Pistachio Icebox Cookies
These pistachio icebox cookies are delicious, easy slice and bake cookies that are perfect for any occasion. Tender, buttery and full of flavor these cookies are always a favorite!
Icebox cookies also called refrigerator cookies or slice and bake cookies, are some of my favorites to make! They are great because you can make the dough and have it ready to go in the fridge for when you are ready to bake cookies! It makes having freshly baked cookies super easy! These pistachio cookies are some of our absolute favorites, they are perfect for the holiday season or any time of year!
The sweetness of these cookies is complimented by the lightly salted crunch of pistachios that makes for a delightful cookie! They are tender and buttery and perfect with a cup of coffee, tea or cocoa!
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FAQ & TIPS
Dress these cookies up- Icebox cookies are really easy to fancy up a bit! For a nut-crusted version grind green pistachios in food processor or chop them very finely. Roll your dough log in the chopped pistachio nuts to coat the outside before you refrigerate it. For holiday baking you can roll the dough in holiday sprinkles. Christmas sprinkles look lovely with the green cookie dough, and pastel sprinkles are a great option for spring holidays like Easter. Decorative sugar is also a great thing to roll these in to add just a little sparkle to the outside!
Mix-ins- These cookies are amazing the way they are but with a few other ingredients mixed in you can create a whole different cookie. Add in white chocolate chips for some additional creamy bursts of sweetness. Add in dried cranberries for a pistachio cranberry icebox cookie! About 1/2 a cup of any add in will be a great addition to your cookies!
How to store these cookies- These cookies store beautifully in an airtight container. Make sure they are cooled completely before storing. The dough logs can be stored in the refrigerator for about 5 days. If you’re storing the dough keep the wax paper on the outside and then wrap it with a sheet of plastic wrap to keep it fresh.
Ingredients for these Pistachio Icebox Cookies
2 Cups All Purpose Flour
1 tsp Baking Powder
½ tsp Salt
1 Cup Butter (softened to room temperature)
½ Cup White Sugar
½ Cup Brown Sugar
1 Large Egg
1 tsp Almond Extract
Add in 1 Cup Chopped Pistachios
Optional- 3-4 drops of green food coloring.
Here’s how to make these Pistachio Cookies
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer cream butter until light and fluffy.
Add in brown sugar and white sugar and continue to mix until well incorporated.
Add in egg and almond extract and continue mixing until well blended.
In a separate bowl whisk together flour, baking powder and salt.
Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
Add in chopped pistachios mix gently on low speed.
Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a log shape with a diameter of about 2 inches.
Wrap the dough in wax paper and refrigerate for at least 1 hour.
To bake these slice & bake cookies
Preheat the oven to 350
Line a baking sheet with parchment paper.
Remove the chilled log of dough from the refrigerator unwrap it and place it on a cutting board.
Slice the cookie dough into ¼- ½ inch slices.
Place dough slices on prepared cookie sheet a couple of inches apart.
Bake pistachio cookies for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
Allow to cool for 2-3 minutes on the baking sheet then transfer cookies to a wire rack to cool completely.
Pistachio Icebox Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Butter softened to room temperature
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Large Egg
- 1 tsp Almond Extract
- 1 Cup Chopped Pistachios
- Optional- 3-4 drops of green food coloring.
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer cream butter until light and fluffy.
- Add in brown sugar and white sugar and continue to mix until well incorporated.
- Add in egg and almond extract and continue mixing until well blended.
- In a separate bowl whisk together flour, baking powder and salt.
- Gradually add flour mixture to butter mixture mixing after each addition until all the flour is incorporated.
- If green color is desired add in a few drops of green food coloring.
- Add in chopped pistachios mix gently on low speed.
- Lay out a piece of wax paper on a flat surface. Scoop the dough into the center of the wax paper. Use the wax paper to help roll the dough into a log shape with a diameter of about 2 inches.
- Wrap the dough in wax paper and refrigerate for at least 1 hour.
- To bake-
- Preheat the oven to 350
- Line a baking sheet with parchment paper.
- Remove the chilled log of dough from the refrigerator unwrap it and place it on a cutting board.
- Slice the cookie dough into ¼- ½ inch slices.
- Place dough slices on prepared cookie sheet a couple of inches apart.
- Bake pistachio cookies for 10-14 minutes or until they are a very lightly golden brown around the edge and appear dry in the center.
- Allow to cool for 2-3 minutes on the baking sheet then transfer cookies to a wire rack to cool completely.
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