Raspberry Pistachio Cookies

4.94 from 16 votes

Raspberry Pistachio Cookies have the perfect balance of fresh raspberries and crunchy pistachios in a perfectly chewy cookie. It's a super-easy recipe with no special equipment, and it all comes together in 15 minutes.

Prep Time15

Cook Time30

Waiting Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Calories: 253kcal

Author: Katalin Nagy

Equipment

Ingredients

Raspberry Pistachio Cookies

150 g Unsalted butter at room temperature
100 g Granulated sugar
50 g Brown sugar
1 Egg at room temperature
1 teaspoon Vanilla extract
125 g All purpose flour
60 g Pistachios green pistachios, non salted, without the shell --- will be processed with the flour
1 teaspoon Salt
1 teaspoon Baking soda
85 g Pistachios green pistachios, non-salted, without the shell --- will be chopped and added with the raspberries
85 g Raspberry fresh
Freezed dried raspberries for decoration
Chopped pistachios for decoration

Metric - US Customary

Instructions

Raspberry Pistachio Cookies

Prepare two baking pans with parchment paper.
Using an electric hand mixer, cream the room temperature butter with both the granulated and brown sugars for a few minutes until the mixture becomes light and fluffy.
Add the room temperature egg and vanilla, and mix until combined.
In a food processor, process the smaller portion of pistachios with the flour until finely ground. Whisk together the pistachio-flour mixture, salt, and baking soda. Fold it into the wet ingredients using a spatula until just combined.
Fold in the chopped pistachios and raspberries (carefully), saving a handful to top the cookies.
Using an ice cream scooper, divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheets, leaving space for the cookies to spread. I recommend baking 5-6 cookies per sheet. Chill the dough for an hour before baking.
After chilling, bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then top the cookies with the reserved raspberries and pistachios. Continue baking until the edges are golden and the center is set, but avoid overbaking.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and cool on a rack. The cookies will firm up as they cool.
Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients, e.g., egg and butter.
Green pistachios without the shell and skin work best in this recipe.
Fresh raspberries work best for this cookie recipe, but if you prefer to use frozen ones, you'll need to bake the cookies for a few extra minutes.

TECHNIQUE NOTES:

Do not overmix the dough when adding the dry ingredients. Only fold it until it is thoroughly combined.
Very carefully fold the dough once the raspberry is in. You don't want to mash it in the cookie dough.
Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
Try not to overbake your cookies if you prefer them fudgy and gooey.
Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.

Nutrition