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Sparkling Pistachio Cookies Recipe

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★★★★★

4.7 from 86 reviews

Delightfully crisp and fragrant, these Sparkling Pistachio Cookies combine the nutty crunch of finely chopped pistachios with a sweet, buttery base and a sparkling sugar coating. Perfect as a sophisticated treat for tea time or special occasions, these cookies feature subtle almond and vanilla flavors that enhance their rich texture and nutty aroma.

Ingredients

Scale

For the Dough

  • 16 tablespoons (226g) unsalted butter, at room temperature
  • 2/3 cup (75g) confectioners’ sugar
  • 1 1/2 teaspoons King Arthur Pure Vanilla Extract
  • 1 teaspoon almond emulsion or almond extract
  • 3/4 teaspoon table salt
  • 1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

For the Coating

  • 6 tablespoons (86g) coarse sparkling sugar
  • 3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C), placing racks in the upper and lower thirds. Prepare two baking sheets by lining them with parchment paper or lightly greasing them to prevent sticking.
  2. Make the Dough: In the bowl of a stand mixer fitted with a flat beater, or in a large bowl using a dough whisk or flexible spatula, beat together the room-temperature butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until the mixture is smooth and well combined.
  3. Add Pistachios and Flour: Stir in the finely chopped pistachios to evenly distribute, then gradually mix in the flour until the dough shows no dry streaks, indicating it is fully incorporated but not overmixed.
  4. Portion and Shape: Using a spoon or tablespoon cookie scoop, portion out dough balls approximately 1 1/4 inches in diameter (about 24g each). Roll each portion into neat, smooth balls ready for coating.
  5. Prepare Coating: In a small bowl, combine the coarse sparkling sugar with the finely chopped pistachios for the coating, ensuring an even mixture that will add crunch and sparkle to the cookies.
  6. Coat Dough Balls: Roll each dough ball thoroughly in the sparkling sugar and pistachio mixture until fully covered, then arrange the coated balls on the prepared baking sheets, spacing them evenly to allow for slight spreading during baking (about 15 cookies per pan).
  7. Bake: Bake the cookies for 20 to 25 minutes, rotating the baking sheets front to back and switching them between racks halfway through baking. Bake until the cookies are just puffed and show a very light golden color around the edges, signaling they are done.
  8. Cool: Remove the cookies from the oven and let them cool completely on the baking sheets. This allows them to firm up and develop a crisp texture.
  9. Storage: Store these pistachio cookies in an airtight container at room temperature for several days to maintain freshness, or freeze for longer storage, ensuring you bring them back to room temperature before serving.

Notes

  • Use raw, unsalted shelled pistachios for the best texture and flavor; roasting pistachios lightly before chopping enhances the nuttiness but is optional.
  • If you prefer a gluten-free option, substitute with King Arthur Gluten-Free Measure for Measure Flour without altering the quantity.
  • Ensure the butter is softened to room temperature for easy creaming with sugar and smooth dough consistency.
  • The sparkling sugar adds a beautiful texture and sparkle to the cookies—coarse sugar like sanding sugar works best.
  • Rolling the dough balls uniformly helps ensure even baking and consistent cookie size.
  • Rotate baking sheets halfway through to promote even baking and coloring.
  • Cookies are best eaten within a week when stored at room temperature for optimal texture and flavor.

Keywords: pistachio cookies, sparkling sugar cookies, almond extract cookies, gluten-free cookies, nutty cookies, buttery cookies, holiday cookies

Find it online: https://topreci.com/sparkling-pistachio-cookies-recipe/