Irresistible Pistachio Cookies with Pistachio Cream Drizzle

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped pistachios.

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once the cookies are completely cooled, drizzle the pistachio cream over the top. Allow the cream to set before serving.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 240 kcal | Servings: 24 cookies