Raspberry Pistachio Cookies

Amethyst · January 19, 2026, 11:56pm

Raspberry Pistachio Cookies

Prep Time: 15 minutes
Cook Time: 30 minutes
Waiting Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12

Ingredients:

Raspberry Pistachio Cookies:

150 g Unsalted butter at room temperature
100 g Granulated sugar
50 g Brown sugar
1 Egg at room temperature
1 teaspoon Vanilla extract
125 g All-purpose flour
60 g Pistachios, green pistachios, non salted, without the shell — will be processed with the flour
1 teaspoon Salt
1 teaspoon Baking soda
85 g Pistachios, green pistachios, non-salted, without the shell — will be chopped and added with the raspberries
85 g Raspberry fresh
Freezed dried raspberries for decoration
Chopped pistachios for decoration

Directions:

Raspberry Pistachio Cookies:

Prepare two baking pans with parchment paper.

Using an electric hand mixer, cream the room temperature butter with both the granulated and brown sugars for a few minutes until the mixture becomes light and fluffy.

Add the room temperature egg and vanilla, and mix until combined.

In a food processor, process the smaller portion of pistachios with the flour until finely ground. Whisk together the pistachio-flour mixture, salt, and baking soda. Fold it into the wet ingredients using a spatula until just combined.

Fold in the chopped pistachios and raspberries (carefully), saving a handful to top the cookies.

Using an ice cream scooper, divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheets, leaving space for the cookies to spread. I recommend baking 5-6 cookies per sheet. Chill the dough for an hour before baking.

After chilling, bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then top the cookies with the reserved raspberries and pistachios. Continue baking until the edges are golden and the center is set, but avoid overbaking.

Let the cookies rest for a few minutes, then carefully remove them from the parchment and cool on a rack. The cookies will firm up as they cool.

Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes:

Ingredient Notes:

Measure your ingredients with a digital scale for accuracy.

Use room temperature ingredients, e.g., egg and butter.

Green pistachios without the shell and skin work best in this recipe.

Fresh raspberries work best for this cookie recipe, but if you prefer to use frozen ones, you’ll need to bake the cookies for a few extra minutes.

Technique Notes:

Do not overmix the dough when adding the dry ingredients.

Only fold it until it is thoroughly combined.

Very carefully fold the dough once the raspberry is in. You don’t want to mash it in the cookie dough.

Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.

Try not to overbake your cookies if you prefer them fudgy and gooey.

Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.

You Will Want to Chill the Dough to Avoid Flat Cookies.

It is super important to chill the cookie dough for at least one hour before baking. This is to help us achieve fluffy cookies with raspberry and pistachio that aren’t overspread and sad-looking.

If the dough is already warm or just at room temperature, the ingredients will soften and melt faster in the oven before the baking soda can react with the other ingredients and cause them to rise, meaning the cookies spread out more.

We aim to achieve a thick, crackly surface and fudgey cookies. So they need to be cold before you bake! If you don’t have an hour to wait, try 15 minutes in the freezer. But don’t bake them immediately after mixing the raspberry pistachio cookie dough.

Store & Freeze Cookies Like a Pro:

Store the baked raspberry pistachio cookies in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 5 days. Although there are rarely any leftovers in my house!

Once baked, they are best enjoyed fresh, but you can freeze the cookie dough balls in ziplock bags for up to one month. I like to freeze them on a tray until solid, and then transfer them to the bags. You can even bake from frozen; they will need a bit longer in the oven.
Flavor Variations:

Try using other nuts, like walnuts, macadamia nuts, or pecans, instead of pistachios for a different nutty flavor but with just as much crunch.

Add a few handfuls of white or dark chocolate chips to give these cookies a chocolate hit. Always use good-quality chocolate chips, and avoid those labeled ‘baking chocolate,’ as they can become greasy.

Or try using blueberries or blackberries instead of raspberries for a different fruity flavor!

Substitute the Ingredients Wisely:

For perfectly gooey cookies with raspberries and pistachios, you need a recipe with the correct ratio of ingredients. Substitutions will affect the taste and texture, so make them carefully!

All-purpose flour (AP flour, or plain flour) is a medium-strength flour that works well for baked goods like cookies and brownies. You can use a mixture of pastry flour and bread flour instead if this is all you have.

Using both white and brown sugar allows for the best texture with slight caramel undertones from the extra molasses. You can use just white sugar or just brown sugar, but a combination of both is best. Do not reduce the overall amount of sugar, as this is necessary for the texture of the raspberry pistachio cookies.

You can use frozen raspberries instead of fresh raspberries, but you will need to increase the baking time by a few minutes.

Expert Tips For Making Raspberry Pistachio Cookies:

The butter must be at room temperature so it is soft enough to cream and emulsify properly. Avoid last-minute microwaving and take it out of the fridge an hour ahead of time!

Always use room-temperature eggs in baking! Do not use cold eggs; they will not emulsify properly.

Make sure you add the salt; it is essential for elevating the flavors and balancing sweetness.

Unsalted green pistachios without the shell and skin work best in this recipe. If you shell them yourself, try to remove as much of the flaky skin as possible. If you wash and semi-dry your hands and then rub the pistachios between your fingers, the skin will flake off more easily.

Don’t skip the chilling time for the cookie dough, or you can end up with flat cookies.

It is better to underbake these cookies than to overbake them. Always avoid overbaking cookies!

For perfectly round and crinkly cookies, take them out of the oven when there are 10 minutes left of baking time and use a cookie cutter to make circular movements around them. This tightens up the edges and encourages more crinkling to form on top.

Nutritional Facts:

Recipe courtesy of Spatula Desserts.com

BryWisteria · February 11, 2026, 12:33pm

A post was merged into an existing topic: Recipe Collections: Delicious Desserts