These Pistachio Shortbread Cookies are one of our most beloved holiday cookie recipes. They are so beautiful, perfectly buttery, and absolutely delicious.
They are dipped in dark chocolate and topped with pistachio bits and sea salt. Truly, the best combination ever!
You’ll love these super easy slice-and-bake shortbread cookies. These are also make-ahead and freezer friendly, so make a big batch and bake them all season long!
I make these pistachio shortbread cookies every December. I feel like the holidays are the perfect excuse to make these beautiful, incredibly delicious cookies…along with this Pistachio Almond Bark (we’re pistachio lovers over here!).
These cookies are buttery, a bit snappy around the edges but still tender in the center. They have a lightly sweet taste, with the slightly salty contrast from the pistachios. So perfect!
To make these pistachio shortbread cookies even better, I dip them in melted dark chocolate and immediately top them with lightly salted crushed pistachios and a sprinkle of coarse sea salt.
Why we LOVE these cookies:
- Absolutely delicious: You’ll love the texture, taste, and presentation. Perfect for gifting too!
- Super easy to make: These are no-fuss slice-and-bake cookies.
- Make ahead and freezer friendly: The dough can be made ahead, so double the recipe if you want and bake these treats all season long!
They make the perfect holiday cookie boxes! Every year, we love making dozens of these pistachio shortbread cookies and packaging them up in cute little holiday boxes, along with an assortment of other homemade treats such as these Raspberry Thumbprint Cookies, Lemon Crinkle Cookies, Gingersnap Cookies, and Chocolate Christmas Truffles.
Jump to:
What is Shortbread?
Shortbread, of Scottish origin, is a biscuit made with flour, butter, and granulated sugar. The texture is normally buttery, a bit crumbly and tender.
Notice how shortbread doesn’t include eggs? That’s right. Shortbread does not contain egg since it would add too much moisture, nor does it call for baking soda or baking powder.
For my pistachio shortbread cookie recipe, I slightly altered the standard ingredient ratios so that it’s a bit more snappy and less crumbly, but still buttery and tender. I think this texture profile goes really well with the dipped chocolate and pistachio topping.
Ingredient Notes
Below are some quick and helpful ingredient notes. The quantities can be found in the recipe card down below, as always.
- Unsalted butter: It needs to be softened at room temperature. You can’t use cold butter or melted butter, as the texture won’t turn out right.
- Granulated sugar: Do not substitute with brown sugar. Shortbread cookies need to be baked with granulated sugar so they keep their shape and texture.
- Vanilla extract for flavor.
- Flour: I used all-purpose flour.
- Salt: Salt always brings out the flavors.
- Lightly salted pistachios: Shells removed and chopped into small pieces. I like to use “lightly salted” pistachios so the cookies don’t turn out too salty.
- Bittersweet chocolate bars (baking chocolate): This is basically dark baking chocolate. You can also use milk or semi-sweet baking chocolate bars. Try not to use snacking chocolate bars or chocolate chips, as these contain extra sugars that make it less smooth and more difficult to set.
- Flaky or coarse sea salt, for sprinkling on top.
Step-by-Step Instructions
Making pistachio shortbread cookies at home is very easy. The dough comes together easily and decorating these is super fun! Below is a step-by-step overview on how to make these treats.
Step 1 | Cream butter and sugar
In the bowl of a stand mixer (using the paddle attachment) or with a handheld electric mixer, beat the softened butter on high speed for about 1 minute until smooth. Then, add the sugar and beat until light and fluffy, another 1 to 2 minutes. Mix in the vanilla extract.
Step 2 | Add in dry ingredients
Then, over medium speed, mix in the all-purpose flour and salt. The dough will look a bit crumbly first, but it will continue to come together as you mix it.
Step 3 | Mix in pistachios
Next, mix in the chopped pistachios into the dough over low speed until evenly incorporated. At this point, the dough should be a uniform. It should not be sticky.
Step 4 | Shape into logs and refrigerate
- Divide the dough into two equal parts.
- Transfer each dough onto plastic wrap and roll into about 2.5 inch diameter logs.
- Make sure the logs have an even round shape.
- Wrap tightly, twisting the ends. You should have two logs. Refrigerate for at least 3 hours up to 3 days.
Step 5 | Slice and bake
Preheat oven to 325 degrees F. Using a sharp knife, slice the logs into ¼ inch thick slices, and place them on prepared sheet pans, about 1.5 or 2 inches apart. Make sure they stay cold so that they retain their shape in the oven. Bake for 16 to 18 minutes or until the edges are a bit golden brown. Let cool completely.
Tip: If the chilled logs are too hard to slice, let them sit on the counter for 10-15 minutes.
