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Pistachio-Cardamom Sugar Cookies Two Ways

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These pistachio-cardamom sugar cookies are buttery, tender, and delicately spiced, featuring the warmth of cardamom and the rich nuttiness of ground pistachios. With one dough, you can make both drop and cut-out cookies—perfect for festive gatherings or everyday treats.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 heaping cup raw shelled pistachios, finely ground
  • 2 1/2 cups (10 oz) all-purpose flour, plus extra for dusting
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 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)
  • Cardamom Sugar: 0.9 oz whole green cardamom pods + 4 cups granulated sugar

Instructions

  1. Make the cardamom sugar: Preheat oven to 300°F. Toast cardamom pods for 10 minutes. Let cool, crush pods, and discard most shells. Rub crushed seeds into sugar. Sift before using.
  2. Make the dough: In a large bowl, cream softened butter with 1 cup cardamom sugar until light and fluffy (about 3 minutes).
  3. Add egg, vanilla, almond extract, and green food coloring (if using). Mix until combined.
  4. In a separate bowl, whisk flour, ground pistachios, cornstarch, and salt.
  5. Gradually add dry ingredients to wet and mix until a soft dough forms.
  6. For cut-out cookies: Shape dough into a 1/2-inch thick rectangle, wrap, and chill for at least 30 minutes. Roll to 1/4-inch thickness, cut into shapes, and freeze for 10 minutes.
  7. For drop cookies: Scoop 1.5 tbsp portions, place on parchment-lined baking sheet, and chill for 30 minutes.
  8. Preheat oven to 350°F (177°C).
  9. Bake cut-outs: Sprinkle with cardamom sugar and bake for 14 minutes until edges are golden.
  10. Bake drop cookies: Roll in cardamom sugar, space 1.5 inches apart, and bake for 15 minutes, rotating halfway.
  11. Sprinkle additional cardamom sugar on top after baking. Cool on tray for 5 minutes, then transfer to wire rack.

Notes

  • Swap pistachios with ground almonds or cashews for variation.
  • Add citrus zest for brightness or a pinch of cinnamon for more warmth.
  • Dough can be made 2 days ahead or frozen up to 2 months.
  • Chill dough well to prevent spreading.
  • Use granulated sugar + ground cardamom if not making cardamom sugar from scratch.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-cardamom-sugar-cookies-two-ways/