Pistachio Shortbread Recipe

Introduction

Pistachio shortbread cookies offer a rich, buttery texture paired with the distinctive flavor of toasted pistachios. These delicate treats are perfect for tea time or gifting during the holidays. Their crumbly yet tender bite makes them an irresistible classic.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 1/2 teaspoons kosher salt
• 2 teaspoons pure vanilla extract
• 2 1/3 cups all-purpose flour
• 3/4 cup toasted, chopped pistachios
• 1/2 cup coarse or sanding sugar (optional, for decorating)
• 1 egg, beaten (optional, for egg wash)

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, combine the butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low speed until the mixture is creamy and well combined, about 1 1/2 minutes.
2. Step 2: Add the all-purpose flour and toasted pistachios to the butter mixture. Mix on low speed until just combined and the dough starts to clump together, about 2 minutes.
3. Step 3: Turn the dough out onto a clean cutting board and shape it into a flat disc with your hands. Cut the dough in half, then form each half into a 9-inch long log. Wrap each log tightly in plastic wrap.
4. Step 4: Freeze the wrapped dough logs for 30 minutes or until firm.
5. Step 5: Preheat your oven to 350°F (175°C).
6. Step 6: Remove the dough logs from the freezer and unwrap. If using, brush each log evenly with the beaten egg, then roll them in coarse sugar to coat the sides.
7. Step 7: Using a sharp chef’s knife, slice each log into 1/3-inch thick rounds. Arrange the cookies on baking sheets lined with parchment paper or a silicone baking mat to prevent sticking, leaving space between them. Bake one sheet at a time for best results.
8. Step 8: Bake for 18 to 20 minutes, rotating the baking sheet halfway through for even browning.
9. Step 9: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving. This ensures their perfect buttery, crumbly texture.

Tips & Variations

• If using raw pistachios, roast them on a baking sheet at 350°F for 12 minutes, then cool before chopping to enhance their flavor.
• Coarse or sanding sugar adds a lovely crunch and sparkle—don’t skip it if you want that extra touch.
• The egg wash is optional; it helps the sugar stick and gives the cookies a subtle golden sheen.
• For a twist, try adding a pinch of cardamom or orange zest to the dough for a hint of warm spice or citrus.

Storage

Store cooled pistachio shortbread cookies in an airtight container at room temperature for up to 4 days. You can freeze the dough logs wrapped in plastic wrap for up to 2 months; thaw before slicing and baking. Reheat cookies briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level precisely. If using salted butter, reduce or omit the added kosher salt in the recipe to avoid overly salty cookies.

How do I prevent the cookies from sticking to the baking sheet?

Line your baking sheet with parchment paper or a silicone baking mat before placing the cookies on it. This is very important as shortbread tends to stick to bare pans.

Pistachio Shortbread Recipe

Print Recipe

★★★★★

5 from 80 reviews

This Pistachio Shortbread recipe creates delicate, buttery cookies with a crisp crumb and a rich pistachio flavor. Enhanced with vanilla and a subtle hint of salt, these shortbreads are rolled in coarse sugar for a delightful crunch on the outside. Perfect for gifting or enjoying with tea, they are easy to prepare and freeze well for later indulgence.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes per baking sheet
• Total Time: 1 hour (including chilling time)
• Yield: Approximately 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 1/2 tsp kosher salt
• 2 tsp pure vanilla extract
• 2 1/3 cups all-purpose flour
• 3/4 cup toasted, chopped pistachios (if using raw pistachios, roast them on a baking sheet at 350°F for 12 minutes, then cool)

For Decorating

• 1/2 cup coarse or sanding sugar (optional but recommended)
• 1 egg, beaten (optional, for egg wash)

Instructions

1. Prepare the Cookie Dough: In a stand mixer fitted with a paddle attachment or using a large bowl with a handheld mixer, combine the room temperature unsalted butter, powdered sugar, vanilla extract, and kosher salt. Beat on medium-low speed until the mixture is creamy and fully combined, about 1 1/2 minutes.
2. Incorporate Flour and Pistachios: Add the all-purpose flour and the toasted, chopped pistachios to the butter mixture. Mix on low speed just until the ingredients come together and the dough starts to clump, approximately 2 minutes. Avoid overmixing to maintain a tender texture.
3. Shape and Chill the Dough: Turn the dough onto a clean cutting board and gently form it into a flat disc. Cut the disc into two equal halves. Roll each half into a 9-inch long log, wrap tightly with plastic wrap, and freeze for 30 minutes or until firm to make slicing easier.
4. Preheat Oven: While the dough chills, preheat your oven to 350°F (177°C) to prepare for baking.
5. Prepare Dough Logs for Baking: Remove the dough logs from the freezer and unwrap them. Brush each log evenly with the beaten egg wash for a glossy finish and roll them in coarse sugar to coat the outer surface for added texture and sweetness.
6. Slice Cookies: Using a sharp chef’s knife, cut the coated logs into 1/3 inch thick slices. Arrange the slices on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking, leaving space between each cookie.
7. Bake the Cookies: Bake one sheet at a time in the preheated oven for 18 to 20 minutes, rotating the baking sheet 180 degrees halfway through baking to ensure even browning.
8. Cool Before Serving: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving, letting them develop their perfect buttery and crumbly texture. Store baked cookies in an airtight container for up to 4 days, or freeze the unbaked dough logs for up to 2 months.

Notes

• If using raw pistachios, roast them ahead of time at 350°F for 12 minutes and cool completely before adding to the dough.
• Using parchment paper or a silicone baking mat is essential to prevent cookies from sticking.
• The optional egg wash gives the cookies a beautiful golden sheen and helps the coarse sugar adhere better.
• Freeze dough logs to make slicing easier and to preserve dough for up to 2 months.
• For best baking results, bake one sheet at a time and rotate halfway through for even cooking.

Keywords: pistachio shortbread, buttery cookies, pistachio cookies, shortbread recipe, holiday cookies, easy dessert