Salted Honey Pistachio Cookies Recipe
These Salted Honey Pistachio Cookies combine a rich buttery base with the sweetness of honey and the crunch of chopped pistachios, finished with a touch of sea salt for a perfect balance of flavors. They are soft on the inside with slightly crisp edges, ideal for a sophisticated yet comforting treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Butter and Sugars
- 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
- 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, which should take about 3 to 5 minutes. This step is important to incorporate air for a soft texture.
- Add Eggs and Extracts: Beat in the eggs one at a time to ensure even blending. Then add the vanilla and almond extracts and mix until fully combined to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and sea salt together. This ensures your leavening agents and salt are evenly distributed throughout the flour.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Add Honey: With the mixer running on low, slowly drizzle in the honey. Mix just until it is incorporated to add moisture and natural sweetness to the cookies.
- Fold in Pistachios: Gently fold the roughly chopped pistachios into the dough using a spatula to evenly distribute the nuts without overmixing.
- Chill Dough: Cover the dough and refrigerate it for at least 2 hours, or ideally overnight. Chilling helps the dough firm up and enhances the flavors.
- Preheat Oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Sprinkle: Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle some sea salt on top of each cookie dough mound for a salted finish.
- Bake: Bake the cookies for 9 to 11 minutes until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely, ensuring optimal texture.
Notes
- Using room temperature butter helps achieve a smooth and fluffy creamed mixture.
- Do not overmix after adding dry ingredients to keep cookies tender.
- Chilling the dough overnight improves flavor depth and prevents spreading during baking.
- If you prefer extra crunch, toast the pistachios lightly before chopping.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: salted honey pistachio cookies, honey cookies, pistachio cookies, salted cookies, homemade cookies, vegetarian dessert
