Pistachio Shortbread Sugar Cookies

A pistachio shortbread sugar cookie decorated to look like a pistachio.

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No-spread pistachio cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Prep Time15

Cook Time20

Resting Time4

Course: Dessert

Cuisine: American

Keyword: cookies, cut out cookies, decorated cookies, pistachio cookies, pistachio shortbread, roll and cut cookies, shortbread, slice-and-bake, sugar cookies

Servings: cookies

Calories: 272kcal

Equipment

measuring spoons and cups
mixing bowls
whisk
spatula
cling wrap
food processor
stand mixer with paddle attachment
silicone baking mats
cookie cutters
cookie sheets
large knife
rolling pin

Ingredients

1 cup unsalted butter room temperature
½ cup granulated sugar
¼ cup powdered sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 cup unsalted roasted pistachios finely ground
2 ½ cups all-purpose flour
1 tablespoon cornstarch

US Customary - Metric

Instructions

Grind pistachios in food processor until the texture of coarse sand.
Whisk dry ingredients (flour, cornstarch, and ground pistachios) together and set aside.
Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
Remove from oven and allow to fully cool on cookie sheet before handling.

Notes

The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
Grind pistachios as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition