Salted Honey Pistachio Cookies (Printable Version)

Soft, chewy treats with pistachios, honey, and sea salt for a perfect sweet-salty balance.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp baking powder
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup honey
07 - 1/2 cup brown sugar, packed
08 - 1 large egg
09 - 1 tsp vanilla extract

→ Nuts & Topping

10 - 3/4 cup shelled pistachios, roughly chopped
11 - Flaky sea salt for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt until well combined.
03 - In a large bowl, beat butter, honey, and brown sugar with an electric mixer until creamy and light, about 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Gently fold in chopped pistachios until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each dough ball and sprinkle with flaky sea salt.
08 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • The honey keeps them soft for days unlike regular sugar cookies that harden up
  • That flaky salt on top transforms them from ordinary cookies into something people ask about
02 -
  • Honey makes these cookies brown faster than sugar-only recipes, so trust the soft center test over the color
  • If your honey is crystallized, warm it gently in the microwave for 15 seconds before measuring
03 -
  • Weigh your honey instead of using volume measuring cups for consistent results
  • Toast the pistachios in a dry pan for 3 minutes before chopping for deeper flavor

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