Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
These salted honey pistachio shortbread cookies are everything a shortbread should be- buttery, melt-in-your-mouth soft, and finished with a crunchy pistachio bite that delivers the perfect sweet and salty contrast. With the floral sweetness of honey, the nutty richness of salted pistachios, and a final sprinkle of flakey sea salt, they’re just the thing to serve with a cup of hot tea or to add to your next holiday cookie box. Bonus: this cookie recipe comes together quickly using simple ingredients you probably already have.
You’ll see pistachio shortbread cookies trending for spring baking and Easter cookies. They’re minimalist in look, falling under all the no-frosting cookie trends, but rich in flavor. They make a perfect gourmet Mother’s Day cookie or picnic dessert.
The Chemistry of Salted Honey Pistachio Shortbread Cookies
The key to a perfect shortbread cookie is the ratio of butter to dry ingredients. Butter provides the richness and crumb, while powdered sugar helps create that signature crumbly texture. In this case, we add honey for a soft floral note and a chewy bite. The egg yolk acts as a gentle binder without toughening the dough. As for the pistachios, they not only lend a lovely green color, but when chopped or pulsed in a food processor, they add both flavor and structure. An optional chilling the dough will help the cookies keep their shape and reduce spreading, but you can also bake straight away without any chill time.
What Each Ingredient Does
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Pistachios
Adds both flavor, structure, and a crunchy texture.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Honey
Has a distinct flavor, will sweeten and soften your treat and give it a brown color.
Recipe Troubleshooting
Cookies spread too much, usually because the butter is too warm or measured incorrectly. To prevent this, chill the cookie dough for 30 minutes to 48 hours before baking.
Others find the crumbly texture hard to work with; the trick is pressing and gently shaping the dough without overworking.
If you feel like the honey flavor gets lost, using high-quality honey will help it stand out more.
What’s the best honey? Try wildflower or orange blossom for extra floral sweetness. I also like a good quality raw honey.
Uneven distribution of nutty pistachios is another challenge- try folding them in at medium speed using a hand mixer or a stand mixer with the paddle attachment.
Some bakers overbake, expecting golden edges. As long as you use a light-metal baking sheet lined with parchment paper, shortbread should be pale with just a hint of gold after 10-15 minutes.
Can I use white chocolate chips in this recipe? Sure! A handful of chopped chocolate adds depth.
Do I need to chill the dough? Optional, it helps, especially if your kitchen is warm.
Can I freeze the dough? Yes! Shape and wrap in plastic wrap or roll into a log for ease of slice-and-bake.
Do you need to toast the pistachios? Not necessary, but toasting enhances the nutty crunch.
If you feel like the cookies turned out bland, this is often due to insufficient kosher or sea salt. The recipe also calls for salted pistachios, so you should add an extra teaspoon of salt if you use unsalted pistachios.
If the cookies are too dry, do not overmix, and check that the butter is fully incorporated.
Remember, these are sweet and salty cookies, not sugar bombs, so if you are worried they aren’t sweet enough, they aren’t supposed to be too sweet.
If your pistachios get soggy, try using crunchy pistachios. They will soften when the cookies are stored in an airtight container.
Serving Suggestions
Serve these baked cookies with a glass of white wine, a pot of chamomile tea, or as a light dessert after a rich meal. Stack them neatly in a cellophane bag tied with twine for hostess gifts. Or lay them out on a rustic board with dried apricots, cheese, and a little jar of honey for a cookie charcuterie vibe. Sprinkle flaky salt or a touch of lemon zest just before baking for extra flavor and finish.
Serve at room temperature with hot chocolate, or as part of a dessert board with chewy cookies, almond bars, or chocolate chip cookies.
Storage Tips
Store cooled cookies in an airtight container at room temperature for 4-5 days. For more extended storage, freeze baked cookies in a zip-top bag and thaw as needed.
Freezer- Freeze unbaked dough wrapped tightly in plastic wrap for up to 2 months. Or freeze cut-out cookie dough on trays and then transfer it to a freezer bag. Bake straight from frozen, adding a minute to the bake time.
Making Ahead- Make the dough ahead and refrigerate for up to 48 hours. It firms up nicely and is easier to shape. You can also roll into a log and use a pastry cutter to slice and bake.
Recommended Products
Buttery Pistachio Shortbread with Honey & Sea Salt
If you’re looking for a cookie with a huge difference in flavor, these salted honey pistachio cookies are your answer. They’re rich, buttery, and balanced with just the right touch of floral sweetness. With their delicate, crumbly texture, hint of flaky salt, and bursts of crunchy pistachios, they will be a favorite at your table and your next cookie swap.
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Salted Honey Pistachio Shortbread Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup powder sugar
- 2 1/3 cup all-purpose flour
- 1 cup salted pistachios
- 1/2 tsp fine sea salt
- 1 egg
- 1/4 cup honey
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of a standing mixer with the paddle attachment, 1 cup unsalted butter and 3/4 cup powdered sugar. Mix until combined.
- Add 1 egg and 1/4 cup honey. Mix until combined.
- Pour the dry ingredients on top: 2 1/3 cups all-purpose flour and 1/2 tsp fine sea salt.
- Chop or smash the 1 cup of pistachios and fold into the dough.
- Roll the dough out on a lightly powdered sugared countertop. Cut out shaped cookies and place them on three light-metal colored cookie sheets lined with parchment paper.
- Bake for 10-15 minutes depending on how crunchy you like your shortbread. If you like them undercooked, get them out at 10 minutes. If you like a crunch, get them out at 15 minutes.
- Let the cookies sit on the hot cookie sheet for 5 minutes before removing them and allowing them to fully cool. Enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
