My husband, boys and grandkids love pistachio so much. Their favorite is probably a Pistachio Cake with Pistachio Icing.

I thought I would switch it up a little this time and make Pistachio Cookies with Brown Butter Frosting.

The cookies reminded me of Mexican Wedding Cake Cookies (also are referred to as Russian Tea Cakes or Snowball Cookies) that we make for Christmas cookies each year. It’s the same process and texture – almost. Instead we are using pistachios and rolling in the frosting (instead of rolling into powdered sugar).

Anyhow…these cookies are delightfully delicious! Especially topped off with brown butter frosting and also more crushed pistachios (can’t get enough of those!)😋

Pistachio Drop Cookies w/Brown Butter Frosting

Ingredients for Cookie Dough

1 cup salted or unsalted pistachios, crushed

1 cup unsalted butter, softened

3/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 and 1/4 cups all-purpose flour

optional: I add 1-2 drops of green food coloring to add more green to the dough – just to make it the color of pistachios.

Ingredients for Brown Butter Frosting

1/4 cup unsalted butter

1 cup confectioners’ sugar

•m2 Tablespoons milk

1/4 teaspoon vanilla extract

Directions for the Cookies

In a medium mixing bowl, use a handheld or stand mixer to beat the butter for at least one minute on medium speed until the butter is completely smooth and creamy.

Add in the the confectioners sugar, vanilla extract and almond extract.

Beat on medium-high speed until everything is thoroughly combined.

Add in the flour, 3/4 cup of the chopped pistachios and food coloring (optional) and beat on medium-high speed until combined.

Cover the cookie dough and chill in the refrigerator for at least 30 minutes if you will be making the same day and up to 3 days if you are making the dough ahead of time.

Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.

Set aside.

Roll the cookie dough into balls, about 1 Tablespoon of dough for each cookie.

Place the dough balls about 2 inches apart onto the prepared baking sheets.

Bake the cookies for about 14-15 minutes until the cookies are lightly browned on the bottom edges and barely browned on the top.

Allow the cookies to cool and set for at least five minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely before dipping into the brown butter frosting.

Directions for Brown Butter Frosting

Slice the butter into pieces and place in a skillet. Melt the butter over medium heat and stir occasionally.

Once the butter is completely melted, the butter will begin to foam. Keep stirring the butter occasionally.

After 5-6 minutes the butter will begin to brown and you’ll notice the lightly browned specks begin to form in the melted butter. Once browned, remove from heat immediately and allow to cool for at least 5 minutes. (Note: The butter will eventually harden and solidify so don’t let it sit too long!)

In a medium bowl, add the frosting ingredients and then the melted brown butter. Mix until the frosting until it’s the perfect consistency for you (you can add more sugar or milk if needed).

Dip the cookies into the frosting or drizzle some frosting over the top. Add more crushed pistachios too!

Enjoy 😉