Orange Pistachio Cookies for Christmas (The Best Pistachio Cookies)
These Orange Pistachio Cookies are a unique take on traditional crescent cookies. You need just 7 basic ingredients for this easy cookie recipe! These delicious cookies contain real pistachios with plenty of pistachio flavor.
Creating This Pistachio Cookie Recipe
I hope everyone had an enjoyable, delicious, fun-filled Thanksgiving. Now that we’ve gotten through that milestone of the holiday season, we can start talking about Christmas cookies!
One of our family’s favorite parts about December is baking and decorating Christmas cookies (and listening to Christmas music).
Because I like taking classic recipes and tweaking them with new flavors, I thought I’d do the same thing this year. I used a recipe I’ve made before for Swedish Crescent Cookies and added orange zest and pistachios to switch things up a bit.
Pistachios have always been one of my favorite nuts and I think they taste great with orange.
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Tools Needed to Make this Pistachio Cookie Recipe
I recommend having the following kitchen tools on hand for use when making this recipe for Pistachio Cookies:
- Measuring Cups and Spoons – to measure the ingredients.
- Food Processor – to finely chop the pistachio nuts
- Large Mixing Bowl – to combine the dry ingredients.
- Microplane – to zest the oranges.
- Stand Mixer with Bowl – to beat the butter, sugar, and eggs before adding the dry ingredients. Alternatively, use a handheld electric mixer with a large bowl.
- Parchment Paper – to line the cookie sheet.
- Cookie Sheet – to bake the cookies on.
- Wire Rack – to cool the baked, warm cookies on.
- Fine Mesh Sifter – to sprinkle the powder sugar on the tops of the cookies with.
Ingredients for Pistachio Christmas Cookies
To make the Christmas crescent cookies, you’ll need just seven simple ingredients:
- Unsalted butter
- Confectioners’ sugar
- Vanilla Extract
- Egg Yolk
- All-Purpose Flour
- Chopped Pistachios
- Orange Zest
For the complete ingredient list and full instructions to make these nutty cookies, scroll to the bottom of this post for the FREE printable recipe card.
How to Make these Christmas Pistachio Cookies
I love how easy these orange pistachio cookies are to make! They do require some patience, as the dough has to chill for 2 hours and each cookie has to be shaped into crescents. Otherwise it’s a very simple recipe!
- Preheat the oven and line a pan with parchment paper.
- In a bowl, beat the butter and sugar tog
- Slowly stir in the flour, nuts, and zest.
- Form the dough into a ball and flatten into a disc shape. Cover and chill for 2 hours.
- When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- Remove a heaping tablespoon of dough at a time, shaping into crescent shapes.
- Bake pistachio cookies on prepared baking sheet until cookies are lightly golden around the edges.
- Transfer to a cooling rack over a sheet of parchment paper.
- While still warm, dust the cookies with confectioners’ sugar.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making Pistachio Christmas Cookies
- Use unsalted pistachios for best results.
- To measure the pistachios, chop them up and then measure them. You’ll need 1 1/3 cups chopped pistachios.
- Lemon zest will work in place of orange zest if you prefer or if you don’t have any oranges.
- Christmas crescent cookies are easily adaptable with whatever nuts you have on hand or enjoy the most.
- Do NOT skip chilling the dough. It needs those 2 hours in the fridge to firm up. If you don’t chill the dough, the cookies won’t hold their crescent shape and will flatten out in the oven.
- You can roll these pistachio cookies in cookie dough balls or form them in crescent shapes. Whatever you prefer!
- Bake the pistachio cookies on a parchment paper lined baking sheet so they don’t stick.
How to Store and Freeze Pistachio Cookies
The Christmas crescent cookies will last up to five days in an airtight container at room temperature. They can also be frozen for up to three months.
If possible, I recommend freezing the cookies without the powdered sugar on top. However, freezing them with the sugar on them won’t ruin them!
When ready to eat the frozen cookies, set at room temperature to thaw.
Give this Easy Pistachio Cookies a Try!
Next time you’re looking for the perfect cookie for someone who is a big fan of pistachios, give this Pistachio Cookies Recipe a try! Did you think they were one of the best Christmas cookies? Leave a comment below and give it a review for others to see what you thought of this holiday classic.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these Christmas cookies with crunchy pistachios!
More Easy Christmas Cookies:
Christmas Sugar Cookie Bars are super festive with red and green funfetti sprinkles in the bars and crushed candy cane pieces on top!
Gingerbread Cookies are traditional this time of year, but these Chocolate Gingerbread Cookies offer a fun and unique twist on the classic.
A tasty ginger recipe that doesn’t require cut outs is this Caramel Pecan Gingersnap Thumbprints Recipe.
These Almond Butter Cookies are the tastiest I’ve tried and make a great addition to your regular cooking baking. They’re the perfect alternative if you have a peanut allergy!
Classic chocolate chip cookies get a make over with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist.
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Orange Pistachio Cookies
These Orange Pistachio Cookies are a unique take on traditional crescent cookies. You need just 7 basic ingredients for this easy cookie recipe! These delicious cookies contain real pistachios with plenty of pistachio flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup confectioner's sugar, plus additional for coating
- 1/4 tsp vanilla extract
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 1/3 cups very finely chopped pistachios
- zest of one orange
Instructions
- In a bowl, beat the butter and 1/2 cup sugar together until light and fluffy.
