Description
Delightfully soft and buttery pistachio drop cookies topped with a luscious brown butter icing. These cookies offer a perfect balance of nutty pistachios and sweet, creamy glaze, making them an irresistible treat for any occasion. The dough is chilled to enhance flavor and texture, while the brown butter icing adds a rich, nutty finish that complements the subtle almond and vanilla undertones.
Ingredients
Cookie Dough
- 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)
Brown Butter Icing
- 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
Instructions
- Chop Pistachios: Pulse pistachios in a food processor until small crumbs form, measuring out 3/4 cup of finely chopped pistachios and setting them aside for the dough.
- Make Cookie Dough: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed for 1 minute until smooth and creamy. Add confectioners’ sugar, vanilla extract, and almond extract, and beat on medium-high until combined. Add flour, 3/4 cup pistachio crumbs, and optional green food coloring, mixing on medium-high speed until a thick dough forms.
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes up to 3 days. If chilling longer than 2 hours, allow it to rest at room temperature for 30 minutes before shaping.
- Preheat Oven: Heat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Shape Cookies: Roll dough into 1 tablespoon-sized balls and place them 2 inches apart on prepared baking sheets. If crumbly, warm and work dough with hands to bring it together.
- Bake Cookies: Bake for 14-15 minutes until bottoms are lightly browned and tops are just barely browned.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Allow to cool completely before icing.
- Prepare Brown Butter: Slice butter and melt in a light-colored skillet over medium heat, stirring occasionally. Butter will foam then brown with nutty aroma in 5-6 minutes. Remove promptly and cool 5 minutes.
- Make Icing: Whisk cooled brown butter with confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust texture with more sugar or milk as needed.
- Apply Icing: Dip cooled cookies into icing or drizzle it on top. Let icing set 1-2 hours. Store iced cookies covered at room temperature for 1 day or refrigerated up to 1 week. Non-iced cookies can be stored covered at room temperature up to 1 week.
Notes
- Use salted or unsalted pistachios depending on preference, but adjust salt in recipe accordingly.
- Optional green food coloring gives a festive pistachio hue but can be omitted.
- For best texture, chill dough properly and allow it to soften slightly before shaping if refrigerated long.
- Light-colored skillet recommended for browning butter to monitor color changes effectively.
- Brown butter counters the sweetness of icing with nutty depth, enhancing cookie flavor.
- Store baked cookies without icing for up to one week at room temperature, and iced cookies refrigerated up to one week to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