Step 6 | Decorate
Melt the chocolate in the microwave oven, 20 seconds at a time, stirring until melted and smooth. Then dip the cooled pistachio shortbread cookies halfway through and arrange on a sheet pan lined with parchment paper. Immediately, top with crushed pistachios and a sprinkle of sea salt.
Let the cookies set completely until the chocolate is hardened. I like to put them in the fridge to expedite this process and to help the chocolate set better.
Variations and Decorating Ideas
Here are some additional mix-ins for the pistachio shortbread cookie dough. Reduce the amount of pistachios accordingly so it’s not so heavy:
- Chopped dried cranberries
- Chopped walnuts or pecans
- Chopped dark chocolate
- Fresh orange zest! I love doing this to give it an aromatic touch.
Additional cookie decorating ideas:
- Drizzle melted chocolate over the cookies.
- Cover the edges on the cookies with chocolate and then roll crushed pistachios over it.
- Cut out cookies: Instead of rolling the dough into a log, roll out the dough between 2 sheets of parchment paper to make cutout cookies with your favorite holiday cookie cutters. After cutting out the shapes, refrigerate or freeze until very cold, otherwise the cookies will spread. Bake for 10 to 12 minutes at 325 degrees F.
Make Ahead and Freezing
The logs of dough can be made and refrigerated up to 3 days in advance. Bake as directed.
Feel free to also freeze the logs of dough for up to 3 months. Thaw in the refrigerator overnight and then bake as directed.
You can freeze baked pistachio shortbread cookies (with chocolate and all), for up to 2 months. Thaw in the refrigerator and then serve. Note that freezing baked cookies may alter the quality, so I’d recommend doing this only if you need to.
More Festive Cookie Recipes
If you’re like me and super excited about the holiday baking season, give these festive sweet recipes a try:
And if you’re more of a classic sweets baker, try my everyday go-to Sea Salt Chocolate Chip Cookies or Oatmeal Raisin Cookies (with a glass of milk, of course!). Everyone will love these!
Recipe FAQs
They are buttery, a bit snappy around the edges but still tender in the center. These cookies are not crumbly or dry.
Try chopped dried cranberries or chopped pecans or walnuts. For a hint of citrus, add some fresh orange zest. When adding extra mix-ins, reduce the amount of pistachios accordingly so the dough isn’t too heavy.
They should be slightly golden brown around the edges, after about 16 to 18 minutes in the oven (depending on how thick they are). The tops will look pale, but will continue to bake and set with residual heat.
I’d recommend using baking chocolate bars (not chocolate chips) instead of snacking chocolate. Baking chocolate contains fewer added ingredients and sugars, so it’s smoother and also melts and sets more easily.
They will last for about 1 week when stored in a sealed container at room temperature.
This recipe was published in 2019 and updated in December 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Make sure you use softened butter at room temperature so the dough comes together properly. When you press it with a finger, it should give easily but still hold its shape. It should not be too hard or runny.
- If you forgot to soften the butter, put it in the microwave for 5 seconds at a time, until just softened. Usually 10 seconds will do. It should NOT be melted at all. If it melts, start over with new butter.
- This dough needs to chill so the cookies keep their shape in the oven. Solidified and cold fat (butter) in the dough slows down how fast cookies spread.
- How to maintain round cookie shapes: Make the logs a bit thicker first so you can roll and shape them out to the desired size. Minimize flat or squished edges. Also, the cookies need to be COLD before they go into the oven.
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Pistachio Shortbread Cookies
Equipment
- Handheld electric mixer if not using stand mixer
Ingredients
- 1 cup unsalted butter, softened at room temperature - equiv to 2 standard sticks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour - spooned and leveled
- ½ teaspoon salt
- 1 cup lightly salted pistachios, plus about ½ cup for topping - chopped into small pieces, shells removed
- 12 ounces bittersweet baking chocolate bars - I used 60 percent cacao, see note
- Flaky or coarse sea salt – for sprinkling
Instructions
- In a stand mixer (using the paddle attachment) or with a handheld electric mixer, beat the softened butter on medium-high speed for about 1 minute until smooth. Add sugar and continue beating until light and fluffy, another 1 to 2 minutes, scraping the sides of the bowl as needed.
- Decrease to medium-low speed, and mix the vanilla extract. Then, gradually add the flour and salt, mixing until fully incorporated. Mix in the chopped pistachios until evenly combined. Do not overmix. Note: The dough will look a bit crumbly first, but will come together into a more uniform dough as you mix it. You can also use your hands to incorporate as needed. It should not crumbly or sticky.
