Gluten-Free Honey Pistachio Sugar Cookies (Print Version)
Tender honey-sweetened cookies with crunchy pistachios, perfect for gluten-free treat lovers.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum (240 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 2/3 cup granulated sugar (135 g)
07 - 1/4 cup honey (85 g)
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins & Garnish
10 - 3/4 cup shelled pistachios, roughly chopped (90 g)
11 - 2 tablespoons granulated sugar for sprinkling (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt until evenly distributed.
03 - Beat softened butter and 2/3 cup granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2 minutes.
04 - Mix in honey, egg, and vanilla extract to the butter mixture. Beat until fully incorporated and smooth, scraping down sides as needed.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold the chopped pistachios into the dough using a spatula until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange on prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Lightly flatten each cookie ball with your fingers or the bottom of a glass. Sprinkle tops with additional granulated sugar if desired for extra sweetness and crunch.
09 - Bake for 10-12 minutes until edges are just beginning to turn golden brown. Centers will still appear slightly soft but will firm upon cooling.
10 - Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack. Cool completely to achieve optimal texture and prevent breaking.
# Expert Advice:
01 -
- The texture impossibly tender while still having that satisfying slight crunch from the pistachios
- They stay soft for days making them perfect for sharing or keeping all to yourself
02 -
- Overbaking is the enemy here since these cookies continue setting on the baking sheet and turning them golden brown will make them dry
- Press extra pistachios into the tops before baking if you want that gorgeous bakery style presentation
03 -
- Weigh your flour if possible because gluten-free blends vary wildly in density and measuring by cups can give inconsistent results
- Let the dough rest for 10 minutes before shaping if it feels too sticky this gives the flour time to hydrate properly