Salted Honey Pistachio Cookies (Printable Version)
Soft, chewy cookies with nutty pistachios, floral honey, and sea salt for the perfect sweet-salty combination.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp baking powder
04 - 1/4 tsp fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 tsp vanilla extract
→ Nuts & Topping
10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt, for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl until evenly distributed.
03 - Beat butter, honey, and brown sugar with an electric mixer until creamy and light, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each ball and sprinkle with flaky sea salt.
08 - Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Top Tips:
01 -
- The honey keeps these cookies impossibly soft for days, unlike traditional sugar cookies that tend to harden up
- That flaky salt on top transforms them from ordinary cookies into something that feels like a fancy bakery treat
02 -
- Honey-based cookies spread more than traditional ones, so don't be tempted to add more flour to thicken the dough
- These truly are done when the edges are barely golden, they continue cooking on the hot baking sheet and firm up as they cool
03 -
- Chill the dough for 30 minutes before baking if you want thicker cookies with less spread
- Rotate the baking sheets halfway through baking if your oven has hot spots like mine does