Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Pistachios: Gently fold the roughly chopped pistachios into the dough by hand to distribute evenly without breaking them down too much.
  7. 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.
  8. 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.
  9. 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.
  10. Bake: Bake the cookies for 9 to 11 minutes until the edges turn golden brown and the centers are set but still soft.
  11. 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

Find it online: https://spatulaqueen.com/salted-honey-pistachio-cookies-recipe/