Home » All Recipes » Snack » Crunchy Pistachio Cookies
| | | |

Crunchy Pistachio Cookies

Jump to Recipe Rate & Review

This post may contain affiliate links. Please read my disclosure policy for details.

These easy and quick Crunchy Pistachio Cookies are made with 7 ingredients only! You will love the satisfying crunch you get in every bite!

crispy crunchy pistachio cookies

If you love buttery, snappy crispy, and crunchy cookies more than thick and chewy ones, this Crunchy Pistachio Cookies recipe is perfect for you. Crunchy cookies all throughout with nutty pistachios inside out, they are so irresistible that it is almost impossible to eat just one.

crispy crunchy pistachio cookies

Why You Will Love These Cookies

  • Real pistachio flavor. Rich, buttery flavor with sweet nutty pistachios in every bite. No artificial pistachio flavor because we are using real pistachios.
  • Crunchy texture. Crispy and crunchy cookies all throughout.
  • Ease. This recipe is easy to make and makes a lot of cookies.
crispy crunchy pistachio cookies

Ingredients You Need

  • Salted butter. You can substitute salted butter with unsalted butter. Add 1/4 tsp of salt to the recipe for taste.
  • Granulated sugar. To provide sweetness, help the cookies spread, as well as give the cookies a crisp exterior.
  • Egg. It acts as a binder and holds everything together. 
  • Vanilla extract. To enhance the flavor.
  • Cake flour. Cake flour is a lower-protein flour. It has about 7-9% protein compared to the 10-12% protein in all-purpose flour. Using cake flour will make the cookies crisper, lighter, and more tender. You can also substitute cake flour with all-purpose flour but the cookies will turn a little bit denser.
  • Baking powder. For leavening, and to produce a light, fine cookie texture.
  • Pistachios. The roasted pistachios help to intensify the pistachio flavor.
crispy crunchy pistachio cookies

The Secret to Making Crispy and Crunchy Cookies

  • Cream butter and sugar. You are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb. 
  • Use less egg. The egg acts as a binder and holds everything together, but too much will cause the cookies to be soft instead of crunchy.
  • Use cake flour. Using cake flour will make the cookies crisper, lighter, and more tender.
  • Add baking powder. It helps cookies rise and become light and airy.
  • Flatten the dough before baking. Thin dough will produce even crisper cookies.
  • Low-temperature baking. Baking at a lower temperature allows the cookies to spread before rising so they are even and crispy all around.
crispy crunchy pistachio cookies

More Pistachio Recipes

crispy crunchy pistachio cookies
5 from 3 votes

Crunchy Pistachio Cookies

The easy and quick Crunchy Pistachio Cookies are made with 7 ingredients only! You will love the satisfying crunch you get in every bite!
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: American
Servings: 25 cookies
Tap or hover to scale!
Prep Time25 minutes
Cook Time20 minutes
Additional Time30 minutes
Total Time1 hour 15 minutes


  • 7 tbsp (100 gr) salted butter, room temperature
  • 6 tbsp (75 gr) granulated sugar
  • 1/2 egg
  • 1/2 tsp vanilla extract
  • 1 cup (130 gr) cake flour
  • 1/2 tsp baking powder
  • 3/4 cup (100 gr) roasted pistachios, roughly chopped


  • 1 tbsp raw pistachios, finely chopped


  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and granulated sugar on high speed until pale and fluffy.
  • Scrape the sides of the bowl with a spatula. Add egg and vanilla. Beat the mixture until well combined.
  • Sift in cake flour and baking powder. Beat on low speed just until combined. Don't overmix.
  • Add chopped roasted pistachios and mix with a spatula until well combined.
  • Chill for 30 minutes to let the dough firm up.
  • When ready to bake, preheat the oven to 300F/150°C. Line baking sheets with parchment paper or baking mat.
  • Scoop 1 tablespoon of dough and roll into balls. Arrange the balls onto the prepared pan, leaving about 2 1/2 inch/6.5 cm of space between the cookies.
  • Flatten the dough ball with a fork. Make sure the flattened dough still has at least 1 inch/2.5 cm of space between because the cookies will spread during baking. Sprinkle with chopped raw pistachios on top.
  • Bake the cookies for 18-20 minutes. Remove from the oven.
  • Transfer the cookies immediately onto a cooling rack and cool them completely before transferring them into an airtight container.



Serving: 1cookie | Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.2mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.

Similar Posts

5 from 3 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. When I used 1 egg, the cookies spread a lot and the center turned out soft. That’s why I only used half for this recipe.

      You can lightly beaten an egg in a separate bowl at first, and then only use half of the egg (half yolk and half white).