Melt in your mouth Pistachio Shortbread Cookies are crumbly, soft, buttery, and slightly sweet. There's an added richness with white chocolate chips, a nice crunch from the pistachios, and a rich flavor from a special ingredient. Easy to make and a great addition to your Christmas cookie tins.
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Homemade Christmas Cookies
If you want to bake a cookie that is new for you this year, look no further than these pistachio cookies. After all, what better nut to use for Christmas cookies than one that is green? Right!?
Other pistachio cookie favorites are Pistachio Meltaway Cookies and Orange Pistachio Biscotti. And, of course, you can double up and sip on a homemade Pistachio Latte when enjoying these pistachio nut cookies.
The original base recipe is from The Encyclopedia of Creative Cooking cookbook. I changed it up with the addition of white chocolate chips and a coating of chopped pistachios on the outside.
Why You'll Love Whipped Shortbread Cookies with Pistachios
They are the best buttery, light as air, and melt-in-your-mouth pistachio nut cookies with white chocolate chips. These are little nibbles of delectable indulgence.
It's a rich cookie that's easy and perfect to add to those tins of cookies you want to gift to family and friends.
Simple pistachio drop cookies instead of slice and bake.
The cookies are flavored with cognac or your favorite liqueur. Orange liqueur such as Triple Sec, Cointreau, or Grand Marnier will give the cookies the classic orange pistachio flavor combination. Or you can use vanilla extract if don't have cognac or liqueur on hand.
Ingredients
Here's what you need for making this pistachio shortbread cookie recipe. The exact measurements can be found in the printable recipe card below.
- Unsalted butter
- Powdered sugar
- Egg yolk
- Cognac, orange liqueur, or vanilla extract
- Cake flour
- White chocolate chips
- Shelled pistachios
Note: These cookies need to be made with cake flour which lends a super tender, melt-in-your-mouth texture and a fine crumb to the cookie.
How to Make Pistachio Whipped Shortbread Cookies
- In an electric mixer, cream butter and powdered sugar together until light and fluffy. Continue beating while adding egg yolk and cognac or vanilla extract.
- Gradually add flour and beat until just incorporated.
- Stir in white chocolate chips. Refrigerate the dough for 1 hour.
- Grind pistachios into small pieces and place them on a flat plate. Line a cookie sheet with parchment paper or a silicone mat. Take the dough out of the refrigerator.
- Scoop the dough into balls and roll them in the chopped pistachios. Push them into the cookie dough balls a little so they adhere better.
- Place the nut-covered balls on a cookie sheet and press down the tops just slightly with a fork.
- Bake at 350°F for 15 minutes or until they start to turn a light brown. Let them cool then finish them with a dusting of powdered sugar.
One bite of these Pistachio Whipped Shortbread Cookies is all you'll need to find their melt-in-your-mouth texture and buttery flavor are irresistible! It makes them the perfect choice for enjoying with a cup of coffee, shared at a holiday gathering, or savored as a special homemade gift.
Recipe Tips
- Add a few drops of green food coloring to make them Pistachio Grinch Cookies.
- Whip the butter and sugar really well, until it is light and fluffy. It will take at least 3 minutes but 5 minutes is best.
- Don't overmix the dough after adding flour or it will create dense and tough cookies.
Recipe Variations
It's super simple to swap out ingredients to make variations of these cookies. Here are some ideas:
- Cherry Pistachio Shortbread Cookies - Use chopped dried cherries instead of white chocolate chips.
- Cranberry Pistachio Shortbread Cookies - Use dried cranberries instead of white chocolate chips.
- Lemon Pistachio Shortbread Cookies - Substitute the cognac with 1 teaspoon of lemon extract and add 1 tablespoon of lemon zest to the dough.
- Orange Pistachio Shortbread Cookies - Substitute the cognac with orange liqueur and add 1 tablespoon of orange zest to the dough.
Make Ahead Dough
You can make the dough in advance and freeze it. Instead of baking the cookies, put the cookie sheet with the dough balls in the freezer until they are frozen. Transfer the frozen dough balls to a freezer-safe container or plastic freezer bag. Freeze the dough for up to 3 months. You can thaw it in the fridge overnight or bake the frozen dough.
When you are ready to bake the cookies, just bake as directed. You'll need to add a minute or two if baking from frozen dough.
How to Store and Freeze
Storing: Allow the cookies to cool then transfer them to an airtight container or plastic ziptop bag. Store the cookies at room temperature for up to 6 days or in the refrigerator for up to 8 days.
Freezing: Allow the cookies to cool then transfer them to a freezer-safe container or plastic freezer bag. Freeze them for up to 3 months. Thaw them at room temperature.
More Unforgettable Christmas Cookies
- Chocolate Mint Cookie Bars
- Eggnog Cookies
- Orange Pistachio Biscotti
- Pistachio Meltaway Cookies
- Shortbread Cookies with Jam
- Toffee Shortbread Cookies
Find lots of easy cookie recipes for Christmas and throughout the year right here on 2CM!
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Pistachio Whipped Shortbread Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ⅓ cup powdered sugar
- 1 egg yolk
- 2 teaspoons cognac or your favorite liqueur (think Amaretto, Frangelica or Grand Marnier) or vanilla extract
- 2 ¼ cups cake flour see note below to make your own
- ½ cup white chocolate chips
- 1 cup shelled pistachios finely chopped
- Garnish: additional powdered sugar
Instructions
- In a large bowl of an electric mixer, cream butter and sugar until soft and fluffy, 3-5 minutes.
- Continue beating while adding egg yolk and liqueur.
- Turn mixing speed to low and gradual add flour, mixing only until it is incorporated. DO NOT OVER MIX!
- Fold in chocolate chips.
- Chill for at least 1 hour in refrigerator to make it easier to handle.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, scoop dough then roll into balls. Roll in chopped pistachios and place on prepared cookie sheets.
- Bake 15 minutes or until cookies start to turn a light brown.
- Cool on cookie sheets.
- Sprinkle with powdered sugar and store in airtight container.
Notes
Nutrition
This post has been updated with more helpful information. It was first published on November 28, 2018.
