Pistachio Shortbread Cookies

These Pistachio Shortbread Cookies are simply heavenly. They have that perfect buttery, crumbly texture, are loaded with chopped pistachios, and get dipped in rich dark chocolate — honestly, how can you go wrong?

TL;DR Recipe Snapshot

What it is: Buttery shortbread cookies loaded with chopped pistachios and dipped in luscious chocolate.

Why you’ll love it: This is a genuine Scottish shortbread recipe using just 5 simple ingredients—no mixer, food processor, or cookie cutters needed.

How to make it: Cream butter and sugar, stir in flour to form dough, roll into a log, chill, then slice and bake to golden perfection.

Reader Review:

I’ve made these cookies more times than I can count, and each batch disappears fast! Everyone asks for the recipe because they’re so easy to make and perfectly balance salty and sweet.

These are the go-to cookies for when I want to wow a crowd but don’t have hours to bake. The dough comes together with the classic creaming method — no fancy gadgets required — and you bake them by slicing the chilled log. No rolling or cookie cutters needed! Plus, with pistachios folded right in and a finishing dunk in chocolate, this 5-ingredient recipe feels special without any fuss.

Why This Recipe Works

• This is a classic shortbread recipe with perfectly balanced ingredients for that traditional crumbly texture.
• It uses the easy ‘slice and bake’ technique—no rolling out or cookie cutters necessary.
• Slow baking at a low temperature gives you that melt-in-your-mouth, tender crumb that everyone loves.

Reader Review:

My cookies turned out exactly like the photos — so delicious and perfect for any occasion. No special skills needed, and I love that the dough chills in the fridge, so I can make it the day before then just slice and pop in the oven. I’ve made them about 10 times now, and they always come out great!

Ingredient Notes

This pistachio shortbread cookie recipe is a simple, buttery shortbread that melts in your mouth with the added crunch from pistachios and a smooth finish from dark chocolate. Classic shortbread usually has just 3 ingredients, and that’s exactly the base here.

• Butter — Use good quality salted butter with a higher fat content for that signature crumbly, rich texture.
• Sugar — Granulated white sugar works best to add just the right amount of sweetness.
• Flour — All-purpose flour is your best bet—stay away from self-raising or anything with leavening agents here to keep that dense, crumbly texture.
• Pistachios — Use shelled pistachios, whether salted or unsalted, roasted or raw, whatever you prefer.
• Chocolate — Real dark chocolate is ideal for dipping. Avoid chocolate chips since they don’t melt smoothly.

Check the recipe card below for exact quantities.

Things You’ll Need

• Mixing bowl
• Wooden spoon
• Cookie sheet
• Microwave-safe bowl (to melt chocolate)

Reader Review:

This shortbread recipe is absolutely fantastic! Your clear instructions and helpful tips made all the difference—thank you! They’re delicious plain, but dipped in dark chocolate? So indulgent and irresistible.

How to Make Pistachio Shortbread Cookies

This recipe is a twist on traditional Scottish shortbread, adding chopped pistachios and a chocolate dip for extra flavor and texture. Let’s break it down step-by-step — you’ve got this!

Cream Butter and Sugar

Start by softening your room temperature butter in a big mixing bowl. Use a wooden spoon or spatula to gently work it until it’s nice and smooth.

Then add your sugar and mix together until just combined. No need for a mixer unless you want! If you do use one, keep it low speed to avoid adding air — we want a dense, rich cookie.

Add the Flour and Nuts

Next, stir the flour in. It’ll start to look like chunky breadcrumbs — that’s perfect. Then toss aside your spoon and gently knead everything with your hands until it comes together into a smooth dough.

Chop most of your pistachios (about two-thirds) and fold them through the dough evenly. Save the rest for topping later. Take care not to overwork the dough so it stays tender.

Shape the Dough

Turn your dough out onto a clean work surface. Shape it into a long log about as thick as a paper towel roll—it’s the perfect size for slicing later.

Wrap the dough tightly with plastic wrap and roll it around to smooth the edges into a neat cylinder.

Pop the log in the fridge for at least an hour until it feels firm. If you want to get ahead, you can chill it up to 3 days before baking.

Slice the Shortbread

When you’re ready to bake, preheat your oven to 340°F (or 170°C) and line a cookie sheet with parchment paper.

Because shortbread needs gentle heat to bake through without browning too fast, we keep the temperature low and slow.

Unwrap your dough, then use a sharp knife to cut into ½-inch thick rounds. Space them out on your cookie sheet so they have room to spread.

Bake

Bake your cookies for 15 to 20 minutes. Baking time depends on how thick your cookies are, so keep an eye on them and pull them out just as the edges start turning a soft golden brown.

Remember, shortbread will stay quite pale overall, so don’t wait for them to get dark or they’ll be overbaked and dry.

Once baked, cool the cookies on the tray for 10 minutes before moving them to a wire rack to chill completely.

Dip in Chocolate

Time for the fun part! Once your cookies are fully cool, chop your dark chocolate into small pieces and melt it gently in the microwave in 30-second bursts.

Dip each shortbread halfway into the melted chocolate. Give a light shake to let the excess drip off, then set it down on parchment paper.

Decorate

Before that chocolate hardens, sprinkle each cookie with your reserved chopped pistachios to give it an extra pop of crunch and color.

If you like a little salty-sweet combo, add a tiny pinch of sea salt on top. Let the chocolate set completely before digging in.

Reader Review:

These turned out fantastic! Easy to prep ahead and the baking time was spot on. Took them to a cookie party and everyone loved them — even won prettiest cookie! Thanks for sharing this gem.

Tempering The Chocolate

If you want your chocolate-dipped cookies to have that perfect glossy finish and snap, temper your chocolate. It keeps the coating shiny and stops it from melting too easily at room temp. This extra little step is easier than you might think!

And guess what? You can temper chocolate right in the microwave without any fancy thermometer or special tools. I’ll walk you through it!

Pistachio Shortbread Cookie Variations

• Skip the chocolate — These cookies stand on their own without the dip, but chocolate adds a lovely touch. You can also experiment with milk or white chocolate variations.
• Add extra flavor — Try stirring in a splash of almond extract or vanilla to switch things up.
• Try other nuts — Swap pistachios for walnuts, pecans, or even hazelnuts for a new twist.
• Shape it differently — If you want, roll out the dough and cut into fun shapes. Just make sure to chill the cut shapes well before baking so they keep their form.

How To Store Shortbread

Keep your pistachio shortbread cookies fresh by storing them in an airtight container at room temperature for up to two weeks.

You can freeze the unbaked cookie dough too! Wrap the dough tightly in plastic and seal it in a bag — it keeps well for up to 3 months. When you’re ready, thaw it overnight in the fridge, slice, and bake as usual.

Another option is chilling the dough logs, then freezing individual slices. Bake from frozen by adding 2-3 minutes extra to the baking time.