Description
Salted Honey Pistachio Cookies are a delightful treat combining sweet honey, crunchy pistachios, and a hint of sea salt for a perfect balance of flavors. These soft and chewy cookies feature a rich, melt-in-your-mouth texture with a nutty twist, ideal for snack time, holiday parties, or gifting.
Ingredients
Units
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For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shelled pistachios, coarsely chopped
For the Topping:
- 1 tablespoon coarse sea salt
- 2 tablespoons honey (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Honey and Egg: Mix in the honey, egg, and vanilla extract until fully incorporated, ensuring a smooth and uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to retain a tender cookie texture.
- Fold in Pistachios: Gently fold the coarsely chopped pistachios into the dough to evenly distribute the nuts without crushing them.
- Shape the Dough: Scoop tablespoon-sized portions of dough using a cookie scoop or spoon and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the Dough: Gently press each dough ball with the back of a spoon to flatten them slightly, which helps achieve an even bake and classic cookie shape.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown, signaling they are perfectly cooked but still chewy inside.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Sprinkle Salt: While the cookies are still warm, sprinkle coarse sea salt evenly over the tops to add a savory contrast to the sweet honey.
- Drizzle Honey (Optional): Once cooled, drizzle a little extra honey over the cookies for added sweetness and a glossy finish, if desired.
- Serve: Enjoy your salted honey pistachio cookies with your favorite beverage such as tea, coffee, or milk.
Notes
- Use raw honey for a deeper, richer honey flavor that enhances the cookie’s taste.
- Lightly toast pistachios in a dry pan before chopping to bring out natural oils and intensify flavor.
- Chill dough for at least 30 minutes before baking to prevent excessive spreading and improve cookie texture.
- Mix dough gently to avoid developing gluten which can make cookies tough.
- Experiment with different kinds of salt like flaky sea salt or Himalayan pink salt for unique flavor profiles.
- Add lemon zest to the dough for a bright, citrusy note that complements honey and nuts.
- Line baking sheets with parchment paper for easier cleanup and to prevent sticking.
- Use a cookie scoop to ensure evenly sized cookies for consistent baking.
- Don’t skip sprinkling salt on top to maintain the signature sweet-salty flavor balance.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage, separating layers with parchment paper.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
