Description

Delight in these Sparkling Pistachio Cookies, featuring a buttery, tender dough infused with almond and vanilla flavors, studded with finely chopped pistachios, and coated in sparkling sugar for a delightful crunch and shimmer. Perfectly baked to a light golden edge, these cookies offer a sophisticated nutty flavor and elegant appearance ideal for gifting or enjoying with tea.

Ingredients

Scale

Cookie Dough

16 tablespoons (226g) unsalted butter, at room temperature
2/3 cup (75g) confectioners’ sugar
1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond emulsion or almond extract
3/4 teaspoon table salt
1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

Coating

6 tablespoons (86g) coarse sparkling sugar
3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

Preheat Oven: Preheat the oven to 350°F (177°C) with racks set in the upper and lower thirds. Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
Make the Dough: In the bowl of a stand mixer fitted with the flat beater, or alternatively in a large bowl using a dough whisk or flexible spatula, beat together the room temperature butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until the mixture is smooth and well combined.
Add Pistachios and Flour: Incorporate the finely chopped pistachios into the butter mixture and mix evenly. Then gradually stir in the flour until the dough is cohesive and no dry streaks remain.
Portion the Dough: Using a spoon or a tablespoon cookie scoop, portion dough balls approximately 1 1/4 inches wide, about 24 grams each. Roll each portion into a neat, smooth ball.
Prepare the Coating: In a small bowl, combine the coarse sparkling sugar with the finely chopped pistachios to create the coating mixture.
Coat the Dough Balls: Roll each dough ball thoroughly in the sparkling sugar and pistachio coating, ensuring the entire surface is evenly covered. Arrange the coated dough balls on the prepared baking sheets, spacing them evenly with about 15 cookies per pan.
Bake the Cookies: Bake in the preheated oven for 20 to 25 minutes, rotating the pans from front to back and swapping the positions of the top and bottom racks halfway through to ensure even baking. Look for the cookies to puff slightly and develop a very light golden-brown color along the edges.
Cool Completely: Remove the baking sheets from the oven and allow the cookies to cool completely on the pans before transferring them, which helps them set and prevents breaking.
Store Properly: Once cooled, store the cookies in an airtight container at room temperature for several days. For longer preservation, freeze the cookies in a suitable container or freezer bag.

Notes

For an allergy-friendly alternative, use King Arthur Gluten-Free Measure for Measure Flour.
Finely chopping the pistachios ensures an even texture and proper coating adherence.
Ensure butter is at room temperature for easier mixing and better dough consistency.
Rolling cookies into uniform balls helps them bake evenly.
Rotation of baking pans mid-bake prevents uneven cooking due to oven hotspots.
Coarse sparkling sugar gives these cookies their signature crunch and sparkle.
Store airtight to maintain the cookie’s crisp texture and freshness.

Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pistachio cookies, sparkling sugar cookies, almond cookies, nut cookies, buttery cookies, festive cookies, holiday cookies