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Pistachio Drop Cookies with Brown Butter Icing Recipe

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★★★★★

4.4 from 144 reviews

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.

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

Find it online: https://flavorsbymaya.com/pistachio-drop-cookies-with-brown-butter-icing-recipe/