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    Home » Recipes » Cookies

    Lemon Pistachio Cookies

    Published: Apr 13, 2025 · Updated: Apr 23, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 1 Comment

    Jump to Recipe Print Recipe

    My lemon pistachio cookies have the perfect colors of spring. The bright tangy flavor of the lemon comes through with every delicate bite. But, you also get the earthy flavor from the chopped roasted pistachios. My local store sells the pistachio roasted, which just adds another layer of flavor.

    A single front view of a lemon pistachio cookie leaning against a wooden board.

    To finish these spring cookies, I added an orange glaze that is drizzled on top of each cookie. Nothing like a bright lighter citrusy cookie to usher in spring.

    Jump to:
    • Ingredients for Lemon Pistachio Cookies
    • Ingredients for the Orange Glaze
    • Step-By-Step in Making Lemon Pistachio Cookies
    • Prep
    • Mixing the Cookie Dough
    • Slice and Bake Lemon Pistachio Cookies
    • Making the Orange Glaze
    • FAQ's
    • More Spring Lemon Cookies
    • Recipe

    Ingredients for Lemon Pistachio Cookies

    Ingredients to make lemon pistachio cookies.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Powdered sugar
    • Vanilla extract
    • Lemon zest
    • Lemon juice
    • All-purpose flour
    • Baking powder
    • Kosher salt
    • Pistachio roasted 

    Ingredients for the Orange Glaze

    Ingredients for the orange glaze.
    Jump to Recipe for Amounts
    • Powdered sugar
    • Orange juice
    • Honey
    • Half & Half

    Step-By-Step in Making Lemon Pistachio Cookies

    As always, I do the prep work before I mix. I have learned that weighing out the dry ingredients helps to make my cookie consistent. I have used My Weigh scale for years and love all the features.

    Prep

    1. First thing I do is weigh my powdered sugar and set it aside. Now, weigh the flour. Add to the flour the baking powder and the salt. I grab a whisk and blend.

    There is both the zest and juice of the lemon in this cookie, so I will start with the zest. I cut the ends off to make it easier to get all the zest from the lemon. Then cut it in half and juice both halves.

    A cutting board with a bowl of zest from a lemon and a juicer.

    The pistachios I got from the local store are already roasted. If you can't find them at your store, here is a link to Oh My Veggies that has several ways to roast pistachios. I got a measuring 1 cup to put my chopped pistachios in after I cut them up. Set these aside and we are ready to mix the cookie dough.

    Roasted pistachios on a cutting board getting rough chopped with a sharp knife.

    Mixing the Cookie Dough

    Cubing the sticks of butter into a mixer bowl.

    2. I almost always cream my butter first, start by cutting the butter into slices. This way I can tell how cold the butter is which will let me know about how long to cream the butter. Usually about 1 to 2 minutes.

    One cup of butter that has been creamed showing soft peaks.

    3. If the butter gets wrapped around the beater, I just stop and push it through the beater and then turn the mixer back to a medium speed until the butter looks creamy with soft peaks.

    Adding the powdered sugar on top of the creamed butter.

    4. Add the powdered sugar on top of the creamed butter. Start the mixer on the lowest mixer speed until the sugar has been incorporated into the butter. Then increase the mixer speed to medium. Mix for 3 minutes.

    The creamed butter after it has been mixed with the powdered sugar for 3 minutes.

    5. The powdered sugar with the butter forms a soft, creamy texture.

    6. Next, add the lemon juice, zest, and the vanilla extract. Blend until incorporated.

    Adding lemon zest and juice along with vanilla extract into the sugar-butter mixture.

    Scrape the bowl down and on a low mixer speed add about ⅓ of the flour mixture at a time. This takes only a minute to have all the flour added. Finally, add the chopped pistachios.

    7. Using a pastry mat or your counter, dust it with a little powdered sugar. You have a choice here of 2 logs or one big one. My preference is 2. I can get 1 sliced log on 1 cookie sheet pan. This way I can leave the 2nd log in the fridge until I am ready for it. I made the log about 20 inches and then cut the log in half.

    Cookie log that is 20 inches that is getting cut in half so it can be wrapped and chilled.

    8. Wrap each half in plastic wrap. I use a baguette pan, so the logs stay round while they are chilling. If you do not have a baguette pan, you can half the cardboard center of a paper towel roll and then lay each log in one half.

    Cookie logs that are wrapped in plastic wrap and on a baguette pan to be chilled.

    Chill for at least 1 hour. After I put them in the fridge, I run errands before baking them in the afternoon.

    Slice and Bake Lemon Pistachio Cookies

    9. Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper.

    My first roll I got 13 sliced cookies. But if you have a hard time eyeballing the measurement, you can lay a measuring tape down beside the log and score the log every ¾ of an inch, then make your slices.

    Chilled cookie log that is sliced in ¾ inch slices for baking.

    10. Add the sliced cookies to the prepared cookie sheet pan and bake for 10 to 12 minutes.

    A cookie log that is sliced and, on a parchment, lined cookie sheet pan ready for the oven.

