Pistachio Crinkle Cookies
Pistachio Crinkle Cookies are a delightful treat that combines soft, chewy textures with a nutty flavor profile, all encased in a snowy coating of powdered sugar. Perfect for gatherings or a cozy afternoon snack, these cookies evoke cherished memories of family moments spent in the kitchen. With their stunning appearance and irresistible taste, they’re bound to impress anyone who tries them.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shelled and roasted pistachios
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- ½ cup powdered sugar (for coating)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour and baking powder. In another bowl, cream granulated sugar and softened butter until fluffy.
- Add eggs one at a time to the butter mixture, then stir in vanilla extract.
- Gradually incorporate dry ingredients into the wet mixture and fold in chopped pistachios.
- Form dough balls and roll them in powdered sugar. Place on a parchment-lined baking sheet with space in between.
- Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: - For added variety, substitute some pistachios with chocolate chips or dried cranberries. - Chill the dough for at least an hour before baking to maintain cookie shape.