Salted Honey Pistachio Cookies (Printable)
Chewy honey-infused treats with crunchy pistachios and sea salt topping
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 1/2 cup honey
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Nuts & Topping
11 - 1 cup shelled unsalted pistachios, roughly chopped
12 - Flaky sea salt for sprinkling
# How to Make It:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well blended.
03 - In a large bowl, beat the butter, honey, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
06 - Fold in the chopped pistachios, reserving 2 tablespoons for topping.
07 - Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
08 - Press a few reserved pistachios onto each dough ball and lightly flatten with your hand or the back of a spoon.
09 - Bake for 11-13 minutes, or until the edges are golden and the centers are just set.
10 - Remove from oven and sprinkle immediately with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The honey creates this gorgeous chewy texture that keeps for days, unlike most cookies that dry out
- That sweet and salty combination is honestly addictive, I have to hide half the batch from myself
- They look impressive enough for gift giving but come together in under an hour
02 -
- Chilling the dough for 30 minutes helps prevent excessive spreading, though I have baked them immediately with success too
- The honey makes these cookies brown faster than usual, so watch for golden edges rather than waiting for deep color across the top
03 -
- Room temperature ingredients make all the difference in how the dough comes together, so plan ahead
- Measure the flour by fluffing it up and spooning it into the measuring cup rather than dipping directly into the bag