Orange Pistachio Cookies
These Orange Pistachio Cookies perfectly blend zesty orange and crunchy pistachios for a delightful treat that's easy to make and impressively delicious!
Servings: 24 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons orange zest
- 1 cup unsalted butter at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, use a mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the large egg, vanilla extract, and the first addition of orange zest into the butter mixture until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- While the cookies are baking, prepare the glaze by whisking together the powdered sugar, freshly squeezed orange juice, and the second addition of orange zest until smooth.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack. Once cooled, drizzle the orange glaze over the cookies for a beautiful finish.
Equipment
- Stand mixer or hand mixer
- Baking Sheets
- Mixing Bowls
- Cookie Scoop
- Cooling Rack
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Replace unsalted butter with solid coconut oil for a dairy-free version.
- Chilling the dough for 30 minutes helps prevent cookies from spreading too much during baking.
- To avoid dry cookies, watch baking time carefully and remove when edges are lightly golden.
- Add more powdered sugar to the glaze if it’s too runny for the perfect drizzle.