Name: Pistachio Drop Cookies
Prep time: 15 min
Cook time: 10 min
Total time: PT-489871H52M45S
Cuisine: American
Ingredients: 2¼ cups all‑purpose flour; ½ tsp baking powder; ¼ tsp salt; ¾ cup unsalted butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; 1 large egg + 1 large egg yolk; 1½ tsp vanilla extract; 1 tsp almond extract (optional, enhances pistachio flavor); ¾ cup shelled, chopped pistachios (plus extra for topping if desired); Optional: a few drops green food coloring for festive color

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These Pistachio Drop Cookies are soft, chewy, and bursting with the rich, nutty flavor of pistachios. With a tender texture and light crunch, they make the perfect treat for holidays, tea time, or any sweet craving that hits during the day. Whether I bake them for a gathering or keep them around as a snack, they’re always a hit.

Why You’ll Love This Recipe

I love how easy these cookies are to make—no rolling or cutting required. Just mix, drop, and bake. The pistachios add a unique flavor and a delicate crunch, making them stand out from the usual cookie rotation. Plus, the vibrant green color (especially if I use a hint of food coloring) makes them as pretty as they are delicious. They also store well, which is perfect when I want to prep ahead or gift them to friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Almond extract (optional, but enhances the pistachio flavor)
Chopped pistachios (shelled, unsalted)
Green food coloring (optional, for color)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt, then set it aside.
In a large mixing bowl, I cream the butter and sugar together until light and fluffy.
I add the egg, vanilla extract, and almond extract (if using), mixing until fully combined.
Gradually, I add the dry ingredients to the wet mixture, stirring just until incorporated.
Then, I fold in the chopped pistachios and add a few drops of green food coloring if I want a vibrant look.
Using a small cookie scoop or spoon, I drop tablespoon-sized portions of dough onto the prepared baking sheet.
I bake the cookies for 10–12 minutes or until the edges are lightly golden.
Once out of the oven, I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. The prep time is around 15 minutes, and they bake in 10–12 minutes. Including cooling, the whole process takes about 30–35 minutes from start to finish.

Variations

I sometimes fold in white chocolate chips for added sweetness and a creamy contrast.
For a festive version, I top each cookie with a whole pistachio before baking.
A drizzle of melted white or dark chocolate on top adds a decadent twist.
For a gluten-free version, I swap the all-purpose flour with a 1:1 gluten-free blend.

Storage/reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just place them in a freezer-safe container for up to 2 months. To enjoy from frozen, I let them thaw at room temperature. If I want them slightly warm, I pop them in the microwave for 10–15 seconds.

FAQs

How do I make sure the cookies stay soft?

I avoid overbaking them—taking them out when the edges are just turning golden keeps the center chewy and soft.

Can I use salted pistachios?

I prefer unsalted pistachios to control the salt level, but if I use salted, I reduce the added salt in the dough slightly.

Can I make these cookies ahead of time?

Yes, I often prepare the dough ahead and refrigerate it for up to 2 days or freeze it for up to 2 months.

What if I don’t have almond extract?

The cookies will still be delicious with just vanilla, but almond extract deepens the nutty flavor, so I use it when I can.

Can I use a food processor to chop the pistachios?

Absolutely. I pulse them a few times to keep a coarse texture—this helps distribute the pistachio bits evenly without turning them into dust.

Conclusion

These Pistachio Drop Cookies are the kind of treat I find myself making again and again. They’re simple, satisfying, and have a flavor profile that’s just a little unexpected. Whether I’m baking them for a holiday platter or just a weekday indulgence, they never disappoint.