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Home » Course » Dessert » Pistachio Cookies

Published: Aug 21, 2021 · Modified: Dec 4, 2021 by Veronika's Kitchen * This post may contain affiliate links

Pistachio Cookies

Jump to Recipe Print Recipe

This is the best Pistachio Cookies recipe with a crispy outside crunch and a chewy center! Easy to make with 5 ingredients, they will be perfect biscuits for a Christmas cookie exchange during the holiday season!

Crinkle pistachio cookies on a wire rack.

If you are tired of classic cookies and want to bake something different, try making these amazing Pistachio Cookies. These fancy crinkle cookies have a delicious crunchy outside layer with chewy, marzipan-like center. Plus, you’ll get delicious pieces of pistachio nuts with every bite!

I love to include these mini treats on my Cookies Exchange Ideas list. They always get a lot of great reviews!

A bite shot of a pistachio cookie on a white plate.

Why you will love these cookies

  • Easy to make. This recipe requires only 5 main ingredients that you can put together in 15 minutes!
  • Not your average cookies! I love making this recipe when I’m craving some sweets but don’t want any classic cookies made with butter and chocolate chips.
  • Gluten-Free. These cookies are naturally gluten-free as they are based on almond flour and chopped pistachios.
Ingredients for Pistachio Cookies in separate bowls.

How to make it

Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.

Put about 1 ¼ cup pistachio nuts in a food processor, and grind them until small crumbs. Scoop out 1 cup of ground pistachios.

A process photo of grinding pistachios in a food processor.

In a large bowl, add 1 cup ground pistachios, 1 ¼ cup almond flour, ⅔ cup granulated sugar, ¼ tsp salt, and mix everything together.

A process photo of adding dry ingredients into a bowl for pistachio cookies.

In a separate bowl, add 2 large egg whites. Using a hand mixer or stand mixer with a whisk attachment, whisk the egg whites until stiff peaks.

A process photo of whipping egg whites with a hand mixer.

Add the beaten egg whites to the dry ingredients and fold it in. It might seem stiff at first, but just keep mixing until everything is well combined.

A process photo of mixing whipped egg whites with a cookie mixture.

Using a 1 ½ tbsp ice cream scoop or just a regular spoon, scoop out the cookie mixture and roll it into a small ball. Then roll it into powdered sugar to cover from all sides.

A process photo of rolling the cookie dough into powdered sugar.

Place on a baking sheet with parchment paper, leaving 1-1 ½ inches in between the cookies.

Bake at 300°F for about 30-35 minutes. When done, take them out of the oven and let sit on the baking sheet for about 10-15 minutes to set, then transfer to a wire rack to cool off completely.

Pistachio cookies before and after baking on a baking sheet.

Tips for best results

  • Pistachio. When you grind the pistachios, you’ll need to use about 1 ½-1 ⅓ cups. Because after you grind them in a food processor, they will be more compact and will fill into 1 measuring cup.
  • Egg whites. Make sure you beat them until stiff peaks. If they are too runny, the dough will be very soft and the cookies will spread a lot.
  • Baking. If you like your cookies more soft and gooey inside, 30 minutes should be enough. If you prefer them to be crunchier on the outside, you will need to bake them for 35 minutes.
  • Color. If you want your pistachio cookies to have more green color inside, you can add 1-2 drops of green food coloring to the dough.
Crinkle pistachio cookies on a wire rack.

Frequently Asked Questions

How to store?

You can keep them on a counter in an air-tight container or a zip-lock bag for up to 3 days.

Can I freeze them?

They will stay fresh in the freezer for up to 3 months. You can thaw them in the refrigerator overnight or on a kitchen counter.

A bite shot of a pistachio cookie on a white plate.

More Cookie Ideas:

  • Danish Butter Cookies Recipe
  • Fudgy Brownie Cookies
  • Bakery Style Chocolate Chip Cookies
  • Best Cut Out Sugar Cookies Recipe
  • Twix Cookies
  • Almond Spritz Cookies
  • Snickerdoodle Cookies Recipe
  • Raspberry Almond Thumbprint Cookies
  • Apricot Rugelach
  • Orange Cranberry Biscotti
Crinkle pistachio cookies on a wire rack.
Print Recipe
5 from 11 votes

Pistachio Cookies

This is the best Pistachio Cookies recipe with a crispy outside crunch and a chewy center! Easy to make with 5 ingredients, they will be perfect biscuits for a Christmas cookie exchange during the holiday season!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 166kcal
Author: Veronika’s Kitchen

Ingredients

  • 1 cup pistachios ground
  • 1 ¼ cup almond flour
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
  • Put about 1 ¼ cup pistachio nuts in a food processor, and grind them until small crumbs. Scoop out 1 cup of ground pistachios.
  • In a large bowl, add 1 cup ground pistachios, 1 ¼ cup almond flour, ⅔ cup granulated sugar, ¼ tsp salt, and mix everything together.
  • In a separate bowl, add 2 large egg whites. Using a hand mixer or stand mixer with a whisk attachment, whisk the egg whites until stiff peaks.
  • Add the beaten egg whites to the dry ingredients and fold it in. It might seem stiff at first, but just keep mixing until everything is well combined.
  • Using a 1 ½ tbsp ice cream scoop or just a regular spoon, scoop out the cookie mixture and roll it into a small ball. Then roll it into powdered sugar to cover from all sides.
  • Place on a baking sheet with parchment paper, leaving 1-1 ½ inches in between the cookies.
  • Bake at 300°F for about 30-35 minutes. When done, take them out of the oven and let sit on the baking sheet for about 10-15 minutes to set, then transfer to a wire rack to cool off completely.

Notes

  • Pistachio. When you grind the pistachios, you’ll need to use about 1 ½-1 ⅓ cups. Because after you grind them in a food processor, they will be more compact and will fill into 1 measuring cup.
  • Egg whites. Make sure you beat them until stiff peaks. If they are too runny, the dough will be very soft and the cookies will spread a lot.
  • Baking. If you like your cookies more soft and gooey inside, 30 minutes should be enough. If you prefer them to be crunchier on the outside, you will need to bake them for 35 minutes.
  • Color. If you want your pistachio cookies to have more green color inside, you can add 1-2 drops of green food coloring to the dough.
  • How to store. You can keep them on a counter in an air-tight container or a zip-lock bag for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

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    Recipe Rating




  1. Jeanny Lee says

    January 18, 2022 at 11:04 am

    Hi. The cookies were delicious but it did not look like yours when it was done. I rolled the dough like a ball but when it was done, it stayed a ball. It didn’t spread out nor did it crack like yours. What did I do wrong?

    Reply
    • Veronika's Kitchen says

      January 25, 2022 at 11:52 am

      Hi Jeanny! It’s hard to say without seeing your process. I would assume that there were more dry ingredients than wet ones… Was the cookie dough sticky?

      Reply
  2. Stephanie says

    November 25, 2021 at 12:13 am

    5 stars
    Made these today. They’re crunchy outside and oh so chewy inside. The whole family has fallen in love with them! I wonder if it would be ok to substitute the pistachio with hazelnut next time?

    Reply
    • Veronika's Kitchen says

      November 28, 2021 at 12:52 pm

      Thank you so much, Stephanie! I’m so happy you and your family loved these cookies! I’m not sure if you can make them with hazelnuts, as I’ve never tried it, but would love to know if try 😉

      Reply
  3. Anaiah says

    August 29, 2021 at 4:17 pm

    5 stars
    I am so in love with these cookies! These pistachio crinkle cookies came out perfect and sooo delicious. Definitely making more again soon!

    Reply
  4. Ramona says

    August 29, 2021 at 2:07 pm

    5 stars
    These pistachio cookies look to die for and I am already preparing the ingredients to make these! I am really looking forward to these, thank you for sharing this recipe!

    Reply
  5. Lori | The Kitchen Whisperer says

    August 28, 2021 at 2:58 pm

    5 stars
    Oh hello my new cookie obsession! I love pistachios and these cookies are amazing! Thank you so much for sharing!!!

    Reply
  6. Petro says

    August 28, 2021 at 11:16 am

    5 stars
    My goodness, these are both super yum and so pretty! We absolutely loved making these cookies and will make another batch this weekend! So good!

    Reply
  7. Jenny says

    August 27, 2021 at 1:45 pm

    5 stars
    What a wonderful recipe! The cookies look delicious. Thank you for your post; I will definitely make these.

    Reply
  8. Veronika Sykorova says

    August 25, 2021 at 4:00 pm

    5 stars
    These cookies look so pretty and delicious! I love pistachios, they’re such an underrated nut. Can’t wait to try these!

    Reply
  9. Sharon says

    August 24, 2021 at 11:24 am

    5 stars
    Pistachios are one of my favorite items to bake with. These cookies prove yet again why it’s such wonderful and overlooked ingredients in desserts.

    Reply
  10. Chef Dennis says

    August 24, 2021 at 1:13 am

    5 stars
    My wife super loved these pistachio cookies! We are planning to make more and let my sons taste.

    Reply
  11. Gloria says

    August 23, 2021 at 1:28 pm

    5 stars
    I love pistachios. These cookies look and sound delicious. Perfect for a quick dessert any night of the week.

    Reply
  12. Elaine says

    August 23, 2021 at 1:16 pm

    5 stars
    Fantastic cookies! I love to make a big batch of them to enjoy throughout the week. Thank you for sharing your insights!

    Reply

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