- Add the vanilla extract, yolk. Beat until combined.
- Slowly stir in the flour, nuts, and zest.
- For the dough into a ball and flatten into a disc shape. Cover and chill for 2 hours.
- When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- Remove a heaping tablespoon of dough at a time, shaping into crescent shapes. Arrange about 1 1/2 inches apart on prepared baking sheets.
- Bake until cookies are lightly golden around the edges, about 15-20 minutes.
- While still warm, dust the cookies with confectioners sugar. Transfer to a wire rack to cool.
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Nutrition Information:
Yield: 18 Serving Size: 2 cookiesAmount Per Serving: Calories: 228Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 44mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Tickled Red says
These look delicious. Santa will be a happy fella when I leave some of theses for him ;D
Tracy says
These look so delicate and lovely!!
Anne says
Shortbread cookies
2 sticks butter, room temperature
2 cups flour
1/2 cup sugar
Cream butter and sugar. Add sifted flour little at a time, gently mixing. (You’ll end up using your fingers to complete the mixing).
Place dough between 2 pieces of parchment paper and roll out to desired consistency (no less than 1/4″). Cut into pieces and place on cookie sheet (using parchment paper or silpat mat). Bake at 325 degrees for 15 – 18 mins.
Lisa says
Mmmm, this recipe looks delicious! I can’t believe it’s that time of year again! I’ll post this to my FB page to share with others! Thanks!
Stefani says
No blog, so here’s a pumpkin cookie recipe!
2 cups softened butter
1 can pumpkin puree (15-ounces)
2 eggs
2 cups sugar
2 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. vanilla
4 cups flour
1/2 cup butter
1/2 cup light brown sugar
1/4 cup whole milk
1 tsp. vanilla
23/4 cup confectioners’ sugar
Preheat oven to 350 degrees. In a large bowl, beat 2 cups butter on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. beat until combined, scraping the bowl as needed. Add eggs and 2 tsp. vanilla. Beat until combined.
Beat in the pumpkin. Then, add the flour and beat to incorporate.
Drop dough 2″ apart on a cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer to a wire rack to let cool.
For the icing, in a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl and stir in milk and 1 tsp. vanilla. Beat in confectioners’ sugar until smooth. Spread onto cookies.
Anne says
sorry about submitting before recipe was complete…
Chocolate Bliss Cookies (a family favorite)
8 squares semi-sweet baking chocolate
3/4 cup firmly packed brown sugar
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
1 1/2 cups semi-sweet chocolate chunks
2 cups walnuts, chopped
Microwave chocolate squares in microwaveable bowl on high for 2 mins. Stir until chocolate is melted and smooth. Stir in butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chocolate chunks and walnuts.
Using small cookie scoop drop onto ungreased cookie sheet. Bake at 350 for approx. 14 mins. or until cookies are puffed and feel set to the touch. Cool for 1 min. and remove from cookie sheet onto wire racks. Makes approx. 30 small cookies.
Anne says
Chocolate Bliss Cookies (a family favorite)
8 squares semi-sweet baking chocolate
3/4 cup firmly packed brown sugar
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
1/2 cup flour
Jamie | My Baking Addiction says
These are just lovely, Katie and definitely perfect for any cookie exchange!
Elizabeth Bourne says
I also don’t have a blog, though I am really tempted this year! Here is my recipe…
Grandma Patterson’s Ginger Cookies
1-1/2 C shortening
2C sugar
1C molasses
1 t salt
2 t vanilla
2 eggs
1 1/2 t ginger
2 t baking soda
4 C flour
Preheat oven to 350* Mix ingredients in the order given. Mix well after each addition. Chill well. Make into small balls (cookie scoop works great for this) and roll in sugar. ** do not flatten.
Bake on ungreased cookie sheet at 350 about 15 minuts.
makes 5 dozen, can be halved easily.
Elizabeth Bourne says
I also don’t have a blog, though I am really tempted this year! Here is my recipe…
Grandma Patterson’s Ginger Cookies
1-1/2 C shortening
2C sugar
1C molasses
Sylvie @ Gourmande in the Kitchen says
I agree pistachio and orange taste wonderful together, these are beautiful.
Niki says
no blog, so here’s my recipe:
Oatmeal Cookies
Makes 4 1/2 dozen
1 cup butter or margarine, soft (don’t use tub margarine)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup craisins
1/2 cup chopped walnuts
1/2 cup white chocolate chips
3 cups oats
Mix butter thru vanilla.
Mix flour thru nutmeg.
Combine wet and dry mixtures.
Stir in raisins, nuts, and choc chips.
Stir in oasts.
Roll to 1″ balls, place on ungreased cookie sheet, flatten slightly.
Bake 375* for 8-9 minutes for chewy or 11-12 minutes for crispy cookies.
Living The Sweet Life says
The taste and smell of citrus, with the crunch of any sort of nuts always seems to remind me of the holiday season. What a great cookie …
Casey@Good. Food. Stories. says
I second the listening to Christmas music idea – I’ve been itching to turn mine on since mid-November. And if someone brought a batch of these cookies over, that would just be the powdered sugar on top. 🙂
Amber | Bluebonnets & Brownies says
Wonderful cookies for any holiday cookie swap!
Blog is the New Black says
This recipe looks amazing!