Key Ingredients for Pistachio Crinkle Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but recommended for enhanced flavor)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely chopped pistachios (unsalted, shelled)
- ½ cup powdered sugar, for rolling
How to Make Pistachio Crinkle Cookies
Whip up a batch of these incredibly tender and nutty Pistachio Crinkle Cookies with ease! This recipe boasts a straightforward process that results in a visually stunning cookie with a perfect crinkle. In approximately 20 minutes of prep time and 10-12 minutes of baking per batch, you’ll achieve delightful treats that are sure to impress.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar. In a large mixing bowl, beat the softened unsalted butter and 1 cup of granulated sugar together with an electric mixer until light and fluffy. This process incorporates air, which helps create a tender cookie.
Step 2: Add Wet Ingredients. Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).
Step 3: Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed.
Step 4: Gradually Add Dry to Wet. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Incorporate the Pistachios. Fold in the finely chopped pistachios by hand using a spatula. Ensure they are evenly distributed throughout the dough.
Step 6: Chill the Dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading excessively during baking.
Step 7: Prepare for Rolling. Place the ½ cup of powdered sugar in a shallow bowl. You will use this to coat the cookie dough balls.
Step 8: Preheat and Prep Baking Sheets. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
Step 9: Form and Roll the Dough Balls. Scoop rounded tablespoons of the chilled dough and roll them into smooth balls. Roll each ball generously in the powdered sugar, ensuring it’s fully coated.
Step 10: Bake the Cookies. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will continue to set as they cool.
Step 11: Cool the Cookies. Let the Pistachio Crinkle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Pistachio Crinkle Cookies
You’ll adore these Pistachio Crinkle Cookies for their vibrant green hue and wonderfully nutty flavor that sets them apart from your average sweet treat. Unlike a simple sugar cookie, these gems offer a unique texture with their signature crinkled tops and a delightful crunch from the finely chopped pistachios. Making these at home is also incredibly cost-effective compared to buying specialty cookies from a bakery, allowing you to enjoy gourmet flavors without breaking the bank.
The delicate sweetness, combined with the subtle richness of pistachios and a hint of almond extract, creates a truly sophisticated flavor profile. They’re akin to a fancier version of a classic crinkle cookie, offering an elevated experience that’s surprisingly simple to achieve. So, gather your ingredients and get ready to bake a batch of these irresistible Pistachio Crinkle Cookies – your taste buds will thank you!
Storing and Reheating Tips
Proper storage is key to keeping your Pistachio Crinkle Cookies fresh and delicious. Once completely cooled, store them in an airtight container at room temperature. They will stay at their best for up to 5 days. For longer storage, you can freeze the baked cookies. Ensure they are completely cool, then place them in a freezer-safe bag or container, separating layers with parchment paper if necessary. Frozen cookies will retain their quality for up to 3 months.
To reheat, if desired, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes until they are slightly warmed through and still tender. This is especially lovely if you want that freshly baked warmth. If you haven’t baked the dough balls yet, you can freeze the formed balls before rolling in powdered sugar. Place them on a baking sheet until firm, then transfer to a freezer-safe container. When ready to bake, let them thaw slightly at room temperature, then roll in powdered sugar and bake as directed, adding a minute or two to the baking time if needed.
Final Thoughts
These Pistachio Crinkle Cookies are a perfect blend of elegance and ease, offering a delightful nutty crunch and beautiful crinkled appearance. Give them a try for a truly rewarding baking experience that’s sure to bring smiles. Happy baking!
Pistachio Crinkle Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and 1 cup of granulated sugar together with an electric mixer until light and fluffy. This process incorporates air, which helps create a tender cookie.1 cup unsalted butter, softened, 1 ½ cups granulated sugar, divided
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Fold in the finely chopped pistachios by hand using a spatula. Ensure they are evenly distributed throughout the dough.1 cup finely chopped pistachios
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading excessively during baking.
- Place the ½ cup of powdered sugar in a shallow bowl. You will use this to coat the cookie dough balls.½ cup powdered sugar, for rolling
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop rounded tablespoons of the chilled dough and roll them into smooth balls. Roll each ball generously in the powdered sugar, ensuring it’s fully coated.½ cup powdered sugar, for rolling
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the Pistachio Crinkle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.