These Pistachio Shortbread Cookies are buttery, crisp, and full of chopped pistachios! They have a little hint of almond, too, which makes each bite so yummy. The best part? You can make the dough ahead of time and bake the cookies when you are ready!
If you love shortbread, be sure to try my Shortbread Cookies for another buttery treat. And if you are a pistachio fan like me, my Pistachio Chocolate Chip Cookies are another fun way to enjoy that nutty flavor!
Ingredients & Substitutions
- Butter: Use unsalted butter softened to room temperature. If using salted butter, reduce the kosher salt slightly to keep the cookies from being too salty.
- Confectioners’ sugar: Also called powdered sugar, it helps make these shortbread cookies tender with a fine texture.
- Vanilla extract: Adds a sweet, classic flavor to the cookies.
- Almond extract: Just a little adds a nice flavor that goes well with the pistachios. You can leave it out if you prefer.
- Kosher salt: Helps balance the sweetness and bring out the other flavors. If using salted butter, reduce the amount to account for the added salt.
- All-purpose flour: Gives the cookies their structure. Measure the flour carefully so the dough does not become too dry.
- Cornstarch: Helps make the cookies tender and delicate. I recommend keeping it in the recipe for the best texture.
- Pistachios: Use salted, shelled pistachios, finely chopped for the dough, plus a few extra for the tops. We tested the cookies with both salted and unsalted pistachios. If using unsalted pistachios, sprinkle a little salt over each cookie before baking to bring out the flavors.
FAQs
Can I use unsalted pistachios?
Yes! We tested these cookies with both salted and unsalted pistachios, and both work well. If using unsalted pistachios, sprinkle a little salt over each cookie before baking. This helps bring out the pistachio flavor and balances the sweetness.
Why does the dough need to chill?
Chilling the dough for at least 2 hours helps the butter firm up, making the logs easier to slice. It also helps the cookies hold their shape as they bake.
Can I make the dough ahead of time?
Yes! You can prepare and shape the dough into logs, wrap them tightly in plastic wrap, and refrigerate them until ready to bake. This makes it easy to bake fresh cookies when you need them.
Can I freeze pistachio shortbread cookie dough?
Yes! Wrap the dough logs tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the dough in the refrigerator until firm enough to slice, then bake as directed.
Why are my shortbread cookies crumbly?
Shortbread cookies have a tender, delicate texture, but the dough should still hold together when shaped. Too much flour can make the dough overly dry and crumbly, so measure the flour carefully. If the dough seems dry, gently work it together with your hands.
Can I use a different nut?
Yes! Finely chopped almonds or pecans would also work well in these cookies. Keep the pieces small so they mix evenly into the dough and the cookies are easy to slice.
How To Store Pistachio Shortbread Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place to help maintain their texture.
Freeze: Place the cooled cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Let them thaw at room temperature before serving.
Make Ahead: You can also prepare the dough logs ahead of time and refrigerate them, tightly wrapped, for up to 3 days before slicing and baking.
Pistachio Shortbread Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- ½ cup (62 g) confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon kosher salt
- 1 ¾ cups (219 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- ½ cup salted pistachios, finely chopped, plus more for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, vanilla extract, almond extract, and salt until smooth and creamy.
- Add the flour and cornstarch. Mix on low speed just until combined.
- Fold in the chopped pistachios.
- Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat the oven to 325°F. Line baking sheets with parchment paper.
- Unwrap the dough and slice each log into â…“-inch-thick rounds. Arrange the cookies on the prepared baking sheets, leaving a little space between them. Press a few chopped pistachios onto the tops of each cookie.
- Bake for 14 to 16 minutes, or until the edges are just beginning to turn golden. The centers should remain fairly pale.
- Let the cookies cool on the baking sheets before transferring or serving.
Did you make this recipe?
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