Name: Italian Lemon Pistachio Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 large eggs (at room temperature); ¾ cup (150g) granulated sugar; Zest of 2 lemons (about 2 tbsp lemon zest); ¼ cup (60ml) freshly squeezed lemon juice; 1 tsp (5ml) pure vanilla extract; ¼ tsp pure almond extract; 7 tbsp (100g) unsalted butter (melted and cooled); 2 cups (284g) all-purpose flour; 2 tsp baking powder; ½ cup (55g) roasted salted pistachios (no shell, ground); ¼ tsp salt; 1 ⅓ cups (160g) powdered confectioner’s sugar; 4 tsp (20ml) freshly squeezed lemon juice; 3 tsp (15ml) whole milk

If you love bright, zesty flavors intertwined with a satisfying nutty crunch, then this Italian Lemon Pistachio Cookies Recipe is about to become your new obsession. These cookies combine the sunny freshness of lemon zest and juice with the earthy richness of roasted pistachios, creating a treat that is perfectly balanced between sweet and tangy. Soft, tender, and beautifully glazed with a lemony icing, they bring a little slice of Italian sunshine right to your kitchen. Whether for a special occasion or a simple afternoon delight, these cookies are guaranteed to leave you smiling and reaching for just one more.

Ingredients You’ll Need

The image shows multiple clear glass bowls and a measuring cup with different baking ingredients arranged neatly on a white marbled surface. At the top center, there is a large glass bowl filled with white flour. To its right, a medium glass bowl contains white sugar, and a metal spoon rests in it. Below the flour bowl to the left, a glass measuring cup holds a yellow liquid, likely melted butter or oil. Two white eggs sit between the measuring cup and the sugar bowl. Below the eggs, a small glass bowl holds bright yellow lemon zest. Next to it on the right is a small glass bowl filled with small yellowish granular food, possibly ground nuts or seeds. To the lower left, a small bowl contains a white mixture topped with melted butter or oil. Adjacent to it, a tiny glass bowl holds a white powder, likely baking soda or baking powder. A small white bottle with a black cap is near the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, lending the cookies their unique taste, tender texture, and that irresistible burst of color. Each item plays a vital role, ensuring your Italian Lemon Pistachio Cookies Recipe turns out just right every time.

2 large eggs (at room temperature): Eggs give the cookies structure and moisture, helping them hold their soft, chewy texture.
¾ cup (150g) granulated sugar: Adds sweetness and helps achieve that tender, lightly crisp edge.
Zest of 2 lemons (about 2 tbsp lemon zest): Bursting with citrus aroma, this makes the cookies vibrant and fresh.
¼ cup (60ml) freshly squeezed lemon juice: Infuses additional tang and balances sweetness perfectly.
1 tsp (5ml) pure vanilla extract: Enhances all the flavors with a warm, familiar note.
¼ tsp pure almond extract: A subtle hint that complements pistachios beautifully.
7 tbsp (100g) unsalted butter (melted and cooled): Adds richness and tender flakiness to the cookie dough.
2 cups (284g) all-purpose flour: The main structure that holds the cookies together.
2 tsp baking powder: Helps the dough rise and keeps the cookies soft.
½ cup (55g) roasted salted pistachios (no shell): Adds wonderful crunch and a distinctive nutty flavor.
¼ tsp salt: Balances sweetness and enhances all the cookie flavors.
1 ⅓ cups (160g) powdered confectioner’s sugar: For a smooth and sweet lemon glaze.
4 tsp (20ml) freshly squeezed lemon juice: To make the glaze tangy and luscious.
3 tsp (15ml) whole milk: Lightens the glaze to the perfect consistency.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Italian Lemon Pistachio Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by sifting together the flour and baking powder into a large bowl. This not only combines the leavening agent evenly but also gives the dough a lighter texture. Then, stir in your finely ground roasted salted pistachios and salt to spread that delightful nutty flavor throughout each cookie.

Step 2: Whisk Eggs, Sugar, and Lemon Zest

In a separate bowl, beat the eggs, granulated sugar, and lemon zest with an electric mixer until the mixture triples in volume and turns pale and fluffy. This step is crucial as it builds the base for a soft, airy cookie. Then, add the freshly squeezed lemon juice, vanilla, and almond extracts for that signature aroma before mixing in the melted and cooled butter gently.

