Olive Oil Sugar Cookies with Pistachios Recipe

I absolutely love sharing this Olive Oil Sugar Cookies with Pistachios Recipe because it strikes the perfect balance between a classic sugar cookie and a rich, nutty twist. The olive oil adds a subtle fruity depth that makes these cookies stand out, while the pistachios give a satisfying crunch and a touch of color that always gets compliments from anyone who tastes them. When I first made these, I was amazed at how simple ingredients could come together to create something so delightfully unique.

This recipe works wonderfully year-round, but it especially shines during cozy afternoons when you want a comforting treat without the heaviness that butter-only cookies sometimes bring. You’ll find that the olive oil keeps the texture tender but not greasy. Plus, the pistachios add a little festive flair, making them perfect for gifting or sharing at gatherings. Once you try this Olive Oil Sugar Cookies with Pistachios Recipe, I’m pretty sure it’ll become a go-to for your cookie repertoire.

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Ingredients You’ll Need

For this Olive Oil Sugar Cookies with Pistachios Recipe, I like to use high-quality olive oil and fresh pistachios to really make the flavors pop. Each ingredient brings something special, so grabbing fresh and good-quality staples makes a noticeable difference.

• Shelled Pistachios: Fresh, unsalted pistachios work best; they add crunch and a lovely green hue to your cookies.
• All-purpose Flour: The backbone of the cookie dough, providing structure and that classic cookie chewiness.
• Baking Soda: Helps the cookies rise just enough for a soft texture without puffing up too much.
• Salt: Enhances all the flavors and balances the sweetness perfectly.
• Unsalted Butter: Room temperature butter blends easily and adds richness without overpowering the olive oil.
• Granulated Sugar: Gives the classic sugar cookie sweetness and a bit of crunch on the surface.
• Confectioners’ Sugar: Adds a delicate sweetness and helps with the light, tender crumb.
• Good-quality Olive Oil: This is the star ingredient; extra virgin olive oil with bright, fruity notes works best.
• Large Egg: Binds everything together while adding moisture and richness.
• Pure Vanilla Extract: Adds warmth and depth to the cookie dough, rounding out the flavors beautifully.

Variations

One of the things I love most about this Olive Oil Sugar Cookies with Pistachios Recipe is how easy it is to customize it to your taste or dietary needs. Feel free to swap, add, or omit ingredients to make it your own—there’s plenty of room for creativity here.

• Nut Alternatives: If pistachios aren’t your favorite, chopped almonds or walnuts make a great substitute and still give that wonderful crunch.
• Gluten-Free Version: Try using a 1-to-1 gluten-free baking flour blend. I’ve done this and found the cookies still came out tender and tasty.
• Add Zest: A teaspoon of lemon or orange zest blends nicely with the olive oil and pistachios for a fresh twist.
• Spiced Up: Sprinkle a little cinnamon or cardamom in the dough for a warm spice flavor that pairs beautifully with pistachios.

How to Make Olive Oil Sugar Cookies with Pistachios Recipe

Step 1: Grind the Pistachios and Mix Dry Ingredients

I like to start by pulsing the pistachios in a food processor until finely ground—this releases their oils and flavor without making them into a powder. Then, I add the all-purpose flour, baking soda, and salt to the processor and pulse a few more times until everything is well mixed. This step is great because it evenly distributes the nuts throughout the dry ingredients, setting a solid foundation for the dough.

Step 2: Cream Butter and Sugars, Then Add Wet Ingredients

Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until it’s creamy—this usually takes around two minutes. Then, add both the granulated sugar and confectioners’ sugar and keep beating until the mixture is light and fluffy, which takes about 2 to 3 minutes. Next, slowly pour in the olive oil with the mixer on low to avoid splattering, and mix until combined. Scrape down the bowl, add the egg and vanilla extract, and mix again on low speed. This sequence helps keep the dough light and airy, ensuring your cookies don’t turn out dense.

