Salted Pistachio Cookies (Printer-Friendly)

Buttery, tender cookies studded with roasted pistachios and topped with flaky sea salt for a delightful sweet-salty combination.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, room temperature
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins & Finishing

10 - 1 cup roasted, unsalted pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and fine sea salt in a medium bowl. Set aside.
03 - Beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Incorporate egg and vanilla extract, mixing until fully combined.
05 - Gradually blend dry ingredients into wet mixture, mixing until just incorporated.
06 - Gently fold chopped pistachios into the dough.
07 - Scoop tablespoon-sized dough mounds onto prepared baking sheets, leaving 2 inches of space between each.
08 - Lightly flatten each mound and sprinkle tops with flaky sea salt.
09 - Bake 11-13 minutes until edges are lightly golden and centers remain soft.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The sea salt on top creates this incredible contrast that makes every bite interesting
  • They stay tender for days, which is saying something for a butter cookie
  • The pistachios add this wonderful nutty richness without being overwhelming
02 -
  • Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
  • The centers will look underbaked when you pull them out, but they firm up perfectly
  • Room temperature ingredients are crucial for the right texture
03 -
  • Chop pistachios by hand rather than in a food processor for better texture
  • Use a cookie scoop for uniform size and even baking

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