Pine Nut Cookies
Delightfully nutty and irresistibly buttery, these Pine Nut Cookies are the perfect treat for any occasion. Featuring golden toasted pine nuts folded into a soft, tender dough, these cookies deliver a unique flavor profile that's both earthy and subtly sweet. With a quick prep time of just 15 minutes, this recipe combines the rich warmth of brown sugar with the fragrant essence of vanilla for a cookie that's as easy to make as it is to enjoy. Whether you're serving them at a party or savoring them with a cup of coffee, these pine nut cookies—and their melt-in-your-mouth texture—are sure to impress. Plus, they store beautifully in an airtight container, making them an ideal make-ahead dessert or snack.
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Recipe Information
Ingredients
- 1.5 cups pine nuts
- 0.75 cups unsalted butter
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Spread the pine nuts in a single layer on a dry skillet and toast over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure the cookies remain tender.
Fold the toasted pine nuts into the dough, reserving a small handful for topping, if desired.
Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press extra pine nuts onto the tops if reserved.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 436.7 g | 159% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 207.9 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
