Having a cookie craving? In need of something sweet? I have the perfect recipe to cure what ails you. Bake up a batch of my Giant Pistachio Sugar Cookies. It’s the weekend so why not bake and get the kids involved while you’re at it. I just love a good sugar cookie and this one does not disappoint.
Giant Pistachio Sugar Cookies
Based on my Giant Sugar Cookies recipe, the taste is still just as good with other ingredients mixed in as they are plain. Crunchy edges, lightly browned with that chewy middle I adore. Not too soft and not too hard but just perfect. The pistachios mixed in give this cookie a nutty salty character. I use salted pistachios because I happen to enjoy that salty sweet thing going on.
Giant Pistachio Sugar Cookies
The top of this cookie has bit more crunch because of the Turbinado sugar sprinkled on top before baking. Never used Turbinado sugar before? Click here and read more about what turbinado sugar is. Most often turbinado sugar is used to add a crunchy element to baked goods like quick bread, muffins, coffee cakes, and cookies. It’s large crystals leave a layer of crunch when baked. No worries because the more heavy handed you are the more crunch. The golden brown crystals add a pretty accent. You can purchase turbinado sugar in most supermarkets or specialty food stores. Buying online is also an option if necessary.
Giant Pistachio Sugar Cookies
If you are a pistachio lover then this is a cookie for you. And remember the recipe only makes six so it’s not like you’ll have dozens of cookies stored away. That makes me very happy as I must watch my sugar intake. But when the mood hits, it hits and it hits hard. Am I right? Alright, alright, alright, now get to baking and enjoy this big sugar treat.
Giant Pistachio Sugar Cookies
Giant Pistachio Sugar Cookies
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 cup unbleached all-purpose flour
2 T. cornstarch
1 1/2 t. baking soda
1/2 t. kosher salt
1/2 cup chopped salted pistachios
Turbinado sugar, for sprinkling
Heat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a large mixing bowl with wooden spoon or hand mixer, combine butter and sugar until smooth.
Add in egg and mix thoroughly.
Whisk together flour, cornstarch, baking soda, salt, and pistachios and add to wet ingredients, mixing until well combined.
Divide cookie dough into 6 even balls. Place 3 balls on cookie sheets and spread apart equal distance. Flatten slightly and dip tops in Turbinado sugar, placing cookies back on sheets.
Bake each cookie sheet for 13 – 15 minutes or until edges are just barely beginning to brown.
Cookies will be soft when removed from oven so allow cookies to rest 5 minutes before removing to a wire rack to cool completely. Store in airtight container up to 5 days.
Makes 6 cookies.
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