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Sarah

Pistachio Crinkle Cookies

Soft pistachio crinkle cookies made with real ground pistachios and a cracked powdered sugar top, a nutty twist on the classic crinkle cookie.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 5 hours
Total Time 5 hours 26 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1/3 cup unsalted butter room temperature
  • 1/3 cup caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 1 cup all-purpose flour
  • 2/3 cup shelled pistachios finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • caster sugar for rolling
  • 1 cup powdered sugar for rolling

Method
 

  1. Cream butter and caster sugar until pale and fluffy. Beat in egg, vanilla, and lemon zest.
  2. Mix in flour, ground pistachios, baking powder, baking soda, and salt just until combined.
  3. Chill the dough at least 4 hours.
  4. Scoop into 1-tablespoon balls, roll in caster sugar then powdered sugar.
  5. Freeze the shaped dough balls for 60 minutes.
  6. Roll once more in powdered sugar, then bake at 350°F for 10-12 minutes until cracked and lightly golden.
  7. Cool on the pan a few minutes, then move to a wire rack.

Notes

  • Do not skip the freezer step; it is essential for the cracked top.
  • Grind the pistachios finely for a smoother texture throughout the dough.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.