Pistachio Cutout Cookies
Are you looking for the perfect cutout cookies to decorate all year around? I made these for Christmas and they were just perfect. These Pistachio cookies are soft and chewy. An easy cutout cookie recipe you will L.O.V.E.
Helpful Tricks to make the Cutout Cookies
- Butter: Use softened butter, should be able to dent the butter slightly by pressing your finger to it.
- Chill the dough in the refrigerator prior to rolling out. I like to roll my dough out between two parchment papers and use silicon leveler strips to get an even dough thickness. I prefer nice and thick cookies, therefore I use the 1/4 inch /6mm guide.
- Use magic bullet to grind the pistachios unto fine grounds.
- Use a kitchen scale to get precise measurements.
- Prep time: 1 hour
- Cook time: 10 minutes
- Total time: 1 hour 10 minutes
Are you looking for the perfect cutout cookies to decorate all year around? I made these for Christmas and they were just perfect. These Pistachio cookies are soft and chewy. An easy cutout cookie recipe you will L.O.V.E. Made with real pistachios.
- 3.52 oz (100g) ground pistachio
- 18 oz (510g) All-purpose flour, measured with kitchen scale
- 3/4 tsp (4g) sea salt
- 1/2 tsp baking powder
- 1 cup (225g) unbutter, softened
- 5.3 oz (150g) granulated sugar
- 2 egg, large
- 1 tsp (5ml) vanilla extract
Combine your dry ingredients: In a bowl whisk the flour, ground pistachio, salt and baking powder together. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment using medium-high speed, beat in granulated sugar and butter until completely creamed and smooth. Add the eggs one a time and beat on high until combined.
Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and mix on high until combined.
Gradually add flour-pistachio mixture and mix until smooth.
Cover and chill the dough for at least 1 hour in the refrigerator (and up to 1 day). If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
On a floured counter roll dough to desired thickness. I like to roll my dough out between two parchment papers and use silicon leveler strips to get even dough thickness. I prefer nice and thick cookies, therefore I use the 1/4 inch /6mm guide.
Cut into desired shapes and place them on the baking sheets.
Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm.
Transfer to a wire rack to cool. To keep cookies as tender as possible, store in an airtight container