Sourdough Honey Pistachio Cookies
These sourdough honey pistachio cookies are soft in the center with lightly crisp golden edges, naturally sweetened with honey and enriched with tangy sourdough discard. Chopped pistachios add buttery crunch and beautiful color, finished with a sprinkle of flaky sea salt for a bakery-style touch.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup honey
- ½ cup sourdough discard unfed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped pistachios
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add honey and mix until combined.
- Beat in the egg and vanilla extract.
- Stir in the sourdough discard until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chopped pistachios, reserving a small amount for topping.
- Cover the dough and chill for at least 1 hour for best texture.
- Scoop dough into 2-tablespoon portions and place on prepared baking sheet.
- Press extra pistachios onto the tops of each dough ball.
- Bake for 10-12 minutes until edges are golden brown and centers are just set.
- Remove from oven and sprinkle lightly with flaky sea salt.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Nutritional Information (Approximate per cookie)
- Calories: 180
- Carbohydrates: 22g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 4g
- Sugar: 12g
- Fiber: 1g
