Description
These pistachio cookies with sea salt are soft-centered, golden-edged treats bursting with roasted pistachios and finished with a touch of flaky sea salt for the perfect sweet-salty balance.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup shelled roasted pistachios, roughly chopped
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped pistachios.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart.
- Press a few extra pistachio pieces on top of each dough ball and sprinkle with flaky sea salt.
- Bake for 10–12 minutes, until edges are golden and centers are just set.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use a slice of bread in the container to keep cookies soft.
- If using salted pistachios, reduce added salt and sea salt topping.
- Refrigerate dough for up to 48 hours or freeze in portions for later baking.
- Chop pistachios using a food processor or rolling pin for ease.
- Recipe can be doubled without any issues.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
