Shortbread cookies with pistachios are buttery, nutty, and sweet, with a rich white chocolate coating that makes every bite irresistible.

White chocolate pistachio shortbread cookies are a festive, buttery treat, ideal for holiday gatherings or as a thoughtful, homemade gift.

close-up view of a homemade pistachio shortbread cookie, dipped in white chocolate and coated with more chopped pistachios.

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Scottish shortbread cookies are always a favorite of mine during the holidays, because their buttery flavor is second to none.

But for another holiday treat, pistachio shortbread cookies are a delicious and festive option.

The slight crunch and nutty flavor from the pistachios and the touch of white chocolate gives them a little extra elegance and flair.

Not only that, but they look beautiful on a dessert tray, with their delicate, buttery texture and pops of green from the nuts.

They’re usually one of the first treats to disappear at any gathering!

I love that this recipe is perfect for making ahead.

Since the dough needs to chill, I can whip up several batches in advance and have them ready to bake when I need a quick gift or snack for guests.

The white chocolate coating adds a luxurious touch and pairs wonderfully with the nutty pistachios. It’s a simple step that makes these cookies feel a little more festive and indulgent.

There’s something so fun about gifting homemade cookies, and these shortbread pistachio cookies are fancy enough to give to friends or family.

They always feel like such a thoughtful, handmade gift. They’re easy to make but look like something you’d find in a bakery!

More Pistachio Cookies You’ll Love:

several pistachio shortbread cookies served on a white plate.

Gifting White Chocolate Pistachio Shortbread Cookies

These white chocolate pistachio shortbread cookies make a lovely, homemade gift that looks pretty without a lot of effort.

I like to use a white or clear disposable plate for easy gifting, but a red plate adds a fun, festive touch.

Packaging them in cellophane bags with a pretty ribbon is another easy option.

Feel free to work ahead and prepare the dough in advance—refrigerate it for up to three days before baking.

Tips for Gifting:

Use a red plate for a festive look, or keep it simple with white or clear disposable plates.
Prepare the dough in advance and refrigerate for up to three days.
For longer storage, freeze the dough instead of the baked cookies for up to three months.
Slice and bake straight from the freezer for quick, fresh cookies when needed. (You may need to let the dough soften a bit in order to slice, and add a minute or two to the baking time.)
Wrap the plate in clear cellophane with a festive ribbon for a polished presentation.
You can also place the cookies in a cellophane bag and insert them into a pretty kraft paper gift bag.

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How to Make Pistachio Shortbread Cookies

It’s really easy to make this delicious treat.

Ingredients You’ll Need:

Butter
Granulated Sugar
Almond Extract
Flour
Salt
Finely Chopped Pistachios
White Chocolate Melting Wafers (I like Ghirardelli brand)

a few pistachio shortbread cookies coated in white chocolate, one of which has a bite taken out of it.

How to Make It:

(Full printable recipe card is available below)

Prepare the cookie dough. First, you’ll use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy.

Mix in the almond extract until combined.

Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined.

The dough may appear crumbly, but it should come together when pressed. Fold in the finely chopped pistachios.

two photos; one shows butter and sugar creamed together, the other shows remaining ingredients added to form the pistachio shortbread cookie dough.

Chill the dough. Next, you’ll roll the dough into a log shape, about 2 inches in diameter, and wrap it tightly in plastic wrap.

Chill the dough in the refrigerator for at least 1 hour, and up to three days.

two photos; one shows the shortbread cookie dough on a floured surface, the other shows it rolled into a log.

Bake and dip in white chocolate. Last, you’ll slice the chilled dough into ¼-inch thick rounds and place the slices on the prepared baking sheet, about an inch apart.

Bake in the preheated oven for 10-11 minutes, or until the edges are lightly golden. Transfer them to a wire rack to cool completely.

In a microwave-safe bowl, melt the white chocolate wafers in 30-second increments, stirring in between, until smooth and fully melted.

Once the cookies are completely cooled, dip half of each cookie into the melted white chocolate.

Place them on parchment paper to set and sprinkle with additional chopped pistachios.

two photos; one shows cookie dough rounds on a baking sheet, ready to be baked. The other shows baked cookies, dipped halfway in white chocolate, and garnished with finely chopped pistachios.

Notes and Adaptations:

Store the cookies in an airtight container at room temperature for up to one week.
Chilling the dough for at least 1 hour helps to prevent the cookies from spreading too much during baking.
When slicing the chilled dough log, if you notice the dough is crumbling, let it sit at room temperature for 5-10 minutes to soften slightly. Use a sharp knife for clean cuts.
You can use white chocolate chips or bars if you don’t have wafers. Just be careful to melt the chocolate slowly in the microwave or a double boiler to avoid burning. I prefer using Ghirardelli white chocolate wafers when possible, as it’s really user-friendly.

overhead close-up view of shortbread cookies with pistachios in them, partially coated in white chocolate, ready to be served.

Recommended Equipment:

Yield: Approx. 18 cookies

Pistachio Shortbread Cookies

Name: Pistachio Shortbread Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 1 h 21 min
Yield: 18
Cuisine: British
Ingredients: 1 cup butter, softened; ½ cup granulated sugar; 1 teaspoon almond extract; 2 cups flour; 1 teaspoon salt; 1 cup finely chopped pistachios; 8-10 ounces white chocolate melting wafers (I like Ghirardelli wafers)

These pistachio shortbread cookies are a delightful addition to a holiday cookie swap or dessert tray. They make fantastic handmade gifts and pair perfectly with a cup of tea or coffee.

Prep Time 10 minutes

Cook Time 11 minutes

Additional Time 1 hour

Total Time 1 hour 21 minutes

Ingredients

1 cup butter, softened
½ cup granulated sugar
1 teaspoon almond extract
2 cups flour
1 teaspoon salt
1 cup finely chopped pistachios
8-10 ounces white chocolate melting wafers (I like Ghirardelli wafers)

Instructions

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy. Mix in the almond extract until combined.
Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. The dough may appear crumbly, but it should come together when pressed. Fold in the finely chopped pistachios.
Roll the dough into a log shape, about 2 inches in diameter, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
After chilling, slice the dough into ¼-inch thick rounds and place the slices on the prepared baking sheet, about an inch apart.
Bake in the preheated oven for 10-11 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
In a microwave-safe bowl, melt the white chocolate wafers in 30-second increments, stirring in between, until smooth and fully melted.
Once the cookies are completely cooled, dip half of each cookie into the melted white chocolate, Place them on parchment paper to set and sprinkle with additional chopped pistachios.

Notes

Store the cookies in an airtight container at room temperature for up to one week.
Chilling the dough for at least 1 hour helps to prevent the cookies from spreading too much during baking.
When slicing the chilled dough log, if you notice the dough is crumbling, let it sit at room temperature for 5-10 minutes to soften slightly. Use a sharp knife for clean cuts.
You can use white chocolate chips or bars if you don't have wafers. Just be careful to melt the chocolate slowly in the microwave or a double boiler to avoid burning. I prefer using Ghirardelli white chocolate wafers when possible.