Name: Pistachio Drop Cookies with Brown Butter Icing Recipe
Prep time: 20 min
Cook time: 15 min
Total time: PT-491974H38M42S
Cuisine: American
Ingredients: 1 cup (130g) salted or unsalted pistachios*; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 3/4 cup (90g) confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 teaspoon almond extract; 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); Optional: 1-2 drops green food coloring (1 drop gel used); 1/4 cup (4 Tbsp; 56g) unsalted butter; 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30ml) milk or heavy cream; 1/4 teaspoon pure vanilla extract

Jump to Recipe· 3.9 from 45 reviews

If you love the satisfying crunch of pistachios combined with the silky richness of brown butter icing, then you are in for an absolute treat with this Pistachio Drop Cookies with Brown Butter Icing Recipe. These cookies balance a tender crumb with vibrant nutty flavor and a luscious, dreamy icing that’s simply irresistible. Each bite bursts with buttery goodness and the delightful earthiness of pistachios, elevated by the toasty warmth of brown butter in the frosting. Whether you’re baking for a cozy afternoon snack or a festive gathering, this recipe will become your go-to favorite in no time.

Ingredients You’ll Need

The image shows nine small clear glass bowls arranged on a white marbled surface. The top left bowl holds white flour with a soft powdery texture, next to it on the right is a bowl of pale yellow butter cut into chunks. Below the flour is a bowl of white sugar with a fine grain texture, next to that a small bowl with white cornstarch in powder form. Next to the cornstarch, on the right, is a bowl with dark amber vanilla extract liquid. Below the sugar and cornstarch is a small bowl with a bright yellow egg yolk sitting in clear liquid, next to that a clear bowl with a white mix of salt and baking soda. To the right of the salt bowl is brown sugar with a moist, crumbly texture in a clear bowl. At the bottom left is a bowl filled with green and brown pistachio pieces, and at the bottom right is a clear bowl with a whole raw egg, showing the yellow yolk and clear white around it. All bowls are placed flat on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but crucial for capturing the perfect texture, flavor, and gorgeous green hue of these cookies. Each one plays a special role—from the crunchy pistachios to the creamy butter and fragrant extracts.

Pistachios (1 cup, 130g): Opt for salted or unsalted; finely chopped they add both crunch and their signature flavor.
Unsalted butter (1 cup + 1/4 cup, 282g total): Softened butter yields tender cookies, while the remaining portion browns beautifully for the icing.
Confectioners’ sugar (3/4 cup + 1 cup): Powdered sugar sweetens and lightens both dough and icing to perfection.
Pure vanilla extract (1 tsp + 1/4 tsp): Brings warmth and depth to the cookies and icing alike.
Almond extract (1 tsp): Amplifies nutty notes, pairing wonderfully with pistachios.
All-purpose flour (2 1/4 cups, 281g): Provides structure while keeping the cookies tender.
Green food coloring (optional, 1-2 drops): Adds a festive pop of color without impacting flavor.
Milk or heavy cream (2 Tbsp, 30ml): Creates the silky smooth consistency of the brown butter icing.

How to Make Pistachio Drop Cookies with Brown Butter Icing Recipe

Step 1: Chop the Pistachios

Begin by pulsing pistachios in a food processor until they form small crumbs, aiming for about 3/4 cup of finely chopped nutty bits. This texture ensures that each cookie has delightful crunch without being overwhelming.

Step 2: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat the softened butter for about one minute until it’s fully smooth and creamy. Add the confectioners’ sugar, vanilla, and almond extracts, and continue beating at medium-high speed until everything is beautifully combined and fluffy.

Step 3: Stir in Flour and Pistachios

Gradually add the all-purpose flour, the chopped pistachios, and optional green food coloring, mixing on medium-high speed. Your dough might seem a bit crumbly at first but keep going—the mixture will come together and thicken as you continue mixing.

Step 4: Chill the Dough

Cover your dough tightly and refrigerate for 30 minutes up to 3 days. For longer chilling, allow the dough to sit at room temperature for at least half an hour before shaping. This step lets flavors meld and makes rolling easier.

