Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup (120g) shelled pistachios, roughly chopped
- ½ cup (90g) white chocolate chips (optional)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Mix in the egg, vanilla extract, and almond extract until fully combined.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chopped pistachios and white chocolate chips, if using.
Step 5: Shape the Cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
For a prettier finish, press a few extra chopped pistachios onto the tops of the cookies.
Step 6: Bake
Bake for 12–14 minutes, or until the edges are lightly golden and the centers are just set.
Avoid overbaking to keep the cookies soft.
Step 7: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use unsalted roasted pistachios for the best flavor and texture.
- Do not overmix the dough after adding the flour.
- Chill the dough for 20 minutes if your kitchen is warm.
- Slightly underbake the cookies for soft, chewy centers.
- Add a pinch of flaky sea salt on top for extra flavor.
Serving Suggestions
Enjoy Pistachio Drop Cookies with:
- Hot coffee
- Green tea
- Chai latte
- Vanilla ice cream
- White hot chocolate
- A glass of cold milk
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition (Per Cookie, Approximate)
- Calories: 165
- Carbohydrates: 18g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 4g
- Fiber: 1g
- Sugar: 10g
- Sodium: 70mg
