Description
These Salted Honey Pistachio Cookies offer a delightful balance of sweet honey, crunchy pistachios, and a touch of flaky sea salt. With a tender crumb and rich buttery flavor, they are the perfect treat for any occasion, combining the natural sweetness of honey with a satisfying salty twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Topping
- 3/4 cup shelled pistachios, coarsely chopped
- 1/2 teaspoon flaky sea salt (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later.
- Cream Butter and Sugars: In a large separate bowl, cream the softened unsalted butter, honey, and brown sugar together until the mixture is light and fluffy, which will take about 2 to 3 minutes using an electric mixer or vigorous hand beating.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing gently just until all the flour is combined to avoid overworking the dough.
- Fold in Pistachios: Fold the coarsely chopped pistachios evenly through the dough to spread the nutty flavor throughout.
- Portion Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow spreading.
- Add Sea Salt: Sprinkle each portion of dough with a pinch of flaky sea salt to provide a contrasting salty crunch.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the best texture.
Notes
- Use room temperature butter for easier creaming and a better texture.
- Coarsely chopping the pistachios helps maintain a crunchy texture in the cookies.
- Be careful not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- Flaky sea salt enhances the sweetness; do not skip this step unless you prefer less salty cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, consider adding a pinch of cinnamon or substituting half of the pistachios with chopped walnuts.
