Pistachio Drop Cookies

Why You’ll Love This Recipe

• Quick and easy—no rolling, no cookie cutters, no chilling
• Tender, soft texture with crunchy pistachio bits
• Naturally beautiful with their pale green color and golden edges
• Packed with nutty pistachio flavor in every bite
• Great for everyday baking or festive cookie trays
• Customizable with add-ins like white chocolate or dried cranberries
• Freezer-friendly for dough or baked cookies
• Kid-friendly and perfect for lunchboxes or snacks
• No mixer needed—just a bowl and spoon
• A fun twist on classic drop cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Almond extract (optional, enhances pistachio flavor)
• Chopped pistachios (unsalted and roasted preferred)
• Optional: green food coloring, white chocolate chips, or dried cranberries

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugars: In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg and extracts: Mix in the egg, vanilla extract, and almond extract (if using) until well combined.
5. Combine: Gradually stir in the dry ingredients until a soft dough forms. Fold in chopped pistachios and any optional add-ins.
6. Scoop and drop: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
7. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft.
8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields about 24–28 cookies.
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cool Time: 10 minutes
Total Time: About 35 minutes

Variations

• White Chocolate Pistachio: Stir in white chocolate chips for a creamy contrast.
• Cranberry Pistachio: Add dried cranberries for a holiday-inspired cookie.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make them gluten-free.
• Spiced Version: Add a pinch of cardamom or cinnamon for warmth.
• Vegan Option: Substitute butter with plant-based butter and use a flax egg.
• Natural Color: Mix in a touch of matcha powder for a green hue without food coloring.
• Extra Nutty: Add a handful of chopped almonds or walnuts for mixed nut texture.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cooled cookies in a freezer-safe bag or container for up to 2 months.
To freeze dough, scoop onto a tray, freeze until solid, then store in a sealed bag. Bake from frozen with an extra 1–2 minutes.
No reheating required—enjoy at room temperature or slightly warmed for a soft texture.

FAQs

Do I need to chill the dough?

No, this recipe is designed to be baked right away with great results.

Can I use salted pistachios?

Yes, just reduce or omit the added salt in the recipe to balance the flavor.

Why are my cookies spreading too much?

If the butter is too soft or melted, the cookies may spread more. Chill the dough briefly if needed.

Can I use pistachio flour instead of chopped nuts?

Pistachio flour will change the texture. It’s best to use chopped pistachios for bite and crunch.

Are these cookies soft or crunchy?

They’re soft and slightly chewy with crunchy bits from the pistachios.

Can I make these cookies ahead of time?

Yes! Store baked cookies or frozen dough for easy, fresh cookies anytime.

Can I add food coloring?

Yes, a drop of green food coloring can enhance the pistachio look, especially for festive occasions.

What’s the best way to chop pistachios?

Use a sharp knife or pulse briefly in a food processor—just don’t turn them into dust.

Are these cookies good for gifting?

Definitely! They travel well, look beautiful, and stay fresh for several days.

Can I use other nuts?

Yes, though pistachios give these cookies their signature flavor. Almonds or cashews are good substitutes.

Conclusion

Pistachio Drop Cookies are a quick, simple, and delicious way to enjoy the nutty richness of pistachios in a soft, bakery-style cookie. With no fuss or fancy techniques, you’ll have a batch ready in no time—perfect for snacks, parties, or whenever a cookie craving strikes. Whether you keep them classic or mix in your favorite extras, these cookies are sure to be a new go-to favorite.

Pistachio Drop Cookies

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Pistachio Drop Cookies are soft, chewy, and packed with nutty pistachio flavor. These easy no-chill cookies are perfect for quick baking and everyday snacking, offering a satisfying texture with crunchy pistachio bits.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes
• Yield: 24–28 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3/4 cup chopped pistachios (unsalted, roasted preferred)
• Optional: 1/2 cup white chocolate chips
• Optional: 1/4 cup dried cranberries
• Optional: green food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
6. Fold in chopped pistachios and any optional add-ins like white chocolate chips or cranberries.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden. Centers will remain soft.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• No chilling required—bake straight after mixing.
• Use a cookie scoop for evenly sized cookies.
• Green food coloring is optional for a festive touch.
• For extra pistachio flavor, toast the pistachios before adding to the dough.
• These cookies freeze well, both baked and unbaked.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 55mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg