Name: Salted Honey Pistachio Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup mild honey (like clover); 1 large egg; 1 tsp vanilla extract; 1 cup shelled pistachios, coarsely chopped; Flaky sea salt, for sprinkling

Why You’ll Love This Recipe

I love the unique blend of flavors in these cookies—the nutty pistachios, the floral sweetness of honey, and that irresistible hint of salt on top. They’re chewy, soft, and just a bit fancy, making them perfect for gifts, tea time, or anytime I want a quick but elegant dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup honey (mild-flavored, such as clover)
1 large egg
1 tsp pure vanilla extract
1 cup shelled pistachios, coarsely chopped
Flaky sea salt, for sprinkling

directions

I start by preheating the oven to 350 °F (175 °C) and lining two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt.

In a large bowl, I beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.

Then I mix in the honey, egg, and vanilla until everything is fully combined.

Next, I gradually add the dry ingredients to the wet mixture, stirring just until there are no streaks of flour.

I fold in the chopped pistachios, saving a few to press on top of each cookie.

Using a tablespoon, I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

I press a few extra pistachio pieces onto each cookie and sprinkle with a pinch of flaky sea salt.

Then I bake them for 10–12 minutes, until the edges are lightly golden but the centers are still soft.

I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: ~145 kcal per cookie

Variations

Sometimes I mix in a handful of white chocolate chips for extra indulgence. I’ve also tried substituting chopped almonds or walnuts instead of pistachios for a slightly different flavor and texture.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them and simply thaw a few at room temp when I need a sweet bite.

FAQs

Can I use salted pistachios?

Yes, I often use lightly salted pistachios and reduce the added salt in the dough to balance it out.

Can I substitute another sweetener for honey?

You can try maple syrup or agave, but I stick with honey for its thicker consistency and unique flavor.

How do I make the cookies chewier?

Using brown sugar instead of white sugar can make them even chewier, though I like the light texture from the granulated sugar.

Do I need to chill the dough?

Not usually, but if the dough feels too soft, I chill it for 15–20 minutes to prevent the cookies from spreading too much.

Can I make these gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free blend, and they turn out beautifully.

Conclusion

Salted Honey Pistachio Cookies are one of my favorite sweet and salty treats. They’re easy to whip up, full of texture and flavor, and perfect for both casual snacking and more elegant occasions. I always keep a few on hand for whenever I need a homemade pick-me-up.