I always make a batch of pistachio shortbread cookies during the holidays, but everybody loves them so much we now make these delicious buttery cookies all year long!

These pistachio shortbread cookies are casual yet festive, special yet unfussy. They have all the best qualities of a great holiday cookie. Crushed pistachios add an extra crunch to the famously buttery texture of shortbread, and a double dose of vanilla is such a delicious flavor pairing with the nuts. I roll the edges in sugar to give them a little bit of sparkle that gives this simple cookie a little holiday flair.
ingredient notes for pistachio shortbread cookies
- PISTACHIOS: I used roasted, salted nuts for these cookies, but you can use any kind you prefer. If you use raw, shelled pistachios, consider toasting them in the oven after shelling them for additional flavor.
- BUTTER: Shortbread cookies are all about the butter. I use a good quality unsalted butter (usually Land O’ Lakes.) If you have the chance to use a European butter like Kerrygold or Plugrรก ~ they have a higher butterfat and lower moisture content than regular American butter which makes them ideal for making shortbread.
- SUGAR: I use a regular granulated sugar in the dough and for rolling the edges of these cookies. You can use a coarser grained sugar for rolling if you’d like – it gives a little extra crunchy texture and sparkle.
- VANILLA EXTRACT: vanilla adds extra flavor to these simple cookies. You could if you like use almond extract, or a combination of the two.
tips for baking shortbread
I love shortbread cookies for their buttery flavor, dense texture, and endless flavor possibilities. I also love them because they are so simple to make. Over the years I’ve sifted through hundreds of comments on these recipes and here are a few key takeaways to keep in mind as you make your pistachio shortbread cookies:
- Know what to expect
- shortbread has a dense, crumbly texture, so if you’ve never had it before, know that this is normal, and it’s what us shortbread lovers love about them!
- Your dough will look crumbly at first, but this is normal
- the dough should come together into a dense but workable texture with proper mixing.
- If you are finding that you just cannot get the dough to come together, make sure your butter is actually at room temperature, and that you haven’t over-measured your flour and accidentally added too much.
- Shortbread works well as a slice-and-bake dough
- you can roll it into a log, chill in the fridge, and slice into round cookies before baking. The advantage of this method is that you can chill or freeze a log of dough and bake when you’re ready.
- If you want to help insure that the log of dough stays round while it chills, you can wrap the log in a thick towel first.
- slice and bake does not work as well when there are large inclusions in the dough like large chocolate chips or large nuts, as they interfere with neat slicing.
- You can roll out shortbread dough and cut out your cookies with a cookie cutter
- you’ll get neater, more uniform circles this way. I prefer this when my dough is chunky with add-ins.
- Shortbread cookies are very delicate and soft when they first come out of the oven
- so leave them to cool for a couple minutes on the baking sheet before gently transferring them to a baking rack to cool. They will harden up as they cool.
Variation ideas for pistachio shortbread cookies
Sometimes I’ll add dried cranberries to the dough. Actually, fresh cranberries would work, too! (Check out my Cranberry Orange Shortbread Cookies.)
Many other types of nuts can be used. I think pecans, walnuts, hazelnuts and almonds all work well.
- Butter Pecan Shortbread
- Maple Walnut Shortbread Cookies
- Buttery Pecan Sandies
- Hazelnut Sandies
- Chocolate Walnut Shortbread Cookies
Dip your pistachio shortbread cookies in chocolate! Use white or dark chocolate, and just dip half of the cookie and let it dry on a sheet of waxed paper.
Brown your butter: browned butter adds an extra layer of toasty flavor to these pistachio shortbread cookies. Brown the butter and then let it chill overnight to harden up.
- Melt butter in a light-colored pan over medium heat. Stir constantly until it foams, turns golden brown, and develops a nutty aroma, then immediately remove from heat to prevent burning.
Featured comment on Pistachio Shortbread Cookies:
My mom has been begging me to make her some pistachio cookies. Came across this recipie and wow these cookies are absolutely delicious! The buttery flavor of shortbread is perfect with the pistachios. I will defiantly be making this again. ~CARLY
Pistachio Shortbread Cookies
Equipment
- stand mixer optional
- 2 inch cookie or biscuit cutter
Ingredients
- 2 cups unsalted butter, at room temperature
- 1 cup granulated sugar plus more for rolling the edges of the cookies
- 4 tsp pure vanilla extract
- 4 cups all purpose flour
- 2 cups whole pistachios, chopped, I use salted and roasted nuts
Instructions
- Cream the butter and the sugar together, scraping down your bowl as necessary. I use a stand mixer but you can also do this by hand.
