Eggless pistachio cookies

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

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):

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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.

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

5) Then add pistachios and lemon zest.

6) Mix well.

7) Add 1 ½ tablespoons of milk.

8) And make into dough.

9) Roll the dough into a log shape which is 1 ½ inches in diameter.

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.

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.

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

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

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

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

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Eggless pistachio cookies

5 from 1 vote

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Dessert

Cuisine: American

Calories: 156kcal

Servings 24 cookies

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ 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:

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

Making eggless pistachio cookies:

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

Nutrition

Serving: 2cookies | Calories: 156kcal | Carbohydrates: 18.2g | Protein: 1.8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 210mg | Potassium: 87mg | Fiber: 0.6g | Sugar: 8.7g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.