Description
A delightful treat featuring crunchy pistachios and a soft, chewy texture, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients.
- Gently fold in the chopped pistachios until evenly distributed.
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely. Enjoy your Pistachio Drop Cookies with a glass of milk or a warm cup of tea!
Notes
- For a dairy-free option, use vegan butter.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Consider adding chocolate chips or dried cranberries for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pistachio cookies, drop cookies, dessert recipes, holiday cookies