The Best Melt-in-Your-Mouth Cut-Out Cookies (White Chocolate + Pistachios)
Buttery, crisp, melt-in-your-mouth cut-out cookies dipped in white chocolate and pistachios. Easy recipe, holds shape, perfect for holidays & gifting.
Servings: 24
Calories: 164kcal
Ingredients
Cookie Dough
- 250 g unsalted butter softened
- 120 g powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 300 g all-purpose flour
- 40 g cornstarch
- ¼ tsp fine salt
Decorating
- 200 g white chocolate chopped
- 40-60 g pistachios chopped
Instructions
Cream the butter
- Beat the butter and powdered sugar until it’s smooth and creamy — not fluffy, just blended. This helps the cookies stay tender.
Mix in flavor + egg
- Add the vanilla and egg yolk, mixing just until combined.
Add the dry ingredients
- Whisk together the flour, cornstarch, and salt. Add this to your butter mixture and stir until a soft dough forms.
Chill the dough
- Wrap the dough and refrigerate for at least 1 hour.
- December baking rule: cold dough = perfect cookies.
Roll + cut
- Roll the dough between baking paper to 5–6 mm thickness.
- Cut out shapes and chill again for 10–15 minutes before baking.
Bake
- Bake at 170°C (fan 160°C) for 10–12 minutes.
- You want them pale — not brown — for the best melt-in-your-mouth texture.
- Allow the cookies to cool off completely.
Decorate
- Add the chopped white chocolate to a microwave safe bowl. Now melt the chocolate stirring every 15-30 seconds until smooth.
- Dip each cookie halfway into melted white chocolate.
- Sprinkle with chopped pistachios and let them set.
- Once set, store the cookies in an airtight container. These cookies will last for +/- 7-10 days.