These Raspberry and Pistachio Cookies are a tasty treat! The sweet and tart raspberries mix perfectly with the crunchy pistachios, giving every bite a fun twist.
You can’t go wrong with a cookie that’s colorful and delightful. Plus, making them is a breeze! I love enjoying them with a cup of tea—perfect for cozy moments!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for baking, as it allows you to control the saltiness. If you’re dairy-free, try using vegan butter or coconut oil for a slightly different flavor.
Raspberries: Fresh raspberries give a delightful burst of flavor. If they’re not available, frozen raspberries work just fine—just remember not to thaw them to keep the cookies from getting mushy.
Pistachios: Chopped pistachios add a nice crunch. If you don’t have them, almonds or walnuts are good substitutes, though they’ll change the overall flavor profile a bit.
Sugars: The combination of granulated and brown sugar helps create a chewy texture. You can use all granulated sugar, but the cookies may be less soft. For a healthier option, consider coconut sugar.
What’s the Best Way to Fold Ingredients Gently?
Folding in ingredients like raspberries and pistachios is important to keep the cookies light and fluffy. Here’s how to do it without smashing everything:
- Use a spatula or a wooden spoon.
- Start by adding a small amount of the dry ingredients into the wet mixture.
- Gently scoop from the bottom and fold over the top, turning the bowl as you go.
- Repeat until just combined; it’s okay if a little flour is visible! If you over-mix, the raspberries may break apart.
Taking your time with this step will ensure your cookies are moist and full of texture!
Raspberry and Pistachio Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 3/4 cup chopped pistachios, plus extra for topping
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes of prep time and around 15 minutes to bake. Don’t forget to let the cookies cool for a bit before digging in! Overall, you can expect to enjoy your fresh cookies within about an hour.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Mix in Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to ensure everything is combined. Then, stir in the vanilla extract for a delightful flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help distribute the leavening agent and salt evenly throughout the dough.
5. Bring It All Together:
Gradually add the dry mixture to the wet mixture, stirring just until everything is combined. It’s important not to over-mix, as this can make the cookies tough.
6. Fold in Raspberries and Pistachios:
Now, gently fold in the fresh or frozen raspberries and chopped pistachios. Be careful not to crush the raspberries too much, as you want to keep their juicy burst intact!
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to give them about 2 inches of space between each cookie to allow for spreading during baking.
8. Add Some Extra Goodness:
Press a few extra chopped pistachios and whole raspberries lightly on top of each cookie dough ball. This enhances the look and adds a bit more flavor!
9. Bake to Perfection:
Pop the cookies into the oven and bake for 12-15 minutes. You want them to be golden around the edges while still soft in the center. Keep an eye on them as baking times can vary by oven!
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
11. Enjoy and Store:
Your Raspberry and Pistachio Cookies are now ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to one week.
Enjoy your vibrant, nutty, and fruity Raspberry and Pistachio Cookies with a cup of tea or coffee!
Can I Substitute the Butter with a Dairy-Free Option?
Yes! You can use vegan butter or coconut oil as a substitute for unsalted butter. Both options will work well; just keep in mind that the flavor might be slightly different.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh, you can also freeze them for up to three months—just make sure they are well-wrapped to avoid freezer burn!
What If I Don’t Have Fresh Raspberries?
You can use frozen raspberries instead! Just remember not to thaw them before adding them to the cookie dough to prevent excess moisture that could affect the texture.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days. When you’re ready to bake, scoop the dough directly onto the baking sheets, and they’ll be just as delicious!
