Few cookies capture the elegance of simplicity quite like shortbread. With its buttery crumb and delicate sweetness, it’s a classic treat loved across generations. But when you introduce finely chopped pistachios into the dough, something magical happens—the flavor deepens, the texture turns delightfully crunchy, and the cookies take on a warm, nutty aroma that feels both nostalgic and luxurious.
These Pistachio Shortbread Cookies are the kind of treat you bake when you want something easy yet impressive. They’re ideal for holidays, gifting, tea-time snacks, or simply elevating your everyday cookie jar. The dough comes together in minutes, requires only basic ingredients, and chills beautifully for slice-and-bake convenience. You can leave them plain for a more traditional shortbread, or finish them with melted chocolate and flaky sea salt for a gourmet touch.
If you enjoy buttery cookies with a refined flavor profile, this recipe is one you’ll want to keep on repeat.
Recipe Overview
These cookies combine a tender, buttery shortbread base with finely chopped roasted pistachios for added flavor and texture. The dough is shaped into logs, chilled, sliced, and baked until lightly golden. For an elevated finish, dip the cooled cookies in melted chocolate and sprinkle with flaky sea salt.
Ingredients & Instructions
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup finely chopped roasted unsalted pistachios
- Optional: 4 oz melted dark or milk chocolate
- Optional: Flaky sea salt
Step-by-Step Instructions
1. Cream the Butter and Sugar
Start by beating together the softened butter and powdered sugar until the mixture becomes light, creamy, and smooth. This step is key for achieving that melt-in-your-mouth texture.
Tip: Room-temperature butter ensures proper aeration without overmixing.
2. Add Vanilla
Mix in the vanilla extract to enhance the aroma and overall flavor.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, stirring until the dough forms. Avoid overmixing to preserve the delicate crumb.
4. Fold in Pistachios
Gently fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the dough.
Tip: Use freshly chopped pistachios for maximum flavor—they should be dry, not oily.
5. Shape the Dough
Divide the dough into two equal portions. Shape each into a log about 2 inches in diameter. Smooth the edges to prevent cracking later.
Wrap each log tightly in plastic wrap.
6. Chill the Dough
Refrigerate for at least 2 hours or until firm enough to slice. Chilling helps the cookies hold their shape and enhances flavor.
7. Prep and Preheat
Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C).
8. Slice the Cookies
Unwrap one log at a time and cut into ¼-inch thick rounds using a sharp knife. Even slices ensure even baking.
9. Arrange and Bake
Place the slices onto the prepared baking sheet, leaving slight space between each.
Bake until the edges just barely turn golden—typically 8–12 minutes, depending on thickness.
10. Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
11. Optional: Add Chocolate
Dip part of each cooled cookie into the melted chocolate, then place them back on parchment. Sprinkle flaky sea salt for a balanced sweet-salty finish if desired.
12. Let Chocolate Set
Allow the chocolate to harden fully before storing the cookies.
Cooking Tips & Variations
Achieve Perfect Texture
- Do not overmix the dough; shortbread should be tender, not tough.
- Ensure your butter is softened but not melted to maintain structure.
Flavor Add-Ins
- A touch of orange zest adds brightness.
- Mix in white chocolate chips for sweetness.
- Add cardamom or cinnamon for warm spice notes.
Shape Variations
- Roll the dough for cut-out cookies instead of logs.
- Press dough into a baking dish and cut into wedges after baking for a traditional Scottish-style shortbread.
Chocolate Options
- Dark chocolate adds contrast and richness.
- Milk chocolate offers a softer, creamier sweetness.
- White chocolate pairs beautifully with pistachio.
Storage & Serving Suggestions
Storage
- Store in an airtight container at room temperature for up to 1 week.
- Freeze the baked cookies for 3 months, or freeze the dough logs for slice-and-bake convenience.
Serving
- Perfect alongside tea, coffee, or hot chocolate.
- Makes a thoughtful edible gift when packaged in tins or bags.
- Pair the chocolate-dipped version with fruit for dessert platters.
These Pistachio Shortbread Cookies deliver a balanced combination of buttery richness, nutty crunch, and delicate sweetness. Whether you make them plain for a classic presentation or dress them up with chocolate, they offer a refined treat suitable for any occasion. With simple ingredients and clear steps, they’re an easy way to create cookies that feel both special and timeless.
FAQs
1. Can I use salted pistachios?
Yes, but reduce the added salt in the dough to avoid oversalting.
2. Can the dough chill overnight?
Absolutely—longer chilling helps the logs slice more cleanly.
3. Why use powdered sugar instead of granulated?
Powdered sugar produces a smoother, softer, melt-away texture in shortbread.
4. Can I make this recipe gluten-free?
Yes—use a high-quality 1:1 gluten-free flour blend.
5. Why are my cookies spreading?
The dough may have been too warm. Extend the chilling time before baking.
Buttery Pistachio Shortbread Cookies made with crunchy pistachios and optional chocolate dipping. Easy slice-and-bake cookies perfect for gifting or serving with tea.
