The holiday season brings with it a medley of delightful treats, and among them, the vibrant green allure of pistachio crinkle cookies stands out as an irresistible temptation. These delectable delights not only captivate with their striking appearance but also win hearts with their deliciously nutty flavor.
There’s something undeniably festive about these cookies. The moment they grace a dessert platter, their vibrant green hue catches everyone’s eye. The powdered sugar dusting on their cracked surface adds a touch of snowy charm, making them a picturesque addition to any holiday spread. But it’s not just their appearance that makes them stand out – it’s the irresistible taste that keeps people coming back for more.
The magic of these pistachio crinkle cookies lies in their perfect balance of flavors and textures. The nuttiness of pistachios is beautifully complemented by the sweetness of the cookie dough. The exterior’s slight crunch gives way to a soft, chewy interior that melts in your mouth, leaving behind a delightful blend of flavors.
Ingredients for these Pistachio Crinkle Cookies:
- Flour: Provides structure to the cookies, giving them shape and stability.
- Baking powder: Acts as a leavening agent, helping the cookies rise and giving them a light, fluffy texture.
- Salt: Enhances the overall flavor by balancing sweetness and bringing out the nutty pistachio flavor.
- Baking soda: Another leavening agent that helps the cookies spread and rise, contributing to their texture.
- Butter: Adds richness and moisture, creating a tender, melt-in-your-mouth texture.
- Sugar: Sweetens the cookies and helps with spreading and browning during baking.
- Pistachio compound: Provides the pistachio flavor and a subtle nuttiness that defines the cookie’s unique taste.
- Eggs: Bind the ingredients together and add moisture, giving the cookies a chewy consistency.
- Green food coloring: Gives the cookies their distinctive green color, which visually emphasizes the pistachio flavor.
- Vanilla extract: Adds depth to the flavor by enhancing both the pistachio and sweetness of the cookies.
- Powdered sugar: Coats the cookies before baking, creating the signature crinkle appearance as the dough expands during baking.
How these cookies get their intense color:
The reason these pistachio cookies look so green is because we add green food coloring to the dough. They taste amazing with a delightful pistachio flavor! We shape them into balls, coat them with powdered sugar, and place them on a baking sheet to bake. The dough’s color is so strong that it’s a good idea to wear disposable gloves to prevent your hands from turning green!
How these cookies get their intense pistachio flavor:
We enhance the taste of these cookies by incorporating a high-quality pistachio compound sourced from Amoretti. This particular compound contributes to the cookies’ robust and concentrated flavor. Within each bite, you’ll notice the subtle yet distinctive essence reminiscent of cherries, which originates from the pistachio compound.
What can I use in place of pistachio compound?
If you prefer, almond paste serves as an excellent substitute for the pistachio compound in this recipe. Despite the swap, you’ll retain the delightful nutty essence, ensuring a consistent flavor profile. Moreover, the texture of the crinkle cookies remains unchanged when using almond paste, allowing you to enjoy the same delicious outcome.
How to Store
Storing these is simple:
- Be sure to allow to completely cool before storing.
- We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
- Store rolls in an air tight container, or wrapped in foil.
- Both may be kept for up to one week, in the fridge.
Equipment
- mixer
- cookie sheets
- cooling rack
Ingredients
Instructions
- Whisk together the flour, baking powder, salt and baking soda.4 1/2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, 3/4 teaspoon baking soda
- Cream the butter and sugar in a stand mixer until soft and fluffy, almost white in color. Beat in the eggs one at a time, scraping down the sides as needed.1 1/2 cups butter, 2 cups sugar, 3 eggs
- Stir in the pistachio compound until incorporated. Mix in the vanilla and green food coloring until everything is incorporated. Scrape the sides and bottom of the bowl to ensure all is mixed well.2 tablespoons pistachio compound, 2 ounces green food coloring, 3 teaspoons vanilla extract
- Scoop in the flour mixture 1 cup at a time until just absorbed. Repeat until all the flour has been mixed in.
- Place the dough into a container, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 degrees.
- Scoop the dough out using a small cookie scoop. Using your hands, roll the dough into a smooth ball. I used rubber gloves to avoid green hands.
- Roll each ball into the powdered sugar until they are completely covered.2 cups powdered sugar
- Place the balls 2 inches apart onto a baking sheet.
- Bake the cookies for 12 minutes. Remove from the oven and cool on the baking sheet for 5 more minutes. Remove the cookies from the baking sheet and cool completely on a wire rack.
Nutrition
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These cookies turned out great! My kids loved adding the green food coloring to the dough, and thanks for the tip about using gloves otherwise the green color would have gotten everywhere! 🙂
Such fun cookies! I absolutely love that vibrant green color and they sound incredible with the pistachio flavor.
Tara,
So glad you enjoyed!
Dina and Bruce
I made these cookies for St. Patrick’s Day and they were so delicious! The green color was fun too!