Olive Oil Sugar Cookies with Pistachios Recipe

I absolutely love this Olive Oil Sugar Cookies with Pistachios Recipe because it brings together the rich, fruity notes of good-quality olive oil with the delightful crunch of freshly ground pistachios. These cookies have a tender, melt-in-your-mouth texture that’s different from your typical butter cookie, making them perfect for those days when you want something a little unexpected but still totally comforting.

When I first tried this recipe, I was hooked instantly—not just for the taste but for how easy it is to make. You’ll find that these cookies hold up beautifully for sharing at gatherings, tea time, or even just a quiet afternoon snack. Plus, the subtle nutty flavor from the pistachios elevates the classic sugar cookie to something truly special.

this …

Ingredients You’ll Need

All the ingredients in this Olive Oil Sugar Cookies with Pistachios Recipe come together to create a harmonious balance of nutty, sweet, and buttery flavors. I recommend using fresh pistachios and a good-quality olive oil to really let the cookie shine.

• Pistachios: Shelled and finely ground to add a unique crunch and nutty flavor.
• All-purpose flour: The base for structure, making the cookies tender yet sturdy.
• Baking soda: Helps the cookies rise slightly and keeps them light.
• Salt: Balances the sweetness, enhancing all the flavors.
• Unsalted butter: Adds richness and depth, softened for easy mixing.
• Granulated sugar: For classic sweetness and a perfect tender crumb.
• Confectioners’ sugar: Helps create that delicate texture and depth to the sweetness.
• Olive oil: The star ingredient that provides a fantastic fruity, velvety body.
• Large egg: Binds everything together while contributing to softness.
• Pure vanilla extract: Lifts the flavor with warm, aromatic notes.

Variations

I love how versatile this Olive Oil Sugar Cookies with Pistachios Recipe is, so I often switch it up depending on my mood or what I have on hand. Feel free to play around with different nuts, spices, or even add a touch of citrus zest to personalize your batch.

• Nut Swaps: I once tried almonds instead of pistachios, and although it was tasty, the pistachios really complimented the olive oil best in my opinion.
• Spiced Version: Adding a teaspoon of cinnamon or cardamom gives the cookies a warm, cozy vibe perfect for the holidays.
• Glaze Options: Drizzling a light lemon glaze or a dusting of powdered sugar can add a beautiful finishing touch.
• Vegan Twist: Swap the butter and egg for vegan alternatives; just expect a slightly different texture but still delicious results.

How to Make Olive Oil Sugar Cookies with Pistachios Recipe

Step 1: Grind the Pistachios and Mix Dry Ingredients

Start by placing the pistachios in a food processor and pulsing until they are finely ground. I learned that finely ground nuts blend more seamlessly into the dough, giving you just the right crunch without too much texture. Next, add the flour, baking soda, and salt, and pulse a few more times until everything is fully combined. This keeps the dry ingredients evenly mixed and ready for the wet ingredients.

Step 2: Cream Butter and Sugars, Then Add Olive Oil and Egg

In your stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy—this usually takes about 2 minutes. Then add both the granulated sugar and confectioners’ sugar, beating until light and fluffy; this step is key for airy cookies. Slowly mix in the olive oil on low speed until fully incorporated; it might look a bit curdled at first, but keep going. Finally, add the egg and vanilla extract and mix on low until smooth. Scrape down the sides to make sure everything is evenly mixed.

Step 3: Combine Wet and Dry Ingredients to Form Dough

Slowly add the dry mixture to the wet ingredients in the mixer bowl and mix on low speed until just combined. Be careful not to over-mix here—you want the dough to come together without developing too much gluten, which can make the cookies tough. Once the dough forms, gather it into a ball, wrap it tightly with plastic wrap, and chill it in the fridge for at least 2 hours. I found chilling is essential; it makes the dough easier to roll and improves the cookie’s final texture.

Step 4: Roll, Cut, and Chill Before Baking

Preheat your oven to 350°F and line two baking sheets with parchment paper. Lightly flour your work surface, then roll the dough out to about 1/4-inch thickness. Use a 2-inch cookie cutter to cut out rounds. I like to rewrap leftover scraps and chill them again while the first batch bakes, so nothing goes to waste. Place up to 12 cookies on each baking sheet, then pop the first baking sheet in the freezer for 10 minutes—this is a trick I discovered to keep the cookies from spreading too much during baking.

Step 5: Bake and Cool

Bake one tray at a time for 10 to 12 minutes, or until the edges just begin to brown. I always keep an eye on them after the 10-minute mark as ovens can vary, and you want to catch that perfect golden edge without overbaking. Once baked, transfer the sheet to a wire rack and let the cookies cool completely right on the pan—that helps them set perfectly without breaking.

How to Serve Olive Oil Sugar Cookies with Pistachios Recipe

Garnishes

I love to garnish these cookies with a simple dusting of powdered sugar or a light drizzle of honey for an elegant touch. Sometimes, I top a few with finely chopped pistachios right after baking to highlight that nutty flavor even more. It’s easy, pretty, and always impresses guests.

Side Dishes

These Olive Oil Sugar Cookies with Pistachios pair beautifully with a cup of strong coffee or a mild green tea. When I serve them for brunch, I often place them alongside fresh fruit and a cheese platter for a complete, sophisticated spread.

Creative Ways to Present

For special occasions, I arrange the cookies on a tiered platter mixed with fresh edible flowers and small bowls of honey or citrus marmalade. Another fun idea is to sandwich them with a light lemon cream or chocolate ganache, turning them into little dessert treats. Presentation really elevates these simple treats into a memorable experience.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh for about a week, and I love having them on hand for quick snacks or last-minute guests.

Freezing

These cookies freeze exceptionally well! I usually freeze the dough balls before baking—just flash freeze them on a tray, then transfer to a freezer bag. When I want fresh cookies, I bake them straight from frozen, adding a minute or two to the baking time. It’s a real lifesaver when you want fresh cookies fast.

Reheating

If you have leftover baked cookies, reheating them in a 300°F oven for about 5 minutes helps refresh the crisp edges and warm up the olive oil flavor. Just be careful not to overheat, as they can dry out quickly.

FAQs

Final Thoughts

This Olive Oil Sugar Cookies with Pistachios Recipe holds a special place in my kitchen because it’s both comforting and a little unexpected—a combo that always wins over friends and family. I’m confident you’ll enjoy the unique flavors and textures as much as I do. So next time you want to bake something memorable but approachable, give this cookie recipe a try—it might just become your go-to!

Print