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Pistachio Butter Cookies with Orange & Cardamom

Pistachio Butter Cookies spiced with bright orange zest and aromatic cardamom are delicious and so easy to make. They have a wonderful and extremely special flavor profile that will transform your mood and elevate your everyday sweet moment.
A stack of Pistachio Butter CookiesAlright ladies and gents, ready for another pistachio recipe? Get your homemade pistachio butter ready cuz today we’re making these super easy and extremely tasty Pistachio Butter Cookies. The batter calls for both pistachio butter and ground pistachio to make sure you’ll get double the flavor. They bake up to a pretty green color, and they look just beautiful with a light dusting of powder sugar.

Pistachio Butter Cookies being dusted with powder sugarI don’t know why, but every time I make something with pistachio, I have to sneak in a little cardamom and orange. These Pistachio Butter Cookies are spiced with bright orange zest and aromatic cardamom. Cardamom itself has citrusy character so it goes really well with orange zest. The flavor of these cookies are just so so special, wonderful, exceptional, top, no words can describe! And you wouldn’t believe how easy they are to whip up.

How to Make Pistachio Butter Cookies

Making Pistachio Butter Cookies doughWe always start with real unsalted butter. And for this cookie dough we also add a heap of our homemade pistachio butter! Because these are called Pistachio Butter Cookies after all. We use light brown sugar to keep everything soft and chewy. No need to rub the orange zest into sugar this time since brown sugar is not exactly convenient for doing that. Beating everything together should release the oil well enough. Egg and vanilla extract go in next. And then the dry ingredients. That’s it!

Pistachio Butter Cookies dough ballsThis cookie dough is also very easy to handle. We should be able to divide and roll it into balls without any issue. One batch should make about 18 dough balls approximately 1 1/4 oz each. For exact measurement, we always use a kitchen scale. There is no need to flatten the dough, just let them spread on their own during baking.

Pistachio Butter Cookies on a wire rackA note about vanilla, we have many layers of flavor in this cookie but vanilla is equally important. It enhances the flavor of our baked goods even though it is not the main spice. Just like salt, a tiny bit is always added to enhance the overall flavor. Without these supporting ingredients, we can risk a delicious cookies coming out a bit flat in taste.

The inside of Pistachio Butter CookiesEvery time I test a new cookie recipe, it automatically becomes my favorite cookies. But truly though, these Pistachio Butter Cookies are definitely my favorite cookies. They pack in so many of my favorite things, pistachio, orange and cardamom! These spiced cookies are so perfect with their bright and warm flavors. I guarantee you won’t eat just one.

More Pistachio Please!

Pistachio Butter CookiesIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

A stack of Pistachio Butter Cookies

Pistachio Butter Cookies

Pistachio Butter Cookies spiced with bright orange zest and aromatic cardamom are delicious and so easy to make. They have a wonderful and extremely special flavor profile that will transform your mood and elevate your everyday sweet moment.
5 from 5 votes
Print Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 11 minutes
Resting Time: 30 minutes
Total Time: 31 minutes
Servings: 18 cookies
Author: Trang


  • 4 ounce unsalted butter
  • 1/2 cup pistachio butter
  • 3/4 cup light brown sugar
  • Zest of a small orange
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cardamom
  • 1/2 cup ground pistachio


  • Melt butter in a small sauce pan over medium heat and allow to cool to room temperature.
  • Combine flour, salt, baking soda, baking powder, cardamom, and ground pistachio in a small bowl and whisk to distribute evenly.
  • In a stand mixer bowl, combined cooled melted butter with pistachio butter, brown sugar and orange zest, beat with the paddle attachment for 1 minute until combined.
  • Add egg, and vanilla extract, beat for another minute until combined.
  • Slowly add the flour mixture to the liquid mixture and stir until incorporated.
  • Refrigerate the cookie dough for about 30 minutes.
  • Divide the dough into 18 portions, about 1 1/4 oz each. Roll into balls and refrigerate while you preheat the oven.
  • Preheat oven to 350°F.
  • Place dough balls on a parchment lined cookie sheet about 2 inches apart and bake for 11 minutes in the middle oven rack.
  • Remove from the oven and place baking sheet on a wire rack.
  • Let cool for 5 minutes on the baking sheet before moving the cookies on to the wire rack to cool completely.
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

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Pistachio Butter Cookies made with pistachio butter, spiced with bright orange zest and aromatic cardamom. #wildwildwhisk #pistachiocookies #pistachio #pistachiobutter #cookies

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  1. Norien
    May 16, 2020 /

    I made these cookies after searching on google. I had pistachio butter I wanted to use and love all things pistachio.
    I am not a baker and its only the second time I have baked anything. The cookies are amaazing. Just perfect and easy to make for anyone. If I managed to make them then anyone can.

