Introduction

These Salted Honey Pistachio Cookies combine the rich sweetness of honey with the crunch of pistachios and a touch of sea salt for a perfectly balanced treat. Soft and chewy with a hint of almond, they make an irresistible snack or dessert.

A close-up image of a stack of three round cookies on a white marbled surface, each cookie showing a golden-brown color with a slightly cracked texture. On top of the upper cookie, there are scattered pieces of green pistachios and coarse white salt crystals, adding a rough texture and a pop of color. The light reflects softly on the cookies’ shiny, slightly sticky surface, highlighting the crisp edges. In the background, there are more blurred cookies that create depth. Photo taken with an iphone --ar 4:5 --v 7

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
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt, plus more for sprinkling
½ cup honey
1 cup shelled pistachios, roughly chopped

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
Step 2: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla and almond extracts.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Step 5: While the mixer is running on low, slowly drizzle in the honey. Mix until just combined.
Step 6: Gently fold in the chopped pistachios with a spatula to evenly distribute.
Step 7: Cover the dough and chill it in the refrigerator for at least 2 hours or preferably overnight to deepen the flavors.
Step 8: Preheat the oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or silicone mats.
Step 9: Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with sea salt.
Step 10: Bake the cookies for 9 to 11 minutes, until the edges turn golden brown and the centers are set.
Step 11: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, toast the pistachios lightly before folding them into the dough.
Use wildflower or clover honey for a more complex flavor profile.
Substitute the almonds extract with orange or lemon extract for a citrus twist.
Chilling the dough overnight not only improves flavor but also helps prevent the cookies from spreading too much while baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat in a warm oven for a few minutes to restore softness and aroma.

How to Serve

Two soft, golden brown cookies stacked on top of each other rest on a white plate with a white marbled texture underneath. The top cookie is sprinkled with coarse sea salt and small, chopped pistachio nuts that add green and beige pops of color on its slightly cracked, chewy surface. The second cookie beneath peeks out, showing the same textured look with a few pistachio pieces visible. The close-up shot highlights the cookie’s soft texture and the contrast between the salt crystals and nut pieces, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt in the dough and for sprinkling to avoid overly salty cookies.

How do I prevent the cookies from spreading too much?

Chilling the dough properly and not overmixing the batter help maintain the cookie shape and prevent excessive spreading during baking.

Salted Honey Pistachio Cookies Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

These Salted Honey Pistachio Cookies combine the rich flavors of honey and vanilla with the crunch of chopped pistachios, finished with a sprinkle of sea salt for a perfect balance of sweet and salty. Soft yet crisp on the edges, these delightful cookies are perfect for any occasion and offer a sophisticated twist on a classic treat.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes (including chilling time)
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup honey

Dry Ingredients

2 1/2 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 using a stand mixer, beat the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture becomes light and fluffy, which takes about 3 to 5 minutes. This step incorporates air for a tender cookie texture.
Add Eggs and Extracts: Beat in the eggs one at a time to ensure even incorporation, then stir in the vanilla and almond extracts for aromatic flavoring.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt to evenly distribute the leavening agents and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing just until combined to prevent over-developing gluten which can lead to tough cookies.
Add Honey: While mixing on low, slowly drizzle in the honey and mix until just incorporated. The honey adds natural sweetness and moisture, enhancing the flavor depth.
Fold in Pistachios: Gently fold the roughly chopped pistachios into the dough by hand to distribute evenly without breaking them down too much.
Chill Dough: Cover the dough and refrigerate it for at least 2 hours, or preferably overnight, to allow the dough to firm up and for flavors to meld.
Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
Scoop and Sprinkle: Drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly sprinkle the tops with additional sea salt to enhance the sweet-salty contrast.
Bake: Bake the cookies for 9 to 11 minutes until the edges turn golden brown and the centers are 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, ensuring they set perfectly.

Notes

For best flavor, chill the dough overnight.
Use unsalted butter to control the overall saltiness of the cookies.
Store cookies in an airtight container at room temperature for up to 5 days.
Pistachios can be lightly toasted before chopping for added flavor.
Adjust sea salt sprinkling to taste depending on your preference for sweet vs. salty balance.

Keywords: Salted Honey Pistachio Cookies, Honey Cookies, Pistachio Cookies, Sweet and Salty Cookies, Homemade Cookies, Dessert