Festive Seasons bring an urge for something sweet and some new flavors. And Eggless Pista Cookies are here to answer each of your cravings. Crunchy, crispy, and studded with pistachios, these bakery-style Eggless Pistachio cookies are divinely delicious and are a perfect pick-me-up treat any time of the day!
We enjoy these cookies especially served with a glass of milk or hot tea.
Nothing can beat a freshly baked batch of cookies just out of the oven. Can something ever be more heavenly? I guess not!
I love baking. Whether it is eggless coconut cookies, Dulce De Leche thumbprint cookies, or Eggless swirl shortbread cookies, I just rejoice over the process, and of course, the bliss that follows when you finally bite into its crunchiness and flavor — amazing!
And not to mention, the intoxicating aroma that fills the house and makes the mouth water and that exhilarating feeling are beyond comprehension.
What are Eggless Pistachio Cookies
If you adore pistachios, then these cookies are just for you! All pistachio lovers must have had a rendezvous with these little bites of heaven, sometime in their lives.
But for those who are wondering what these tempting delicacies are, let me explain. These are eggless Indian cookies with a perfect crispy texture and beautiful subtle hue that would tempt you to grab them instantly and bite into them.
The crunch and texture of the cookies are imparted with the fitting addition of pistachios. Made with butter, custard powder, flour, and powdered sugar, these sweet, eggless, nutty cookies are the perfect way to spread some holiday cheer!
This recipe is not just super easy but is super satisfying and a complete crowd-pleaser!
Reasons You’ll ♡ Eggless Pistachio Cookies
They say the best holiday memories are created in the kitchen. So, grab your aprons, and let’s bake these Bakery-style Pista Cookies that are —
- Super easy-to-make
- Requires nine simple ingredients
- Crispy yet has a wonderful melt-in-your-mouth texture
- Perfect for gifting – Pack them in decorative boxes, and they form an excellent gift for your loved ones to relish!
Furthermore, these cookies offer a perfect crunch combined with a hint of cardamom essence and the indulgent, buttery flavor that we all love. Every bite of these cookies is just excellent, and they are indeed something you won’t want to miss.
Ingredient list for Eggless Pistachio cookies
As the festive season is approaching and the days are leading up to the holidays, we cannot just go with complicated recipes. So, here is an easy Eggless pistachio cookie recipe that can be lifesavers during these weeks nearing Christmas as it uses pantry staples like —
Flour — All-purpose flour is the base ingredient for our Pistachio cookies that lends it the structure. You can substitute all-purpose flour with whole wheat flour. Just a note, wheat flour will make the cookies denser and a lot heavier than those made with all-purpose flour.
Butter — We are using unsalted butter for making the dough. Butter makes the cookies tender and adds moisture to the dough.
Powdered sugar — Also known as confectioner’s sugar, is used as a sweetening agent to our luscious eggless pistachio cookies that also lends it crispness. Do not use granulated sugar, as it will make the cookies spread and pick a granular texture.
Salt — Enhances the overall flavor, so just a pinch will do the magic.
Pistachio essence — This lends a pleasant pistachio flavor to our cookies. It can be substituted with cardamom essence or rosewater as well.
Custard powder — This is our star ingredient. When custard powder is added to the dough mix, it provides more texture and subtle yellow color to our cookies that look so delightful. You can use regular custard powder, or mango custard powder will work great too.
Baking powder — I have used baking powder to lighten the texture of our eggless cookies and help the cookies to expand in volume. Add the recommended amount as even a slightly extra quantity will make the cookies spread too much.
Chopped pistachios — The addition of chopped pistachios makes the cookies crunchier and overly tempting.
Milk — It’s the liquid that is added to the flour for binding it together while making the dough.
How to make Eggless Pistachio Cookies
Combine dry ingredients — Sift the flour, baking powder, custard powder, and salt in a separate bowl. Set it aside.
Cream Butter and Sugar together — Add the sugar and the butter to the bowl of your stand mixer. Mix it with a balloon whisk on medium speed until creamy, light, and fluffy. Scrape down the sides and bottom of the bowl as needed.
Knead the dough — Now add the sifted dry ingredients to the wet ingredients and add the pistachio essence and chopped pistachios. Mix it well. The cookie mixture will become crumbly and look like breadcrumbs.
Gradually add milk to this mix and knead it until it forms a soft, pliable dough. Add milk sparingly as it is only required to bind the dough. More of it will turn the dough wet and sticky. So, a little vigilance while adding it will be necessary.
Chill the dough — Cover the eggless pistachio cookie dough with plastic wrap and chill in the refrigerator for 1- 2 hours or overnight. Do not omit this step.
Even if you are on a time crunch, make sure your dough gets enough time to chill as it will spread less during baking.
Preheat the oven — Preheat the oven to 350°F.
Shape the dough — You can shape these eggless pistachio cookies two ways. Either you can –
- Shape them as rounds, place them on a baking sheet, and chill the dough, or
- You can roll the dough as a log, wrap it in plastic wrap, and chill. Later, cut each dough log into ¼-inch-thick slices. That’s the ideal thickness for crispy cookies. The thinner the dough slice, the crispier the cookies.
Thickly sliced cookies will be more buttery, while the thinner ones will be crispier.
