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GET IT NOWMy Pistachio Cookies Taste Like Shortbread, But Better
I based these pistachio cookies on my popular almond flour cookies, except I added real pistachios… lots and lots of pistachios. And they completely transformed the flavor. Here’s what makes these cranberry pistachio shortbread cookies so special:
- Real pistachio flour = real pistachio flavor – With real ground pistachios, these cookies remind me of pistachio shortbread, but with a softer center and just enough crunch. I tested a few versions, and this one had the best balance of soft, crunchy and buttery.
- Easy with just 5 base ingredients – They’re ready in about 10 minutes, naturally gluten-free, and have no refined sugar.
- The best add-ins – In addition to the crunchy and flavorful nuts, my pistachio cookie recipe also includes tangy, chewy dried cranberries and melty white chocolate chips. I think these make them even better!
- Festive and gift-worthy – These cookies look and taste unique in the best, gift-worthy way. While they look beautiful on a holiday cookie tray, I also love wrapping them up for friends and neighbors.
These pistachio cookies are perfect for Thanksgiving or Christmas, or honestly, any cozy baking day. Grab some pistachios and make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my pistachio cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pistachios – I used unsalted ones like this, or you can use salted but grab unsalted butter. Divide them into two parts: one cup gets ground into pistachio flour for the dough, and the other half cup is chopped for a little crunch throughout.
- Wholesome Yum Blanched Almond Flour – This is my go-to almond flour for all my baking recipes because it’s super fine and doesn’t make your cookies gritty. If you use another brand, make sure it’s blanched and finely ground
- Salted Butter – I like this grass-fed brand. You can also use unsalted and add 1/4 teaspoon of salt to the cookie dough. For a dairy-free option, swap in coconut oil (and do add the salt), although the texture will be a bit different.
- Besti Monk Fruit Allulose Blend – This is my favorite sweetener for soft cranberry pistachio shortbread cookies with no aftertaste. You can swap another granulated sweetener (or even sugar if that’s your thing — not mine) using my conversion chart, but the texture will be more dry. Liquid sweeteners won’t work here.
- Vanilla Extract – You can also add a little almond extract or lemon zest for extra flavor.
- Add-Ins – You could technically skip them, but I think these pistachio cookies aren’t the same without dried cranberries and white chocolate chips (I use these natural sugar-free ones). I love the tart pop and creamy sweetness contrasting the nutty pistachio shortbread vibe!
How To Make Pistachio Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Grind the pistachios. Pop them in a food processor (I use and love this mini one that cleans up easily) or powerful blender, and blitz until they turn into a fine powder.
- Cream the butter and Besti. In a large bowl, use a hand mixer to beat them until light and fluffy. Mix in the vanilla.
- Add the dry ingredients. Beat in the ground pistachios first, then the almond flour, until the dough comes together.
- Add the mix-ins. Chop more pistachios and fold them in, along with the cranberries and white chocolate chips if you’re using them.
- Shape the cookies. Scoop the mixture onto your lined baking sheet and flatten. I like to press a few extra cranberries or chips on top to make them look pretty.
- Bake and cool. Bake your pistachio cookies until the edges are lightly golden. Let them cool right on the pan, or on a wire rack.
My Recipe Tips
- Make sure the ground pistachios are a flour-like consistency. If they’re too coarse, the cookies can fall apart easily. Just be careful not to if over-process them, or you’ll end up with nut butter instead.
- I use this mini food processor for grinding the pistachios. It’s just the right size for this pistachio cookies recipe and easy to clean. My most-used full-size food processor also works great, it’s just overkill for the job here. A high-speed blender works well, too.
- Use room temperature butter. If it’s too cold, it won’t cream properly, and if it’s too warm, the dough gets greasy. I usually cut it into pieces to help it soften faster.
- For the best texture in these pistachio cookies, cream the butter and sweetener the right way. Start slow so the Besti doesn’t go flying, then beat until it’s light and airy — that’s what gives these pistachio cookies their soft, buttery crumb.
- Scoop the dough, then flatten rustic-style. I use this cookie scoop for evenly sized cookies, then press them down with my fingers so the tops look a little rough and homemade. If you prefer a flatter appearance, you can certainly do that, or even chill the dough and slice with a knife, like shortbread.
- Even with my amazing, PTFE-free nonstick pan, I still use parchment paper. It makes cleanup easier and keeps the cookies from browning too fast on the bottom.
- Let the cookies cool before handling. They’ll feel fragile when they come out of the oven, but as they cool, they firm up and get that perfect soft-but-structured shortbread texture.
- Want sturdier cookies? These are on the delicate side (which I love because it makes them taste so good), but if you want them more firm, you can mix an egg into the dough. Just keep in mind the texture will change.
Pistachio Cookies (5 Ingredients)
My pistachio cookies recipe is bursting with buttery pistachio flavor, tart cranberries, and white chocolate chips. Perfect for holidays!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Place 1 cup of the pistachios in a food processor or high-powered blender. Process until a fine powder forms, scraping down the sides as needed. Set the pistachio flour aside.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy and light in color. Beat in the vanilla extract.
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Beat in the pistachio flour, then the almond flour, about 1/2 cup at a time.
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Coarsely chop the remaining 1/2 cup of pistachios and add to the cookie dough. Add the dried cranberries and chocolate chips, if using. Fold both in, until uniform.
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Use a medium cookie scoop to scoop the dough onto the prepared cookie sheet (I use this cookie scoop). Flatten each cookie to about 3/8 inch thick. They will not spread much. If you like, dot the tops with extra cranberries and/or chocolate chips.
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Bake pistachio cookies for 10-12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 pistachio cookie
- Tips: Check out my recipe tips above to help you you mix, shape, and bake these cookies just the way I do for the best texture and flavor.
- Storage & meal prep: Keep the cookies in an airtight container at room temperature for up to a week, or sometimes they last even longer for me. These are great to make ahead for gifting or hosting!
- Freeze: They’ll keep for up to 3 months in the freezer. Thaw on the counter before enjoying.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Pistachio Cookies
4 Comments
Kathleen Holik
0These look and sound really good. Could you actually use Pistachio Flour instead of grounding the nuts yourself?
Maya | Wholesome Yum
0Hi Kathleen, Yes, you can. I used whole pistachios and ground them, partly because it’s one less ingredient to buy (since you need whole ones anyway for the chopped portion) and partly because using the food processor gets me some variance in grind which I actually like in these cookies. But pistachio flour gets you a finer texture which is nice in its own way!
Marguarita Sereena Moore
0Please you keep it I want you know my favorite keep Pistachio Cookies !!!!
Maya | Wholesome Yum
0Hi Marguarita, I’m sorry, I’m not sure what you’re saying or asking. Can you rephrase please?