    • Trang
      May 16, 2020 /

      Thank you so much Norien! I’m happy to hear you made them successfully, keep on baking 🙂

  2. Bayan
    May 8, 2020 /

    5 stars
    I’m in love with these cookies. I used less sugar a little less than half a cup and it tastes awesome. I cover it with toasted coconut and drizzle little melted dark chocolate on top.

    • Trang
      May 8, 2020 /

      So glad you love them! The addition of coconut and melted chocolate sound fantastic!

  3. Andrew Leader
    December 5, 2019 /

    5 stars
    Oh my gosh, SO GOOD!! My favorite cookie on my first try! I swapped the ground pistachios for more pistachio butter (since I made all my pistachios into pistachio butter), and I omitted the orange zest. I also skipped refrigerating, and I used vegan butter. They turned out so soft, chewy, tasty, and perfect! I could eat the cookie dough for days!

    • Trang
      December 5, 2019 /

      Thanks Andrew!! So glad you enjoyed these 🙂 🙂 🙂

  4. Jackie
    October 4, 2019 /

    Hello! Is the pistachio butter supposed to be the roasted and salted one, or the raw and unsalted one?

    • Trang
      October 6, 2019 /

      Hi Jackie, I used raw and unsalted pistachio to make homemade pistachio butter. If you’re getting a jar, definitely go with the raw and unsalted.

  5. Hannah
    February 3, 2019 /

    5 stars
    I had a just-expired (unopened) jar of Oro Verde Pistachio cream in my cupboard that needed to be used. It’s more of a Nutella-like texture than actual pistachio butter (nuts, sugar and some oil), maybe a bit thicker. I used the entire 180 g jar, but otherwise followed your recipe exactly. Not surprisingly, the cookies spread out more than the ones in your photos, but the texture and flavour were outstanding. I would make these again, using actual pistachio butter. Thanks for the recipe!

    • Trang
      February 3, 2019 /

      Excellent Hannah, great use of a substitution 🙂

  6. December 28, 2018 /

    5 stars
    Hi, this recipe sounds great, would love to try it, but it would be soooo much easier if you could provide the recipe amounts in weight (grams) rather than in cups and ounces…
    Thank you very much x

    • Trang
      December 30, 2018 /

      Hi Majed, I’m really sorry but when I developed this recipe I took all my measurement in oz and cups. I do not have gram measurement available but you can always convert oz to gram weight, but cups are in volume (1 cup = 8 oz in volume or 237 ml).

  7. Pavithra
    December 21, 2018 /

    I love anything with cardamom in it and I was very excited to try this recipe. I made these today for the first time and the first batch got burned at the bottom 🙁 I baked the second batch for 9 minutes, took out tray waited for a few minutes flipped the cookies and baked for another 3 minutes. After cooling, they are still a touch soft in the middle.

    • Trang
      December 22, 2018 /

      Hi Pavithra, I’m sorry it didn’t work out for you. When I made these, I didn’t need to flip them at all. Oven temperature varies so that could be a problem. If it’s burning, I think your oven temperature may be a tad hotter than mine, try lowering it by 25 degrees and bake for the same amount of time. Another thing that may help is using an insulated baking sheet so the bottom doesn’t burn quickly.

      • Pavithra
        December 23, 2018 /

        I loved the flavor combinations. I’ll check my oven temperature next time but I don’t think it is that because I just baked french macarons for the first time and they came out fine. Are they supposed to be a little soft on the inside?

  8. October 13, 2018 /

    5 stars
    Your truly are the pistachio queen. I’ve been checking out all your pistachio recipes and I want to make them all – these cookies included. I love the addition of cardamom

    • Trang
      October 13, 2018 /

      Thank you my dear!

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