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.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Dough balls can also be frozen.
