Description

Delightfully soft and chewy Pistachio Crinkle Cookies featuring a rich pistachio cream and crunchy roasted pistachios, coated in a sweet double layer of granulated and confectioners’ sugar for a beautiful cracked appearance. These cookies are perfect for nut lovers looking for a unique twist on classic crinkle cookies.

Ingredients

Scale

Dry Ingredients

2 cups (240 g) all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda

Wet Ingredients

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

Mix-ins and Coating

3/4 cup finely chopped roasted, salted, shelled pistachios
1/2 cup (57 g) confectioner’s sugar

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until well mixed. This ensures even distribution of leavening agents and salt for balanced flavor and rise.
Cream Butter and Sugar: In a separate medium bowl, use a handheld mixer on medium speed or a whisk to beat the softened butter and 3/4 cup granulated sugar together until creamy and smooth, about 2 to 3 minutes. This step creates a light, fluffy base for your cookie dough.
Add Wet Ingredients: Beat the egg into the butter and sugar mixture until fully blended. Then add the pistachio cream and almond extract, mixing until just combined to infuse the dough with nutty and aromatic flavors.
Incorporate Dry Ingredients and Pistachios: Gradually add the dry ingredient mixture to the wet ingredients and stir gently with a wooden spoon until just combined. Fold in the chopped roasted pistachios, distributing them evenly throughout the dough without overmixing to maintain a tender texture.
Shape and Chill Dough: Scoop about 2 tablespoons of dough and roll it into balls with your hands; if sticky, slightly wet your hands to help manage the dough. Place the balls on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours, up to 12 hours, to firm the dough and develop flavor.
Prepare Coatings and Preheat Oven: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Place the remaining 1/4 cup granulated sugar and the confectioner’s sugar into two separate small bowls for coating the dough balls before baking.
Coat the Dough Balls: Remove the chilled dough balls from the refrigerator. Roll each ball first in granulated sugar, then in confectioner’s sugar. Arrange on two parchment-lined baking sheets spaced about 2 inches apart. Roll each cookie once more in confectioners’ sugar to create a pronounced cracked surface when baked.
Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes until the cookies puff up and crack on the surface. The edges should be just set while the cracks remain slightly underdone for a soft center.
Cool: Allow the cookies to cool slightly on the baking sheets before transferring to a wire rack to cool completely. This prevents them from breaking and helps them firm up.

Notes

Using pistachio cream adds a rich nutty flavor distinct from just chopped pistachios.
If dough is too sticky to roll, wetting your hands slightly makes rolling easier without adding extra flour.
Chilling the dough is crucial to prevent spreading during baking and to enhance flavor.
The double dusting with granulated then confectioners’ sugar creates the classic crinkle appearance.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pistachio cookies, Crinkle cookies, Nutty cookies, Holiday cookies, Soft cookies, Almond extract cookies