Sparkling Pistachio Cookies

Recipe by David Turner
Not Yet Reviewed

These pistachio cookies have the same tender, melt-in-your mouth texture as classic snowball cookies, but with a couple twists: Finely chopped pistachios take the place of ground almonds, and instead of being dusted with confectioners’ sugar after baking, they’re rolled in crunchy sparkling sugar and extra pistachios before going into the oven. The resulting cookies are simultaneously crisp and soft, with the delicate, buttery flavor of pistachios and an eye-catching glimmer that’s bound to stand out on any cookie plate.

Prep
15 mins
Bake
20 to 25 mins
Total
45 mins
Yield
about 2 1/2 dozen cookies
Sparkling Pistachio Cookies on a counter - select to zoom
Sparkling Pistachio Cookies on a counter - select to zoom
Sparkling Pistachio Cookies in a decorative tin for gifting - select to zoom
Sparkling Pistachio Cookies on a cutting board - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with racks in the upper and lower third. Line two baking sheets with parchment or lightly grease. 

  2. To make the dough: In the bowl of a stand mixer fitted with the flat beater or working in a large bowl with a dough whisk or flexible spatula, beat together the butter, sugar, vanilla, almond flavoring, and salt until smooth and well combined. 

  3. Add the pistachios and mix to combine, then stir in the flour until no dry streaks remain. 

  4. Use a spoon or a tablespoon cookie scoop to portion 1 1/4" balls of dough (about 24g each), then roll them into neat balls. 

  5. To make the coating: In a small bowl, combine the sparkling sugar and finely chopped pistachios. 

  6. Roll the dough balls in the coating mixture to cover the entire surface, then arrange them on the prepared baking sheets, spacing them evenly apart (about 15 cookies per pan). 

  7. Bake for 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through baking, until the cookies are puffed slightly and very lightly golden brown around the edges.  

  8. Remove the cookies from the oven and allow to cool completely on the pan.  

  9. Storage information: Store pistachio cookies airtight at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • To make your pistachio cookies the most vibrant green, use Turkish pistachios in this recipe, which naturally have a brighter green hue.

  • To finely chop the pistachios evenly (and quickly), pulse them in a food processor, which will yield more consistent results than chopping by hand. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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