Name: Pistachio Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 2 tsp baking powder; 3/4 tsp kosher salt; 1/2 tsp baking soda; 1/2 cup (1 stick) unsalted butter, softened; 1 cup (200 g) granulated sugar, divided; 1 large egg; 1/2 cup pistachio cream; 1/2 tsp almond extract; 3/4 cup finely chopped roasted, salted, shelled pistachios; 1/2 cup (57 g) confectioner’s sugar

Introduction

Pistachio Crinkle Cookies are delightfully soft with a subtle nutty flavor and a beautiful cracked surface dusted with powdered sugar. These festive treats combine pistachio cream and chopped pistachios for a unique twist on classic crinkle cookies. Perfect for sharing or enjoying with a cup of tea.

The image shows many round cookies with two main layers: a green base layer with a cracked, soft texture and a top layer of uneven, pale yellow chunks scattered over each cookie. Some of the yellow pieces look crumbly and cracked. A light dusting of white powdered sugar is sprinkled lightly on top of the cookies, especially in the middle. The cookies are spread out on a flat white marbled surface, with a few crumbs scattered around them. The lighting highlights the texture and colors well, making the cookies look fresh and soft. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour

2 tsp baking powder

3/4 tsp kosher salt

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, softened

1 cup (200 g) granulated sugar, divided

1 large egg

1/2 cup pistachio cream

1/2 tsp almond extract

3/4 cup finely chopped roasted, salted, shelled pistachios

1/2 cup (57 g) confectioner’s sugar

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.

Step 2: In a medium bowl, beat the softened butter and 3/4 cup granulated sugar with a handheld mixer on medium speed, or whisk by hand, until creamy and combined, about 2 to 3 minutes.

Step 3: Add the egg to the butter mixture and beat until blended. Then add the pistachio cream and almond extract, mixing until fully combined.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until just combined. Fold in the chopped pistachios.

Step 5: Scoop about 2 tablespoons of dough and roll into a ball. If the dough is sticky, slightly wet your hands to make rolling easier. Place each ball on a parchment-lined baking sheet. Repeat with remaining dough, then cover the sheet with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.

Step 6: Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds. Place the confectioner’s sugar and the remaining 1/4 cup granulated sugar each in separate small bowls.

Step 7: Roll each dough ball first in granulated sugar, then in confectioner’s sugar. Arrange on two parchment-lined baking sheets, spacing them about 2 inches apart.

Step 8: Roll each cookie again in confectioner’s sugar before placing it back on the baking sheets. This double coating helps create the signature cracked appearance.

Step 9: Bake the cookies for 12 to 14 minutes, until puffed and cracked. The edges should be set, but the cracks may look slightly underdone. Allow the cookies to cool slightly on the baking sheet before transferring.

Tips & Variations

Use good-quality pistachio cream or nut butter for the best flavor.

For extra crunch, toast the chopped pistachios lightly before folding them into the dough.

If you prefer a stronger almond flavor, add an extra 1/4 teaspoon of almond extract.

To make these cookies vegan, try substituting the butter with a plant-based alternative and use a flax egg instead of a chicken egg.

FAQs

Can I substitute pistachio cream with pistachio butter?

Yes, you can substitute pistachio cream with pistachio butter, though the texture might be slightly different. Pistachio butter tends to be thicker, so you may want to soften it or adjust by adding a tiny bit of milk or cream to achieve a similar consistency.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which makes it easier to roll into balls and helps the cookies bake evenly. It also enhances the flavor and texture, resulting in the perfect crinkled surface and a tender crumb.