Tender and Chewy Pistachio Sugar Cookies

Classic sugar cookies flavored with ground pistachios making them soft, tender and slightly chewy.

Course Dessert

Keyword pistachio sugar cookies

Prep Time 10

Cook Time 13

Servings Cookies

Preheat your oven to 325°F (165°C) and line two large cookie sheets with parchment paper.
In a medium bowl mix half of the ground pistachios (75g about 1/2 cup + 1 Tablespoon) with the flour, baking powder and baking soda. Set it aside.
In a separate medium bowl, mix the first amount of the sugar (70g) with the rest of the ground pistachios (75g). Set it a side.
Using the paddle attachment, or a hand mixer cream the butter (120 g), with the second amount of the sugar (140g), until well incorporated. No need to get it light and airy.
Mix in the egg, egg yolk and vanilla extract.
Add the dry mixture and mix just until you have a cohesive dough with no dry flour.
Using a medium cookie scoop (2 tablespoons #40), scoop the cookie dough, roll it in the pistachio-sugar mixture, then place the ball over the prepared cookie sheet.
Bake one sheet at atime, 6 balls on each pan, making sure to leave about 2-inches space for each cookie.
Bake for 14-15 minutes, turning the pan at the 10 minute mark.
Remove from the oven and bake the second batch. Allow the cookies to chill in the pan before transferring them to a cooking wire.

Store at room temperature for up to one week, or freeze for up to one month.
Do not over cream the butter and sugar, or over mix after you add the flour.
Make sure the ingredients are at room temperature and use a kitchen scale for best results. If the cookies don't spread and too dense, it means too much flour. If the cookies spread too much, it means not enough flour or too much sugar.