Pistachio Drop Cookies with Brown Butter Icing Recipe

Introduction

Pistachio Drop Cookies are tender, nutty treats with a delicate almond and vanilla flavor. Finished with a luscious brown butter icing, they offer a delightful twist on classic cookies that’s perfect for any occasion.

The image shows a stack of small round cookies in a white bowl with a dark wooden brown rim, placed on a white marbled surface. The cookies have a greenish texture with small bits of pistachio visible throughout. Each cookie is topped with a smooth, glossy white glaze that drips slightly down the sides. One cookie is positioned on top of the stack, with a bite taken out of it, revealing a soft, crumbly interior studded with pistachio pieces and a slightly grainy texture. The focus is on the front cookies, with the rest softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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 recommended)
  • 1/4 cup (4 Tbsp; 56g) unsalted butter (for icing)
  • 1 cup (120g) confectioners’ sugar (for icing)
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract (for icing)

Instructions

  1. Step 1: Pulse pistachios in a food processor until they form small crumbs. You need about 3/4 cup of finely chopped pistachios. Set aside.
  2. Step 2: Using a mixer with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high until combined.
  3. Step 3: Add the flour, 3/4 cup chopped pistachios, and optional food coloring. Beat on medium-high speed until the dough comes together; it will be thick.
  4. Step 4: Cover the dough tightly and chill in the refrigerator for 30 minutes up to 3 days. If chilled longer than 2 hours, let it sit at room temperature for 30 minutes before shaping.
  5. Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  6. Step 6: Roll dough into 1 tablespoon-sized balls and place 2 inches apart on the prepared sheets. If crumbly, warm and roll with your hands to bring the dough together.
  7. Step 7: Bake for 14-15 minutes until lightly browned on the edges and just barely browned on top.
  8. Step 8: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Let them cool completely before adding icing.
  9. Step 9: For the brown butter icing, melt 1/4 cup butter in a light-colored skillet over medium heat, stirring occasionally. After 5-6 minutes the butter will brown and smell nutty. Remove from heat and cool 5 minutes.
  10. Step 10: Whisk in confectioners’ sugar, milk or cream, and 1/4 teaspoon vanilla extract until smooth. Adjust consistency by adding more sugar to thicken or milk to thin.
  11. Step 11: Dip or drizzle the icing over the cooled cookies. Let the icing set for 1-2 hours before storing.

Tips & Variations

  • Use peeled pistachios for a brighter color and smoother texture in the dough.
  • If you prefer, substitute almond extract with a splash of lemon zest for a different flavor note.
  • For a more festive look, add a drop of green food coloring or top with crushed pistachios after icing.
  • Don’t skip chilling the dough; it helps the cookies hold their shape when baking.

Storage

Store iced cookies covered tightly at room temperature for up to 1 day or refrigerate for up to 1 week. Non-iced cookies keep well covered at room temperature for up to 1 week. Reheat iced cookies gently at room temperature; avoid microwaving to preserve icing texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios for this recipe?

Yes, you can use salted pistachios. Just reduce or omit any additional salt in your dough to keep the flavor balanced.

What if I don’t have a food processor to chop the pistachios?

You can finely chop the pistachios by hand using a sharp knife, though it may take longer to achieve the right texture.

Print

Pistachio Drop Cookies with Brown Butter Icing Recipe

These Pistachio Drop Cookies are tender, buttery, and nutty with finely chopped pistachios incorporated into the dough and topped with a rich brown butter icing. With their slight crunch and sweet glaze, they make an irresistible treat perfect for any occasion.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

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

  1. Pulse Pistachios: Using a food processor, pulse the pistachios until small crumbs form, about 3/4 cup finely chopped. Set aside.
  2. Make Cookie Dough: With a mixer fitted with a paddle attachment, beat softened butter for 1 minute on medium speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add flour, pistachio crumbs, and food coloring if using; beat on medium-high speed until incorporated, even if the dough seems thick and not fully coming together.
  3. Chill Dough: Cover the dough tightly and refrigerate for at least 30 minutes, up to 3 days. If chilled longer than 2 hours, allow dough to rest at room temperature for 30 minutes before shaping to soften the dough.
  4. Prepare Brown Butter Icing (Optional timing): While dough chills or cookies bake, make the icing.
  5. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  6. Shape Cookies: Roll dough into 1 tablespoon-sized balls, spacing them 2 inches apart on the prepared sheets. If dough is crumbly, work with warm hands to help it come together.
  7. Bake Cookies: Bake for 14-15 minutes until bottoms are lightly browned and tops are just barely browned.
  8. Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack until completely cool and no longer warm to the touch.
  9. Make Brown Butter Icing: Melt butter in a light-colored skillet over medium heat, stirring occasionally. After 5-6 minutes, butter will brown with nutty aroma and browned bits. Remove immediately and cool 5 minutes to avoid solidifying. Whisk in confectioners’ sugar, milk, and vanilla until smooth. Adjust consistency by adding more sugar to thicken or milk to thin.
  10. Glaze Cookies: Dip cooled cookies into icing or drizzle over the top. Allow icing to set 1-2 hours.
  11. Storage: Store leftover iced cookies tightly covered at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies keep covered at room temperature for up to 1 week.

Notes

  • Use either salted or unsalted pistachios; if salted, reduce added salt in dough.
  • Chilling the dough helps shape the cookies and enhances flavor.
  • Allow dough to soften slightly if refrigerated for more than 2 hours to ease rolling.
  • The brown butter icing adds a rich nutty flavor that pairs perfectly with pistachios.
  • Lightly colored skillet is recommended to monitor butter browning.
  • Adjust icing thickness by varying sugar or milk as desired.
  • Cookies can be made ahead and stored well, with or without icing.

Keywords: Pistachio Cookies, Brown Butter Icing, Nut Cookies, Drop Cookies, Holiday Cookies, Easy Baking

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