Step 3: Combine Dry and Wet Ingredients and Chill Dough

Gradually add the dry flour mixture to the wet ingredients and mix on low until just combined. You’ll want to avoid overmixing here to keep the cookies tender. Once the dough comes together, gather it into a ball, wrap it tightly with plastic wrap, and chill it in the fridge for at least two hours or up to one day. A tip I discovered early on: chilling makes the dough easier to handle and helps the cookies keep their shape when baking.

Step 4: Prepare and Cut the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour a clean surface and roll out the dough to about 1/4-inch thickness. I use a 2-inch biscuit cutter to cut out round shapes — it’s the perfect size for a cookie that’s just right for snacking. As you cut, gently slide a thin metal spatula under the cookies to move them to the baking sheets. Any dough scraps can be rewrapped and chilled again while baking your first batch.

Step 5: Freeze Cookie Sheets Then Bake

Here’s a trick I swear by: after placing the cookies on the baking sheet, pop the tray in the freezer for 10 minutes. This quick chill keeps the cookies from spreading too much in the oven and keeps their edges crisp. While baking the first sheet for 10 to 12 minutes until the edges are just starting to turn golden, you can put the second tray in the freezer as well. I bake one pan at a time for even results, and it really makes a difference in your cookie’s look and texture.

Step 6: Cool Completely and Optional Glaze

After baking, transfer the sheet to a wire rack and let the cookies cool completely right on the pan. This prevents them from getting soggy, as they firm up as they cool. If you want to dress them up, a simple glaze—like a light dusting of powdered sugar or a vanilla drizzle—pairs beautifully, but I often enjoy them plain, letting the olive oil and pistachios shine.

How to Serve Olive Oil Sugar Cookies with Pistachios Recipe

Garnishes

I like to garnish these cookies with a sprinkle of flaky sea salt right after baking to enhance the olive oil’s fruitiness and balance the sweetness. Sometimes, I’ll also add a light dusting of powdered sugar for a touch of elegance, especially around the holidays. If you want to get fancy, a drizzle of melted white chocolate pairs incredibly well, complementing the pistachios beautifully.

Side Dishes

These cookies are perfect alongside a cup of herbal tea or good-quality coffee—the olive oil flavor stands out nicely with warm beverages. I’ve also enjoyed them served with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert that feels special. For brunch, they make a great sweet snack alongside fresh fruit and yogurt.

Creative Ways to Present

For a party, I like arranging these cookies on a platter with fresh edible flowers and sprigs of rosemary; the colors and scents really enhance the experience. Wrapping a handful in clear cellophane bags tied with twine also makes a super charming homemade gift. For holidays, sprinkling some crushed pistachios over a light glaze adds a festive touch that always gets noticed.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the cookies in an airtight container at room temperature. I usually layer them with parchment paper to keep them from sticking or breaking. They stay fresh for about a week, but honestly, they rarely last that long in my house!

Freezing

I’ve found that you can freeze unbaked dough wrapped tightly in plastic wrap for up to a month. When you’re ready to bake, just thaw the dough overnight in the fridge before rolling and cutting. Alternatively, fully baked cookies freeze well in an airtight container; just thaw them at room temperature before serving.

Reheating

To refresh leftover cookies, I gently warm them in a 300°F oven for about 5 minutes. This brings back the crisp edges and soft centers without drying them out. Just keep an eye on them so they don’t overbake during reheating.

FAQs

Final Thoughts

This Olive Oil Sugar Cookies with Pistachios Recipe has become one of my favorites not just because of its delicious flavor, but how approachable it is for any home baker. I remember the first time I made these and felt genuinely proud of the results—it’s such a clever way to bring something fresh to an old classic. I really hope you’ll give this recipe a try; it’s perfect for sharing, gifting, or just treating yourself on a quiet afternoon. Once you do, these cookies might just start showing up in your kitchen as often as they do in mine!

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