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Pistachio Lace Cookies

Irresistibly Crunchy Pistachio Lace Cookies You'll Love

Delicious Pistachio Lace Cookies with a crisp texture and nutty flavor that redefine indulgence.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 100

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted or lightly salted pistachios Use lightly salted for best flavor.
  • ½ cup Unsalted butter Browning adds rich flavor.
  • ½ cup Dark brown sugar Enhances sweetness and caramel flavor.
  • ¼ cup Heavy cream Half-and-half can be a substitute.
  • 1 teaspoon Vanilla extract High-quality recommended.
  • ½ cup All-Purpose Flour Gluten-free blend can be used.
  • ¼ teaspoon Sea salt Adjust based on pistachio saltiness.
For Serving Suggestions
  • 1 sheet Parchment paper For lining baking sheets.

Equipment

  • Food processor
  • Medium saucepan
  • baking sheets
  • Spatula

Method
 

Step-by-Step Instructions for Pistachio Lace Cookies
  1. Finely chop or pulse the pistachios in a food processor until coarse.
  2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Melt the unsalted butter over medium heat until golden brown and nutty.
  4. Mix the warm butter with dark brown sugar, heavy cream, and vanilla extract until smooth.
  5. Combine the warm butter mixture with the flour and pistachio mix until fully combined.
  6. Drop rounded mounds of dough onto prepared baking sheets, spacing them 3 inches apart.
  7. Bake for 7-8 minutes until the edges are lightly browned and centers are soft.
  8. Cool on the baking sheets briefly, then transfer to a wire rack to cool completely.
  9. Serve and enjoy these delicate treats!

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 100IUCalcium: 25mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months, layering with parchment paper to prevent sticking. Reheat in the oven at 350°F for 5 minutes to restore crispness.

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