- Beat in the vanilla.
- Fold the flour into the butter and sugar until it comes together to form a dough. It will be crumbly, but make sure all the flour gets incorporated.
- Fold in the pistachios and make sure you get them well distributed in the dough.
- Turn the dough out onto a lightly floured surface and bring together into a flat disk. Roll out to 1/3-1/2 inch thick. I sometimes like to top my dough with parchment or plastic wrap to make rolling easier.
- Cut out your cookies with small 2" cookie cutter, you will have about 2+ dozen. Roll the edges of your cookies in sugar.
- Refrigerate the cut cookies for an hour. (You can also do this overnight.)
- Preheat oven to 350F
- Roll the edges of the cookies in sugar and place on a parchment lined baking sheet 2 inches apart.
- Bake for about 15-20 minutes. The cookies will still be pale and soft, but will firm up as they cool. Note: shorter baking will result in a softer cookie, longer time will make them crispier.
- I like to roll the edges of the cookies again in sugar for an extra sparkly look. Let them cool on the pan just until cool enough to handle, and then gently roll the edges in the sugar. The cookies need to be warm for the sugar to adhere, but be careful because they are delicate at this stage.
- Cookies will last up to a week at room temperature. They can be frozen for up to 3 months.
Notes
Nutrition
more shortbread recipes to try
- Brown Sugar Shortbread
- Chocolate Walnut Shortbread Cookies
- One Shortbread Dough = 20 Recipes!
- Peppermint Shortbread Cookies
- Maple Oat Nut Shortbread
My mom has been begging me to make her some pistachio cookies. Came across this recipie and wow these cookies are absolutely delicious! The buttery flavor of shortbread is perfect with the pistachios. I will defiantly be making this again.
Thanks Carly ~ if you get inspired you can try this same recipe with all kinds of different nuts.
These cookies are so good! I’ve been making them a lot over the last few months. I make them your way, without pistachios and i’ve tried with pecans – yum! I’m making them this week for a tea fundraiser but I’m going to try rolling the chilled dough to cut out teapot shapes and dip in chocolate. These are dangerous cookies to have around in my house!
I’m so glad I could make a shortbread cookie convert out of you! I love your teapot cookie idea, you should tag me with a photo on instagram…
could you rewrite the recipe in grams??? plsss
These pistachio cookies are my husband’s absolute favourite!! All other cookies have taken the back seat!
That’s so great!
Definitely your pistachio shortbread cookies are awesomeness! This is a great recipe Sue. It is very decadent, and the people in my office are happy today! Thx for sharing!
I made these for my Nonaโs 87th birthday and they were a huge hit at the party. I used salted pistachios and arrowroot powder instead of cornstarch and they came out perfectly. Iโm going to make these again this weekend. Thanks!
Wow, I’m honored to have been a part of that occasion, so cool! I can imagine the salted nuts added a nice flavor, I’ll try that.
Oops! Sweeties are candies in my neck of the woods. That I think might be a see through poly bag for candies in American speak.
Hi Sue, I love the idea of these cookies, and so, will prepare some for gifts. For how long will they keep if presented in a sweetie bag? Thanks in anticipation of a great reply. DQ
I’d say they’d keep up to a week, Donna ~ Happy Holidays <3
Thanks for the recipe, but I wouldn’t recommend setting the oven in the first step since the dough needs to be refrigerated for hours/overnight.
Good point Dan!
Hi Sue, I made these cookies just a few hours ago and they’re delicious. They took longer to bake for me, about 17 minutes, and I’m thinking it may have to do with the kind of baking trays we’re using.
At any rate, the cookies are quite good. I’m going to make the chocolate walnut shortbread next, and I’m really anxious to try the savory pistachio shortbread. When I do I’ll let you know how they turn out.
Love your site.
The baking trays could make a difference, Susan, and it could also be an issue with the oven temperature…it’s surprising how many ovens don’t cook at an accurate temperature, and even a small deviation can make a difference…although most of us get used to our particular ovens and compensate for them in lots of ways!