Easy Pistachio Cookies

Easy Cut Out Pistachio Cookies on White Background

5 from 1 rating

Easy Pistachio Cookies

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.

Prep Time15

Cook Time8

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 2759kcal

Author: Abeer Rizvi

Ingredients

½ cup Butter Unsalted, Room temperature
⅔ cup Granulated sugar
2 Egg yolks From large eggs
2 tablespoon Sour cream Full fat
1 teaspoon Vanilla extract
¼ teaspoon Pistachio extract Or almond extract
2 cups All-purpose flour
½ cup Pistachios Finely chopped in food processor, Unsalted

Instructions

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!

Notes

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.

Nutrition