Pistachio Cutout Sugar Cookies are the delightful blend of buttery sweetness and nutty flavor, making them a perfect treat for any occasion. With their vibrant green hue and charming shapes, these cookies are not only tasty but also visually appealing. Whether you’re celebrating a holiday, hosting a gathering, or just indulging in a sweet craving, these cookies will surely steal the show.
What Makes This Recipe Special
What sets these Pistachio Cutout Sugar Cookies apart is the unique combination of flavors and textures. The addition of finely chopped pistachios introduces a delightful crunch, while the pistachio extract enhances the nutty aroma, creating an unforgettable flavor profile. The bright green color, achieved with a touch of food coloring, makes them perfect for festive occasions. Plus, the cookies are versatile—cut them into any shape you desire!
Ingredients at a Glance
- 3 cups (375g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon kosher salt
- 1 cup (226g), or 2 sticks, unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon pistachio extract
- 1 cup (100g) raw shelled pistachios, finely chopped or pistachio flour
- Green food coloring
- 8 ounces (226g) green candy melts or white chocolate
- 2 teaspoons unflavored vegetable shortening
- Sprinkles, for decoration
Hardware & Gadgets
- Mixing bowls – for combining ingredients.
- Electric mixer – for creaming the butter and sugar.
- Baking sheets – to hold the cookie dough during baking.
- Parchment paper – for easy cookie release.
- Cookie cutters – to achieve your desired shapes.
- Food processor – for finely chopping pistachios.
- Cooling rack – for cooling the cookies after baking.
Method: Pistachio Cutout Sugar Cookies
Step 1: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk together until well blended. Set this dry mixture aside.
Step 2: Cream the Butter and Sugar
In another bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 3: Add Egg and Extracts
Add the large egg, vanilla extract, and pistachio extract to the creamed butter and sugar. Mix well until fully incorporated.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Fold in Pistachios
Gently fold in the finely chopped pistachios. If you prefer a more intense pistachio flavor, you can substitute some of the chopped nuts with pistachio flour.
Step 6: Chill the Dough
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour. Chilling the dough helps with cutting out the shapes.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 8: Roll Out the Dough
Once chilled, remove the dough from the refrigerator. On a floured surface, roll out one disk of dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Step 9: Bake
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
Step 10: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 11: Melt the Candy Coating
In a microwave-safe bowl, combine the green candy melts and vegetable shortening. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Step 12: Decorate the Cookies
Dip the cooled cookies into the melted candy coating, allowing any excess to drip off. Place the cookies back on the cooling rack and sprinkle with colorful sprinkles while the coating is still wet.
Step 13: Let Set
Allow the decorated cookies to set at room temperature until the coating hardens.
Quick Replacement Ideas
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Substitute unsalted butter with coconut oil for a dairy-free version.
- Use almond extract instead of pistachio extract for a different flavor twist.
- Swap green food coloring for natural spirulina powder for a natural green hue.
Behind the Recipe
This recipe was born from a desire to create a cookie that celebrates the unique flavor of pistachios while still being a classic cutout sugar cookie. The texture is perfectly balanced, with a soft inside and a slightly crisp edge. By using both chopped pistachios and pistachio extract, the flavor is intensified, ensuring that every bite is infused with that lovely nutty taste. The vibrant green color not only makes these cookies festive but also adds a fun twist to traditional sugar cookies.
Save It for Later
If you find yourself enchanted by these Pistachio Cutout Sugar Cookies, don’t hesitate to save the recipe for future baking adventures. You can easily bookmark this page or print it for your recipe binder. Trust me, they will become a go-to favorite for any gathering or celebration you have in mind!
Your Questions, Answered
Can I freeze the dough?
Yes! You can freeze the dough for up to three months. Just wrap it tightly in plastic wrap and place it in an airtight container. When you’re ready to bake, thaw it in the refrigerator overnight before rolling it out.
How do I store the baked cookies?
Store the baked cookies in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate them for up to two weeks.
Can I use roasted pistachios?
Absolutely! Roasted pistachios add a deeper flavor. Just ensure they are unsalted to keep the balance of sweetness in the cookies.
What can I do with leftover candy melts?
Leftover candy melts can be stored in an airtight container at room temperature. You can also use them for dipping fruits, making chocolate bark, or drizzling over other baked goods!
Final Bite
These Pistachio Cutout Sugar Cookies are a delightful celebration of flavor and creativity. With their buttery texture, nutty taste, and festive appearance, they are sure to become a cherished recipe in your collection. Whether enjoyed at a party or as a personal treat, these cookies invite you to savor every bite. So gather your ingredients, get your cookie cutters ready, and let the magic of baking unfold in your kitchen!
Pistachio Cutout Sugar Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie cutters
- Food Processor
- Cooling rack
Ingredients
- 3 cups all-purpose flour 375g
- 2 teaspoons baking powder 8g
- ½ teaspoon kosher salt
- 1 cup unsalted butter 226g, or 2 sticks, at room temperature
- 1 cup granulated sugar 200g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon pistachio extract
- 1 cup raw shelled pistachios 100g, finely chopped or pistachio flour
- Green food coloring
- 8 ounces green candy melts or white chocolate 226g
- 2 teaspoons unflavored vegetable shortening
- Sprinkles for decoration
Instructions
Pistachio Cutout Sugar Cookies
- In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk together until well blended. Set this dry mixture aside.
- In another bowl, using an electric mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the large egg, vanilla extract, and pistachio extract to the creamed butter and sugar. Mix well until fully incorporated.
- Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the finely chopped pistachios. For more intense flavor, substitute some chopped nuts with pistachio flour.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least one hour to chill.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- On a floured surface, roll out one disk of chilled dough to about ¼ inch thick. Use cookie cutters to cut out shapes and place them on prepared baking sheets.
- Bake the cookies for 8-10 minutes or until the edges are lightly golden. Watch carefully to avoid over-baking.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
- In a microwave-safe bowl, combine green candy melts and vegetable shortening. Microwave in 30-second intervals, stirring until melted and smooth.
- Dip cooled cookies into melted candy coating, letting excess drip off. Place back on cooling rack and sprinkle with colorful sprinkles while coating is wet.
- Allow decorated cookies to set at room temperature until the coating hardens.
Notes
- Freeze dough for up to three months; thaw overnight in refrigerator before rolling.
- Store baked cookies in an airtight container at room temperature up to one week or refrigerate up to two weeks.
- Use roasted unsalted pistachios for deeper flavor.
- Substitute gluten-free flour for a gluten-free version, or coconut oil for dairy-free.
- Try almond extract instead of pistachio extract for a flavor twist.
