Slice-and-Bake Pistachio Cookies Recipe

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Pistachios, chocolate drizzle, and flaky sea salt make these slice-and-bake cookies a delicious example of how simple ingredients can create remarkable flavors.  


– 1 cup (226g) unsalted butter, softened – 3/4 cup (150g) granulated sugar – 1 large egg – 1 teaspoon pure vanilla extract – 2 & 1/4 cups (270g) all-purpose flour – 1 cup shelled pistachios, roughly chopped* – 10 ounces (284g) chocolate or melting wafers, optional – flaky sea salt, optional – more chopped pistachios, optional

Beat butter and sugar until frothy using a medium-speed electric mixer. As needed, scrape basin sides with spatula. Add egg and vanilla and stir.  

Step 1 


Mix flour and pistachios until combined. Though crumbly, the dough will remain together when squeezed. Do not overmix.  

Step 2

Gather the dough into a ball on a lightly floured surface. Roll the dough into two 2-3-inch logs after halves it. Wrap each log tightly in plastic. Relax for 2 hours.  

Step 3

Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Slice the cold logs into 1/4-inch rounds and lay on the pans.

Step 4

Bake one pan at a time for 15–18 minutes until the sides turn golden brown. Keep in mind that they stiffen up as they cool.   

Step 5

Rest of dough should be chilled between batches. Place pans on cooling racks and cool cookies thoroughly.  

Step 6

Melt the chocolate in 30-second intervals at half-power in the microwave after the cookies cool, stirring between each interval.  

Step 7

Sprinkle salt or chopped pistachios over each cookie after melting chocolate. Let chocolate set before serving.   

Step 8

Also See

Also See

Cut-out Sugar Cookies Recipe