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.