These pistachio-cardamom sugar cookies are tender, fragrant, and delicately nutty, with a beautiful balance of warm spice and buttery sweetness. The dough is versatile enough to be baked as classic drop cookies or rolled and cut into festive shapes, making it perfect for holidays, special occasions, or anytime you want an elevated sugar cookie.

Why You’ll Love This Recipe

You’ll love this recipe because it offers two baking options from one dough, saving time while giving you flexibility. Ground pistachios add richness and a soft crumb, while cardamom brings a subtle floral warmth that feels both cozy and refined. The cookies keep their shape well, taste wonderful plain, and are special enough to gift or serve at celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio cookie dough
1 heaping cup raw shelled pistachios, finely ground into a powder
2 1/2 cups all-purpose flour (10 ounces), plus extra for dusting
1 tablespoon cornstarch
1 teaspoon kosher salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups cardamom sugar or granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Green food coloring, optional

For the cardamom sugar
0.9 ounce whole green cardamom pods
4 cups granulated sugar

Directions

Begin by making the cardamom sugar. Preheat the oven to 300°F. Spread the cardamom pods on a baking sheet and toast for about 10 minutes, until fragrant. Let them cool completely, then crush the pods using a mortar and pestle or food processor. Remove most of the fibrous pod shells. In a large bowl, rub the crushed cardamom into the granulated sugar with your fingers until the sugar is evenly scented. Store in an airtight container and sift before using.

To make the cookie dough, cream the softened butter with 1 cup of the cardamom sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add the egg, vanilla extract, almond extract, and green food coloring if using, and mix until well combined.

In a separate bowl, whisk together the flour, ground pistachios, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture and mix just until a smooth dough forms.

For cut-out cookies, shape the dough into a 1/2-inch-thick rectangle, wrap tightly, and refrigerate for at least 30 minutes. Roll the chilled dough on a lightly floured surface to 1/4-inch thickness, cut into shapes, and freeze for 10 minutes before baking.

For drop cookies, scoop 1 1/2-tablespoon portions of dough, place on a parchment-lined baking sheet, and refrigerate for 30 minutes.

Preheat the oven to 350°F. For cut-out cookies, sprinkle with cardamom sugar and bake for about 14 minutes, until the edges are lightly golden. For drop cookies, roll each dough ball in cardamom sugar, space them 1 1/2 inches apart, and bake for about 15 minutes, rotating the pan halfway through.

Sprinkle cookies with additional cardamom sugar immediately after baking. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.
Prep time is about 40 minutes, including chilling.
Bake time is 14 to 15 minutes per batch.
Total time is approximately 1 hour and 10 minutes.

Variations

You can substitute finely ground almonds or cashews for the pistachios for a different nut profile. Orange or lemon zest can be added to the dough for a bright citrus note. For a more pronounced spice flavor, increase the cardamom slightly or add a pinch of cinnamon.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough can be refrigerated for up to 2 days or frozen for up to 2 months. Baked cookies do not require reheating but can be warmed briefly in a low oven if desired.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared up to two days in advance and stored in the refrigerator.

Do I have to use cardamom sugar?

No, you can use granulated sugar mixed with ground cardamom if you prefer a shortcut.

Can these cookies be frozen?

Yes, both the dough and baked cookies freeze well when stored in airtight containers.

Why are pistachios ground into the dough?

Ground pistachios replace part of the flour, adding moisture, flavor, and a tender texture.

Do these cookies spread a lot?

They spread minimally, especially when the dough is properly chilled.

Can I skip the almond extract?

Yes, but it adds depth and complements the pistachio flavor nicely.

Are these cookies very sweet?

They are balanced rather than overly sweet, with nutty and spiced notes.

Can I color the dough naturally?

Yes, natural green food coloring works well, or you can skip coloring entirely.

What size cookie cutter works best?

A cutter around 2 1/2 inches wide gives evenly baked cookies.

Can I double the recipe?

Yes, this recipe doubles well for larger batches.

Conclusion

Pistachio-cardamom sugar cookies are a unique twist on a classic favorite, offering warmth, elegance, and flexibility in one dough. Whether dropped or cut into shapes, they bake up beautifully and make a memorable addition to any cookie platter.

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