Description
These pistachio crinkle cookies are soft, chewy, and coated in powdered sugar. They have a nutty flavor and a beautiful green color.
Ingredients
Scale
- 1 cup shelled pistachios
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Green food coloring (optional)
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Grind pistachios in a food processor until fine but not paste.
- Mix flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and granulated sugar until light.
- Beat in egg, vanilla, and almond extract. Add green food coloring if desired.
- Stir in dry ingredients and ground pistachios until combined.
- Chill dough for 30 minutes.
- Roll dough into 1-inch balls. Coat each ball in powdered sugar.
- Place on baking sheet 2 inches apart.
- Bake for 10 to 12 minutes until edges are set.
- Cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough to prevent spreading.
- Use natural pistachios for best color.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg