Let’s get started!
Preheat the oven to 350F and line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, rub the granulated sugar with the orange zest until the sugar turns a light orange. Add in the brown sugar and butter and beat together with a whisk on medium speed until light and fluffy, about 3 minutes.
Add in the egg and beat until well combined. With the mixer on low, add the flour, baking soda, and salt until fully combined. Add in the orange juice until you have a smooth cookie dough, stopping to scrape down the bowl as needed. Add the pistachio spread* in 3-4 separate dollops and give it a quick blend with the whisk. Not too much because you don’t want it to get fully combined!
Cover with plastic wrap and refrigerate for about an hour. Scoop about 1 tbsp of the dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes, or until the centers appear dry and feel firm to the touch. Let cool for a few minutes then transfer to a wire rack to cool completely. Enjoy!
Don’t have pistachio spread on hand? Change it up by swapping the pistachio spread for any other slightly firm spread. I tried it with a black sesame paste as well and it was just as delicious!
Check out the video on how to make it:
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Soft Pistachio Orange Cookies
Ingredients
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp orange zest
- ½ cup unsalted butter
- 1 large egg
- 2 cups all purpose flour
- ½ tsp baking soda
- ¼ teaspoon salt
- ¼ cup fresh orange juice
- ⅓ cup pistachio spread
Instructions
- Preheat the oven to 350F and line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, rub the granulated sugar with the orange zest until the sugar turns a light orange. Add in the brown sugar and butter and beat together with a whisk on medium speed until light and fluffy, about 3 minutes.
- Add in the egg and beat until well combined. With the mixer on low, add the flour, baking soda, and salt until fully combined. Add in the orange juice until you have a smooth cookie dough, stopping to scrape down the bowl as needed. Add the pistachio spread* in 3-4 separate dollops and give it a quick blend with the whisk. Not too much because you don't want it to get fully combined!
- Cover with plastic wrap and refrigerate for about an hour. Scoop about 1 tbsp of the dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes, or until the centers appear dry and feel firm to the touch. Let cool for a few minutes then transfer to a wire rack to cool completely. Enjoy!
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