Easy Homemade Pistachio Drop Cookies
Easy Homemade Pistachio Drop Cookies
Introduction
Welcome to your new favorite cookie recipe! These Easy Homemade Pistachio Drop Cookies are an absolute delight, perfect for satisfying your sweet tooth with minimal effort. Bursting with the distinct, nutty flavor of pistachios and boasting a melt-in-your-mouth texture, they're surprisingly simple to make from scratch. Whether you're baking for a special occasion, a casual get-together, or just a cozy evening in, these charming little cookies are guaranteed to become a go-to in your recipe collection. Let's get baking!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix only until the ingredients are just combined.
- Chop Pistachios Properly: A rough chop is ideal for texture and flavor. Avoid grinding them too finely.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother, more uniform dough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Add-ins: For an extra treat, consider folding in ½ cup of white chocolate chips along with the pistachios.
Nutrition Facts (per serving)
- Calories: 150
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 8g
Frequently Asked Questions
- Q: Can I use salted butter? A: Yes, but if you do, omit the ¼ teaspoon of added salt in the recipe to prevent the cookies from being too salty.
- Q: Do I need to chill the dough? A: For these drop cookies, chilling is not strictly necessary as they hold their shape well. However, if your kitchen is very warm, a 30-minute chill can help prevent spreading.
- Q: What kind of pistachios should I use? A: Use shelled, unsalted pistachios for the best flavor control. If you only have salted, you can reduce or omit the added salt in the recipe.