Pistachio Lemon Cookies
Chewy pistachio cookies with a punchy lemon glaze.
Hi Bakers!
I don’t always associate cookies with spring. Holiday cookies? Yes. Valentine’s even? Sure thing (see my Deluxe CCC’s). However, if cookies were to embody spring, then I definitely think it would be in the form of these Pistachio Lemon Cookies.
Oh guys, I love these cookies way more than I thought possible. Sure I would consider pistachio a Top 5 dessert flavor. But as a cookie? The flavors and textures are incredible and surpassed my expectations.
Your assignment? Bake these cookies this weekend and share with everyone you love. No need for a special occasion. No overthinking the process. Just turn on the oven and create!
They are quick to make, fun to glaze, and even more satisfying to eat and share. I’ve been reading up on the Effort-Driven Reward Cycle and it really explains why I enjoy making so many things with my hands (cookies, bread, gardening, etc). Consider this recipe a springtime treat for the soul and stomach.
The cookies themselves are like a jazzed up, chewy sugar cookie. They are soft in the center and crisp at the edges with a tart yet sweet glaze and added nutty flavor. I added both ground and chopped pistachios to the dough. The ground pistachios gave the cookies a moist and chewy texture - not unlike how almond flour adds fat, flavor, and tenderness to almond cake.
For the glaze, the punchy lemon pairs so well with the toasty, buttery pistachio flavor. During testing, I enjoyed plenty of plain pistachio cookies. They were still great in texture, but missing that something extra.
The lemon glaze takes them to the next level. Plus the chopped pistachio and lemon zest made them super pretty, and I am not one to skimp out on a little extra beauty when it comes to dessert.
Pistachio Cookies
The Ingredients:
â…” cup (80g) shelled and roasted pistachios, divided
2 ¼ cup + 2 tablespoons (297g) all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup (227g) very soft unsalted butter
¾ cup (150g) granulated white sugar
½ cup (100g) light brown or golden sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
The Method:
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Grind half (40g) of the pistachios in a food processor until fine (like almond flour). Roughly chop the remaining half and set aside. Empty the ground pistachios into a bowl along with the flour, salt, baking powder, and baking soda. Stir together and set aside.
In a large mixing bowl, stir the butter with a large, stiff rubber spatula or wooden spoon until smooth and creamy. Add the sugar and stir to combine. Add the egg and vanilla extract. Keep stirring until the mixture is smooth and creamy. You could also do this with a hand or stand mixer.
Add the flour mixture and stir together until the mixture comes together into a dough. If stirring by hand, this will take a bit of muscle to work it together. Add the chopped pistachios and fold to combine.
Scoop the dough into 4 ½ tablespoon portions. Re-roll the dough until smooth and place on the lined baking sheets, at least 2-inches apart. This will yield 10 to 12 cookies.
Flatten the dough balls ever so slightly and bake for about 12 minutes, rotating the pans halfway through. When done, the edges should be set and lightly browned with soft, matte centers.
Cool the cookies on a wire rack before glazing.
Lemon Glaze
The Ingredients:
1 cup (125g) confectioners’ sugar, sifted as needed
½ lemon, juiced and zested
Milk or water, as needed
Chopped pistachios for sprinkling
The Method:
Stir together the sugar and lemon juice in a bowl until smooth and combined. Add more lemon juice, a splash of milk, or water until the glaze is similar in consistency to craft glue or honey. We want a thin layer of glaze that still clings to the top of the cookie and doesn’t drip off completely.
Dip the tops of the cooled cookies in the glaze. Give a little swirl so that the excess glaze drips back into the bowl.
Set over a wire rack. Sprinkle with chopped pistachio crumbs and lemon zest before the glaze sets.
Storage:
Keep the cookies in an airtight container at room temperature for up to 4 days. Make sure the glaze completely dries before stacking.
Baker’s Notes:
I used pre-roasted pistachios with excellent results. If you only have raw, shell and toast them yourself before adding to the recipe.Â
Don’t skip the step of re-rolling the balls of dough after scooping. This makes both the dough and top of the finished cookie more smooth.
