Name: Pistachio White Chocolate Shortbread Cookies Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 28 min
Cuisine: American
Ingredients: 1 cup unsalted butter (cold and diced into small cubes); ½ cup powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 cups all-purpose flour; ½ cup pistachios (chopped); ½ cup white chocolate (roughly chopped); 2 ounces white chocolate (roughly chopped); 1-2 tablespoons heavy cream; 2 tablespoons pistachios (chopped finely, for topping)

Print Recipe·Leave a Review

If you’re on the hunt for a delightful treat that perfectly blends buttery richness with a touch of elegance, the Pistachio White Chocolate Shortbread Cookies Recipe is your new best friend. These cookies offer a tender, crumbly texture studded with crunchy pistachios and luscious pockets of melted white chocolate, making each bite an indulgent experience. Whether you’re baking for a special occasion or simply in need of a sweet pick-me-up, this recipe is wonderfully simple yet incredibly satisfying–a true crowd-pleaser that feels as special as it tastes.

Ingredients You’ll Need

The image shows several small white bowls and measuring cups with baking ingredients arranged on a white marbled surface. There is a large clear glass bowl filled with white flour in the center. Above it, a white measuring cup holds more flour. To the left, a small white bowl is filled with white chocolate chunks, and below it, a larger white bowl contains cubed butter pieces. A small glass bowl with vanilla extract is next to the butter. A small metal measuring cup on the left holds powdered sugar, and next to it is a small glass bowl with salt. At the bottom right, another small glass bowl holds shelled pistachios. A soft beige cloth lies under and around some of the bowls. The photo taken with an iphone --ar 4:5 --v 7

Gathering simple and wholesome ingredients is all it takes to bring this incredible cookie recipe to life. Each ingredient plays a key role in creating the perfect balance of flavor, texture, and appearance, ensuring your cookies come out just right every time.

1 cup unsalted butter (cold and diced into small cubes): The cornerstone of shortbread’s rich, tender texture, keeping it cold ensures a flaky crumb.
½ cup powdered sugar: Finely ground sugar adds sweetness without grit, contributing to a smooth dough.
1 teaspoon vanilla extract: A splash of vanilla brings warmth and depth to the cookies’ flavor profile.
¼ teaspoon salt: Enhances all the sweet flavors and balances the richness perfectly.
2 cups all-purpose flour: Provides the structure needed for shortbread’s characteristic crumb.
½ cup pistachios (chopped): Adds a delightful crunch and a nutty dimension to each bite.
½ cup white chocolate (roughly chopped): Melts into creamy pockets of sweetness throughout the cookie.
2 ounces white chocolate (roughly chopped): For the luscious ganache drizzle that elevates presentation and flavor.
2 tablespoons pistachios (chopped finely): Perfect for sprinkling over the ganache for added color and texture.
1-2 tablespoons heavy cream: Creates the smooth ganache that beautifully coats the cookies.

How to Make Pistachio White Chocolate Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the cold, cubed butter with powdered sugar in a large bowl using an electric mixer. This process ensures a creamy, smooth base. Scrape down the sides of the bowl a few times to keep everything well combined, which is key to a tender cookie texture.

Step 2: Add Vanilla and Salt

Mix in the vanilla extract and salt thoroughly. These ingredients brighten the dough’s flavor and balance the sweetness, making your cookies taste perfectly rounded.

Step 3: Incorporate the Flour

Gradually add the all-purpose flour, folding it in gently with a spatula just until the flour is barely mixed. This careful approach prevents overworking the dough, ensuring your cookies stay delightfully light rather than dense.

Step 4: Mix in Pistachios and White Chocolate

Fold in the chopped pistachios and white chocolate pieces gently, distributing the bursts of nuttiness and creamy chocolate evenly throughout the dough. This step is what gives these shortbread cookies their signature charm!

Step 5: Shape and Chill the Dough

Divide the dough into two equal parts and roll each into a log about six inches long and roughly 1.5 to 2 inches in diameter. Press firmly to remove air pockets and smooth the surface on a lightly floured board if needed. Wrap the logs tightly in plastic wrap or parchment paper and chill in the refrigerator for at least one hour. This resting time helps the dough firm up for easier slicing and sharper cookie edges when baked.

