Introduction

These Salted Honey Pistachio Cookies offer the perfect balance of sweet honey and a touch of sea salt, enhanced by the rich crunch of pistachios. Soft on the inside with golden edges, they make an irresistible treat for any occasion.

A close-up image shows a stack of three round, golden-brown cookies with a slightly rough texture. The top cookie is sprinkled with small pieces of green pistachios and coarse white sugar crystals. The cookies have a lightly cracked surface and a shiny glaze that catches the light, highlighting their soft and chewy texture. Around the stack, more cookies can be seen blurred in the background, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt, plus more for sprinkling
½ cup honey
1 cup shelled pistachios, roughly chopped

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 5 minutes.
Step 2: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing.
Step 5: Slowly drizzle the honey into the dough while the mixer runs on low speed. Mix until just combined.
Step 6: Gently fold in the roughly chopped pistachios with a spatula.
Step 7: Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight, to prevent spreading during baking.
Step 8: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
Step 9: Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with a pinch of sea salt.
Step 10: Bake for 9 to 11 minutes, until the edges are golden and the centers look set.
Step 11: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use room temperature butter for the best texture and easier creaming.
Chilling the dough is essential to control spreading and develop flavor.
Avoid overmixing to keep cookies tender, as too much gluten development can make them tough.
Try substituting pistachios with walnuts or pecans, or add chocolate chips for extra indulgence.
Adjust baking time slightly depending on your oven to ensure perfect doneness.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate or freeze them, then thaw at room temperature before enjoying. Reheating briefly in a low oven can help restore their fresh-baked texture.

How to Serve

The image shows a stack of three round, golden brown cookies with a slightly crisp and crackled texture. Each cookie is topped with roughly chopped green pistachio pieces and sprinkled with coarse white sea salt crystals, adding a contrast in color and texture. The cookies have a shiny, glazed look on top, making the surface appear slightly sticky and caramelized. The background is a soft-focus white marbled texture, and more cookies are blurred in the background, emphasizing the stack in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the honey with maple syrup or another sweetener?

Yes, maple syrup can be used as a substitute but may slightly alter the flavor and texture. Other liquid sweeteners might affect the dough’s moisture, so adjust quantities carefully.

Why do I need to chill the dough before baking?

Chilling the dough firms it up and solidifies the butter, which helps prevent the cookies from spreading too much during baking. It also enhances the flavor and texture of the cookies.