Step 3: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the egg mixture on low speed until the dough just starts to come together. Switch to a spatula to fold the ingredients gently by hand; be careful not to over-mix as the dough needs to stay soft. Cover and chill in the refrigerator for 1 to 2 hours to help the dough firm up for easier handling.

Step 4: Bake the Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 1 oz cookie scoop, portion out the dough and gently roll each sticky ball in floured hands. Place the dough balls with 2 inches of space between them to allow for spreading. Bake for 13 to 15 minutes until the bottoms are golden and the edges have just a hint of color.

Step 5: Glaze the Cookies

While the cookies cool slightly, whisk together the powdered sugar, lemon juice, and milk to create a thick yet pourable lemon glaze. Dip each cookie into the glaze or spoon it over the top, then sprinkle with your favorite toppings if desired. Allow the glaze to set and dry completely before serving or storing.

How to Serve Italian Lemon Pistachio Cookies Recipe

Two round cookies stacked on a white marbled surface, each topped with thick white icing that covers the top and sides. The icing is sprinkled with crushed pistachios in light green and brown shades. The top cookie is broken in half, showing a soft yellowish inside with small green bits. Around them are whole and shelled pistachios scattered. Behind the cookies, a halved lemon with bright yellow flesh and a piece of light beige lace fabric rest on the surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of finely chopped pistachios or extra lemon zest over the glaze adds delightful texture and pops of color that elevate the presentation. You can also sprinkle edible flower petals or a few mini sugar pearls to make these cookies truly stand out for guests.

Side Dishes

These cookies shine brightest with a hot cup of freshly brewed espresso or a light herbal tea like chamomile or mint that complements the lemon’s zing without overpowering it. A small bowl of fresh berries or a scoop of chilled vanilla gelato turns this treat into a refreshing dessert spread.

Creative Ways to Present

Try arranging these little beauties on a rustic wooden board layered with lemon leaves or a pastel-colored serving plate for a charming touch. For parties, place them in pretty cupcake liners or stack them with parchment paper in clear jars tied with ribbon for a lovely homemade gift idea.

Make Ahead and Storage

Storing Leftovers

Store your Italian Lemon Pistachio Cookies Recipe in an airtight container at room temperature for up to 4 days. Keeping them sealed ensures they stay moist and tender, while the glaze remains fresh and glossy.

Freezing

You can freeze the unglazed cookie dough balls by placing them on a parchment-lined tray, freezing until solid, then transferring to a freezer bag for up to 2 months. Bake directly from frozen, adding a minute or two to baking time. Once baked and glazed, cookies can be wrapped tightly and frozen for up to 1 month.

Reheating

If you want to enjoy a freshly baked warm cookie, reheat one or two at a time in the microwave for about 10 seconds. Avoid heating too long or the glaze may soften excessively. This trick works wonders especially when you have leftovers stored.

FAQs

Can I substitute pistachios with another nut?

Absolutely! While pistachios are traditional and bring a unique flavor, chopped almonds or walnuts can also work well, although they will alter the taste slightly.

Is it necessary to refrigerate the dough before baking?

Yes, chilling the dough firms it up, making it easier to handle and helping the cookies maintain their shape during baking.

Can I make these cookies gluten-free?

Yes, swapping the all-purpose flour for a gluten-free blend works well. Just make sure your blend contains xanthan gum or include it to help bind the dough.

How can I make the glaze thicker or thinner?

For thicker glaze, add more powdered sugar gradually; for thinner glaze, add lemon juice or milk slowly until you reach your desired consistency.

Do these cookies keep well over several days?

They keep best for 3 to 4 days at room temperature in an airtight container. After that, they may begin to dry out slightly but still taste delicious.

Final Thoughts

I can’t recommend this Italian Lemon Pistachio Cookies Recipe enough if you’re craving a treat that’s as cheerful as it is delicious. The combination of tangy lemon and crunchy pistachios brings a fresh twist to classic cookies, perfect for any season. Once you try them, these cookies will easily become a beloved staple in your baking repertoire — so go ahead, gather your ingredients, and make a batch to share with friends and family!

Italian Lemon Pistachio Cookies Recipe

Ingredients You’ll Need