Buttery shortbread cookies made with flour, butter, sugar, vanilla, and crunchy pistachios. A melt-in-your-mouth treat you’ll love!
Let me take you back to a chilly Sunday afternoon when I first made these Pistachio Shortbread Cookies. I had just come back from the farmers market with a bag of fresh pistachios—no plan, no agenda. Just me, the kitchen, and a craving for something cozy. I remembered the buttery shortbread my grandma used to bake, but I wanted to add a little twist, a little me into it. So, I tossed those pistachios in. Best decision ever. That first bite? Pure magic. Buttery, nutty, melt-in-your-mouth magic. And now? These are on repeat every time I need a little kitchen therapy or want to impress without trying too hard.
Why You’ll Love This Pistachio Shortbread Cookies Recipe?
If buttery, crumbly cookies with a pop of nutty flavor are your thing—oh friend, you’re in for a treat. These cookies have that elegant-but-effortless vibe. You only need a handful of pantry staples (plus pistachios), the dough comes together in minutes, and they slice like a dream. You don’t even need a mixer. The chill time is the only patience-tester, but trust me—it’s worth it. They’re fancy enough for gifting, simple enough for tea, and they freeze beautifully. Basically, they’re your new go-to cookie.
Ingredient Notes:
Let’s break it down, shall we?
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Unsalted Butter (1 cup): Room temp is key. This gives you that soft, creamy texture in the dough.
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Granulated Sugar (1/2 cup): Just enough for a gentle sweetness—not overpowering.
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Vanilla Extract (1 tsp): A splash of cozy. Don’t skip it.
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All-Purpose Flour (1 3/4 cups): The structure.
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Cornstarch (1/4 cup): Makes them extra tender and that signature shortbread melt.
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Pistachios (1 cup): I love using whole shelled ones for a good crunch, but you can rough chop them if you like a more even bite.
How To Make Pistachio Shortbread Cookies?
Making these is like a slow, calming ritual. No chaos here.
Step 1: Cream the butter and sugar.
Start with room temp butter and granulated sugar. Use a spatula or a wooden spoon (or a mixer if you’re feeling fancy) to cream until fluffy and pale. This step makes the texture dreamy.
Step 2: Add the vanilla.
One teaspoon of vanilla extract goes in next. It’s subtle, but oh-so-important for that classic shortbread flavor.
Step 3: Mix dry ingredients.
In a separate bowl, whisk together the flour and cornstarch. Slowly stir it into the butter mixture until a dough forms. It’ll be soft and a little sticky—that’s perfect.
Step 4: Fold in the pistachios.
Now for the stars of the show. Fold them in gently. You want them evenly distributed but still whole enough to shine.
Step 5: Shape and chill.
Scoop the dough onto plastic wrap and roll it into a log about 9 to 10 inches long. Wrap it tightly and refrigerate for at least 2 hours or overnight if you can wait.
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Step 6: Slice and bake.
Preheat the oven to 350°F (175°C). Slice your chilled dough into rounds about 1/4 to 1/3 inch thick. Place on a parchment-lined baking sheet and bake for 10 minutes. They should be pale with just a hint of color on the edges.
Step 7: Cool and enjoy.
Let them cool for a couple of minutes on the tray before transferring to a wire rack. Then? Treat yourself.
Storage Options:
Once they’ve cooled, pop them in an airtight container. They’ll stay good at room temp for 4-5 days—if they last that long. You can also freeze the cookie dough log before slicing and baking, or freeze the baked cookies for up to 3 months. Just thaw at room temp.
Variations and Substitutions:
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Want it sweeter? Add a little powdered sugar on top before serving.
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No pistachios? Try chopped almonds, walnuts, or even dried cranberries.
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Gluten-Free Option? Swap in a 1:1 gluten-free flour blend (with xanthan gum) and make sure your cornstarch is GF-certified.
What to Serve with Pistachio Shortbread Cookies?
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A hot cup of earl grey tea or coffee—because obviously.
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A scoop of vanilla ice cream on the side for an extra indulgence.
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A little lemon curd or raspberry jam on top if you like a citrusy zing.
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Or just… on their own, as they were meant to be. No judgment.
Frequently Asked Questions:
Can I use salted pistachios?
Sure, just reduce the salt elsewhere or skip it entirely. That sweet-and-salty thing? Kinda works.
Do I have to chill the dough?
Yep. Sorry. It’s the secret to those clean, perfect slices and that melt-in-your-mouth texture. No shortcuts here.
Can I double the recipe?
Absolutely. I always do. These disappear faster than you’d think.
Can’t wait to hear what you think when you bake these! Share your cookie moment with me in the comments—what did you pair them with? Did your family eat them before they even cooled? I wanna know!
Let’s bake the joy into every bite.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pistachio Shortbread Cookies
Ingredients
- 1 c unsalted butter at room temperature
- 1/2 c granulated sugar
- 1 tsp pure vanilla extract
- 1 3/4 c all-purpose flour
- 1/4 c cornstarch
- 1 c whole pistachios
Instructions
- Make the cookie dough: Start by combining room temperature butter (1 cup) and granulated sugar (1/2 cup), in a bowl. Mix them together until the mixture becomes light and fluffy.
- Stir in vanilla extract (1 teaspoon) to enhance the taste of the cookies.
- In a bowl whisk together all-purpose flour (1 3/4 cups) and cornstarch (1/4 cup).
- Add the flour mixture to the butter mixture stirring until it forms a dough.
- Gently fold in pistachios (1 cup) into the dough to evenly distribute them throughout.
- Shape and chill: Place the dough onto a piece of plastic wrap and shape it into a log that's around 9 to 10 inches long. Wrap it up tightly. Let it chill in the refrigerator for at least 2 hours or overnight.
- When you're ready to bake preheat your oven to 350°F (175°C).
- Take out the chilled dough log from the refrigerator and slice it into pieces that are 1/4 - 1/3 inch thick. Arrange these slices on a baking sheet lined with parchment paper or a silicone mat. Bake them for 10 minutes until they become set but are still pale, in color.
- Allow the cookies to cool on the baking sheet for around 2 minutes then transfer them onto a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
