Pistachio drop cookies are an elegant and delightful treat sure to impress any cookie connoisseur. The beautiful green hue from the pistachios and a hint of almond extract give these cookies their distinctive taste and look. Topped with a rich brown butter icing, these cookies are not only delicious but also visually appealing. It's a perfect treat for special occasions, holidays, or just a sweet indulgence.
While most ingredients for this recipe might already be in your kitchen, there is one key player that you might need to add to your shopping list: pistachios. Make sure to get unsalted ones, as the recipe includes its own measure of salt. If you can find them, shelled pistachios will save you the extra step of removing the shells. Also, green food coloring is used to enhance the color but this is optional.
Ingredients for Pistachio Drop Cookies
pistachios: Pistachios give these cookies their unique flavor and color. They are also a great source of healthy fats and antioxidants.
butter: Butter gives these cookies their rich flavor and helps create a tender crumb.
confectioners’ sugar: Confectioners’ sugar, also known as powdered sugar, is used for its fine texture that ensures a smooth and creamy batter.
vanilla extract: Vanilla extract adds a hint of warmth and depth of flavor.
almond extract: Almond extract provides a subtle nutty flavor that pairs perfectly with pistachios.
all-purpose flour: All-purpose flour serves as the structure of the cookies.
green food coloring: Green food coloring enhances the color of the cookies, but it is optional.
butter for icing: Butter is used to create the rich and flavorful icing.
milk: Milk helps to thin out the icing to a perfect consistency for dipping or drizzling.
vanilla extract for icing: Vanilla extract adds a hint of sweet aroma to the icing.
One reader, Fawn Earley says:
I recently tried the pistachio drop cookies recipe and it was a delightful experience! The cookies turned out perfectly crunchy and the brown butter icing added a lovely touch. The recipe was easy to follow and the cookies were a hit with my family. I'll definitely be making these again!
Techniques Required for Making Pistachio Drop Cookies
How to pulse pistachios in a food processor: Pulse the pistachios in a food processor until small crumbs form, resulting in about ¾ cup of very finely chopped pistachios. Set aside.
How to prepare the brown butter icing: Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5 to 6 minutes, the butter will begin browning, lightly browned specks will begin to form, and a nutty aroma will be obtained. Once browned, remove from heat immediately and allow to cool for 5 minutes. After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
How To Make Pistachio Drop Cookies
These Pistachio Drop Cookies are delightful treats that are packed with the goodness of real pistachios, and a hint of almond extract! It’s nutty and chewy!
Serves:
Ingredients
- 1cuppistachios,salted or unsalted
- 1cupbutter,(2 sticks) unsalted, softened to room temperature
- ¾cupconfectioners’ sugar
- 1tsppure vanilla extract
- 1tspalmond extract
- 2¼cupsall-purpose flour,spoon and leveled
- 1dropsgreen food coloring
For Optional Brown Butter Icing:
- ¼cupbutter,(4 tbsp) unsalted
- 1cupconfectioners’ sugar
- 2tbspmilk,or heavy cream
- ¼tsppure vanilla extract
Instructions
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Pulse pistachios in a food processor until small crumbs form.
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There should be ¾ cup of very finely chopped pistachios. Set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
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Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined.
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Add the flour, ¾ cup of pistachio crumbs, and food coloring and beat on medium-high speed until combined.
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The dough may not come together at first, but keep mixing. The cookie dough will be thick.
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Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days.
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Prepare the brown butter icing while cookie dough chills or while the cookies bake.
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Preheat oven to 350 degrees F.
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Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
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Roll the cookie dough into balls, about 1 tablespoon of dough each, and place dough balls 2-inches apart on the baking sheets.
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If the cookie dough is too crumbly, keep rolling and working it with the hands. The warmth of the hands will help bring it together.
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Bake the cookies for about 14 to 15 minutes, until golden brown on the bottom edges and just barely browned on top.
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Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack.
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Make sure the cookies are cool to touch before dipping in icing.
Brown Butter Icing:
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Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally.
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Once melted, the butter will begin to foam. Keep stirring occasionally.
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After 5 to 6 minutes, the butter will begin browning, lightly browned specks will begin to form, and a nutty aroma will be obtained.
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Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.)
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After 5 minutes, whisk in the rest of the icing ingredients until smooth.
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Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
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Dip the cookies in icing or drizzle on top. If coated lightly, the icing will set after 1 to 2 hours.
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Cover the leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week.
Recipe Notes
- If chilling the dough for 2 or more hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.
- A light-colored skillet will help determine when the butter begins browning.
- Cookies without icing can sit covered at room temperature for up to 1 week. The cookie dough or cookie dough balls can also be frozen for up to 3 months. Thaw in the refrigerator and bring to room temperature before baking.
- Pistachios: A total of ¾ cup of very finely chopped pistachios is needed in this cookie dough. As instructed in step 1, begin with 1 cup of salted or unsalted pistachios and pulse them in a food processor until small crumbs form. Only use ¾ cup in the cookie dough because any more will make the cookies too crumbly. If there is extra, use it as a garnish on the icing or sprinkle over ice cream, cake, salad, and more!
- Confectioners’ Sugar: Use confectioners’ (powdered) sugar. Don’t use granulated sugar. The cookies will over-spread and have a granular texture.
- Light Colored Icing: The darker your brown butter, the darker the icing. Remove the brown butter from the stove right away, so it’s a lighter shade of yellow making the icing a lighter shade as well. Preferably use heavy cream in the icing. It’s thicker than milk and will create a creamier, whiter icing.
Nutrition
- Calories: 128.11kcal
- Fat: 8.05g
- Saturated Fat: 4.27g
- Trans Fat: 0.26g
- Monounsaturated Fat: 2.48g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 12.80g
- Fiber: 0.56g
- Sugar: 6.07g
- Protein: 1.59g
- Cholesterol: 17.03mg
- Sodium: 1.56mg
- Calcium: 7.68mg
- Potassium: 46.88mg
- Iron: 0.50mg
- Vitamin A: 55.01µg
- Vitamin C: 0.19mg
Helpful Technique for Making Pistachio Drop Cookies
When making the brown butter icing, it's important to keep a close eye on the butter as it browns. The process can go from browned to burnt very quickly. Using a light-colored skillet can help you better judge the color of the butter. Also, stirring occasionally ensures even browning and prevents the butter from burning. Remember, the goal is to achieve a deep golden color and a nutty aroma. Once you've reached this point, remove the skillet from the heat immediately to prevent further cooking.
Time-Saving Tips for Making Pistachio Drop Cookies
Chill the dough: Chilling the cookie dough in the refrigerator for at least 30 minutes will make it easier to handle and prevent the cookies from spreading too much while baking.
Use a cookie scoop: Using a cookie scoop will help you create uniformly sized dough balls, ensuring that the cookies bake evenly and have a consistent shape.
Pre-measure ingredients: Pre-measuring all the ingredients before starting the recipe will streamline the cooking process and prevent any last-minute scrambling for ingredients.
Substitute Ingredients For Pistachio Drop Cookies Recipe
pistachios - Substitute with almonds: Almonds have a similar nutty flavor and texture to pistachios, making them a suitable replacement in the recipe.
butter - Substitute with margarine: Margarine can be used as a substitute for butter in this recipe to achieve a similar texture and flavor.
confectioners’ sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for confectioners' sugar, although the texture of the cookies may be slightly different.
pure vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract to add a different flavor profile to the cookies.
almond extract - Substitute with vanilla extract: Vanilla extract can be used as a substitute for almond extract to provide a more traditional flavor to the cookies.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for all-purpose flour, adding a nuttier flavor and additional nutrients to the cookies.
green food coloring - Substitute with matcha powder: Matcha powder can be used as a natural substitute for green food coloring, adding a unique flavor and color to the cookies.
butter - Substitute with coconut oil: Coconut oil can be used as a substitute for butter to add a hint of coconut flavor to the cookies.
confectioners’ sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener in place of confectioners' sugar, adding a distinct flavor to the cookies.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free substitute for milk in the icing, catering to those with lactose intolerance or a vegan diet.
Presentation Ideas for Pistachio Drop Cookies
Elevate the cookie presentation: Arrange the cookies on a beautiful platter or serving board, ensuring they are evenly spaced and visually appealing.
Garnish with crushed pistachios: Sprinkle a small amount of finely crushed pistachios over the cookies to add a pop of color and a delightful nutty aroma.
Incorporate edible flowers: Place a few delicate, edible flowers around the cookies to add a touch of elegance and a hint of floral fragrance.
Serve with a dollop of whipped cream: Present the cookies with a small dollop of freshly whipped cream on the side, adding a creamy and luxurious element to the dessert.
Use fine china or elegant serving ware: Opt for fine china plates or elegant serving ware to showcase the cookies in a sophisticated and refined manner.
Add a dusting of confectioners’ sugar: Lightly dust the cookies with a sprinkle of confectioners’ sugar just before serving for a touch of sweetness and a visually appealing finish.
Accompany with a scoop of gourmet ice cream: Serve the cookies alongside a scoop of premium, gourmet ice cream to elevate the dessert and provide a delightful contrast in flavors and textures.
Present on individual dessert plates: Plate each cookie on a beautiful, individual dessert plate, ensuring a stunning and appetizing presentation for each guest.
Essential Tools for Making Pistachio Drop Cookies
- Food processor: A food processor is a kitchen appliance used for chopping, slicing, and pureeing ingredients. It is equipped with interchangeable blades and discs to perform various tasks such as grinding nuts or making cookie crumbs.
- Handheld or stand mixer: A handheld or stand mixer is used for mixing, beating, and whipping ingredients. It is essential for creaming butter and sugar together to create a smooth and creamy texture in the cookie dough.
- Parchment paper or silicone baking mats: Parchment paper or silicone baking mats are used to line baking sheets, preventing the cookies from sticking and ensuring even baking.
- Skillet: A skillet is a flat-bottomed pan used for browning butter. It is essential for melting and browning the butter to create the brown butter icing.
