Olive Oil Sugar Cookies with Pistachios Recipe

I absolutely love how the Olive Oil Sugar Cookies with Pistachios Recipe turns out—these cookies have this incredible balance of tender crumb and just the right amount of crispiness on the edges. What makes these cookies stand out for me is the use of olive oil, which adds a subtle fruity richness that you don’t usually get with traditional butter-only sugar cookies. Plus, the crunch and flavor of pistachios bring a delightful nutty twist that makes each bite interesting and satisfying.

When I first tried this recipe, I was amazed at how versatile it is—perfect for tea time, holiday gifts, or simply cozying up on the couch with a cup of coffee. You’ll find that they stay fresh for days thanks to the olive oil, and making a batch ahead of time is a breeze. Honestly, if you’re looking for a cookie recipe that’s a little different but incredibly delicious, this Olive Oil Sugar Cookies with Pistachios Recipe is a must-try!

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Ingredients You’ll Need

Every ingredient in this Olive Oil Sugar Cookies with Pistachios Recipe plays a key role in creating that perfect balance of texture and flavor. I always recommend using good-quality olive oil and fresh pistachios to get the best results.

• Shelled Pistachios: The star here—finely ground, they add rich nuttiness and subtle crunch.
• All-Purpose Flour: Provides the perfect structure for tender yet sturdy cookies.
• Baking Soda: Helps the cookies rise gently for a soft texture.
• Salt: Just enough to balance sweetness and highlight natural flavors.
• Unsalted Butter: Room temperature for easier creaming and a luscious mouthfeel.
• Granulated Sugar: Adds crunch and sweetness, making these classic sugar cookies.
• Confectioners’ Sugar: Smooth sweetness that blends beautifully into the dough.
• Good-Quality Olive Oil: I always choose fruity extra virgin olive oil—it’s key for that subtle flavor twist.
• Large Egg: Binds ingredients together while contributing moisture.
• Pure Vanilla Extract: Enhances the cookie’s aromatic profile and adds warmth.

Variations

I love testing out different spins on this Olive Oil Sugar Cookies with Pistachios Recipe—it’s super flexible. You can easily personalize it with extra mix-ins or switch up flavorings to suit your mood or season.

• Almond or Hazelnut Swap: I swapped pistachios for almonds once, and the cookies got a lovely different crunch with familiar nutty taste.
• Chocolate Chip Addition: Adding mini dark chocolate chips was a hit with my family—pairs perfectly with the olive oil’s fruity notes.
• Seasonal Citrus Zest: Adding lemon or orange zest brightens the flavor and turns these into a fresh, spring-ready treat.
• Gluten-Free Version: I experimented with a gluten-free blend, and it worked well—just be gentle when rolling out the dough.

How to Make Olive Oil Sugar Cookies with Pistachios Recipe

Step 1: Pulse Pistachios and Dry Ingredients

Start by placing your shelled pistachios in a food processor with the steel blade and pulse until they’re finely ground—almost like a coarse flour. Then add the all-purpose flour, baking soda, and salt, pulsing again until everything is well combined. This step ensures the pistachios blend seamlessly into the dough, giving a lovely texture without big chunks.

Step 2: Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed until creamy, about a minute or two. Then add both your granulated sugar and confectioners’ sugar, beating until the mixture is light and fluffy—this usually takes 2–3 minutes. Don’t rush this part—getting air whipped in here gives you that tender, delicate texture.

Step 3: Add Olive Oil, Egg, and Vanilla

Next, reduce the mixer speed to low and pour in the olive oil. Mix just until combined—overmixing can affect the cookie’s texture. Scrape down the sides of your bowl so everything gets evenly mixed, then add the egg and vanilla extract, continuing to mix on low until everything comes together nicely. The olive oil here really turns these cookies from standard to unique.

Step 4: Incorporate Dry Ingredients and Chill Dough

Still mixing on low, add the flour and pistachio mixture gradually, just until fully incorporated. Resist the temptation to overmix here—stop as soon as you no longer see dry spots. Gather the dough into a ball, wrap it tightly in plastic wrap, and chill it in the fridge for at least 2 hours or up to one day. This chilling step helps the flavors meld and makes rolling the dough much easier.

Step 5: Roll Out and Cut Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Lightly flour your work surface and roll out the chilled dough to about 1/4-inch thickness. Use a 2-inch biscuit cutter or cookie cutter to cut out circles. I found that gently sliding a metal spatula underneath helps move them smoothly onto your baking sheets without losing shape. Place 12 cookies on each sheet for even baking. Meanwhile, put the first baking sheet into the freezer for 10 minutes before baking—it helps them hold their shape better!

Step 6: Bake and Cool

Bake one sheet at a time for about 10 to 12 minutes, watching for the edges to just start browning. This is your cue that they’re perfectly done—still soft in the center but with that gentle crispness outside. Transfer the baking sheet to a wire rack and let cookies cool completely right on the pan. If you want, you can glaze or sprinkle a little extra sugar on top once cooled for a pretty finish.

How to Serve Olive Oil Sugar Cookies with Pistachios Recipe

Garnishes

I like to garnish these cookies with a light dusting of powdered sugar or a drizzle of simple lemon glaze—it makes them look extra festive and adds a nice zing that complements the olive oil and pistachios perfectly. Sometimes, I sprinkle a few chopped pistachios on top right after glazing for that final nutty crunch.

Side Dishes

These cookies pair beautifully with a warm cup of herbal tea or black coffee. For gatherings, I usually serve them alongside a creamy ricotta or mascarpone spread with fresh fruit, which balances the nutty sweetness nicely and elevates the whole snack experience.

Creative Ways to Present

I once arranged these cookies on a dessert board alongside figs, honey, and assorted nuts for a lovely Mediterranean-themed party. They’re also charming in simple cellophane bags tied with twine, perfect for gifting during the holidays or as thoughtful hostess treats.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick or break, which keeps them looking and tasting as good as the day I baked them.

Freezing

Freezing these cookies works really well, especially if you want to prepare batches in advance. I usually freeze them after baking and cooling, placing them in freezer-safe containers with parchment paper in between. When thawed at room temperature, they taste just as delightful as fresh.

Reheating

To revive that fresh-baked smell and softness, I reheat my cookies in a warm oven at 300°F for about 5 minutes—this gently warms them without drying out and restores a bit of that crisp edge. You can also microwave them briefly, but watch carefully so they don’t get chewy or tough.

FAQs

Final Thoughts

This Olive Oil Sugar Cookies with Pistachios Recipe truly holds a special place in my kitchen rotation. I love how it transforms a simple sugar cookie into something with a hint of freshness and sophistication from the olive oil and pistachios. If you try just one new cookie recipe this season, let it be this one—you’ll enjoy the process and be thrilled with the results. Trust me, your friends and family will be asking for the recipe before the plates are even empty!

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