Delicious Pistachio Drop Cookies with Brown Butter Icing
If you’re a pistachio lover, these Pistachio Drop Cookies are the perfect treat! Light, buttery, and full of nutty flavor, these cookies are a delicious twist on the classic butter cookie. Plus, the optional brown butter icing adds a rich, nutty sweetness that elevates the flavor even more. With their beautiful green hue, thanks to pistachios (and an optional touch of food coloring), these cookies are not only tasty but also visually stunning — perfect for holidays, parties, or simply indulging at home.
Ingredients:
For the Cookies:
- 1 cup (130g) salted or unsalted pistachios
- 1 cup (16 Tbsp; 226g) unsalted butter, softened
- ¾ cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2¼ cups (281g) all-purpose flour (spooned & leveled)
- Optional: 1-2 drops green food coloring (I used 1 drop of gel)
For the Brown Butter Icing (Optional):
- ¼ cup (4 Tbsp; 56g) unsalted butter
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) milk or heavy cream
- ¼ teaspoon pure vanilla extract
Directions:
1. Prepare the Pistachio Crumbs:
- Pulse the pistachios in a food processor until they form small crumbs. You’ll need ¾ cup of very finely chopped pistachios for the cookie dough. Set aside.
2. Make the Cookie Dough:
- Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy.
- Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until well combined.
- Gradually add the flour, ¾ cup pistachio crumbs, and the optional green food coloring. Beat on medium-high speed until fully incorporated. The dough will be thick but should come together after mixing.
3. Chill the Dough:
- Cover the cookie dough tightly and chill it in the refrigerator for 30 minutes, or up to 3 days. If chilling for more than 2 hours, let the dough sit at room temperature for about 30 minutes before rolling into balls, as it will be quite stiff after extended chilling.
4. Bake the Cookies:
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Roll the cookie dough into balls, about 1 tablespoon of dough each, and place them 2 inches apart on the prepared baking sheets.
- If the dough feels crumbly, keep rolling it between your hands to warm it up and bring it together.
- Bake the cookies for 14-15 minutes, or until the bottom edges are lightly browned and the tops are just barely browned.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the Brown Butter Icing (Optional):
- Slice the butter into pieces and melt it in a light-colored skillet over medium heat. Stir occasionally.
- After 5-6 minutes, the butter will begin to brown, forming lightly browned specks and giving off a nutty aroma.
- Remove from heat and let the browned butter cool for 5 minutes. Whisk in the confectioners’ sugar, milk (or cream), and vanilla extract until smooth. Adjust the thickness of the icing by adding more confectioners’ sugar or milk if needed.
6. Decorate the Cookies:
- Dip the cooled cookies into the brown butter icing or drizzle it over the top. If lightly coated, the icing will set after 1-2 hours.
7. Serve and Store:
- Serve immediately or store iced cookies in an airtight container at room temperature for 1 day, or in the refrigerator for up to 1 week. Cookies without icing can be stored at room temperature for up to 1 week.
Recipe Details:
- Prep Time: 20 minutes
- Baking Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
- Servings: 24 cookies
- Calories: 130 kcal per cookie
Tips:
- For extra flavor, use roasted pistachios instead of raw, but be sure they are unsalted if you’re using salted pistachios in the recipe.
- The brown butter icing adds a rich, nutty flavor, but if you’re looking for a lighter option, these cookies are just as delicious without it.
- These cookies make a great holiday gift! You can freeze the dough in advance and bake fresh cookies whenever you’re ready to serve them.
These Pistachio Drop Cookies are a delightful combination of nutty pistachios, buttery goodness, and a touch of sweetness. The brown butter icing adds a luxurious finish, making these cookies a treat you’ll want to enjoy over and over again. Perfect for holidays, parties, or just an everyday indulgence, these cookies are sure to become a favorite!
Pistachio Drop Cookies
- Total Time: 1 hour
- Yield: 24 1x
Description
These Pistachio Drop Cookies are a delightful blend of buttery richness and nutty pistachio flavor. Each cookie is perfectly tender, with finely chopped pistachios adding a slight crunch, while the optional brown butter icing gives a luxurious, nutty finish. These cookies are perfect for holiday gatherings, special occasions, or simply when you want to indulge in something sweet and satisfying.
Ingredients
For the Cookies:
1 cup (130g) salted or unsalted pistachios*
1 cup (16 Tbsp; 226g) unsalted butter, softened
¾ cup (90g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2¼ cups (281g) all-purpose flour (spooned & leveled)
Optional: 1-2 drops green food coloring (I used 1 drop of gel)
For the Brown Butter Icing (Optional):
¼ cup (4 Tbsp; 56g) unsalted butter
1 cup (120g) confectioners’ sugar
2 tablespoons (30ml) milk or heavy cream
¼ teaspoon pure vanilla extract
Instructions
Prepare the Pistachio Crumbs:
Pulse the pistachios in a food processor until they form small crumbs. You’ll need ¾ cup of very finely chopped pistachios for the cookie dough. Set aside.
Make the Cookie Dough:
Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy.
Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined.
Gradually add the flour, ¾ cup pistachio crumbs, and optional food coloring. Beat on medium-high speed until fully incorporated. The dough will be thick but should come together after mixing.
Chill the Dough:
Cover the cookie dough tightly and chill it in the refrigerator for 30 minutes, or up to 3 days. If chilling for more than 2 hours, let the dough sit at room temperature for about 30 minutes before rolling into balls, as it will be quite stiff after extended chilling.
Bake the Cookies:
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Roll the cookie dough into balls, about 1 tablespoon of dough each, and place them 2 inches apart on the prepared baking sheets.
If the dough feels crumbly, keep rolling it between your hands to warm it up and bring it together.
Bake the cookies for 14-15 minutes, or until the bottom edges are lightly browned and the tops are just barely browned.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Brown Butter Icing (Optional):
Slice the butter into pieces and melt it in a light-colored skillet over medium heat. Stir occasionally.
After 5-6 minutes, the butter will begin to brown, forming lightly browned specks and giving off a nutty aroma.
Remove from heat and let the browned butter cool for 5 minutes. Whisk in the confectioners’ sugar, milk (or cream), and vanilla extract until smooth. Adjust the thickness of the icing by adding more confectioners’ sugar or milk if needed.
Decorate the Cookies:
Dip the cooled cookies into the brown butter icing or drizzle it over the top. If lightly coated, the icing will set after 1-2 hours.
Store iced cookies in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can be stored at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 130