Name: Pistachio Drop Cookies with Brown Butter Icing Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (130g) salted or unsalted pistachios*; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3/4 cup (90g) confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 teaspoon almond extract; 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); optional: 1-2 drops green food coloring (1 drop gel used); 1/4 cup (4 Tbsp; 56g) unsalted butter; 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30ml) milk or heavy cream; 1/4 teaspoon pure vanilla extract

Jump to Recipe· 3.9 from 31 reviews

If you adore the rich, nutty flavors of pistachios and the irresistible comfort of buttery cookies, then this Pistachio Drop Cookies with Brown Butter Icing Recipe is going to become your next obsession. These cookies combine the delicate crunch and unique taste of finely chopped pistachios with a luscious brown butter icing that adds a deep, caramelized richness. Each bite offers a perfect balance of soft, tender cookie dough and a velvety, slightly toasted sweetness that will keep you reaching for one more. Trust me, once you try this recipe, it will be a staple in your baking repertoire and a favorite to share with friends and family.

Ingredients You’ll Need

A white marbled surface holds seven containers arranged in a loose circle, each filled with different baking ingredients. At the top left, a small white bowl contains chopped dark chocolate pieces showing rough textures and deep brown color. To the right of it, a single white egg rests directly on the surface. Next to the egg is another white bowl filled with light green and beige pistachio nuts, some still in their shells. At the bottom left, a white bowl holds granulated white sugar with a smooth surface, while next to it is a clear glass bowl filled with light brown sugar crystals, neatly rounded at the top. On the right side, a large white bowl is filled with fine white flour, showing a soft and powdery texture. Finally, towards the bottom right corner, a small white bowl contains bright green matcha powder with a fine, powdery texture. photo taken with an iphone --ar 4:5 --v 7

We’re keeping things simple but immensely flavorful. Each ingredient plays a crucial role, from the buttery softness of the cookies to the precision crunch of the pistachios, and the brown butter icing brings it all together with a golden, nutty finish.

Salted or unsalted pistachios (1 cup / 130g): Finely chopped to add that signature pistachio crunch and flavor.
Unsalted butter (1 cup / 226g): Softened to room temperature for smooth, creamy cookie dough.
Confectioners’ sugar (3/4 cup / 90g): Provides just the right amount of sweetness and tenderness to the cookie base.
Pure vanilla extract (1 teaspoon): A warm note that rounds out the flavors beautifully.
Almond extract (1 teaspoon): Enhances the nutty profile and complements the pistachios perfectly.
All-purpose flour (2 1/4 cups / 281g): The backbone of the cookie dough, careful measurement ensures perfect texture.
Optional green food coloring (1-2 drops): A fun way to add a hint of color that matches the pistachio vibe.
Unsalted butter (1/4 cup / 56g) for icing: Used for that unforgettable browned butter flavor in the icing.
Confectioners’ sugar (1 cup / 120g) for icing: Creates a smooth, sweet canvas for the brown butter to shine.
Milk or heavy cream (2 tablespoons / 30ml): Gives the icing its perfect creamy consistency.
Pure vanilla extract (1/4 teaspoon) for icing: Adds a subtle aromatic touch to the brown butter icing.

How to Make Pistachio Drop Cookies with Brown Butter Icing Recipe

Step 1: Prepare the Pistachios

Start by pulsing the pistachios in a food processor until they break down into fine crumbs; you want about 3/4 cup of these finely chopped pistachios. This step is essential because it releases the pistachios’ oils, boosting their natural flavor which will shine through in the cookies.

Step 2: Mix the Cookie Dough Base

Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed until perfectly smooth and creamy—this usually takes about a minute. Then add the confectioners’ sugar along with both the vanilla and almond extracts. Beat until everything is well combined and fluffy. Gradually incorporate the flour, chopped pistachios, and optional food coloring. The dough will come together into a thick, slightly crumbly mass as you mix, so keep beating until it’s fully combined.

Step 3: Chill the Dough

Cover your dough tightly and pop it into the refrigerator for anywhere from 30 minutes to up to 3 days. If chilling longer, remember to let the dough return to room temperature for about 30 minutes before handling, since chilled dough can become quite stiff — warming it slightly makes rolling into balls much easier.