Storing and Freezing Pistachio Drop Cookies
- Allow the cookies to cool completely before storing or freezing.
- Store leftover cookies in an airtight container at room temperature for up to 1 week.
- To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
- Once frozen, transfer the cookies to a freezer-safe container or resealable plastic bag.
- Tip: Place a sheet of parchment paper between each layer of cookies to prevent them from sticking together.
- Frozen cookies can be stored for up to 3 months.
- To thaw, remove the desired number of cookies from the freezer and let them sit at room temperature for about 30 minutes before serving.
- If you prefer a crisper texture, you can reheat the thawed cookies in a preheated oven at 325°F (165°C) for 5-7 minutes.
- For the brown butter icing, store it in an airtight container in the refrigerator for up to 1 week.
- To use the refrigerated icing, let it sit at room temperature for about 15 minutes to soften, then stir until smooth before drizzling or dipping the cookies.
How To Reheat Leftover Pistachio Drop Cookies
The best way to reheat leftover pistachio drop cookies is to preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they are warmed through and slightly crisp on the edges. This method will help restore the cookies' original texture and flavor.
Another option is to use a microwave. Place the cookies on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become soggy or rubbery.
If you want to enjoy your leftover pistachio drop cookies with a slightly softer texture, try wrapping them in a damp paper towel before microwaving. This will help introduce moisture back into the cookies, making them more tender and chewy.
For a quick and easy reheating method, you can also use a toaster oven. Preheat the toaster oven to 300°F (150°C) and place the cookies on the wire rack. Heat for 2-3 minutes, or until they are warmed to your liking. This method is perfect for reheating small batches of cookies without having to use your full-sized oven.
If you have stored your leftover pistachio drop cookies in an airtight container in the refrigerator, allow them to come to room temperature before reheating. This will help ensure that the cookies reheat evenly and maintain their original texture.
Interesting Fact About Pistachio Drop Cookies
The pistachio drop cookies recipe is a delightful treat that combines the rich flavor of pistachios with a sweet and buttery cookie. These cookies are perfect for any occasion and can be enjoyed with a cup of tea or coffee. They are a great way to satisfy your sweet tooth while also enjoying the unique taste of pistachios. Whether you're baking for a special event or just want to indulge in a delicious homemade treat, these pistachio drop cookies are sure to be a hit!
Is Making Pistachio Drop Cookies at Home Cost-Effective?
This pistachio drop cookies recipe is moderately cost-effective for a household. The key ingredient, pistachios, can be pricey, but the other components are relatively affordable. The overall verdict rating for this recipe is 8/10. The approximate cost for a household of 4 people is around $15-$20, factoring in the cost of butter, confectioners’ sugar, flour, and other pantry staples.
Are Pistachio Drop Cookies Healthy or Unhealthy?
This pistachio drop cookie recipe, while delicious, is not particularly healthy. The main ingredients contributing to its unhealthy status are:
- High amounts of butter, which is high in saturated fat
- Confectioners' sugar, a refined sugar that lacks nutritional value
- All-purpose flour, a refined carbohydrate that can cause blood sugar spikes
- Food coloring, which may contain artificial ingredients
The redeeming qualities of this recipe are the use of pistachios, which are nutrient-dense and provide healthy fats, and the relatively small portion size of each cookie.
To make this recipe healthier, consider the following modifications:
- Replace half of the butter with a healthier alternative like Greek yogurt or mashed avocado to reduce saturated fat content
- Use whole wheat pastry flour or almond flour instead of all-purpose flour to increase fiber and nutrient density
- Reduce the amount of confectioners' sugar in the cookie dough and icing, or replace it with a natural sweetener like maple syrup or honey
- Omit the food coloring and rely on the natural green hue of the pistachios for color
- Incorporate additional healthy ingredients, such as rolled oats or ground flaxseed, to boost the nutritional value of the cookies
By making these adjustments, you can create a more balanced and nutritious version of these pistachio drop cookies while still maintaining their delightful taste and texture.
Editor's Opinion on Pistachio Drop Cookies
The pistachio drop cookies recipe is a delightful treat that combines the rich, nutty flavor of pistachios with the sweetness of confectioners' sugar and the warmth of almond and vanilla extracts. The addition of brown butter icing adds a luxurious touch, complementing the cookies with a nutty, caramelized flavor. The use of green food coloring adds a pop of color, making these cookies visually appealing as well. The recipe's clear instructions and thoughtful tips ensure that even novice bakers can achieve delicious results. Overall, this recipe is a wonderful choice for anyone looking to impress with a unique and flavorful cookie.
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Why trust this Pistachio Drop Cookies Recipe:
This recipe for pistachio drop cookies is a delightful treat that combines the rich flavor of pistachios with the creamy texture of butter. The use of pure vanilla extract and almond extract adds depth to the flavor profile, while the addition of brown butter icing provides a decadent finishing touch. With carefully detailed instructions and a focus on quality ingredients such as all-purpose flour and confectioners’ sugar, this recipe promises a delightful baking experience and delicious results. Trust in the expertise behind this recipe and indulge in the delightful flavors of these pistachio drop cookies.
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