Olive Oil Sugar Cookies with Pistachios Recipe

I absolutely love this Olive Oil Sugar Cookies with Pistachios Recipe because it delivers such a delightful twist on a classic treat. The olive oil adds a subtle fruitiness and tender crumb that sugar cookies usually don’t have, and the pistachios bring a lovely nutty crunch that makes every bite interesting. If you’re someone who enjoys baking but wants to elevate your cookies beyond basic sugar sweetness, this recipe is a must-try.

When I first tried this recipe, I was surprised at how easy it was to make and how perfectly the flavors balanced. It works beautifully for holiday gatherings, afternoon tea, or just a cozy weeknight treat. You’ll find that these cookies aren’t overly sweet, making them ideal for when you want a bit of indulgence without feeling like you’re on dessert overload.

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Ingredients You’ll Need

These ingredients come together in harmony to create a cookie that’s flavorful and textured without overwhelming sweetness. I always recommend using good-quality olive oil and fresh pistachios for the best result.

• Shelled pistachios: Make sure they’re unsalted and fresh to provide a subtle nutty flavor without extra saltiness.
• All-purpose flour: This provides structure; be sure to spoon and level your flour for accurate measure.
• Baking soda: Just a touch to give a slight lift without turning the cookie cakey.
• Salt: Balances the sweetness and enhances the flavors.
• Unsalted butter, room temperature: I like to let it soften naturally to get a smooth batter without melting it.
• Granulated sugar: Provides classic sweetness and structure.
• Confectioners’ sugar: Adds a delicate texture and keeps the cookies tender.
• Good-quality olive oil: This is the star ingredient—go for fruity or mild depending on your preference.
• Large egg: Helps bind everything together for that perfect chewy texture.
• Pure vanilla extract: A splash adds warmth and depth to the flavor.

Variations

I love experimenting with this Olive Oil Sugar Cookies with Pistachios Recipe to keep it fresh and exciting. You can easily personalize it with add-ins or tweaks based on what you have in the pantry or seasonal inspiration.

• Variation: I sometimes swap pistachios for toasted almonds or pecans to change the nutty flavor, and it never disappoints.
• Glazing: Adding a light lemon or orange glaze gives a zesty brightness that pairs beautifully with the olive oil.
• Dietary tweak: For a dairy-free version, you can replace butter with coconut oil, though the flavor shifts slightly.
• Texture adjustment: Keeping some pistachio pieces coarser adds more crunch if that’s your preference.

How to Make Olive Oil Sugar Cookies with Pistachios Recipe

Step 1: Grind and Combine the Dry Ingredients

Start by pulsing the shelled pistachios in a food processor until they’re finely ground but not a paste—this gives the cookies a wonderful texture and flavor. Next, add the flour, baking soda, and salt to the processor and pulse until everything is evenly combined. This method saves you from multiple bowls and ensures even distribution of ingredients.

Step 2: Cream Butter and Sugars, Then Mix In Liquids

Using a stand mixer fitted with the paddle attachment, beat the softened butter until creamy—this makes a big difference in texture. Add both the granulated and confectioners’ sugars and beat for 2 to 3 minutes until the mixture is light and fluffy; this step is key to airy cookies. Next, slowly pour in the olive oil while mixing on low, then add the egg and vanilla extract, mixing just until combined to keep the batter tender.

Step 3: Add the Dry Ingredients and Chill the Dough

Gently add the pistachio-flour mix to the wet ingredients and mix on low speed to just combine the dough. Avoid over-mixing here, or your cookies might turn out dense. Gather the dough, wrap it snugly in plastic wrap, and chill it in the fridge for a minimum of 2 hours—this helps develop flavor and makes rolling easier.

Step 4: Roll Out and Cut the Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Lightly flour your clean work surface and roll the chilled dough to about a 1/4-inch thickness—if you roll too thin, the cookies risk becoming crispy instead of tender. Using a 2-inch cookie cutter, cut out rounds and carefully transfer them to the baking sheets using a metal spatula. I like to freeze the first tray of cookies for 10 minutes before baking, which helps them hold their shape beautifully in the oven.

Step 5: Bake and Cool

Bake the cookies for 10 to 12 minutes, or until the edges are just starting to brown—you’ll want to watch closely as ovens can vary. After baking, transfer the sheets to wire racks and let the cookies cool completely on the pans; this lets them firm up without becoming tough. If you’re feeling fancy, now’s the time to glaze or decorate!

How to Serve Olive Oil Sugar Cookies with Pistachios Recipe

Garnishes

I usually like to sprinkle a few crushed pistachios on top before baking for a pretty finishing touch and extra crunch. Occasionally, I drizzle a simple lemon glaze right after baking, which adds a lovely tang that complements the olive oil beautifully.

Side Dishes

These cookies pair perfectly with a hot cup of herbal tea or a creamy cappuccino. For a brunch spread, I love serving them alongside fresh fruit and a soft cheese plate—it makes for such a balanced and elegant spread.

Creative Ways to Present

When I’ve made these for parties, arranging them in a circular pattern around a bowl of spiced honey or dipping chocolate gets everyone excited. You can also sandwich a bit of mascarpone and honey between two cookies for an impressive treat that looks tough but is so easy to assemble.

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature, layering parchment paper between them to keep the pistachios from getting soggy. They stay fresh and tender for up to a week, although they rarely last that long in my house!

Freezing

If you want to make these ahead, you can freeze the cut dough before baking. I portioned mine onto a baking sheet, froze them solid, and transferred them to a zip-top bag — then I baked straight from frozen, adding a couple of minutes extra to the baking time.

Reheating

To freshen up refrigerated or frozen cookies, I pop them in a 300°F oven for about 3-5 minutes. This revives their crisp edges and warms the olive oil flavor without drying them out.

FAQs

Final Thoughts

This Olive Oil Sugar Cookies with Pistachios Recipe holds a special place in my baking repertoire because it feels both classic and creative. It’s the kind of recipe I’m always excited to share with friends because it proves that simple ingredients, with a little twist, can become extraordinary. I hope you’ll give it a try and discover how wonderful olive oil can be in cookies—it might just become your new favorite too!

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