Bake — Place the sliced cookies 1¼-inch apart onto a greased baking tray. Bake the cookies for 12-15 minutes.
Once the cooking time has elapsed, remove the tray from the hot oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer the eggless pistachio cookies onto a wire rack to cool completely.
Expert Tips and Variations
Softened Butter — Always use softened butter for the cookies instead of melted butter or ghee. Softened butter helps the cookies spread beautifully, and you end up with the perfect cookies every time.
Grease the trays — In baking, always grease the cookie sheet or line it with parchment paper. This prevents the dough from sticking to it, and the pistachio cookies will come out quickly after baking.
Baking Powder — Make sure your baking powder is fresh. It is used to lighten up our cookies’ texture and give them the desired rise. Over time, baking powder weakens and loses its potency, and as such, it does not help the dough rise. So always use fresh baking powder for best results.
Avoid confusion — Use baking powder, not baking soda. Baking powder makes light and airy cookies as compared to baking soda. Baking soda would turn the cookies chewy, so avoid it altogether.
Custard powder — Adding custard powder to the cookies is essential. It adds nice color, creaminess, and taste to the cookies. The closest alternate to custard powder is milk powder.
Essence — We are using Pistachio essence for flavoring our cookies. You can conveniently substitute it with cardamom extract for a pleasing flavor.
Dough is wet — If the Pista cookie dough is wet and sticky; dust with some extra flour. Just a teaspoon or two will be enough to bring the dough to its required texture. You should be able to form a non-sticky dough with your hands. Make sure it is soft but not sticky.
Chill the dough — Always chill the dough before baking the eggless cookies. This helps the flavors to meld well. Moreover, the un-chilled dough spreads the cookies faster, resulting in flattened cookies. Always chill the dough for 1-2 hours or overnight in the fridge to get the best results.
Form the dough — When the dough is ready, shape it like a log and wrap it with parchment paper—now refrigerate it. This step helps the pistachio cookies to hold their shape well.
Shape the cookies — Do not make big rolls out of the dough. If you do so, you will end up with cakey textured cookies. Big rolls will make large cookies that will not turn as crispy as small ones.
Space out the cookies — When placing the pista cookies on the baking tray, take care to space them properly. As the cookies expand during baking, we need to ensure ample space around them to do so. Place them at least 1.5 inches apart on the baking tray that leaves them proper space to expand.
Overbake — Do not over-bake the cookies. The cookies will be light brown and may look under-baked because of the subtle hue, but you should not over-bake them. Baking them for 10 to 15 minutes only will just be fine. Cookies tend to cook even after being taken out of the oven, so baking for a long time is a no-no!
Firm cookies — Eggless pistachio Cookies will be soft and chewy when fresh out of the oven. Allow them to cool completely, and they will become firm as they cool.
Garnish — Although we have added chopped pistachios to the dough that will render it an exciting crunch, you can also sprinkle chopped pistachios on top for an appealing festive look.
Feeds a crowd — I promise, if you plan to make just one batch, they are not going to last very long. So if you have a large gathering, I would recommend double or triple the batch to feed a large crowd.
Let me know what you think!
If unexpected guests stop by for a visit, these pre-baked cookies will save you from running around in search of something delicious, as these make for a perfect offering with a cup of hot tea. Jeweled with natural pistachios, these bakery-style eggless cookies are stellar and will impress many tastebuds.
Should you make these Eggless Pistachio cookies, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends. Trust me, these cookies, loaded with fresh pistachios, could be a showstopper at your upcoming celebrations.
CRAVING FOR MORE, TRY SOME OTHER EGGLESS BAKES!
Eggless Pistachio Cookies
- Sift the flour, baking powder, custard powder, and salt in a separate bowl.
- Set it aside.
- Add the sugar and the butter to the bowl of your stand mixer.
- Mix it with a balloon whisk on medium speed until creamy, light, and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Now add the sifted dry ingredients to the wet ingredients and add the pistachio essence and chopped pistachios. Mix it well.
- The cookie mixture will become crumbly and look like breadcrumbs.
- Gradually add milk to this mix and knead it until it forms a soft, pliable dough. Add milk sparingly as it is only required to bind the dough. More of it will turn the dough wet and sticky. So, a little vigilance while adding it will be necessary.
- Cover the eggless pistachio cookie dough with plastic wrap and chill in the refrigerator for 1- 2 hours or overnight. Do not omit this step.
- Preheat the oven to 350°F. Unwrap the dough and cut each dough log into ¼-inch-thick slices.
- Place the sliced cookies 1¼-inch apart onto a greased baking tray.
- Bake the cookies for 12-15 minutes. Once the cooking time has elapsed, remove the tray from the hot oven and allow the cookies to cool completely.
- Transfer the cooled cookies into an airtight container or a sealed jar and store them.
Frequently Asked QuestionsHow can I store my eggless Pistachios cookies? Storing the Pistachio cookies is very convenient. Just consider the following:
- Wait for your cookies to cool down completely.
- Next, transfer them into an airtight container or a sealed jar and store them.
- The cookies stay fresh at room temperature.
- You can easily leave them on the kitchen counter, and they will stay perfect for 2 to 3 weeks…….. but only if they last that long!
- Macadamia nuts
- Dried Cranberries
- Candied fruits
- Chocolate chips and many more.