    Once out of the oven, I let them sit for a minute before moving them to a cooling rack. Let the cookies cool before starting the orange glaze.

    Making the Orange Glaze

    11. To start, juice one orange. I used a navel orange. Weigh the powdered sugar and add it to a mixing bowl. Add to the sugar the orange juice, honey, and the half & half. Whisk all the ingredients until smooth. It took me about 45 seconds.

    I used a ½ teaspoon filled to drizzle the glaze on the top of each cookie. Repeat until they all get the same amount.

    Adding the orange glaze drizzle to the lemon pistachio cookies.

    It doesn't take long for the glaze to set, but I left mine alone for about 1 hour.

    A side view of ¾ thick baked lemon pistachio cookies on a wooden board.

    Enjoy!

    FAQ's

    So many types of pistachios which should I use?

    If you can't find unsalted shelled roasted pistachios, you can make your own. You can buy shelled unsalted and make your own. Shell and then roast them in the oven. I buy the unsalted so I can control the amount of salt. Here is a link to Oh My Veggies that has several ways to roast pistachios.

    How do I store these cookies?

    Since these do not need refrigerated, I keep them in an air-tight container right on my counter. They stay good for at least 5-7 days.

    Can I use bottled lemon juice?

    If you use bottled lemon juice, that means you will not have the lemon zest. Fresh lemon juice and zest you can't beat. But if you only have the bottled lemon juice, add it and taste the cookie dough and you will have to judge if you like it or not.

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    Recipe

    A single front view of a lemon pistachio cookie leaning against a wooden board.
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    Lemon Pistachio Cookies

    Barbara Hall
    Lemon pistachio cookies are a soft delicate cookie that has the bright flavor of lemons and the slightly nutty taste of pistachios.
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    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Bake Time 22 minutes mins
    Chill 1 hour hr
    Total Time 1 hour hr 42 minutes mins
    Course Cookies
    Cuisine American
    Servings 27 cookies
    Calories 152 kcal

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    Ingredients
     

    LEMON PISTACHIO COOKIES

    • 1 cup (227 g) Butter unsalted room temperature
    • ⅔ cup (80 g) Powdered sugar
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • 1 Tablespoon (1 Tablespoon) Lemon zest
    • 3 Tablespoon (3 Tablespoon) Lemon juice
    • 2 cups (250 g) All-purpose flour
    • ¼ teaspoon (0.25 teaspoon) Baking powder
    • ¼ teaspoon (0.25 teaspoon) Kosher Salt
    • 1 cup (123 g) Pistachio roasted chopped

    ORANGE GLAZE

    • 1 cup (120 g) Powdered sugar
    • 2 Tablespoons (2 Tablespoons) Orange juice
    • ½ Tablespoon (0.5 Tablespoon) Honey
    • ½ teaspoon (0.5 teaspoon) Half & Half

    Instructions
     

    LEMON PISTACHIO COOKIES

    • Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour into a bowl. Add to the flour the baking powder and the salt. Run a whisk through to blend. Juice and zest a lemon into separate bowls and set them aside. Finally, chop the roasted pistachios.
    • Slice the butter into a mixer bowl. Cream the butter until it has soft peaks about a minute. Add the powdered sugar and mix for 3 minutes on a medium mixer speed. Add the lemon juice and zest along with the vanilla extract and blend. Scrape down the bowl and on a low mixer speed add about ⅓ of the flour mixture at a time until incorporated. This will only take a minute. Complete the cookie dough by adding the chopped roasted pistachios.
    • Add the cookie dough to a lightly powdered sugar dusted pastry mat or counter. Roll and form a log about 20 inches long. Cut the log in half and wrap each half with plastic wrap and place them on a baguette pan to help keep them round. If you do not have a baguette pan, you can half the cardboard center of a paper towel roll and then lay each log in one half. Chill for at least 1 hour.
    • Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Take one of the cookie logs and slice even ¾-inch slices. You should get about 13 or 14 cookies per log. Add all the slices from one log onto one of the prepared cookie sheet pans and bake for 10-12 minutes. Once out of the oven, leave them on the pan for a minute before moving them to a cooling rack.

    ORANGE GLAZE

    • Start with juicing an orange. Next, weigh or measure the powdered sugar into a mixing bowl. Add to the bowl the orange juice, honey, and the half & half. Take a whisk and blend until smooth. I use a ½ teaspoon measuring spoon of the orange glaze to drizzle on top of each cookie. Let them sit for about an hour so that the glaze will set and dry.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 152kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 18mgSodium: 27mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 225IUVitamin C: 2mgCalcium: 11mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 1 vote

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    1. Barbara says

      May 29, 2025 at 10:39 am

      5 stars
      These cookies were inspired by one of my favorite flavor pairings—bright lemon and earthy pistachios. I love how the citrus cuts through the richness of the nuts, and the texture has just the right balance of crisp edges and a soft center. They’re a little unexpected, but always a hit when I bake them. Perfect for spring or when you want something a little different from the usual chocolate chip.
      — Barbara Hall, creator of My Cookie Journey

      Reply
    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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