Pistachio Drop Cookies with Brown Butter Icing Recipe
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.
- 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
