Pistachio Sugar Cookies
These soft pistachio sugar cookies recipe includes a homemade pistachio paste in the batter and buttercream making these cookies full of pistachio flavor and a real cookie treat.
Servings 10 large cookies
Calories 422kcal
Ingredients
Pistachio Sugar Cookies
- 150 grams / 5.3 ounces butter softened
- 65 grams / ⅔ cup confectioner’s/icing sugar
- 50 grams / ¼ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 50 grams / 3 tablespoons pistachio paste
- 282 grams / 1 ¾ cups plain flour
- 2 grams / ½ teaspoon baking powder
- ½ teaspoon sea salt
Pistachio Buttercream
- 100 grams / 3.5 ounces butter softened
- 100 grams / ¾ cup + 2 tablespoons confectioner/icing sugar sifted
- 40 grams / 2 ¼ tablespoons pistachio paste
Instructions
Pistachio cookies
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugars into a bowl and beat until pale and fluffy, approximately 4 minutes.
- Add in the egg and beat until well combined and fluffy.
- Pour in the vanilla extract and beat until just combined.
- Add in your pistachio paste and beat until combined and smooth.
- In a separate bowl, place the flour, baking powder and salt and stir.
- Toss into your pistachio butter mixture and beat until just combined and smooth.
- Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
- Bake for 10 minutes, remove from the oven and press into the center with a flat bottomed glass to create an indent.
- Return to the oven for 5 minutes or until lightly matt looking.
- Allow to cool for 5 minutes on the tray before placing on a cooling rack.
Pistachio buttercream
- Place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Fold in the pistachio paste until smooth.
- Take a heaped tablespoonful of the buttercream and smear over the center of the cookie.
- Sprinkle over a little of the pistachio paste.
- Serve up and dig in!
Notes
- Pistachios: The absolute star of this dish is the pistachio paste you can make (or buy). Their flavor is unparalled when compared to other nuts so don’t completely recommend substituting, however, you could try hazelnuts or peanuts in equal measure, if you prefer.
- Food processor or Blender / immersion blender: To make the pistachio paste you need a blender or immersion blender and will need to pulse the pistachios frequently to get the paste going, but this is so worth it! That is, if you can’t buy it.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
- Medium cookies: If you want to make medium cookies, use a scoop of 5 centimeters 1.97 inches diameter. And the second bake should only be for 4 minutes. This results in a batch of 16 cookies.
Nutrition
Calories: 422kcal