Eggless pistachio cookies

Eggless pistachio cookies – These are crispy with rich, buttery and slightly lemony flavor cookies.

Eggless pistachio cookies (How to make pistachio cookies without eggs)

Lemon zest gives cookies a new taste and adds nice tang to it. Chopped pistachios give nice salty and nutty flavor and some crunch to cookies.

I have adapted this eggless pistachio cookies recipe from celebrity chef Sanjeev Kapoor’s recipe. His recipes are always a success to me. And this one is just like a heaven. Once you have a bite of it and you will not believe how yummy these cookies are.

In this recipe, we adding cold butter to the flour. And then mixing it till we get crumbly texture. Cookies made with this method will be crispy and flaky. The perfect texture for this kind of cookies.

Kids will love this kind of cookies. They would love to eat it after they come home from school.

Make this delicious lemon pista cookies and let me know how you like it.

Check out More eggless cookies
Eggless chocolate chip cookies  //  Eggles nutella cookies  //  Eggless almond cookies  // Eggless coconut cookies


How to make eggless pistachio cookies recipe (Step by Step Photos):


or Jump to Recipe

1) Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and sugar) in a bowl.
eggless pistachio lemon cookies

2) Mix well till incorporated.
eggless pistachio lemon cookies

3) Add chilled butter.
eggless pistachio lemon cookies

4) And using your finger tips or fork incorporate butter and flour together. It will be crumbly texture.
eggless pistachio lemon cookies

5) Then add pistachios and lemon zest.
eggless pistachio lemon cookies

6) Mix well.
eggless pistachio lemon cookies

7) Add 1 ½ tablespoons of milk.
Eggless pistachio cookies (How to make pistachio cookies without eggs)

8) And make into dough.
Eggless pistachio cookies (How to make pistachio cookies without eggs)

9) Roll the dough into a log shape which is 1 ½ inches in diameter.
Eggless pistachio cookies (How to make pistachio cookies without eggs)

10) Roll the log in parchment pepper and keep in freezer for 20 minutes to chill. You can keep refrigerated overnight and bake cookies next day.
Eggless pistachio cookies (How to make pistachio cookies without eggs)

11) Meanwhile preheat the oven to 350 degrees F or 180 degrees C. Line a baking sheet with parchment paper.

12) After log is firmed and chilled. Remove it from freezer. And slice it into ¼ inch thick slices using sharp knife.
eggless pistachio lemon cookies

13) Arrange them in prepared baking sheet. Arrange the cookies couple of inches apart because they will spread a little.
eggless pistachio lemon cookies

14) Bake them for 14 – 15 minutes or till you will see light brown around the edges.
eggless pistachio lemon cookies

15) Let it cool for 5 minutes in pan itself then remove it on cooling rack and let it cool completely.
eggless pistachio lemon cookies

Serving suggestion: I like to eat it as such. Serve it to your guests with a cup of tea or coffee.

eggless pistachio lemon cookies

eggless pistachio lemon cookies
Print

Eggless pistachio cookies

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 24 cookies
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup All purpose flour (Maida)
  • 2 tablespoons Corn flour (corn starch)
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Sugar
  • 1 stick or ½ cup Unsalted Butter cut into small pieces and keep in refrigerator till needed. Because we need chilled butter.
  • 25 Pistachios roughly chopped
  • Lemon Zest from 1 lemon
  • 1 ½ tablespoons Milk

Instructions

Making the dough:

  1. Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and sugar) in a bowl.
  2. Mix well till incorporated.
  3. Add chilled butter. And using your finger tips or fork incorporate butter and flour together. It will be crumbly texture.
  4. Then add pistachios and lemon zest. Mix well.
  5. Add 1 ½ tablespoons of milk. and make into dough.
  6. Roll the dough into a log shape which is 1 ½ inches in diameter.
  7. Roll the log in parchment pepper and keep in freezer for 20 minutes to chill.

Making eggless pistachio cookies:

  1. Meanwhile preheat the oven to 350 degrees F or 180 degrees C. Line a baking sheet with parchment paper.
  2. After log is firmed and chilled. Remove it from freezer. And slice it into ¼ inch thick slices using sharp knife.
  3. Arrange them in prepared baking sheet. Arrange the cookies couple of inches apart because they will spread a little.
  4. Bake them for 14 – 15 minutes or till you will see light brown around the edges.
  5. Let it cool for 5 minutes in pan itself then remove it on cooling rack and let it cool completely.

Add Comment

20 Comments

  1. Poonam
  2. Anitha
  3. poonam
    • Kanan