- Divide up the dough into two equal parts. Transfer each dough onto plastic wrap and roll into about 2.5 inch diameter logs, minimizing flat or squished edges. Wrap tightly, twisting the ends. Refrigerate for at least 3 hours or up to 3 days. Tip: Make the logs a bit thicker first so you can roll and shape them out to the desired size.
- When ready to bake, preheat oven to 325 degrees F. Line 2 sheet pans with parchment paper.
- Slice cookies into ¼ inch thick slices, and place them on prepared sheet pans about 2 inches apart. Make sure they stay cold so that they retain their shape in the oven. Tip: If the logs are too hard to cut, let them sit on the counter for 10 minutes.
- Bake for about 16 to 18 minutes or until slightly golden brown on the edges. They will look soft, but will set as they cool down. Remove from oven and let them cool on the pan for 5 minutes or so. Then, transfer to a cooling rack and let them cool completely.
- To decorate, melt the chocolate in the microwave oven, checking and stirring every 20 seconds until smooth and melted. Dip cookies halfway through into the melted chocolate and place on a lined sheet pan. Immediately sprinkle the pistachio bits and some sea salt on top of the chocolate so they stick. Let cool until the chocolate sets or refrigerate for 15-20 minutes to allow the chocolate to set better and faster. Enjoy!
Notes
- Choice of chocolate for dipping: Use baking chocolate bars (not chocolate chips). They contain fewer added ingredients and sugars, so the chocolate is smoother, and it also melts and sets more easily. Use your favorite type of baking chocolate bars (bittersweet, milk, semi-sweet, etc).
- Refrigerating the dough: This is a crucial step for proper texture and shape. Chill for at least 3 hours or up to 3 days.
- How to maintain round shapes: Wrap the logs in plastic wrap first and make them a bit thicker so you can roll them out to the desired diameter. Make sure they are evenly shaped, minimizing flat or squished spots.
- I use lightly salted pistachios for that hint of salt that goes so well with shortbread, but unsalted pistachios will work too. Try not to use regular salted pistachios, as they can make the cookies too salty.
- If you forgot to soften the butter, put it in the microwave for 5 seconds at a time, until just softened. It should NOT be melted at all, so keep a close eye on it. If it melts, start over with new butter. You can’t use melted butter for this recipe.
- Make ahead: The dough can be made and refrigerated for up to 3 days.
- Freezing: The dough can be frozen for up to 3 months. Wrap tightly in multiple layers of plastic wrap and foil to prevent freezer burn.
- Chocolate: Use your favorite baking chocolate bars, such as semi-sweet, milk, or bittersweet.
- Add-ins for the dough: chopped dried cranberries, dark chocolate, pecans, or walnuts. Decrease the amount of pistachios accordingly so the dough isn’t too heavy.
Elsa says
I loved these, as did eight other people who tried them. Thanks so much for the great recipe!
Rachel DuVernet says
A great base recipe than can be altered if needed. I love pistachios but had a lot of fresh, raw almonds I needed to use. I roasted them myself and used those in place of the pistachios. I also added 1 teaspoon of almond extract (in addition to the vanilla). We couldn’t stop eating them! Had to double the recipe so I had enought to take the actual dinner party they were for. Will make again on repeat!
Nanci says
These were so easy and delicious! I used pecans as that is what I had on hand. My favorite was the Maldon’s sea salt on the chocolate. I’m not a big fan of making cookies but we love shortbread so I had to try it.
Tania says
Thank you so much, Nanci!
Marilyn says
Made this recipe and it came out too crumbly to roll. Looking back at the recipe, I noticed it does not call for an egg which many others do. Is the recipe above just missing the ingredient, not sure how others got theirs to form a log.
Tania says
Hi Marilyn! Usually that happens when the butter is not soft enough. Shortbread recipes doesn’t contain eggs – when eggs are added to shortbread, it becomes tender and doesn’t have the classic texture of shortbread anymore.
Peggy says
The best sweet-salty cookies ever!
Tania says
Thank you, Peggy!
Sheila Toomey says
I made these to ship out to people with a variety of Christmas cookies I baked. These came very close to NOT being shipped because I loved them so much & didn’t want to give them away. Thank you for this!
Shugie says
Happy New Year 2021!! Made these cookies yesterday for New Years Eve (they were great with champagne!). Best cookie ever. They are all gone and my family is begging me to make another round. Thank you for this recipe. It will be made next Christmas for lovely Chrstmas gifts! One question. Need a tip to keep the shape round. Mine came out kinda square-ish. Much thanks!!
Tania says
Thanks so much! The trick to keeping the shape round is to make sure the dough is very cold before it goes in the oven.
Briana says
Delicious and super easy to make! I don’t own a stand mixer, so I used a hand mixer and it worked fine. Can’t wait to share the recipe with my friends & family!
Tania says
Thank you!