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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/pistachio-drop-cookies-with-brown-butter-icing-recipe/