Pistachio Drop Cookies (Printable Recipe)
Soft pistachio cookies with real nuts and almond extract, topped with brown butter icing for ultimate indulgence.
# Ingredients You'll Need:
→ Cookie Base
01 -
1 cup shelled pistachios, salted or unsalted
02 -
1/2 cup unsalted butter, room temperature
03 -
1 cup confectioners' sugar
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract
06 -
1 cup all-purpose flour
07 -
1-2 drops green food coloring, optional
→ Brown Butter Icing
08 -
3 tablespoons unsalted butter
09 -
1 cup confectioners' sugar
10 -
2-3 tablespoons milk or heavy cream
11 -
1/2 teaspoon vanilla extract
# Steps to Follow:
01 -
Pulse pistachios in a food processor or chop finely until they form very fine crumbs. Set aside.
02 -
Beat room temperature butter in a large bowl until creamy and smooth.
03 -
Add confectioners' sugar to creamed butter and mix until combined.
04 -
Add vanilla extract and almond extract, then mix in flour and pistachio crumbs. Add green food coloring if desired.
05 -
Cover dough and refrigerate for 30 minutes until firm enough to handle.
06 -
Preheat oven to 325°F. Roll dough into 1-inch balls and place on ungreased baking sheet. Bake for 12-15 minutes until lightly browned on bottom.
07 -
Brown butter in a small saucepan over medium heat for 6-8 minutes until golden and nutty. Remove from heat, whisk in confectioners' sugar, milk, and vanilla until smooth.
08 -
Dip cooled cookies in brown butter icing or drizzle over top. Allow icing to set before serving.
# Extra Tips:
01 -
Use salted pistachios for a delicious salty-sweet flavor combination
02 -
Confectioners' sugar replaces some flour to prevent cookies from drying out
03 -
Almond extract enhances the natural pistachio flavor
04 -
Brown butter icing takes 6-8 minutes and adds nutty, caramel notes