Pistachio Drop Cookies
Soft and chewy cookies packed with crunchy pistachios, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract Adds classic flavor.
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- ½ teaspoon salt Balance flavors.
- 1 cup chopped pistachios For a nutty taste and green color.
- to taste powdered sugar, for dusting Adds a sweet finishing touch.
Instructions
Preparation
- Start by gathering all the ingredients together.
- Preheat your oven to 350°F.
Making the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Incorporate the vanilla extract into the mixture and beat until well combined.
- Gradually add the flour and salt to the wet ingredients. Mix just until a dough begins to form.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
Baking
- Using a cookie scoop or tablespoon, drop portions of the dough onto a baking sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving
- Once the cookies are fully cooled, dust them lightly with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate them.