Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (85g) pistachio butter
- 1/2 cup (100g) granulated sugar
- 1 large egg (50g)
- 1/2 teaspoon (2.5ml) vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/4 cup (30g) whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (50g) plus 2 tablespoons roasted sesame seeds
- 1/4 cup (30g) crushed pistachios, chopped, for topping
Instructions
- Preheat your oven to 350°F (175°C) and position one rack in the middle position for even baking heat distribution.
- Line two large baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- Gather all ingredients and measure them into separate small bowls using proper measuring techniques before beginning to mix.
- Combine softened butter and pistachio butter in a medium mixing bowl and beat with an electric mixer on medium speed for approximately two minutes until well combined and light in color.
- Add granulated sugar gradually while continuing to beat the mixture, scraping down the bowl sides occasionally to ensure even mixing throughout.
- Add the room temperature egg and vanilla extract to the butter mixture and beat on medium speed for one minute until fully incorporated and the mixture appears pale and fluffy.
- In a separate small bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt using a fork to combine dry ingredients evenly.
- Add the dry ingredient mixture to the wet ingredients in thirds, stirring gently with a rubber spatula after each addition until no dry flour streaks remain in this sesame and pistachio butter cookies recipe dough.
- Fold in the roasted sesame seeds carefully using a rubber spatula, distributing them evenly throughout the dough to ensure consistent texture.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies approximately two inches apart to allow for spreading during baking.
- Gently press each cookie with the bottom of a glass to create uniform thickness, which ensures even baking and consistent texture across your batch.
- Sprinkle the top of each cookie with crushed pistachios and additional roasted sesame seeds, pressing gently so toppings adhere to the slightly sticky dough surface.
- Place baking sheets in the preheated oven and bake for eleven to thirteen minutes until edges are light golden brown but centers still appear slightly pale.
- Remove cookies from the oven when they still feel slightly soft in the center, as they will continue cooking on the hot baking sheet after removal.
- Let cookies cool on the baking sheet for five minutes, then transfer to a wire cooling rack using a thin spatula to cool completely.
Notes
Toast your own sesame seeds in a dry skillet over medium heat for three to four minutes if store-bought roasted seeds taste bland. Use room temperature ingredients including butter, eggs, and pistachio butter to allow thorough mixing and create a homogenous dough texture. Do not overmix the dough after adding flour to avoid developing excessive gluten.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6.5g
- Sodium: 75mg
- Fat: 5.5g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 15mg