Pistachio 5 Spice Cookies
Delight your taste buds with these irresistibly chewy Pistachio 5 Spice Cookies—a bold fusion of nutty pistachios, rich butter, and the aromatic warmth of Chinese five-spice powder. Perfectly balanced with a hint of sweetness from brown and granulated sugars, these cookies offer a unique twist on traditional flavors. Optional white chocolate chips add a creamy touch, while the combination of baking powder and soda ensures a tender crumb. Easy to prepare in just 15 minutes, these spiced cookies are baked to golden perfection in under 12 minutes, making them a quick yet impressive treat. Perfect for dessert, gifting, or an afternoon snack, this recipe is a must-try for fans of sweet-and-spicy flavor combinations. Indulge in these crispy-edged, melt-in-your-mouth cookies and experience a new favorite.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Chinese five-spice powder
- 0.25 teaspoon Salt
- 100 grams Pistachios, shelled and roughly chopped
- 50 grams White chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, Chinese five-spice powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped pistachios and white chocolate chips (if using) using a spatula or wooden spoon.
Scoop out 1.5 tablespoon-sized portions of the dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten each dough ball slightly with the palm of your hand.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden and the tops are just set.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 78 mg | 2% | |
*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.
