Pistachio Cookies

Savor 5-step egg-free Pistachio Cookies, infused with Florida Crystals® Regenerative Organic Certified® Powdered Sugar. A delightful nutty dough, decadent brown butter icing, and a touch of holiday elegance await!

Prep Time

45 minutes

Bake Time

12 minutes


2 dozen cookies

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For the cookie dough:

  • 1 cup Pistachios, unsalted
  • 1 cup (2 sticks) Butter, unsalted, softened
  • ¾ cup Florida Crystals® Regenerative Organic Powdered Sugar 
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract 
  • ½ teaspoon Salt 
  • 2 ¼ cups All-purpose flour

For the brown butter icing

  • ½ cup (1 stick) Butter, unsalted
  • 2 cups  Florida Crystals® Regenerative Organic Powdered Sugar
  • ¼  teaspoon Salt
  • ½ teaspoon Vanilla Extract 
  • ¼ cup (more if desired) Heavy whipping cream


Prepare the cookie dough:

Step 1

In a food processor and following the manufacturer’s instructions of usage, pulse pistachios until small crumbs are formed. The amount of finely chopped pistachios needed for the dough is ¾ of a cup. Pour the finely chopped pistachios in a bowl and set aside.

Step 2

In a bowl of a stand mixer with a paddle attachment, beat the softened butter for one minute on medium speed to ensure that the butter is completely smooth and creamy. Add the powdered sugar and incorporate on low speed. Once incorporated, increase speed to medium-high to cream butter and sugar until light and fluffy. Add vanilla and almond extract. Mix on medium speed and use a rubber spatula to scrape sides of the bowl. Mix on high speed to combine ingredients. Add the finely chopped pistachios, salt, and all-purpose flour. Mix on low speed, and scrape sides of bowl. Mix again on low speed to incorporate ingredients; the dough will be thick. Transfer cookie dough to a container with a lid or wrap dough in parchment paper. Place dough in refrigerator to chill for at least 30 minutes.

Prepare the brown butter icing:

Step 3

Prepare icing while the cookie dough is in the refrigerator. In a small saucepan, melt the butter over medium heat (use a light-colored or stainless-steel saucepan so it will be easy to see when the butter has browned). Once the butter has melted, stir occasionally over medium heat until the butter has browned. The butter will have lightly brown specks and will have a nutty aroma. Set pan aside to cool slightly; this should take approximately 5 minutes. In a large bowl, add the powdered sugar and salt. Use a whisk and break up any large lumps of sugar. Add the browned butter and vanilla extract and whisk until smooth. Add the heavy whipping cream 1 tablespoon at a time and whisk until the desired consistency is achieved. Set icing aside while the cookies are formed and baked.

Baking the cookies:

Step 4

Preheat oven to 350°F and prepare baking sheets by lining with parchment paper or silicon baking sheets. Take dough out of refrigerator and using either a 2-tablespoon measuring spoon, or a #40 portion scoop, scoop dough and using hands form and roll into balls. Place 12 of the dough balls on the sheet pans; even though the cookies do not spread very much, this will ensure enough space once lightly flattened. Using a ¼ cup measuring cup, press down on the dough balls to slightly flatten. Bake cookies for 6 minutes, rotate pans in oven, and bake for 6 additional minutes. Set baked cookies on a rack to cool.

Step 5

When cookies are cooled, top cookies with approximately 1 ½ teaspoons of icing. The icing can be evenly spread on the cookies with the same teaspoon or a small icing spatula. Let iced cookies sit for a few minutes to let the icing set.

Additional Tips

The cookie dough may be refrigerated for up to three days or frozen before use. If this is done, let the cookie dough come to room temperature before forming cookies. The iced cookies can be topped with finely chopped pistachios, bee pollen, or food-grade dried rose petals.

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