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Simple Pistachio Cookies

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These crunchy and buttery pistachio cookies are ideal for serving along a tea or giving as a homemade gift to the loved ones.

We are sure they'll be one of your favourites, as the dough is quick to make, you don't need electric mixer, just a couple of bowls and a wooden spoon.

Simple pistachio cookies

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Ingredients for these cookies

The star of this recipe are PISTACHIOS with its specific aroma and nutty taste. Not to mention that bright green colour gives a unique appearance to the cookies.

Besides pistachios (roughly chopped), you will need:

Roughly chopped pistachios
Pistachios, coarse brown sugar, dark muscovado sugar and lemon

Plus, we added some freshly grated lemon zest, for refreshing aroma. Using only plain flour will also work well in this recipe (use 290g in total).

We'll be using both coarse brown sugar and dark muscovado sugar (which is moist with intense flavour) in this recipe. This combo offers amazing caramel flavour and dense texture.

You can swap dark muscovado sugar for the light version of this sugar, or use only coarse brown sugar, it's up to you and what you have on hand.

Making the dough for the cookies

Once all ingredients are measured, pistachios chopped and butter melted, the rest goes pretty much easily. We don't use a mixer in this recipe, just a wooden spoon to stir all the ingredients.

  1. Whisk wet ingredients: Place melted butter in a heatproof bowl, then add both sugars, egg yolk and grated lemon zest. Whisk vigorously using a balloon whisk (we love this sturdy whisk with wooden handle).

  2. Stir in dry ingredients: First add half amount of dry ingredients (PLAIN FLOUR, ALMOND FLOUR and SALT - previously combined in a bowl) to the wet ingredients and stir.

  3. Add chopped pistachios: Lastly, add the roughly chopped pistachio and the rest of flours then stir until the dough start to form.

Adding flour to the wet ingredients.

Shaping the cookies

For shaping these cookies, we'll be using the easiest method ever. Cut the dough in half, shape into 2 logs (20cm long with 4cm in diameter), then wrap each one in baking paper or cling film.

Leave the logs in the freezer compartment for 30-35 minutes. This ways logs will be easier to cut into slices.

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Once chilled, unwrap the cold cookie logs and slice them into 1cm thick slices (you will need a sharp kitchen knife for this). Now, they're ready to bake! Since the cookie dough sliced are extremely cold, your cookies won't spread in the oven.

Arrange slices on the prepared baking sheet and bake until slightly brown on the edges. Cookies should be still soft, take the sheet from the oven and leave cookies to cool completely on the sheet.



The fresher the better, but these will keep for about a week as long as they are well wrapped or in airtight container. You'll love these Kook clear glass kitchen jars, perfect for keeping the cookies fresh for days.


Well wrapped, these dough logs can be frozen and kept for up to 3 months, meaning you can have freshly made cookies without any effort. Simply defrost for 15 minutes, then slice and bake as above.

A few of our favourite cookie recipes:

Simple Pistachio Cookies

MAKES: 32 cookies
COOKS IN: 1 hour



  1. Combine the plain flour, almond flour and salt in a medium bowl.

  2. Place the melted butter in a heatproof bowl, then add coarse brown sugar, muscovado sugar, egg yolk and grated lemon zest. Whisk vigorously using a balloon whisk until combined.

  3. Add half of the flours to the wet ingredients, then stir using a wooden spoon. Add chopped pistachios and the other half of the flours and stir until the dough forms. Knead for a few minutes until you get a soft greasy dough.

  4. Divide the dough into two. Shape each half into 20cm log, about 4cm in diameter. Tightly wrap the logs in cling film or baking paper and place in the freezer for 30-35 minutes.

  5. Preheat the oven to 180°C/356°F and line 2 baking sheets with baking paper or silicone baking mats.

  6. Slice each log into 16 equally thick slices and place them on the baking sheet, about 2-3cm apart.

  7. Bake the cookies for 7-8 minutes or until slightly brown around the edges. Remove from the oven and leave them to cool on the baking sheet.

Handy kitchen equipment:

Set of Mixing Bowls (with lids & non-slip silicon bottoms)
Chopping Board + Sharp Knife
Butter Warmer + Balloon Whisk
Wooden Spoon
2 Cookie Sheets + Cookie Spatula

CATEGORIES: Cookies, Christmas,
Pistachio, Almond Flour

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