Lemon Pistachio Butter Crisps (Print Version)
Crisp buttery lemon pistachio cookies, gluten-free and perfect for any occasion.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups gluten-free all-purpose flour blend with xanthan gum
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - ⅔ cup granulated sugar
06 - 1 large egg
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon lemon zest (from about 1 large lemon)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - ½ cup shelled unsalted pistachios, roughly chopped
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy, about 2 minutes.
04 - Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
06 - Gently fold the chopped pistachios into the dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball to about ½ inch thick using your fingers or the bottom of a glass.
08 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is that perfect snap followed by a melt in your mouth butteriness that makes people close their eyes when they take a bite.
- They look fancy enough for a bakery display case but come together with one bowl and zero fuss in under an hour.
- Being gluten-free never once feels like a compromise here because the nutty pistachio and bright lemon do all the heavy lifting.
02 -
- Gluten-free baked goods continue to firm up as they cool so pulling them from the oven when the centers still look slightly underdone is actually the right call.
- I once tried rushing the butter softening in the microwave and ended up with cookies that spread into one giant puddle so patience with room temperature butter truly matters.
03 -
- Zest your lemon directly over the butter and sugar mixture so the fragrant oils fall straight in instead of drying out on a cutting board.
- For dairy-free cookies swap in a good quality vegan butter stick and the texture will remain remarkably close to the original.