Pistachio Spritz Cookies

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: about 84 cookies
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1/2 cup pistachios

3/4 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 1/2 sticks unsalted butter, at room temperature

1 large egg

1 teaspoon vanilla extract

Sanding sugar, for decorating (optional)


  1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
  2. Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
  3. Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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