Salted Honey Pistachio Cookies

The first time I made these honey pistachio cookies, my kitchen smelled like a warm bakery on a Saturday morning. I had bought way too many pistachios for another recipe and needed to use them up somehow. Now they are the cookie I bake when I want something that feels fancy but comes together in under an hour.

Last winter, I brought a batch to a friend's small dinner gathering. By the time we reached dessert, everyone was hovering around the kitchen counter, picking at the plate. Three people asked for the recipe before they even left that night.

Ingredients

• 2 1/4 cups all-purpose flour: The foundation that gives these cookies their perfect tender crumb
• 1/2 teaspoon baking soda: Helps the cookies spread just enough without going flat
• 1/2 teaspoon baking powder: Adds a subtle lift for a lighter texture
• 1/2 teaspoon fine sea salt: Enhances all the flavors and balances the honey sweetness
• 3/4 cup unsalted butter, room temperature: Creates that rich, creamy base we want in a good cookie
• 1/2 cup honey: The secret ingredient that keeps these cookies soft and chewy
• 3/4 cup granulated sugar: Provides crisp edges and structure
• 1/4 cup light brown sugar, packed: Adds depth and a hint of caramel flavor
• 1 large egg: Binds everything together for the right texture
• 1 teaspoon pure vanilla extract: Rounds out all the flavors beautifully
• 1 cup shelled unsalted pistachios, roughly chopped: Toast them beforehand for even more flavor
• Flaky sea salt: The finishing touch that makes these cookies sing

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so you are ready to go

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, and fine sea salt until well blended

Cream the butter and sugars:

Beat the butter, honey, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes

Add the egg and vanilla:

Mix in the egg and vanilla extract until everything is incorporated and smooth

Combine wet and dry:

Gradually add the flour mixture, mixing just until no dry streaks remain

Fold in the pistachios:

Gently stir in most of the chopped pistachios but save 2 tablespoons for the topping

Scoop the dough:

Drop tablespoonfuls onto the prepared sheets, leaving at least 2 inches between each cookie

Add the finishing touches:

Press a few reserved pistachios onto each dough ball and lightly flatten the tops

Bake to golden perfection:

Bake for 11 to 13 minutes until edges are golden and centers are just set

Finish with salt:

Sprinkle with flaky sea salt immediately, then let cool on the sheets for 5 minutes before transferring to a rack

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My sister now calls these her birthday cookies and requests them every year instead of cake. There is something about that honey pistachio combination that feels like a warm hug.

Make Them Your Own

I have swapped pistachios for chopped almonds and pecans with equally delicious results. Try adding orange zest along with the vanilla for a bright citrus twist that pairs beautifully with honey.

Storage Secrets

These cookies stay remarkably soft for up to five days when stored in an airtight container at room temperature. I like to separate layers with parchment paper to keep them from sticking together.

Serving Ideas

These are perfect alongside afternoon tea or crumbled over vanilla ice cream for an easy dessert. The contrast between the warm ice cream and the salty pistachios is absolutely divine.

• Serve slightly warmed for the ultimate experience
• Pair with a cup of Earl Grey tea
• Package them in a pretty box for a thoughtful homemade gift

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Hope these cookies bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ What makes these cookies chewy?

The combination of honey and brown sugar keeps these cookies tender and chewy. Chilling the dough for 30 minutes before baking enhances the texture even more.

→ Can I use different nuts?

Absolutely. Almonds or pecans work wonderfully as substitutes for pistachios while maintaining the same crunchy texture and nutty flavor profile.

→ Why add sea salt on top?

Flaky sea salt creates a delicious contrast that balances the honey's sweetness, elevating the overall flavor with a sophisticated sweet-and-salty finish.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. The honey helps keep them moist and chewy throughout the week.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a bag and bake straight from frozen, adding 1-2 minutes to the baking time.

→ What type of honey works best?

Light to medium honey varieties work beautifully. Avoid very dark or strongly flavored honeys like buckwheat, which can overpower the delicate pistachio flavor.