Lemon Pistachio Butter Crunch Cookies (Print Version)
Crisp buttery cookies with bright lemon zest and crunchy pistachios, entirely gluten-free.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) gluten-free all-purpose flour blend with xanthan gum
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 (115 g) unsalted butter, softened
06 - 2/3 cup (135 g) granulated sugar
07 - 1 large egg
08 - Zest of 2 lemons
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Crunch & Flavor
11 - 1/2 cup (60 g) shelled pistachios, coarsely chopped
12 - 1/4 cup (50 g) turbinado or demerara sugar (for rolling, optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale, light, and fluffy, approximately 2 minutes.
04 - Add the egg, lemon zest, fresh lemon juice, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
06 - Gently fold the coarsely chopped pistachios into the dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough and roll into even balls. If desired, roll each ball in turbinado sugar for added crunch and sparkle.
08 - Place dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball with your palm or the bottom of a glass to about 1/2-inch thickness.
09 - Bake for 11 to 13 minutes, rotating pans halfway through, until edges are light golden and centers appear set.
10 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The crunch from pistachios and turbinado sugar makes every bite feel like a tiny celebration.
- These cookies are proof that gluten-free baking can be just as crisp and buttery as the traditional versions.
- The lemon flavor is bold without being overwhelming, like sunshine in cookie form.
02 -
- Gluten-free dough can be sticker than traditional dough, if it feels too soft, pop it in the fridge for fifteen minutes before rolling.
- Watch the bake time carefully because gluten-free cookies go from perfect to overdone in what feels like a single breath.
03 -
- Roll the dough in turbinado sugar even if you think it is unnecessary because that shatter of crunch on the outside is what makes people close their eyes on the first bite.
- Use the finest side of your microplane for zesting and stop at the yellow because the white pith underneath will make your cookies bitter.