Pistachio Lemon Shortbread Cookies

Oh wow, have you ever tasted pistachio lemon shortbread cookies? They’re crumbly, bright, and kinda melt in your mouth. I just had to tell you how we make them.

I love how the nutty pistachios mix with that fresh pop of lemon. Every bite feels fancy but still so simple. My family keeps asking for more!

So, wanna bake these pretty little cookies with me? Let’s get started and have some fun!

Why You’ll Love These Pistachio Lemon Shortbread Cookies

• Delicate and Crispy: The shortbread base creates a buttery, crisp texture that melts in your mouth, while the pistachios add a satisfying crunch.
• Bright and Flavorful: The addition of fresh lemon zest and juice gives these cookies a refreshing citrus kick that perfectly balances the richness of the butter.
• Gluten-Free Friendly: This recipe is entirely gluten-free, making it a great choice for those with dietary restrictions without compromising on flavor or texture.
• Simple and Elegant: With minimal ingredients and a straightforward process, these cookies are elegant yet simple to prepare.
• Make-Ahead Friendly: You can make the dough ahead of time and chill it in the fridge, then bake fresh cookies whenever you need them.

Required Kitchen Tools

Here’s what you’ll need to make these Pistachio Lemon Shortbread Cookies:

• Stand Mixer or Hand Mixer: For creaming the butter and sugar.
• Mixing Bowls: To combine your dry and wet ingredients.
• Measuring Cups and Spoons: Accuracy is key to achieving the perfect texture.
• Baking Sheets: To bake your cookies evenly.
• Parchment Paper or Silicone Baking Mats: To prevent the cookies from sticking to the baking sheet.
• Wire Rack: To cool your cookies after baking.
• Sharp Knife or Food Processor: To chop the pistachios finely.
• Sifter: To sift the powdered sugar for the icing.

Ingredients

Let’s go over the ingredients you’ll need for the dough and simple lemon icing. Make sure to use high-quality ingredients for the best results.

For the Gluten-Free Lemon Shortbread Dough:

• 75 g (¼ cup + 2 tbsp) caster or superfine sugar – Caster sugar dissolves easily, which gives the cookies a smoother texture.
• Zest of 1 lemon – Fresh lemon zest adds a bright citrus flavor to the dough.
• 150 g (1 stick + 2½ tbsp) unsalted butter, softened – Unsalted butter allows you to control the saltiness in your dough.
• 1 tsp vanilla bean paste – For a rich vanilla flavor. You can substitute with 2 tsp vanilla extract if you don’t have vanilla bean paste.
• 255 g (2 cups + 2 tbsp) plain gluten-free flour blend – Be sure to use a gluten-free flour blend that doesn’t contain xanthan gum. I personally love Doves Farm Freee plain gluten-free flour.
• 60 g (½ cup) cornstarch (US) / cornflour (UK) – Cornstarch gives the cookies their tender, melt-in-your-mouth texture.
• ½ tsp xanthan gum – This helps with texture in gluten-free baking, but you can omit it if your flour blend already contains it.
• ¼ tsp salt – Balances the sweetness and enhances the flavors.

For the Simple Lemon Icing:

• 180 g (1½ cups) powdered/icing sugar, sifted – Sifting ensures a smooth and lump-free icing.
• 2½-3 tbsp lemon juice – Fresh lemon juice adds the perfect level of tanginess to balance the sweetness of the icing.

For Decoration:

• 65 g (about ½ cup) shelled pistachios, roughly chopped – Pistachios are the star of the show! They add texture and a nutty, earthy flavor to the cookies.

Step-by-Step Instructions

1. Prepare the Dough

Cream the Butter and Sugar:

In a large mixing bowl, use a hand mixer or a stand mixer to beat the softened butter and caster sugar together. Mix on medium speed until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step is crucial for creating a smooth dough and ensuring the cookies have that melt-in-your-mouth texture.

