Pistachio Shortbread Cookies
These Pistachio Shortbread Cookies are buttery and tender with a lightly crumbly texture, finished with a subtle almond note that enhances the natural pistachio flavor. A drizzle of dark chocolate and chopped raw pistachios adds contrast and decadence and provides a polished, bakery-style look.
This pistachio shortbread cookies recipe is perfect to make ahead and store a dough log in the freezer to bake any time of year. Whether you want something simple or elevate them with chocolate drizzle and ground pistachios, this classic cookie works on so many occasions.
If you are a pistachio lover, you must try our Pistachio Chocolate Chip Cookies and our Pistachio Pudding Cookies.
This recipe relies on a short list of ingredients, allowing the pistachios and butter to do most of the work.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Pistachios: Add texture, natural green color, and a clean, nutty flavor throughout the cookies.
- Unsalted Butter: Forms the rich base of the shortbread and gives the cookies their tender crumb.
- Granulated Sugar: Lightly sweetens the dough without overpowering the pistachio flavor.
- Pure Almond Extract: Enhances the pistachio flavor and adds that classic shortbread taste.
- All-Purpose Flour: Provides structure while keeping the cookies delicate and crumbly.
- Sea Salt: Balances sweetness and sharpens the nutty notes.
- Dark Chocolate, Optional: Adds visual contrast and a slightly bitter finish that complements the shortbread.
To make this recipe easier, you will need a stand mixer with a paddle attachment, plastic wrap, baking sheet, parchment paper and a sharp knife. Depending on the methods used, you may also want a kettle (if blanching), heat-safe bowl and a piping bag.
- Lemon-Pistachio Cookies: Lemon zest will brighten the overall flavor.
- Vanilla Extract: Swap for a softer profile.
- Chocolate-Dipped Finish: Dip half of each cookie in dark chocolate instead of drizzling.
- Stamped Cookies: Lightly stamp the dough slices before baking for a decorative finish.
This is a quick, low-effort cookie recipe that comes together with minimal mixing and a simple slice-and-bake method, making it easy to prep ahead and bake when you’re ready.
Optional Step: Blanche chopped pistachios for 30-60 seconds by covering with boiling hot water in a small bowl. Strain well and set aside.
Cream butter and sugar together on low speed in a stand mixer bowl with the paddle attachment for about 1 minute to combine.
Mix almond extract in for about 20 seconds, then flour and salt and run until a dough forms (about 1 minute).
Using the mixer or by hand add pistachios to the dough (if using the mixer, stop as soon as incorporated).
On a lightly floured surface, roll dough into a ball, then into a log (about 2 inches in diameter), cover tightly in plastic wrap and chill for at least 2 hours (I often do overnight).
When ready to bake, preheat oven to 325F and line a baking sheet with parchment paper.
With a sharp knife, cut ½ inch slices and place them on prepared sheet with some space between (they will not spread too much).
Bake for 10 minutes or until the edges just start to look set, the tops will still look shimmery.
Chill on the cookie sheet for about 10 minutes before transferring to a wire rack to cool completely.
If topping, melt chocolate in a heat-safe bowl in the microwave, incrementally, mixing in between.
Carefully place melted chocolate into a piping bag, cut a small hole in the tip and drizzle as desired. Sprinkle with pistachios.
Hint: Properly softened butter ensures the dough mixes smoothly.
- Chill Time Matters: Chilling the dough helps the cookies hold their shape and slice cleanly.
- A Perfect Circle: While the dough log is in the fridge, rotate it every 20 minutes.
- Sharp Knife: A sharp knife prevents crumbling and keeps the edges neat.
- Cracks While Cutting: Allow the refrigerated dough to sit out for 5 minutes to lightly soften.
- Watch the Bake: Pull the cookies when the edges are just set to preserve their delicate texture.
A longtime reader favorite is our Espresso Chocolate Chip Cookies.
- Refrigerator: Store baked cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or sliced, unbaked dough for up to 2 months. Wrap tightly and place in a freezer safe bag, removing as much air as you can.
- Make Ahead: The dough can be prepared and chilled overnight or frozen for later baking.
- Other Pistachio Recipes: Dark Chocolate Bark or Whipped Goat Cheese.
- More Cookies: Banana Chocolate Chip Cookies, Peanut Butter Cookies, Smores Cookies, Reeses Peanut Butter Cookies, Checkerboard Cookies and Frosted Sugar Cookies.
No, it’s optional and mainly helps enhance the green color and soften the nuts slightly.
Do these cookies spread while baking?Not really, shortbread holds its shape well, which makes it ideal for slice-and-bake cookies. They will lightly puff out, so you do want some space between them, but they settle again.
Why do the cookies look pale when baked?Shortbread is meant to stay light in color; browning usually means they’re overbaked.
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Pistachio Shortbread Cookies
Recipe details
- 18 servings
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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