extra flavor.
- Shelled Chopped Pistachios – Use unsalted because there is already salt in the recipe. If you only have salted, leave out the salt in the recipe.
- Flour – Serves as the foundation, giving structure and body to the cookies, ensuring they hold their shape while baking.
- Kosher Salt – Enhances the flavors of the other ingredients, providing a balance to the sweetness and highlighting the nuttiness of the pistachios.
A note on pistachios
I measure out 1/3 cup first and then chop them and add them to the batter. Like I mentioned above in the ingredient list you can use whatever pistachios you have on hand. If they are salted then leave the salt out from the recipe as it’ll be too salty.
How to make them
Cream the butter and sugar: Add the butter and confectioners sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, medium speed for about 30 seconds to one minute until the mixture is light and airy. You can also use a hand mixer if you dont have a stand mixer.
Add remaining ingredients: To the butter and sugar, add in the vanilla extract and mix lightly. Then, add in the chopped pistachios, the flour, and salt. Mix until a consistent dough is formed.
Shape the shortbread: Remove the dough onto a piece of plastic wrap and roll it into an even-sized log. Then chill the dough for one hour in the fridge.
Prepare for baking: Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
Cut the cookies: Remove the chilled cookie dough log from the fridge. Using a long sharp knife in a sawing back and forth motion, cut 1/2″ slices of dough. Try to keep them as even as possible. You can reshape them a bit if they look a little wonky.
The way you cut them is important! Do not push the knife all the way down as that’ll just crush the slices of dough. Instead you want to use a good sharp knife in a back and forth sawing motion so the dough stays intact!
Bake, cool, and enjoy: Line the cookies 1 1/2″ apart on a cookie sheet and bake for 10-12 minutes until firm. Cool the cookies for 5 minutes on the tray, then move them to a wire rack to cool completely. Enjoy!
Cookie shape
Pre bake: Naturally when you are slicing the dough, there will be a flat bottom on one side. If you want them to be perfectly round you can place a cookie cutter that is larger than the slices and scoot it around the cookies (move your hand + the cookie cutter fast around the cookie) to re shape them. Or you can try and reshape with your hands.
Post bake: Use the same method with the cookie cutter to scoot the cookies as soon as they come out of the oven to shape them into a rounder shape.
Fun variations
There are so many things you can add or substitute with this recipe:
- Add in 1/4 cup chopped dried cranberries
- Coat the dough log in coarse sugar before freezing for an extra sweet crunch.
- Sub the pistachios for a different nut like pecans or walnuts
- Roll the dough log in more chopped pistachios before chilling
Yield
This recipe makes about 14-16 cookies depending on how thick you slice them. You can easily double the recipe if you would like to have more. They are a great make a head cookie recipe.
Storing and freezing
Storing: Once the pistachio shortbread cookies have fully cooled, store them in an airtight container. Place them in a cool, dry place where they will stay fresh for up to one week. If you find the need to stack them, use parchment or wax paper between layers to prevent sticking or loss of texture.
Freezing Instructions: Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months. When you’re ready to enjoy them, thaw at room temperature for 15-20 minutes or reheat them briefly in the oven.
Easy and Buttery Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 1/3 cup shelled pistachios, chopped small
- 2 cups flour
- 1/4 tsp kosher salt
Instructions
- In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low-medium until light and airy, about 30 seconds to 1 minute.
- Add the 1 tsp vanilla extract and mix lightly to combine.
- Add in the 1/3rd cup chopped pistachios, the 2 cups of flour, and 1/4 tsp kosher salt. Mix until well combined about 2 minutes.
- Place the dough on a large piece of plastic wrap and use it as a guide to help shape it into a log. Chill in the fridge for 1 hour.
- Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
- Using a long sharp knife in a sawing back and forth motion, cut 1/2″ slices of dough. Try to keep them as even as possible.
- Line the cookies 1 1/2″ apart on a cookie sheet and bake for 10-12 minutes until firm.
- Cool the cookies for 5 mins on the tray then move to a wire rack to cool completely.
