Pistachio Drop Cookies with Brown Butter Icing Recipe

Introduction

Pistachio Drop Cookies are tender, buttery treats with a delightful nutty crunch. These cookies are enhanced by a rich brown butter icing that adds a sweet, nutty glaze. Perfect for sharing or enjoying with a cup of tea, they’re a crowd-pleaser with a unique twist.

Ingredients

• 1 cup (130g) salted or unsalted pistachios
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• optional: 1-2 drops green food coloring (1 drop of gel recommended)
• 1/4 cup (4 Tbsp; 56g) unsalted butter (for icing)
• 1 cup (120g) confectioners’ sugar (for icing)
• 2 Tablespoons (30ml) milk or heavy cream
• 1/4 teaspoon pure vanilla extract (for icing)

Instructions

1. Step 1: Pulse the pistachios in a food processor until small crumbs form. Measure out 3/4 cup of finely chopped pistachios and set them aside.
2. Step 2: Using a mixer with a paddle attachment, beat the softened butter for 1 minute on medium speed until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined.
3. Step 3: Add the flour, 3/4 cup pistachio crumbs, and food coloring if using. Beat on medium-high until the dough comes together, even if it feels thick at first.
4. Step 4: Cover the dough tightly and chill in the refrigerator for 30 minutes up to 3 days. If chilling longer than 2 hours, let the dough sit at room temperature for 30 minutes before shaping.
5. Step 5: While the dough chills, prepare the brown butter icing (see below) or wait until the cookies bake.
6. Step 6: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Roll the dough into 1 tablespoon-sized balls and space them 2 inches apart on the baking sheets. If crumbly, keep working the dough with your hands to bring it together using your body heat.
8. Step 8: Bake for 14-15 minutes until the cookies are lightly browned at the bottom edges and just barely browned on top.
9. Step 9: Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before icing.
10. Step 10: To make the brown butter icing, melt the butter in a light-colored skillet over medium heat, stirring occasionally. After 5-6 minutes, the butter will brown and produce a nutty aroma with specks. Remove from heat and cool for 5 minutes.
11. Step 11: Whisk in the remaining icing ingredients until smooth. Adjust consistency by adding more confectioners’ sugar to thicken or milk to thin if needed.
12. Step 12: Dip the cooled cookies in icing or drizzle it on top. Let the icing set for 1-2 hours. Store leftover iced cookies tightly covered at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies keep covered at room temperature for up to 1 week.

Tips & Variations

• Use a light-colored pan for browning butter to better monitor color changes and avoid burning.
• If you prefer a stronger pistachio flavor, try adding a few drops of pistachio extract instead of or in addition to almond extract.
• For a festive touch, add green food coloring to the dough to highlight the pistachio color.
• Make ahead by preparing the dough up to 3 days in advance; just remember to let it soften slightly before shaping.
• For a nut-free icing option, replace brown butter with regular softened butter and omit nuts in the dough.

Storage

Store iced cookies in a tightly covered container at room temperature for up to 1 day, or refrigerate for up to 1 week. Non-iced cookies keep fresh covered at room temperature for up to 1 week. To re-soften chilled dough for rolling, let sit at room temperature about 30 minutes. If icing firms too much, let cookies sit at room temperature before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios for this recipe?

Yes, you can use either salted or unsalted pistachios. If using salted pistachios, consider reducing any added salt in the dough to balance flavors.

What if I don’t have a food processor to chop the pistachios?

You can finely chop pistachios by hand using a sharp knife. Aim for small, uniform pieces to ensure even texture in the cookies.

Pistachio Drop Cookies with Brown Butter Icing Recipe

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★★★★★

4.6 from 92 reviews

These Pistachio Drop Cookies are buttery, tender, and bursting with the distinctive flavor of finely chopped pistachios. Finished with a luscious brown butter icing, these cookies offer a perfect balance of nutty richness and sweet glaze. Ideal for gifting or enjoying with a warm cup of tea, they combine classic cookie texture with a sophisticated nutty twist.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (130g) salted or unsalted pistachios
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• Optional: 1-2 drops green food coloring (1 drop gel used)

Brown Butter Icing

• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) milk or heavy cream
• 1/4 teaspoon pure vanilla extract

Instructions

1. Chop the Pistachios: Pulse the pistachios in a food processor until you get small crumbs, aiming for about 3/4 cup of finely chopped pistachios. Set them aside for the dough.
2. Make the Dough: Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add confectioners’ sugar, vanilla extract, and almond extract, then increase speed to medium-high and mix until fully combined. Add the flour, 3/4 cup of the chopped pistachios, and green food coloring if using. Beat on medium-high speed until the dough is well mixed and thick—don’t worry if it seems crumbly at first, it will come together.
3. Chill the Dough: Cover the dough tightly and refrigerate for 30 minutes up to 3 days. If chilling longer than 2 hours, let it sit at room temperature for 30 minutes before shaping to make rolling easier.
4. Preheat the Oven: Set your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
5. Shape the Cookies: Roll the dough into 1 tablespoon-sized balls and space them 2 inches apart on the prepared sheets. If the dough is crumbly, keep working it with your hands—the warmth will help it come together.
6. Bake the Cookies: Bake for 14-15 minutes until the edges are lightly browned and tops are just starting to brown.
7. Cool the Cookies: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. Ensure they are completely cool before adding icing.
8. Prepare Brown Butter Icing: Slice butter and melt it in a light-colored skillet over medium heat, stirring occasionally. The butter will foam, then begin to brown after about 5-6 minutes, releasing a nutty aroma. Remove from heat immediately and let cool for 5 minutes.
9. Mix Icing Ingredients: Whisk the cooled browned butter with confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust thickness by adding more confectioners’ sugar for thicker icing or more milk for thinner.
10. Ice the Cookies: Either dip the cooled cookies into the icing or drizzle it over the tops. The icing will set in 1-2 hours if applied lightly.
11. Store Properly: Store leftover iced cookies covered at room temperature for 1 day or refrigerated for up to 1 week. Uniced cookies keep well for up to 1 week at room temperature.

Notes

• Using a light-colored skillet for browning butter helps monitor the color and prevents burning.
• If cookie dough is too stiff after chilling, let it sit at room temperature before shaping.
• You can omit the green food coloring if you prefer natural color.
• Brown butter adds a rich, nutty flavor that complements the pistachios perfectly.
• Store cookies in an airtight container to maintain freshness.

Keywords: pistachio cookies, nutty cookies, brown butter icing, drop cookies, easy dessert