Pistachio Cookies {Cut Out}

Classic, easy cut out pistachio cookies recipe, homemade with simple ingredients. Requires no chilling. They also hold their shape and don’t spread during baking.

Don’t you hate when you are all ready and excited to make cookies, and then you read the recipe card and it says, “chill overnight.”? Those dreaded words mean your craving for cookies won’t be satisfied until the next day, which is way too far away. Well, these cookies pack color, flavor, and NO chilling is required at all. They hold their shape without that step! Let all the world rejoice! You can make your cookies, and eat them too, today. This Pistachio Cake {With Cake Mix} and these Pistachio Carrot Cupcakes also feature one the most tasty and beautiful nuts around. So, make sure to try them.

Easy Cut Out Pistachio Cookies on White Background

How To Make Pistachio Cookies From Scratch?

  1. Cream butter and sugar– Until light and fluffy.
  2. Mix in egg yolks– One at a time.
  3. Mix in remaining ingredients– This includes sour cream, vanilla extract, pistachio extract.
  4. Add flour and mix– Until crumbly.
  5. Make a ball of dough– Use your hands to knead this mixture.
  6. Roll out dough– Between two sheets of wax paper.
  7. Sprinkle pistachios on dough– They should be finely chopped.
  8. Roll again– By placing a sheet of wax paper on top.
  9. Cut shapes– Use cookie cutters.
  10. Bake– Until edges are firm and cookies are golden brown.

Why Did My Cookies Spread? How To Fix It?

Make sure that you measure properly. No eyeballing allowed when baking! Chill the dough if it is spreading. This will stop it. Do not add any extra liquid. The mixture is supposed to be crumbly at first and then come together when kneaded into a ball.

Can You Use Salted Pistachios In Cookies?

No! Make sure the pistachios are unsalted or else the end result will be way too salty.

Stack of Homemade Pistachio Biscuits on White Background

Variations For Cut Out Pistachio Biscuits

Pudding cookies– Mix in a small amount of pudding mix in the dough for a vibrant green color and softer texture.

Cranberry pistachio shortbread cookies– Use my Best Shortbread Cookies recipe and add pistachios and cranberries. These are great for the holidays.

Add white chocolate– Mix in mini whole chocolate chips in dough and/or drizzle white chocolate on top of baked cookies.

Use other cutters– To create fun or themed shapes for parties and various seasons of the year.

Try other nuts– Such as toasted almonds, walnuts, cashews, pecans.

Mix in other dried fruits– Dried cherries are delicious in these cookies, but you could add apricots, blueberries, raisins, or golden raisins.

Use other extracts- I used vanilla and pistachio but you can use almond, coconut, caramel, amaretto e.t.c.

Tips And Techniques

Dough will be crumbly– It will come together perfectly when kneaded due to the warmth from your hands. Trust the process!

Don’t add extra liquid– A splash of milk or water is fine if the dough is still not coming together, but use the least amount possible.

No egg whites are being used– You can use the remaining egg whites for this Pavlova Cake so as to reduce waste.

The number of total cookies yielded can vary– This depends on the size of cookie cutters you use. It will also depend on how thick or thin you roll out your dough.

Baking time can vary– Thicker cut cookies will equal a longer baking time, and thinner cookies will need a shorter baking time.

Line trays with parchment paper– Because it makes clean up easy and also prevents cookies from sticking to the pan and breaking when trying to remove them.

Use unsalted butter- Because it prevents cookies from becoming too salty.

All ingredients must be at room temperature- Because they blend together smoothly and evenly.

Sour cream substitute- Full fat Greek yogurt works very well or use full fat cream cheese.

Closeup Shot of Classic Cut Out Cookie With Nuts


Room temperature- Leftovers can be stored in a cookie jar for up to 3 days.

Refrigerate– They can also be stored in a sealed container in the fridge for up to 1 week. 

Freeze– These can be frozen in a sealed container for up to 1 month. Thaw to room temperature to eat.

More Classic Cookies

Easy Cut Out Pistachio Cookies on White Background
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Easy Pistachio Cookies

Prep Time: 15 mins
Cook Time: 8 mins
Classic, easy cut out pistachio cookies recipe, homemade with simple ingredients. Requires no chilling. They also hold their shape well and don't spread during baking.
Yield: 18 Cookies


  • 1/2 cup Butter, Unsalted, Room temperature
  • 2/3 cup Granulated sugar
  • 2 Egg yolks, From large eggs
  • 2 tbsp Sour cream, Full fat
  • 1 tsp Vanilla extract
  • 1/4 tsp Pistachio extract, Or almond extract
  • 2 cups All-purpose flour
  • 1/2 cup Pistachios, Finely chopped in food processor, Unsalted


  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add egg yolks, one at a time, while continuing to mix.
  • Add sour cream, vanilla extract, pistachio extract and mix until thoroughly combined.
  • Add flour and and mix until you end up with a weird crumbly mixture.
  • Now, just use your hands to knead this mixture into a ball of cookie dough.
  • Roll out this dough between two sheets of wax paper.
  • Then, remove the top sheet of wax paper and sprinkle finely chopped pistachios on top and spread it all over the flattened cookie dough.
  • Place the sheet of wax paper on top again and roll it one last time so as to push the nuts into the dough.
  • Use cookie cutters to cut out shapes.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for 6-8 minutes.
  • Your cookies are ready when they are light golden brown around the edges. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 
  • The number of cookies you get from this recipe will vary, depending on the size of cookie cutters you use. It will also depend on how thick or thin you roll out your dough.


Calories: 2759kcal, Carbohydrates: 344g, Protein: 45g, Fat: 137g, Saturated Fat: 68g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 44g, Trans Fat: 4g, Cholesterol: 647mg, Sodium: 854mg, Potassium: 1007mg, Fiber: 13g, Sugar: 140g, Vitamin A: 3760IU, Vitamin C: 4mg, Calcium: 204mg, Iron: 15mg
Course: Dessert
Cuisine: American
Calories: 2759
Author: Abeer Rizvi

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