Print

Pistachio Drop Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/pistachio-drop-cookies/