Description
Delicate, buttery pistachio cookies rolled in snowy powdered sugar — tiny bites of celebration that practically dissolve on your tongue. They’re perfect for holidays, showers, cookie exchanges, or just because you deserve something a little fancy.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shelled pistachios, finely ground
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, beat the softened butter with the granulated and powdered sugar until pale and fluffy — about 3–5 minutes. Don’t rush this step; it builds the light texture.
- Mix in vanilla and almond extracts until just combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Grind the pistachios to fine crumbs (but stop before they turn into nut butter). Fold the dry ingredients and pistachio crumbs into the butter mixture on low speed until the dough just comes together. It should be soft and slightly crumbly.
- Wrap the dough and chill it in the fridge for at least 30 minutes — this keeps the cookies tender and prevents spreading.
- Roll chilled dough into 1-inch balls (use a small scoop for consistency) and space them about 1 inch apart on the prepared sheets.
- Bake 10–12 minutes, until the bottoms are faintly golden but the tops stay pale. Avoid overbaking — centers should remain soft.
- Cool the cookies on the sheet for a few minutes, transfer to a rack to finish cooling, then dust generously with powdered sugar. For extra drama: dust once while warm, then again when fully cool.
Notes
- Recipe notes & pro tips
- Butter should be softened, not melted. Soft butter creams best and traps air for a tender crumb.
- Don’t overmix the dough; overworking develops gluten and makes cookies tough.
- Chill the dough — this is crucial for the right texture and shape.
- Watch your bake time. These cookies go from perfect to dry quickly.
- Almond extract amps the nutty notes, but you can leave it out or replace it with more vanilla.
- Brighten the flavor with zest from one lemon or orange.
- No pistachios? Sub in almonds, pecans, or walnuts (finely ground).
- Want decadence? Fold in ½ cup mini chocolate chips.
- To make them gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum.
- For the classic snowy look, dust once hot and once cool for a thicker coating.
- Storage & shelf life
- Store cookies in an airtight container at room temperature for up to 3 days. Layer with parchment to prevent sticking. Refrigerate up to a week (bring to room temp before serving). Freeze baked cookies in a single layer, then transfer to a sealed bag for up to 3 months; thaw and re-dust with powdered sugar.