Salted Honey Pistachio Cookies Recipe
These Salted Honey Pistachio Cookies are a delightful blend of sweet and savory flavors featuring a buttery cookie base enriched with honey and crunchy pistachios. Finished with a sprinkle of sea salt, they offer the perfect balance of textures and taste, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 26 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
- 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 brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time to ensure even incorporation, then stir in vanilla and almond extracts until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt to distribute the leavening agents and salt evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
- Add Honey: Slowly drizzle the honey into the dough while the mixer runs on low speed, mixing until it is fully incorporated.
- Fold in Pistachios: Gently fold the chopped pistachios into the dough by hand to evenly distribute without crushing them.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to firm up the dough and develop flavors.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Sprinkle: Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with additional sea salt.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges turn golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Chilling the dough is essential for a better texture and flavor development.
- Be careful not to overbake; cookies continue to firm up as they cool.
- For a nuttier flavor, lightly toast the pistachios before folding them in.
- You can substitute almond extract with an extra teaspoon of vanilla if desired.
- Store cooled cookies in an airtight container at room temperature for up to a week.
Keywords: Salted honey pistachio cookies, honey cookies, pistachio cookies, sweet and salty cookies, homemade cookies, nutty cookies
Find it online: https://epicrecipebox.com/salted-honey-pistachio-cookies-recipe/