Salted Honey Pistachio Cookies (Printable)
Tender chewy honey and pistachio treats with sea salt topping
# What You’ll 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 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 blended.
03 - In a large bowl, beat the butter, honey, granulated sugar, and brown sugar until light and creamy, approximately 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing 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 the topping.
07 - Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Press a few reserved pistachios onto each dough ball and lightly flatten.
08 - Bake for 11-13 minutes, until the edges are golden and the centers are just set.
09 - 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 Tips:
01 -
- The honey keeps them incredibly tender for days unlike regular sugar cookies that go stale
- That flaky salt on top makes them feel fancy enough for a dinner party dessert
02 -
- Chilling the dough for 30 minutes prevents too much spreading if your kitchen runs warm
- The honey makes these cookies brown faster than usual so watch closely around the 10 minute mark
03 -
- Weigh your honey for the most consistent results since it's sticky and hard to measure accurately
- Rotate the baking sheets halfway through baking for evenly golden cookies