Why You’ll Love This Recipe
The combination of honey, pistachios, and sea salt creates a mouthwatering mix of sweet, savory, and nutty flavors. The cookies are soft and chewy on the inside with a slightly crisp exterior. With simple ingredients that pack a punch, these cookies are quick to make and perfect for any occasion, from holiday gatherings to casual snack time. Pistachios bring a crunchy bite, while the honey keeps them deliciously chewy, creating a delightful texture. These cookies are not only tasty but also versatile enough to serve with your favorite beverages, like coffee, tea, or milk.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup shelled pistachios, coarsely chopped
For the Topping:
- 1 tablespoon coarse sea salt
- 2 tablespoons honey (optional, for drizzling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Cookie Dough:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add Honey and Egg: Mix in the honey, egg, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in Pistachios: Gently fold in the chopped pistachios until evenly distributed throughout the dough.
2. Form the Cookies:
- Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the Dough: Gently press each dough ball with the back of a spoon to flatten slightly.
3. Bake the Cookies:
- Bake: Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
4. Add the Topping:
- Sprinkle Salt: While the cookies are still warm, sprinkle the coarse sea salt over the top of each cookie.
- Drizzle Honey (Optional): For extra sweetness, drizzle a little honey over the cookies once they are cool.
5. Serve:
Enjoy these sweet, salty, and nutty cookies with your favorite beverage or as a standalone treat!
Servings and Timing
- Servings: 24 cookies
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
Variations
- Raw Honey: For a deeper, richer flavor, opt for raw honey instead of processed honey. This will enhance the overall taste of your cookies.
- Toasted Pistachios: Lightly toast your pistachios in a dry pan before chopping them. This will bring out their natural oils and flavor, adding depth to the cookies.
- Chilled Dough: For cookies that hold their shape and don’t spread too much, chill the dough for at least 30 minutes before baking.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Reheating: To soften the cookies, microwave them for a few seconds or warm them in the oven at 300°F for 5-7 minutes.
FAQs
Can I use salted pistachios instead of unsalted?
While unsalted pistachios are recommended for this recipe, you can use salted ones if desired. Just be sure to reduce the amount of added salt to prevent the cookies from being too salty.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag or container. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Can I substitute the pistachios with another nut?
Yes, almonds, walnuts, or pecans can be used as substitutes for pistachios if desired. Each nut will bring a different flavor but still work well with the honey and sea salt.
Can I skip the sea salt topping?
If you prefer less salt, you can skip the sea salt topping. However, the contrast between the sweet honey and salty topping is what makes this cookie special.
How do I make these cookies softer?
To make the cookies softer, reduce the baking time slightly and ensure you don’t over-bake them. Softer cookies may also result from slightly more butter or honey.
Conclusion
These Salted Honey Pistachio Cookies are an irresistible treat with the perfect combination of sweet, salty, and nutty flavors. They’re quick to prepare, versatile, and perfect for any occasion. Whether you’re enjoying them with a cup of tea or gifting them to friends, these cookies are sure to be a hit every time!
Salted Honey Pistachio Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Honey Pistachio Cookies offer the perfect balance of sweet and salty, with a crunchy texture from the pistachios and a smooth, honey-infused dough. A sprinkle of sea salt and a drizzle of honey elevate these cookies, making them both sophisticated and comforting.
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
⅓ cup honey
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup shelled pistachios, coarsely chopped
1 tablespoon coarse sea salt (for topping)
2 tablespoons honey (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the honey, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press each dough ball with the back of a spoon to flatten slightly.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies are still warm, sprinkle the coarse sea salt over the top of each cookie. Optionally, drizzle honey over the cookies once they are cool.
- Serve and enjoy with your favorite beverage or as a standalone treat!
Notes
For a deeper flavor, use raw honey instead of processed honey.
Toast pistachios lightly in a dry pan before chopping for added depth of flavor.
Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
If you prefer less salt, you can skip the sea salt topping.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
