Print

Pistachio Drop Cookies with Brown Butter Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 59 reviews

Delight in these buttery Pistachio Drop Cookies, featuring finely chopped pistachios incorporated into a tender, flavorful dough. Finished with a luscious brown butter icing that adds a rich, nutty depth, these cookies are perfect for any occasion. The recipe combines simple baking techniques with indulgent ingredients to create a treat that's both elegant and satisfying.

Ingredients

Cookie Dough

  • 1 cup (130g) salted or unsalted pistachios*
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • Optional: 1-2 drops green food coloring (1 drop gel used)

Brown Butter Icing

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Prepare Pistachios: Pulse pistachios in a food processor until small crumbs form, ensuring you get about 3/4 cup of finely chopped pistachios. Set aside for incorporation into the dough.
  2. Make Cookie Dough: Using a handheld or stand mixer with paddle attachment, beat softened butter on medium speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, vanilla, and almond extracts, then beat on medium-high until combined. Gradually add flour, pistachio crumbs, and optional green food coloring while beating on medium-high until the dough comes together; it will be thick and may seem crumbly initially.
  3. Chill Dough: Cover the dough tightly and refrigerate for 30 minutes up to 3 days. If chilling longer than 2 hours, allow the dough to return to room temperature for about 30 minutes before handling to make rolling easier.
  4. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  5. Shape Cookies: Roll dough into approximately 1 tablespoon-sized balls and space them 2 inches apart on prepared sheets. If dough is crumbly, continue warming and working it with your hands to help it hold together.
  6. Bake Cookies: Bake for 14-15 minutes until bottoms are lightly browned and tops are barely golden. Remove from oven and let cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
  7. Make Brown Butter Icing: Melt butter in a light-colored skillet over medium heat, stirring occasionally. After 5-6 minutes, once the butter begins to brown and emit a nutty aroma with browned specks, remove from heat and cool for 5 minutes. Whisk in confectioners’ sugar, milk or cream, and vanilla extract until smooth. Adjust thickness by adding more sugar or milk as desired.
  8. Ice Cookies: Once cookies are completely cool, dip them in the brown butter icing or drizzle on top. Let icing set for 1-2 hours. Store leftover iced cookies covered at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies can be stored covered at room temperature for up to 1 week.

Notes

  • Use a light-colored skillet for browning butter to easily observe color changes and avoid burning.
  • For a green tint, add only 1-2 drops of gel food coloring to cookie dough.
  • If dough is too stiff after chilling, let it sit at room temperature to soften before shaping.
  • Brown butter icing consistency can be adjusted by adding more confectioners’ sugar for thickness or milk to thin.
  • Cookies without icing have a longer room temperature shelf life than iced cookies.

Find it online: https://recipethrive.com/pistachio-drop-cookies-with-brown-butter-icing-recipe/