Salted Honey Pistachio Cookies (Printable Version)
Tender, chewy cookies with honey, pistachios, and sea salt for a sweet-salty balance.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 1/2 cup honey
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Nuts & Topping
11 - 1 cup shelled, unsalted pistachios, roughly chopped
12 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined.
03 - In a large bowl, beat the butter, honey, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Do not overmix.
06 - Fold in the chopped pistachios, reserving 2 tablespoons for topping.
07 - Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart.
08 - Press a few reserved pistachios onto each dough ball and lightly flatten slightly.
09 - Bake for 11-13 minutes, or until the edges are golden and the centers are just set.
10 - Remove from oven and sprinkle immediately with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The honey keeps them chewy for days unlike regular sugar cookies that get hard
- That sweet and salty combination hits every craving in one bite
- They look fancy with the green pistachios and flaky salt topping but take 30 minutes start to finish
02 -
- Honey makes cookies brown faster than sugar alone so keep an eye on them after 10 minutes
- Chilling the dough for 30 minutes prevents excessive spreading if your butter was very soft
- These freeze beautifully just wrap them well and theyre good for up to 3 months
03 -
- Weigh your honey if possible because its sticky and hard to measure accurately in cups
- Room temperature ingredients are non negotiable for proper creaming and mixing
- The honey you use matters darker honeys will add a more pronounced floral flavor