Salted Honey Pistachio Cookies (Recipe for Printing)
This spring, savor salted honey and pistachio cookies with a rich buttery base and a hint of almond extract. Ideal for afternoon tea or gatherings. Save & click.
# What You Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
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3/4 cup packed light brown sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 teaspoon almond extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon sea salt, plus more for sprinkling
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1 cup shelled pistachios, roughly chopped
# How to Make It:
01 -
Preheat the oven to 350°F. Line baking sheets with parchment paper.
02 -
In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
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Add eggs, one at a time, beating well after each addition. Blend in vanilla extract and almond extract until fully combined.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and sea salt.
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Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in chopped pistachios evenly.
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Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each. Lightly sprinkle each cookie with additional sea salt.
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Bake in the preheated oven for 22 to 25 minutes, or until cookies are golden around the edges and set in the center.
08 -
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before serving.
# Extra Tips:
01 -
For optimal texture, avoid overmixing the dough once the dry ingredients are incorporated.