Lemon Pistachio Smash Cookie
The Lemon Pistachio Smash Cookie is a chewy, soft cookie with a lemony flavor from fresh squeezed lemon juice and lemon zest, plus freshly ground pistachios in the cookies and the frosting. The pairing of lemon and pistachio is unforgettably terrific!
Servings: 18 cookies
Ingredients
Lemon Pistachio Cookie Dough:
- ½ cup (113g) unsalted butter
- ½ cup (92g) shortening
- 1 ½ cup (297g) granulated sugar
- 1 Tablespoon (9g) lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 cup (227g) sour cream
- ¾ cup (115g) finely ground pistachios, salted (see note)
- 3 ¾ cup (450g) all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon salt
Lemon Pistachio Frosting:
- ½ cup (75g) finely ground pistachios, salted (see note)
- ¼ cup (56.5g) unsalted butter
- ¼ cup (46g) shortening
- 1 Tablespoon (9g) lemon zest
- Pinch salt
- 3 cups (340g) powdered sugar
- 1 Tablespoon freshly squeezed lemon juice
- 2 Tablespoons milk
- Avocado Americolor gel coloring
Instructions
Lemon Pistachio Cookie Dough:
- Preheat oven to 350° F (177° C) and lightly grease baking sheets.
- In blender or food processor, finely grind 1 ½ cups whole, salted pistachios. Set aside for use in cookie dough, frosting, and topping.
- Measure flour, baking powder, and salt. Whisk together and set aside.
- In mixer, cream butter and shortening on medium-high speed, about 2 minutes or until fluffed together. Scrape sides and bottom of bowl.
- Add granulated sugar and lemon zest. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
- Add lemon juice and sour cream and mix for 1 minute on medium speed. Scrape bowl.
- Add ¾ cup (115g) finely ground pistachios all at once. Mix on medium speed until incorporated, about 2 minutes. Scrape bowl.
- Add flour mixture all at once. On low speed, mix just until all the flour disappears.
- Using a 2” cookie scoop, place dough on lightly greased baking sheets (8 cookies per pan).
- Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookie flat (to about ½-3/4” tall). Leave a rough edge around the cookie.
- Dip in sugar again before pressing each cookie.
- Bake at 350° F (177° C) for 12 minutes. The cookie tops are barely firm, but not browned on edges. DO NOT overcook!
- Allow the cookies to cool in the pan. The cookies will continue to cook slightly.
Lemon Pistachio Frosting:
- In bowl of stand mixer, cream ½ cup (75g) finely ground pistachios, butter, and shortening until light and fluffy, about 3-5 minutes. Scrape bowl.
- Add lemon zest, dash of salt, and then powdered sugar all at once. Mix on low speed until clumps form. Scrape bowl.
- Add lemon juice and milk. Mix on low speed until milk is not splashing. Scrape bowl. Add drop or two of avocado Americolor gel coloring (if using). Then, mix on medium-high speed until fluffy and light. 2-3 minutes.
Assemble Cookie:
- When cookies are completely cool, spread 3 teaspoons of lemon pistachio frosting on top of the lemon pistachio cookies (leaving a slight edge of cookie showing). Sprinkle with finely ground pistachios.
Notes
1 ½ cups whole pistachios when ground leaves a few extra crumbles for the tops of the cookies.