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Salted Honey Pistachio Cookies: The Ultimate Recipe

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★★★★★

4.9 from 91 reviews

These Salted Honey Pistachio Cookies combine the rich flavor of honey and the crunch of pistachios with a perfect balance of sweetness and sea salt. Soft, chewy, and beautifully aromatic with almond and vanilla extracts, these cookies are an irresistible treat that’s easy to make and perfect for any occasion.

Ingredients

Scale

Wet 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
  • ½ cup honey

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt, plus more for sprinkling

Add-ins

  • 1 cup shelled pistachios, roughly chopped

Instructions

  1. Cream Butter and Sugars: In a large bowl or stand mixer, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. This aerates the butter and sugars for a tender cookie.
  2. Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated, then stir in the vanilla and almond extracts to add depth of flavor.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt, ensuring even distribution of leavening agents and salt.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
  5. Add Honey: Slowly drizzle the honey into the dough while the mixer is running on low speed, folding it in gently until just combined to maintain moisture and sweetness.
  6. Fold in Pistachios: Gently fold the roughly chopped pistachios into the dough to evenly distribute the nuts without overworking the dough.
  7. Chill Dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight, to firm up the dough and prevent cookies from spreading too much during baking.
  8. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats for easy cookie removal and even baking.
  9. Scoop and Sprinkle: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly sprinkle each cookie with additional sea salt to enhance flavor contrast.
  10. Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still soft.
  11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, promoting even texture and preventing sogginess.

Notes

  • Use room temperature butter for better creaming and texture.
  • Avoid overmixing the dough to prevent tough cookies.
  • Chilling the dough is essential to control spreading and enhance flavor.
  • Adjust baking time slightly depending on your oven’s heat consistency.
  • Experiment by adding different nuts or mixing in chocolate chips for variety.
  • Store cooled cookies in an airtight container to maintain freshness.

Keywords: salted honey pistachio cookies, pistachio cookies, honey cookies, salted cookies, homemade cookies, almond extract cookies, easy cookie recipe

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