Slice-and-bake Pistachio Cookies Recipe

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Pistachios, chocolate drizzle, and flaky sea salt make these slice-and-bake cookies a delicious example of how simple ingredients can create extraordinary flavors.


– 1 cup (226g) unsalted butter, softened – 3/4 cup (150g) granulated sugar – 1 large egg – 1 teaspoon pure vanilla extract – 2 & 1/4 cups (270g) all-purpose flour – 1 cup shelled pistachios, roughly chopped* – 10 ounces (284g) chocolate or melting wafers, optional – flaky sea salt, optional – more chopped pistachios, optional

Beat butter and sugar until fluffy with a medium-speed electric mixer. As needed, scrape bowl sides with spatula. Add egg and vanilla and mix.

Step 1 


Mix flour and pistachios until combined. Though crumbly, the dough will hold together when pressed. Do not overmix.

Step 2

Gather the dough into a ball on a lightly floured surface. Roll the dough into two 2-3-inch logs after halving it. Wrap each log tightly in plastic. Relax for 2 hours.

Step 3

Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Slice the chilled logs into 1/4-inch rounds and place on the pans.

Step 4

Bake one pan at a time for 15–18 minutes until the edges turn golden brown. Keep in mind that they firm up as they cool. Rest of dough should be chilled between batches.

Step 5

Place pans on cooling racks and cool cookies completely. Melt the chocolate in 30-second increments at half-power in the microwave after the cookies cool, stirring between each interval.

Step 6

Sprinkle salt or chopped pistachios over each cookie after melting chocolate. Let chocolate set before serving.

Step 7

Also See

Also See

Cut-out Sugar Cookies Recipe