Pistachio-Lemon Crinkle Cookies
Soft, bright, and cozy Pistachio-Lemon Crinkle Cookies made with fresh lemon zest, crunchy pistachios, and a melt-in-your-mouth crinkled powdered-sugar coating.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment paper
- Wire cooling rack
- Cookie scoop
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-Ins
- 1/2 cup chopped pistachios roasted or raw
Coating
- 1/2 cup powdered sugar for rolling
Instructions
- Prep the ingredients. Soften the butter, zest and juice the lemon, and gather all ingredients.
- Cream butter and sugar. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients. Mix in the egg, then add the lemon zest, lemon juice, and vanilla extract.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine the mixtures. Add the dry mix to the wet ingredients and stir gently until a soft dough forms.
- Fold in pistachios. Add the chopped pistachios and mix just until evenly distributed.
- Chill the dough. Cover and refrigerate the dough for at least 1 hour to firm up.
- Shape the cookies. Scoop 1-tablespoon portions of dough and roll them into balls.
- Coat in powdered sugar. Roll each dough ball generously in powdered sugar until fully coated.
- Bake. Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until puffy and crinkled but not browned.
- Cool. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack.
Notes
Add more lemon zest for extra-bright flavor.
Use roasted pistachios for a deeper nutty taste.
White chocolate chips make a sweet variation.
Dough can be frozen (before rolling in sugar) for up to 2 months.
Use roasted pistachios for a deeper nutty taste.
White chocolate chips make a sweet variation.
Dough can be frozen (before rolling in sugar) for up to 2 months.