Description

Salted Honey Pistachio Cookies are a delightful blend of sweet, salty, and nutty flavors wrapped in a soft and chewy texture. These cookies feature the natural sweetness of honey combined with the rich crunch of toasted pistachios, all accented by a sprinkle of coarse sea salt for a perfect balance. Easy to prepare and bake, they make an ideal treat for tea time, snacks, or festive occasions.

Ingredients

Units Scale

For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup honey
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shelled pistachios, coarsely chopped

For the Topping:

1 tablespoon coarse sea salt
2 tablespoons honey (optional, for drizzling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, ensuring a well-aerated base for the cookies.
Add Honey and Egg: Mix in the honey, egg, and vanilla extract until fully incorporated, creating a smooth, cohesive mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. Be careful not to overmix to keep the cookies tender.
Fold in Pistachios: Gently fold the coarsely chopped pistachios into the dough until they are evenly distributed, adding crunch and nutty flavor.
Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
Flatten the Dough: Use the back of a spoon to gently press each dough ball to slightly flatten them for even baking.
Bake: Bake the cookies for 12-15 minutes, or until the edges turn a lovely golden brown, indicating they are cooked through.
Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set properly.
Add the Topping: While the cookies are still warm, sprinkle the coarse sea salt over the top to enhance the flavor with a salty contrast. Optionally, once cooled, drizzle honey over the cookies for additional sweetness and shine.
Serve: Enjoy the salted honey pistachio cookies with your preferred beverage, such as tea, coffee, or milk, and savor the intricate balance of sweet and salty flavors.

Notes

Use raw honey for a richer, deeper flavor that enhances the cookie’s sweetness.
Lightly toast the pistachios in a dry pan before chopping to bring out their natural oils and intensify flavor.
Chill the dough for at least 30 minutes prior to baking to help cookies maintain shape and reduce spreading.
Mix the dough gently to avoid creating dense cookies; folding in dry ingredients and nuts carefully is key.
Experiment with different salts like flaky sea salt or Himalayan pink salt for unique variations.
Consider adding lemon zest for a refreshing citrus note that complements the honey and nuts.
Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Use a cookie scoop for consistent cookie size and uniform baking.
Don’t skip the coarse salt topping; it is crucial for balancing sweetness and adding texture.
Store cookies in an airtight container at room temperature for up to one week or freeze for extended storage, separating layers with parchment paper.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 9g
Sodium: 70mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1.2g
Protein: 2g
Cholesterol: 25mg