Introduction

Pistachio Drop Cookies are tender, buttery treats with a delightful nutty flavor and a hint of almond. Topped with a rich brown butter icing, these cookies are perfect for sharing or enjoying with your afternoon tea.

Pistachio Drop Cookies with Brown Butter Icing Recipe - Recipe Image

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 (for icing)
1/4 teaspoon pure vanilla extract (for icing)

Instructions

Step 1: Pulse the pistachios in a food processor until small crumbs form. You need about 3/4 cup of finely chopped pistachios. Set aside.
Step 2: Using a mixer fitted 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. Beat on medium-high speed until combined.
Step 3: Add the all-purpose flour, chopped pistachios, and green food coloring if using. Beat on medium-high speed until the dough comes together, though it may be thick and stiff.
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 dough sit at room temperature for 30 minutes before shaping.
Step 5: While the dough chills, prepare the brown butter icing (see next steps) or wait to make it while cookies bake.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Roll dough into 1 tablespoon-sized balls. Place them 2 inches apart on the baking sheets. If dough is crumbly, warm and work it with your hands until it sticks together.
Step 8: Bake for 14-15 minutes until the edges are lightly browned and tops just begin to color.
Step 9: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Make sure cookies are cool before icing.
Step 10: For the brown butter icing, melt the butter in a light-colored skillet over medium heat, stirring occasionally. When foaming begins, watch closely for 5–6 minutes until brown specks form and a nutty aroma develops. Remove from heat and cool 5 minutes.
Step 11: Whisk in confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust thickness by adding more sugar or milk as desired.
Step 12: Dip cookies in the icing or drizzle on top. Let icing set for 1–2 hours for a light coating.

Tips & Variations

Use salted pistachios for a flavor boost or unsalted if you prefer a more delicate taste.
Add green food coloring to enhance the pistachio color, especially if you want a festive look.
The warm hands trick helps bring crumbly dough together without overworking it.
For thicker icing, add more confectioners’ sugar; to thin, add a bit more milk or cream.

Storage

Store leftover iced cookies covered at room temperature for up to 1 day or refrigerate for up to 1 week. Cookies without icing keep covered at room temperature for up to 1 week. Reheat gently if desired, but these cookies are best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios can be used and will add a deeper nutty flavor. Just be mindful if they are salted, as it may affect the overall saltiness of the cookies.

How do I know when the brown butter is ready for the icing?

Watch for the butter to foam, then after about 5-6 minutes small browned specks will appear with a nutty aroma. Remove immediately to avoid burning.

Pistachio Drop Cookies with Brown Butter Icing Recipe

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★★★★★

4.4 from 136 reviews

These Pistachio Drop Cookies are tender, buttery delights with a subtle nutty flavor from finely chopped pistachios. Enhanced with vanilla and almond extracts, they are perfectly complemented by a rich, nutty brown butter icing that adds a luscious finish. Ideal for a cozy tea time or special occasions, these cookies offer a balance of delicate sweetness and distinctive pistachio crunch.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes (including chilling time)
Yield: Approximately 24–28 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 of 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, yielding about 3/4 cup finely chopped pistachios. Set aside.
Prepare Cookie Dough: Beat softened butter with a mixer on medium speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, vanilla, and almond extracts, then beat on medium-high speed until combined. Gradually add flour, pistachio crumbs, and food coloring (if using), beating on medium-high until dough is combined and thick but cohesive.
Chill Dough: Cover dough tightly and refrigerate for 30 minutes up to 3 days. If chilled more than 2 hours, let sit at room temperature for at least 30 minutes before shaping.
Preheat Oven & Prepare Baking Sheet: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Shape Cookies: Roll dough into 1 tablespoon-sized balls. Place on prepared sheets spaced 2 inches apart. If dough is crumbly, warm hands to help bind.
Bake Cookies: Bake for 14-15 minutes until edges are lightly browned and tops just begin to brown.
Cool Cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack. Cool completely before icing.
Make Brown Butter Icing: Melt butter in a light-colored skillet over medium heat, stirring occasionally until it foams and then browns with nutty aroma (about 5-6 minutes). Remove from heat and cool 5 minutes. Whisk in confectioners’ sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more sugar or milk as needed.
Ice Cookies: Dip cooled cookies into icing or drizzle on top. Let icing set 1-2 hours. Store iced cookies at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies store covered at room temperature for up to 1 week.

Notes

Using a light-colored skillet helps monitor the butter browning process for the icing.
If dough is too stiff after chilling, allow it to soften slightly at room temperature before shaping.
Add more confectioners’ sugar to the icing for thicker consistency or more milk for thinner glaze.
Cookies without icing keep well for up to a week at room temperature.
Chilling dough intensifies flavor and improves texture but ensure dough is workable before shaping.

Keywords: pistachio cookies, drop cookies, brown butter icing, nutty cookies, holiday cookies, easy cookie recipe