Add the Wet Ingredients:

Once your butter and sugar are creamed, add the lemon zest, vanilla bean paste, and a pinch of salt. Mix until everything is well incorporated. The fresh lemon zest will release its oils and add a burst of citrus aroma, making the dough smell amazing!

Combine the Dry Ingredients:

In a separate bowl, whisk together the gluten-free flour, cornstarch, and xanthan gum (if using). Gradually add this dry mixture into the wet ingredients while mixing on low speed. Keep mixing until just combined to avoid overworking the dough. At this point, your dough should be soft but not too sticky.

2. Incorporate the Pistachios

Add in the roughly chopped pistachios to the dough. Mix until the nuts are evenly distributed throughout the dough. Pistachios will give each cookie a lovely crunch and a beautiful green pop of color.

3. Chill the Dough

Once the dough is ready, divide it into two portions and shape them into logs or discs. Wrap each portion tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps the cookies hold their shape during baking and prevents them from spreading too much.

4. Preheat the Oven and Prep the Baking Sheets

While your dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats to prevent sticking.

5. Shape and Cut the Cookies

After chilling, remove the dough from the fridge. If you rolled it into a log, slice the dough into about ¼-inch thick rounds using a sharp knife. If you shaped the dough into a disc, simply roll it out on a lightly floured surface (use gluten-free flour) to about ¼-inch thickness and use a cookie cutter to cut out shapes. Place the cookies on the prepared baking sheet, making sure to leave a little space between each one.

6. Bake the Cookies

Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers of the cookies should still be soft. Keep an eye on them as baking times may vary slightly depending on your oven.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

7. Prepare the Lemon Icing

While the cookies are cooling, prepare the simple lemon icing. In a small bowl, sift the powdered sugar to remove any lumps. Gradually add lemon juice to the powdered sugar, stirring continuously until you achieve a smooth and slightly thick icing consistency. If the icing is too runny, add more powdered sugar, and if it’s too thick, add a little more lemon juice.

8. Decorate the Cookies

Once the cookies have completely cooled, drizzle the lemon icing over them with a spoon or a small piping bag. You can also dip the tops of the cookies into the icing for a more uniform look. Sprinkle chopped pistachios on top of the icing for added texture and color.

9. Allow to Set

Let the icing set for about 10-15 minutes before serving. This ensures that it hardens slightly and makes the cookies easier to store.

How to Serve Pistachio Lemon Shortbread Cookies

These Pistachio Lemon Shortbread Cookies are perfect for many occasions:

• Tea Time: Serve them with a hot cup of tea for an elegant treat.
• Gift Giving: Pack them in a pretty tin or box for a lovely homemade gift.
• Holiday Baking: These cookies make a great addition to any holiday cookie platter.
• Snacking: Keep a batch on hand for an everyday snack that’s both sweet and slightly savory.
• With a Glass of Milk: Enjoy them with a glass of milk or a latte for the ultimate indulgence.

Storing Pistachio Lemon Shortbread Cookies

• At Room Temperature: Store your cookies in an airtight container for up to 1 week. They’ll stay fresh and crisp.
• In the Freezer: For longer storage, you can freeze the unbaked dough. Simply wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. When ready to bake, allow the dough to thaw in the fridge for a few hours before slicing and baking.
• Baked Cookies: You can also freeze the baked cookies. Place them in an airtight container with parchment paper between layers, and they’ll keep for up to 3 months in the freezer. Let them thaw at room temperature before serving.

Nutrition Information

Here’s a rough breakdown of the nutrition information per cookie (based on 24 cookies):

Nutrient	Amount per Cookie
Calories	160
Protein	2 g
Carbohydrates	20 g
Fat	9 g
Fiber	1 g
Sugars	8 g
Sodium	35 mg

Please note that nutritional values may vary depending on ingredient brands and portion sizes.

Conclusion

These Pistachio Lemon Shortbread Cookies are a delightful treat that balances the rich, buttery flavor of shortbread with the fresh citrus zing of lemon and the earthy crunch of pistachios. Whether you’re making them for a special occasion or as an everyday snack, they’re sure to become a favorite in your baking repertoire.