30-Minute Iced Lemon Pistachio Drop Cookies
Soft, tender drop cookies featuring bright lemon zest and juice paired with crunchy pistachios, then topped with a sweet lemon glaze. These cookies offer a perfect balance of citrusy brightness and nutty richness, making them ideal for spring gatherings, afternoon tea, or any time you want a refreshing twist on classic cookies. The combination of lemon in both the dough and glaze creates layers of citrus flavor, while the pistachios add texture and visual appeal.
Ingredients
- ¾ cup sugar
- ¼ cup brown sugar, packed
- ½ cup Earth Balance or margarinebutter1:1Use regular butter if not following vegan dietadds dairy
high
- 1 egg
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 ½ cups Mishpacha Flour, siftedall-purpose flour1:1adds gluten
Standard flour works perfectly
- ½ teaspoon Gefen Baking Soda
- 1 pinch salt
- 3 tablespoons pistachios, crushed
- ½ cup Gefen Confectioners' Sugar
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon pistachios, chopped
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Cream sugars with margarine and egg.
- 3
Add lemon juice and lemon zest to creamed mixture.
- 4
Combine baking soda and salt with flour.
- 5
Add flour mixture to creamed mixture.
- 6
Stir in crushed pistachios.
- 7
Scoop dough onto parchment-lined baking sheet.
- 8
Bake for 11-13 minutes until edges are brown.
- 9
Let cookies cool completely.
- 10
Combine confectioners' sugar, lemon juice, and lemon zest for glaze.
- 11
Place cooled cookies on cooling rack.
- 12
Drizzle glaze on each cookie and sprinkle with chopped pistachios.
Tips
Use freshly squeezed lemon juice rather than reconstituted for the brightest citrus flavor in both the cookies and glaze.
Ensure cookies are completely cool before glazing to prevent the icing from melting and sliding off the surface.
Crush pistachios by placing them in a sealed bag and gently rolling with a rolling pin for consistent pieces.
Good to Know
Store in airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking.
Cookie dough can be made 1 day ahead and refrigerated. Baked cookies are best glazed day of serving.
Serve at room temperature. Allow glaze to set for 10 minutes before serving.
Common Mistakes
Don't glaze warm cookies or the icing will melt and slide off
Don't overbake as cookies will become hard rather than tender
Substitutions
Vegan Options
General Alternatives
Standard flour works perfectly
FAQ
Can I make these cookies without the glaze?
Yes, the cookies are delicious on their own. You can dust them with powdered sugar instead or serve plain for a less sweet option.
What if I don't have pistachios?
Substitute with chopped almonds, pecans, or walnuts using the same measurements. Each will provide a different but complementary nutty flavor.
How long will the glazed cookies keep?
Glazed cookies will keep for 3-4 days in an airtight container. The glaze may soften slightly but they'll still taste great.