If you’re a fan of pistachios, you’re going to love these Irresistible Pistachio Cookies with Pistachio Cream Drizzle! Soft, chewy, and packed with the nutty goodness of pistachios, these cookies are finished with a creamy drizzle that takes them to a whole new level of deliciousness. Whether for a special occasion or a delightful afternoon snack, these cookies will have everyone asking for the recipe!
Ingredients
For the Pistachio Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios (finely ground)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Pistachio Cream Drizzle:
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup powdered sugar
- 2 tablespoons ground pistachios (finely ground)
- 1/4 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer or hand whisk
- Cookie sheet
- Parchment paper
- Small saucepan (for cream drizzle)
- Whisk or spoon (for drizzling)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, ground pistachios, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Gently flatten each cookie ball with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Pistachio Cream Drizzle:
- In a small saucepan, melt the butter and heavy cream over low heat. Once melted, whisk in the powdered sugar, ground pistachios, and vanilla extract.
- Continue to stir until the mixture is smooth and slightly thickened. If the drizzle is too thick, add a bit more cream to reach your desired consistency.
- Drizzle and Serve:
- Once the cookies are completely cooled, drizzle the pistachio cream over the top of each cookie using a spoon or small whisk.
- Let the drizzle set for a few minutes before serving.
Tips for Success
- For a more intense pistachio flavor, you can toast the pistachios before grinding them.
- If you don’t have ground pistachios, you can pulse them in a food processor until finely ground.
- Store the cookies in an airtight container for up to 5 days or freeze them for up to 3 months.
These Irresistible Pistachio Cookies with Pistachio Cream Drizzle are a perfect treat for nut lovers and dessert enthusiasts alike. The soft and chewy texture of the cookies paired with the rich, creamy drizzle makes each bite a luxurious experience. Try these today and enjoy the delightful combination of pistachio goodness in every bite!
Irresistible Pistachio Cookies with Pistachio Cream Drizzle
Indulge in the rich and nutty flavors of these Pistachio Cookies, topped with a luscious pistachio cream drizzle. These cookies are a perfect treat for any occasion!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Cookie sheet
- Parchment paper
- Small saucepan (for cream drizzle)
- Whisk or spoon (for drizzling)
Ingredients
- For the Pistachio Cookies:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios finely ground
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- For the Pistachio Cream Drizzle:
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup powdered sugar
- 2 tablespoons ground pistachios finely ground
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or hand whisk until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, ground pistachios, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Gently flatten each cookie ball with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Pistachio Cream Drizzle:
- In a small saucepan, melt the butter and heavy cream over low heat. Once melted, whisk in the powdered sugar, ground pistachios, and vanilla extract.
- Continue to stir until the mixture is smooth and slightly thickened. If the drizzle is too thick, add a bit more cream to reach your desired consistency.
- Drizzle and Serve:
- Once the cookies are completely cooled, drizzle the pistachio cream over the top of each cookie using a spoon or small whisk.
- Let the drizzle set for a few minutes before serving.
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