Step 6: Preheat and Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Having your workspace prepped means you can move quickly once your dough is ready.

Step 7: Slice and Bake

Remove the chilled dough logs from the fridge and slice them into half-inch thick rounds. Place these cookie discs on your prepared baking sheet, keeping a little space between each. Bake for 8 to 10 minutes until the edges turn lightly golden—just enough to develop that buttery crunch without overbaking.

Step 8: Cool and Drizzle Ganache

After baking, transfer the cookies to a wire rack to cool completely. For the decadent finishing touch, gently melt the white chocolate and heavy cream together in a microwave-safe bowl (warming in short bursts to avoid overheating). Drizzle this ganache over the cooled cookies and sprinkle with finely chopped pistachios for a beautiful, flavorful finish.

How to Serve Pistachio White Chocolate Shortbread Cookies Recipe

The image shows a black baking tray lined with white parchment paper placed on a white marbled surface. On the tray, there are twelve uncooked cookie dough rounds arranged in three rows and four columns, each round light beige with small pieces of green pistachios and white nuts embedded in the dough. The dough shapes are slightly irregular but mostly round, with a smooth and slightly glossy surface texture. The paper crinkles gently at the edges of the tray. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of finely chopped pistachios or a light dusting of powdered sugar for an elegant look that also boosts texture and visual appeal. The green from the pistachios contrasts beautifully against the white chocolate drizzle, making your cookies look just as fantastic as they taste.

Side Dishes

Enjoy these shortbread cookies alongside a warm cup of tea, rich coffee, or even a creamy glass of milk. They also pair wonderfully with fresh berries or a dollop of whipped cream for a slightly more indulgent treat.

Creative Ways to Present

For gifting or parties, arrange your Pistachio White Chocolate Shortbread Cookies in a decorative tin or on a pretty platter layered with parchment paper. Tying a ribbon around the assembled batch adds a personal touch that’s sure to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature, where they will stay fresh and crisp for up to a week. Keeping them sealed prevents exposure to air, which can cause shortbread to lose its tenderness.

Freezing

You can freeze unbaked dough logs wrapped tightly in plastic wrap for up to three months. When ready to bake, thaw them overnight in the fridge and slice as usual. Baked cookies also freeze well—just layer them between sheets of parchment paper to keep them from sticking.

Reheating

If you want to enjoy freshly warmed cookies, reheat them in a low oven (about 300°F) for 5 minutes. This will revive the buttery texture without drying them out, bringing back that delightful just-baked feeling.

FAQs

Can I substitute salted butter for unsalted in this recipe?

Yes, but reduce the added salt accordingly or omit it, as salted butter will add extra saltiness to the cookies. Using unsalted butter allows you to better control the seasoning balance.

Do I have to use electric mixer, or can I mix by hand?

You can mix by hand, but using an electric mixer makes creaming the butter and sugar easier and gives a lighter texture. Just be patient and mix thoroughly with a sturdy spoon if you prefer to do it the old-fashioned way.

Can I swap pistachios for other nuts?

Absolutely! While pistachios give a unique flavor and color, you can use almonds, pecans, or walnuts instead. Just chop them finely and adjust quantities to your preference.

What if my white chocolate ganache seizes?

If it becomes grainy or stiff, it’s likely overheated. Adding a small splash of warm cream and stirring vigorously can sometimes bring it back. Otherwise, start fresh with a new batch, heating gently in short intervals.

Are these cookies suitable for making in advance for holidays?

Definitely! This Pistachio White Chocolate Shortbread Cookies Recipe is perfect for holiday baking because the dough and cookies can be made ahead and stored. The beautiful finish and storage longevity make them ideal for gifting or parties.

Final Thoughts

There’s truly something magical about the way these Pistachio White Chocolate Shortbread Cookies Recipe come together: simple ingredients transform into a rich, buttery treat bursting with flavor and texture that feels festive yet approachable. Give this recipe a try and watch how it becomes a beloved staple in your baking repertoire, ready to brighten any occasion with every delightful bite.