If you’re looking for the cookie that’ll steal the show at any party, these pistachio crinkle cookies are it. Chewy, rich with pistachio flavor, and finished with a dramatic crackled coating of confectioners’ sugar, they’re every bit as fun as classic crinkles but with a gorgeous, naturally green twist. Add them to a homemade cookie box, and don’t be surprised when they’re the first to disappear.
Prep Time:5 mins
Cooking Time:25 mins
Yields:22 serving(s)
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup (200 g) granulated sugar, divided
- 1 large egg
- 1/2 cup pistachio cream
- 1/2 tsp. almond extract
- 3/4 cup finely chopped roasted, salted, shelled pistachios
- 1/2 cup (57 g) confectioner’s sugar
Directions
Step 1
In a large bowl, whisk flour, baking powder, salt, and baking soda.
Step 2
In a medium bowl, using a handheld mixer on medium speed (or using a whisk), beat butter and 3/4 cup granulated sugar until creamy and combined, 2 to 3 minutes. Add egg and beat until blended, then add pistachio cream and almond extract and beat until combined.
Step 3
Add dry ingredients to butter mixture and mix with a wooden spoon until just combined. Fold in pistachios.
Step 4
Scoop about 2 Tbsp. dough and roll into a ball. If dough is too sticky, slightly wet your hands to help roll. Transfer ball to a parchment-lined baking sheet. Repeat with remaining dough. Cover sheet with plastic wrap and refrigerate at least 2 hours and up to 12.
Step 5
Arrange racks in upper and lower thirds of oven; preheat to 350°. Place confectioners’ sugar and remaining 1/4 cup granulated sugar into separate small bowls. Roll balls in granulated sugar first, then confectioners’ sugar. Arrange on 2 parchment-lined baking sheets, spacing 2″ apart. Roll each piece again in confectioners’ sugar, then return to sheets. This will help get a more dramatic crinkle when the cookies bake.
Step 6
Bake cookies until puffed and cracked, 12 to 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool slightly on baking sheet.