Easy Lemon Pistachio Cookies
These Lemon Pistachio Cookies are soft, buttery, and bursting with fresh lemon flavor. Chopped pistachios add a delicious crunch, while a simple lemon glaze creates a beautiful finish that hardens perfectly for gifting or cookie trays.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
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Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped shelled pistachios
Lemon Glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon light corn syrup (optional)
- 1/4 cup finely chopped pistachios, for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Add the dry ingredients and mix just until combined.
- Fold in the chopped pistachios.
- Cover and chill the dough for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop about 1½ tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still appear soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, lemon juice, lemon zest, and corn syrup, if using.
- Dip the tops of the cooled cookies into the glaze or spoon it over them.
- Immediately sprinkle with the chopped pistachios and allow the glaze to harden completely before storing.