Salted Honey Pistachio Cookies (Printable)
Chewy honey cookies with pistachios and sea salt for a perfect sweet-salty balance.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, room temperature
06 - 1/2 cup honey
07 - 3/4 cup granulated sugar
08 - 1/4 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Nuts & Topping
11 - 1 cup shelled unsalted pistachios, roughly chopped
12 - Flaky sea salt for sprinkling
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and fine sea salt in a medium bowl until evenly distributed.
03 - Beat butter, honey, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2-3 minutes.
04 - Mix egg and vanilla extract into the butter mixture until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing just until no dry streaks remain. Avoid overmixing.
06 - Gently fold chopped pistachios into the dough, reserving 2 tablespoons for topping.
07 - Drop tablespoonfuls of dough onto prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
08 - Press reserved pistachios onto each dough ball and lightly flatten the tops with your hand or the back of a spoon.
09 - Bake for 11-13 minutes until edges are golden brown and centers appear set.
10 - Remove from oven and immediately sprinkle with flaky sea salt. Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The honey creates these incredible chewy centers that practically melt in your mouth while the edges stay perfectly crisp
- That sprinkle of flaky salt on top makes each bite feel sophisticated yet utterly comforting, like something you would serve at a dinner party but also eat standing up by the counter
02 -
- If your honey is thick or crystallized, warm it in the microwave for 15 seconds before measuring, otherwise it will not incorporate properly into the butter mixture
- These cookies continue baking on the hot sheet after you pull them out, so removing them when centers look slightly underdone is actually the secret to perfect chewiness
03 -
- Rotate your baking sheets halfway through baking time, especially if you are baking two sheets at once, for even browning
- Let the cookies cool completely before storing them in an airtight container, otherwise they will steam and lose their crisp edges