These salted pistachio shortbread cookies are buttery, melt-in-your-mouth soft, and never dry or crumbly. They’re the perfect treat for holiday baking or whenever you need a quick cookie fix (no chilling of the dough required!)! Recipe makes 24 cookies.
No Chill Pistachio Shortbread Cookies
This week we started our Christmas cookie baking. I made our favorite Cream Cheese Sugar Cookies and these Pistachio Shortbread Cookies! I’ve been enjoying a couple every morning with a homemade chai latte – they’re so good!
These no chill pistachio shortbread cookies are the perfect treat for when you’re craving something sweet and easy! Made with buttery goodness and crunchy pistachios, they’re soft, never dry, and definitely not crumbly. Plus, there’s no need to chill the dough—just mix and bake!
This easy recipe comes together in just a few steps. Roll the dough into little balls, coat them in sugar (I love using my cookie stamp for designs!), and bake until golden brown. You’ll love how simple and tasty these pistachio shortbread cookies are! Wait until they melt in your mouth – enjoy!
Shortbread Pistachio Cookie Ingredients
- Pistachios, I use the salted kind since we’re not adding in salt to the dough. You can shell them yourself or buy them already shelled.
- Butter, you’ll want to soften it. I always use salted butter in my baking recipes and just lessen the amount of salt a recipe calls for, but in this case, you don’t need any salt for these cookies.
- Sugar
- Vanilla Extract
- All-Purpose Flour
How to Make Pistachio Cookies
Pulse pistachios in a food processor until chopped small enough for the dough. Only a couple pulses is needed, if you pulse too much it will turn into pistachio powder so be careful.
Cream butter, sugar, and vanilla in a large bowl until fluffy. Add flour and mix until combined.
Stir in pistachios until evenly mixed.
Roll dough into walnut-sized balls.
And then roll them to coat in sugar.
Place cookies on an ungreased baking sheet.
Gently press down on each cookie with a spoon or the bottom of a glass, or I love to use my holiday cookie stamps since I’m not very skilled at cookie decorating.
Bake until golden brown and then allow to cool on a wire rack.
Serve and enjoy these delicious pistachio shortbread cookies!
Storing Shortbread Cookies
To store your shortbread cookies, let them cool completely. Then, place them in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer safe bag or container, for up to 4 months. Just be sure to separate layers with parchment paper to keep them from sticking!
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Pistachio Shortbread Cookies (no chill!)
PrintIngredients
- 1 cup salted pistachios shelled
- 1 cup butter softened
- 1/2 cup sugar plus a little extra for rolling
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F.
- Add pistachios into a food processor and pulse a few times until they are chopped up, small enough for cookie dough.
- Add butter, sugar and vanilla together in a large mixing bowl and mix with hand mixer until creamed together and fluffy.
- Add flour into the bowl and mix until well combined.
- Add pistachios and mix with a spoon to equally distribute them in the dough.
- Using your hands roll dough into walnut sized balls and then roll in a shallow bowl of sugar to coat them.
- Place cookies on ungreased cookie sheets, gently pressing down with a spoon or bottom of a glass. If you are using a cookie stamp for designs, you can use that now to gently press down on the cookie.
- Bake for 10-12 minutes, or until golden brown.
- Transfer to a wire rack and allow to cool. Enjoy!
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