Salted Honey Pistachio Cookies Recipe

Introduction

These Salted Honey Pistachio Cookies offer a delightful blend of sweet and salty flavors with a rich, buttery texture. The combination of honey and pistachios adds a unique twist to classic cookies, making them perfect for any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt, plus more for sprinkling
• ½ cup honey
• 1 cup shelled pistachios, roughly chopped

Instructions

1. Step 1: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 5 minutes.
2. Step 2: Add the eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Slowly drizzle in the honey while the mixer runs on low speed, mixing until just combined.
6. Step 6: Gently fold in the chopped pistachios by hand.
7. Step 7: Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
8. Step 8: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
9. Step 9: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with additional sea salt.
10. Step 10: Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are set.
11. Step 11: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the pistachios lightly before chopping and folding them into the dough.
• Swap almond extract for orange or lemon zest to add a citrusy note.
• Use a cookie scoop to ensure uniformly sized cookies for even baking.
• Chilling the dough overnight enhances the flavor and helps prevent spreading during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place parchment paper between layers. Reheat gently in a low oven or microwave for a few seconds to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute honey with maple syrup or another sweetener?

Yes, you can substitute honey with maple syrup, but it may slightly alter the flavor and texture. Use the same amount and reduce other liquids slightly if needed.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps control spreading during baking and allows the flavors to develop more deeply, resulting in better texture and taste.

Salted Honey Pistachio Cookies Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

These Salted Honey Pistachio Cookies offer a delightful balance of sweet and savory flavors with a rich buttery base, complemented by the natural sweetness of honey and the nutty crunch of pistachios. Finished with a sprinkle of sea salt, these cookies are perfectly tender with golden edges, making them an irresistible treat for any occasion.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Creaming Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar

Wet Ingredients

• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• ½ cup honey

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt, plus more for sprinkling

Add-ins

• 1 cup shelled pistachios, roughly chopped

Instructions

1. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
2. Add Eggs and Extracts: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla and almond extracts until evenly combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt to ensure even distribution.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough is just combined. Avoid overmixing to keep the cookies tender.
5. Add Honey: With the mixer running on low, slowly drizzle in the honey and mix until just incorporated, adding moisture and sweetness to the dough.
6. Fold in Pistachios: Gently fold the roughly chopped pistachios into the dough by hand to ensure even distribution without breaking up the nuts.
7. Chill Dough: Cover the dough and refrigerate it for at least 2 hours, preferably overnight, to allow the flavors to meld and the dough to firm up for better shaping.
8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
9. Scoop and Sprinkle: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with additional sea salt for contrast.
10. Bake: Bake the cookies for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still soft.
11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up to the perfect texture.

Notes

• Chilling the dough overnight enhances flavor and helps prevent spreading during baking.
• Using high-quality honey and fresh pistachios will elevate the cookie’s taste and texture.
• Adjust the amount of sea salt sprinkled on top according to your preference for saltiness.
• Store cooled cookies in an airtight container at room temperature for up to one week.
• You can substitute almond extract with additional vanilla extract if preferred.

Keywords: Salted Honey Pistachio Cookies, homemade cookies, nutty cookies, sweet and salty dessert, pistachio cookies, honey cookies