Pistachio Shortbread Cookies combine the buttery richness of shortbread, the nutty crunch of pistachios, and the smooth sweetness of chocolate. Perfect for holiday gifting or special occasions, these melt-in-your-mouth cookies are easy to make and enjoy.
We can't get enough pistachios. We love to roast them then use them for pistachio cookies, Nutella and pistachio twists, pistachio pesto pasta, or pistachio-crusted salmon. These brown sugar shortbread cookies are our favorite pistachio treat, the perfect balance of earthy pistachios and sweet shortbread.
Looking for other shortbread recipes? Try our Lemon Lavender Shortbread, Chocolate Chunk Brown Butter Shortbread, or Pecan Brown Sugar Shortbread Cookies.
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Why You'll Love Pistachio Shortbread Cookies
- Texture - They have a firm outside and crumbly buttery inside.
- Flavor - The cookies are rich, nutty, and sweet.
- Time - It takes just 20 minutes to prepare the dough, 1 hour to chill it, and about 12 minutes to bake the cookies.
- Effort - These shortbread cookies are simple. All you need to do is mix the ingredients, chill the dough, and bake the cookies.
Key Ingredients
- Pistachios - Pistachios are uniquely buttery and savory nuts. They compliment the shortbread nicely.
- All purpose flour - All purpose flour provides the structure for the shortbread.
- Sugar - This recipe has both granulated and brown sugar. The brown sugar adds moisture while the granulated sugar adds sweetness.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough.
- Butter - Browning the butter gives the cookies a uniquely rich and nutty aroma.
- Chocolate - We dip the cookies in chocolate for a decadent variation.
See recipe card for quantities.
Substitutions and Variations
- Lemon Glaze - Dip in lemon glaze instead of chocolate for a bright citrusy accent.
- Light brown sugar - Use light brown sugar if you prefer a less caramel flavored cookie.
- Mixed nuts - Use a mixture of toasted pistachios and toasted pecans.
- Brown butter - Use cooled brown butter instead of regular butter. Just ensure that the you have 1 cup after the butter is browned.
See recipe card for quantities.
How to Make Pistachio Shortbread Cookies
- Chop pistachios - Finely chop the pistachios with a sharp knife and set aside.
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Then use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl. (Photo 1 and 2)
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined (Photo 3 and 4)
- Add chopped nuts - Then, mix in ¾ cup of the chopped pistachios. Do not over-mix the dough. (Photo 5 and 6)
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Then form the dough into a 1½ to 2-inch wide log. (Photo 7 and 8)
- Wrap and chill - Wrap tightly, and twist the ends. Refrigerate for at least 1 hour. (Photo 9 and 10)
- Press with sugar and slice - Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Then slice into ¼-½-inch cookies. (Photo 11 and 12)
- Cookie Cutter - Instead of rolling and slicing, use your favorite cookie cutters. Transfer the dough onto a sheet of parchment paper. Place a second sheet of parchment paper on top of the dough and roll with a rolling pin to create a ¼-½-inch sheet of dough, then refrigerate for at least 1 an hour. Use a cookie cutter of choice and cut the dough. Form the excess dough into a ball, roll it out into a sheet again, and cut with the cookie cutter. Continue until all the dough is used. Place the cookies onto a parchment paper-lined baking sheet.
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Place the cookies onto a parchment paper-lined baking sheet. Then bake for 12-15 minutes. The edges will be very lightly browned. Remove from the oven and let cool. (Photo 13 and 14)
- Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine. (Photo 15)
- Dip the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pistachios and flaky sea salt before the chocolate dries. (Photo 16)
Pro tip - Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.
Baking Tips
- Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can also make the cookies tough.
- If the dough separates when you roll and slice the cookies, don't worry, just squeeze it to back together to make the cookie.
- Use a lower oven temperature - Shortbread is delicate and can burn easily. Bake them at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.
Recipe FAQs
Can I use pistachio paste instead of ground pistachios?
Yes, but it won't have the same crunch.
Why are my cookies too crumbly?
This can happen if you overwork the dough or use too much flour.
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📖 Recipe
Pistachio Shortbread Cookies
Pistachio Shortbread Cookies combine the buttery richness of shortbread, the nutty crunch of pistachios, and the smooth sweetness of dark chocolate. Perfect for a holiday gifting or special occasion, these melt-in-your-mouth cookies are easy to make and enjoy.
Servings: 32 cookies
Calories: 144kcal
Equipment
- 1 whisk
Ingredients
- 1 cup unsalted butter cubed, room temperature
- ½ cup dark brown sugar
- 2 teaspoon vanilla extract or vanilla bean paste
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- 1 cup toasted pistachios plus more for sprinkling
- 2 tablespoon turbinado or raw sugar for sprinkling, optional
- 6 oz semisweet chopped chocolate or chocolate chips
- flaky sea salt
Instructions
- Chop pistachios - Finely chop the pistachios with a sharp knife and set aside.1 cup toasted pistachios
- Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, brown sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.1 cup unsalted butter, ½ cup dark brown sugar, 2 teaspoon vanilla extract
- Combine ingredients - Reduce speed to low and add sifted flour and kosher salt and mix until the ingredients are just combined, then mix in ¾ cup of the chopped pistachios. Do not over-mix the dough.½ teaspoon kosher salt, 1 cup toasted pistachios, 2 cups all purpose flour
- Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a 1½ to 2-inch wide log, wrap tightly, and twist the ends. Refrigerate for at least 1 hour. Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.2 tablespoon turbinado or raw sugar
- Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned. Remove from the oven and let cool.
- Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.6 oz semisweet chopped chocolate
- Dip the cookies in chocolate - Dip the cookies halfway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with the remaining chopped pistachios and flaky sea salt before the chocolate dries.flaky sea salt
Video
Notes
Storage
- Store these pistachio shortbread cookies in an air-tight container and keep in a cool, dry place for up to 1 week.
- Use a baking sheet for even heating and line it with parchment paper to minimize sticking and cleanup time.
- Don't over-mix ingredients or the cookies won't spread evenly and have a light texture.
- If the dough separates when you roll and slice the cookies, don't worry, just squeeze it to back together to make the cookie.
- Use a lower oven temperature - Shortbread is delicate and can burn easily. Be sure to bake at a lower temperature of 350°F to ensure the cookies don't burn.
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Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 193IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
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