Step 5: Prepare the Brown Butter Icing

While the dough chills, melt the remaining butter in a light-colored skillet over medium heat. Stir occasionally as it foams and then begins to brown, releasing a nutty aroma and specks of toastiness. Remove from heat quickly, let cool for 5 minutes, then whisk in the confectioners’ sugar, milk, and vanilla extract until smooth.

Step 6: Shape and Bake Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Roll dough into 1 tablespoon-sized balls and place them about 2 inches apart. If the dough feels crumbly, the warmth from your hands will gently bring it together. Bake for 14-15 minutes, until the edges are lightly browned and the tops just start to color.

Step 7: Cool and Ice

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Make sure they’re completely cool before dipping or drizzling with your luscious brown butter icing. Let the icing set for 1 to 2 hours before serving.

How to Serve Pistachio Drop Cookies with Brown Butter Icing Recipe

The image shows a close-up of four small round cookies arranged on a white marbled surface. The focus is on the cookie in the front center, which has two layers: the bottom layer is a light greenish-brown cookie base with a rough, crumbly texture and tiny darker specks; the top layer is a smooth, creamy white icing that drapes over the cookie like a soft dome, covering the top completely and hanging slightly over the sides. The other three cookies in the background are similarly shaped with creamy white icing but are out of focus, creating a soft, blurred effect. The setting is bright and clean with natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light sprinkle of crushed pistachios or a few whole nuts on top of the icing adds extra texture and makes these cookies look stunning. A dusting of powdered sugar can also add a festive wintery touch.

Side Dishes

These cookies pair wonderfully with a hot cup of tea, black coffee, or a rich chai latte. Their buttery, nutty flavor cuts through the warmth of your beverages perfectly, making every crumb feel like a cozy hug.

Creative Ways to Present

Arrange the cookies on a beautiful platter with fresh mint leaves or edible flowers for a charming presentation. For parties, you could stack them in small towers tied with rustic twine or serve alongside bowls of pistachio cream or honey for dipping.

Make Ahead and Storage

Storing Leftovers

Cookies without icing keep well at room temperature in an airtight container for up to a week. When iced, store them covered at room temperature for one day or refrigerate for up to a week to maintain freshness and prevent the icing from melting.

Freezing

You can freeze unbaked cookie dough balls by placing them on a baking sheet and freezing until solid, then transferring to a freezer-safe bag for up to three months. Baked cookies should be frozen in airtight containers separated by parchment to avoid sticking for up to a month.

Reheating

Thaw frozen cookies at room temperature for an hour, then warm briefly in a 300°F (150°C) oven for 5-7 minutes to revive that fresh-baked feel. Avoid reheating iced cookies too long to prevent melting the glaze.

FAQs

Can I use salted pistachios in this Pistachio Drop Cookies with Brown Butter Icing Recipe?

Absolutely! Salted pistachios add a nice contrast to the sweetness, but reduce any extra salt you might add elsewhere in the recipe to keep balance.

What if I don’t have almond extract? Can I leave it out?

Yes, you can omit the almond extract if needed. The vanilla and pistachios still deliver plenty of flavor, though almond extract definitely enhances the nutty richness.

Is it necessary to chill the dough before baking?

Chilling the dough helps solidify the butter, which leads to better texture and flavor development. It’s highly recommended but if you’re short on time, you can bake immediately—cookies might spread more.

How do I know when the brown butter is ready for the icing?

Watch for lightly browned specks forming in the butter along with a delicious nutty aroma. Remove it promptly to avoid burning, as this step is key to the icing’s signature flavor.

Can I make these cookies gluten-free?

You can substitute all-purpose flour with a gluten-free blend, but results may vary slightly. It’s best to choose a blend designed for baking and keep an eye on the dough’s consistency.

Final Thoughts

There’s something truly special about the way these Pistachio Drop Cookies with Brown Butter Icing Recipe come together—simple ingredients transformed into a rich, flavorful delight. Whether for gifting, holiday celebrations, or just treating yourself, these cookies have a way of making any day feel a little brighter and more indulgent. Don’t hesitate to try baking these soon—your kitchen and taste buds will thank you for it!