Step 4: Prepare the Brown Butter Icing

While the dough chills or the cookies bake, make the star of the show: brown butter icing. Melt the butter in a light-colored skillet over medium heat, watching closely as it foams and then slowly browns with nutty specks and an irresistible aroma. Remove from heat promptly so it doesn’t burn. After a short cool down, whisk in confectioners’ sugar, milk or cream, and vanilla until smooth and luscious.

Step 5: Shape and Bake the Cookies

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Roll the chilled dough into tablespoon-sized balls and space them about two inches apart on your baking sheets. If the dough is crumbly, keep rolling and kneading slightly with your hands — their warmth will bring it together beautifully. Bake for 14 to 15 minutes until the edges are light golden brown and the tops are just barely colored.

Step 6: Cool and Ice

Let the cookies rest for five minutes on the baking sheet, then transfer to a wire rack to cool completely. This step is key because the icing sticks best to fully cooled cookies. Once cooled, dip each cookie in brown butter icing or drizzle the icing atop. Allow the icing to set, usually taking 1 to 2 hours, before serving or storing.

How to Serve Pistachio Drop Cookies with Brown Butter Icing Recipe

The image shows a close-up of small round cookies with a light greenish-yellow base that has a slightly crumbly texture and some visible specks inside. Each cookie is topped with a thick, smooth layer of white icing that slightly drips over the edges. The cookies are set against a white marbled surface, and several more cookies are softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amplify the pistachio’s natural beauty, sprinkle a few whole or coarsely chopped pistachios on the icing before it sets. You can also dust with a tiny pinch of sea salt to enhance the buttery sweetness. These simple garnishes elevate both the look and flavor, making each cookie a little piece of edible art.

Side Dishes

These cookies pair wonderfully with a warm cup of tea or freshly brewed coffee, their nutty sweetness acting as the perfect counterpoint to your favorite hot beverage. For an indulgent treat, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to turn these drop cookies into a delightful dessert experience.

Creative Ways to Present

Arrange these Pistachio Drop Cookies with Brown Butter Icing Recipe on a rustic wooden board or a festive platter for a charming touch at holiday gatherings. For gift-giving, place them in a pretty tin lined with parchment paper and tie with a ribbon. You can even stack a few in a clear jar with layers of wax paper for a lovely homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cookies in an airtight container at room temperature. They stay fresh and tender for up to one week without losing any of their charm. If the cookies are iced, store them in the refrigerator to keep the icing firm and flavorful for up to one week.

Freezing

If you want to enjoy these cookies at a later date, freezing the unbaked dough balls or fully baked cookies works beautifully. Freeze dough balls on a tray, then transfer to a freezer-safe bag or container for up to three months. Bake from frozen by adding a couple of extra minutes to the baking time. For baked cookies, freeze after icing; just thaw at room temperature before serving.

Reheating

Reheat your cookies briefly in a warm oven (about 300°F / 150°C) for 5 minutes to revive that fresh-baked softness and enhance the brown butter aroma. Avoid the microwave if possible, as it can make the icing melt unevenly and the cookie texture gummy.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, you can use either salted or unsalted pistachios depending on your preference. If you use salted, it’s best to skip adding extra salt to the dough to keep the cookies balanced.

What if I don’t have almond extract? Can I leave it out?

Absolutely! The almond extract enhances the nutty flavor, but the cookies will still taste delicious without it. You can substitute with a little extra vanilla extract if you want.

How do I know when the butter is browned correctly?

Watch for the butter to foam and then turn a light caramel color with small brown specks forming. It should smell nutty and toasty but not burnt. Remove it from heat as soon as you notice browning to avoid bitterness.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for flour. Just make sure it contains xanthan gum or another binder for the best texture.

Is it necessary to chill the dough?

Chilling helps the dough firm up, making it easier to roll and resulting in cookies that hold their shape better during baking. While you could bake immediately, chilling for at least 30 minutes significantly improves texture and flavor.

Final Thoughts

This Pistachio Drop Cookies with Brown Butter Icing Recipe is truly a joy to bake and an even bigger joy to share. Its combination of buttery cookie dough, flavorful pistachios, and that dreamy brown butter icing will bring a warm smile to anyone lucky enough to enjoy it. Whether you’re baking for a special occasion or just because, these cookies embody comfort and celebration all in one. I hope you love making and eating them as much as I do!