Pistachio cookies are delicately soft and chewy on the inside and lightly crispy on the outside.
A delicious blend of pistachio, almond, and cherry flavors creates festive and mouth-watering cookies.
Best of all, these cookies are incredibly quick and easy to make. No chilling and rolling, and no cookie cutters needed.
These simple, unassuming pistachio and cherry-flavored cookies are usually one of the first to 'disappear' from the Christmas cookie platter.
The combination of almond, pistachio, and cherry flavors is divine - and addicting. This is one of the best of the easiest-to-make cookie recipes you'll ever find.
And if you like almond-flavored cookies, be sure to try our German Vanillekipferl (Almond Crescent Cookies).
Using dried cherries in baking has long been one of my 'secret weapons' to take recipes to the next level. They add festive color, delicious flavor, and a little chewy texture. Another example of cherry-flavored cookies is our vintage Butterballs.
Why We Love This Pistachio Cookie Recip
UNIQUE – The blend of pistachio, almond, and cherry offers a distinctive and delightful taste that stands out from typical cookie flavors.
VERSATILITY – These cookies are great for any occasion, whether it's a holiday party, a picnic, or just a treat to enjoy with your afternoon tea.
FREEZER-FRIENDLY – This recipe works well for future snacking or surprise guests, as the cookies can be baked and then frozen for up to 3 months.
Ingredients
Please check the recipe card below for a detailed, printable ingredient list.
ALL-PURPOSE FLOUR provides the structure for the cookies, binding the ingredients together and giving the cookies their shape.
BAKING POWDER and BAKING SODA are leavening agents that cause the cookies to rise and become light and fluffy.
SALT enhances the flavor of the other ingredients and balances the sweetness from the sugars.
SUGAR and BROWN SUGAR add sweetness to the cookies, with the brown sugar also contributing a hint of molasses flavor and extra moisture.
PISTACHIO PUDDING MIX is used for its unique flavor, giving the cookies a distinctive pistachio taste.
BUTTER adds richness to the cookies and helps in browning, creating a delightful crispy edge.
EGGS act as a binder for the cookie dough, helping to hold the cookies together during baking and also contributing to the overall flavor.
SLIVERED ALMONDS provide a crunchy texture to the cookies, complementing the softness of the baked dough.
DRIED CHERRIES add a sweet-tart flavor and a chewy texture, creating an exciting contrast with the other ingredients.
How To Make Pistachio Cookies
Please check the printable recipe card below for more detailed instructions.
- Combine flour, baking powder, baking soda, salt, pudding mix, and sugars in a large bowl.
- Melt butter, lightly whisk eggs, add both to dry ingredients and mix into a soft dough.
- Shape dough into balls, place on a baking sheet and flatten lightly.
- Bake at 350° Fahrenheit for 10-12 minutes, then cool on a rack.
Leftovers
STORE - After allowing the cookies to cool completely, store the cookies in an airtight food storage container like this one. Cookies will keep for about 7-10 days at room temperature.
FREEZE - You can freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature when you're ready to enjoy them.
Recipe Success Tips
TIP: If you don't have dried cherries, you can add dried cranberries instead.
And if you'd like to add even more pistachio flavor, substitute crushed pistachio nuts for the slivered almonds.
More Easy and Delicious Cookie Recipes
Pistachio Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar
- 1 package instant pudding mix (pistachio flavor)
Fruit and Nuts
- ½ cup slivered almonds
- ½ cup dried cherries coarsely chopped
Instructions
- Preheat the oven to 350° Fahrenheit.
- Combine dry ingredients in a large mixing bowl. Stir in melted butter and the lightly beaten eggs. Use an electric mixer (dough hook attachment) and mix until a soft dough forms. Add in dried cherries and almonds.
- Shape dough into 1-inch dough balls. and place them on a non-greased baking sheet, about 2 inches apart (cookies will rise). Use the back of a tablespoon to slightly flatten the top.
- Bake until the edges are golden brown. About 10-12 minutes. Transfer onto a cooling rack and cool completely.
Nutrition
Hi There, I’m Maike!
A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.