Raspberry pistachio cookies (supporting) Ever crave a cookie that tastes like sunshine without leaning on white chocolate for sweetness? Same here. That is how I ended up testing and retesting my Raspberry Pistachio Cookies Without White Chocolate, and they are everything I wanted bright, nutty, tangy, soft in the middle, lightly crisp on the edges. I first got the idea after riffing off my usual bake from this raspberry white chocolate pistachio cookie, then decided to let the berries and nuts be the stars on their own. If you want a cookie that is not too sugary but still big on flavor, you will love these. They are simple, quick, and honestly hard to stop eating.

Why Pistachios Work

Pistachios are the secret that makes these cookies taste fancy without extra effort. They bring a natural buttery sweetness and a soft crunch that plays perfectly with tart raspberries. When you skip white chocolate, the balance matters more, and pistachios do all the heavy lifting.

Here is what they add:

Flavor depth that is nutty and a little sweet so you do not need a lot of sugar. Texture contrast that is crunchy on top, tender inside. Color that just looks cheerful with the red raspberries. And a hint of saltiness if you use salted, which makes every bite pop.

My best tip is simple. Lightly toast your pistachios before baking. It wakes up the flavor in five minutes. Toss them on a baking sheet while your oven preheats, then cool before mixing in. I also like to keep half of the nuts finely chopped and half roughly chopped. The fine bits mingle through the dough for even flavor, and the chunky pieces give that satisfying bite.

If you love the pistachio berry combo, you might also enjoy my quick no bake snack, these cranberry pistachio protein bites. Same vibe, just snackable anytime.

Ingredients

What you will need

Here is the full list for a small batch of about 16 to 18 cookies. The ingredients are basic, but the results taste bakery level.

• 1/2 cup unsalted butter, softened to room temp, 113 g
• 1/2 cup light brown sugar, packed, 100 g
• 1/4 cup granulated sugar, 50 g
• 1 large egg, room temp
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups all purpose flour, 160 g
• 2 teaspoons cornstarch for tender centers
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt, increase slightly if using unsalted pistachios
• 3/4 cup pistachios, divided, lightly toasted, about 90 g
• 1/2 cup freeze dried raspberries, slightly crushed, about 15 g
• Optional: 1 teaspoon lemon zest for extra brightness
• Optional for topping: coarse sugar or extra chopped pistachios

A couple of notes. Freeze dried raspberries are my favorite here because they bring big berry flavor without adding moisture. If you are using fresh raspberries, keep the dough extra cold and gently fold them in to avoid smearing the color too much. A touch of cornstarch softens the crumb, which is especially nice since we are not adding white chocolate to keep things gooey.

If you are newer to creaming butter and sugar, you might like the walkthrough in my bakery style chocolate chip cookies. Same technique, totally doable.

Dough Prep

Chill time and shaping

Start by creaming the butter with both sugars until it looks fluffy and pale. This usually takes 2 to 3 minutes with a hand mixer on medium. Add the egg and vanilla and mix just until smooth. Scrape your bowl so nothing hides on the bottom.

Whisk the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Add dry to wet and mix on low until just combined. The dough will be soft but not sticky. Fold in half the pistachios and all of the freeze dried raspberries. Save the rest of the nuts for pressing on top later. If you are adding lemon zest, pop it in now.

Cover and chill the dough 30 minutes. I know, waiting is not fun. But chilling prevents spreading and helps the raspberries stay dotted instead of streaky. When ready, scoop the dough into balls about 2 tablespoons each. Press a few chopped pistachios on top so you get those pretty green flecks after baking.

This is exactly where the flavor shines in Raspberry Pistachio Cookies Without White Chocolate. The dough is not overly sweet, and you get pure raspberry plus pistachio in every bite.

Mix-Ins

Simple swaps that still let raspberries lead

Even though we are going without white chocolate, there is plenty of room to customize without losing the fruity nutty balance. Here are my favorite add ons and swaps that still keep the cookies lively and not too sweet.

Try a pinch of cardamom or a few drops of almond extract for a bakery hint. A sprinkle of coconut on top before baking adds chew. Orange zest works if you do not have lemon. If you prefer a tiny bit of chocolate, a few chopped dark chocolate pieces can complement the berries without taking over, though I usually keep it clean to let the raspberries sparkle.

When I want a playful twist, I swirl a ribbon of cinnamon sugar over the dough ball before baking. It gives you a fun throwback to my cinnamon roll cookies while keeping the raspberry pistachio core intact. Keep it light so the main flavors still shine.

As a general rule, add fewer mix ins than you think. The dough already has a lot of character, and too much can make the texture crumble. Raspberry Pistachio Cookies Without White Chocolate are at their best when you let the basics lead and simply accent them.

Baking & Storage

Timing, signs of doneness, and keeping them fresh

• Preheat to 350°F, 177°C. Line a baking sheet with parchment.
• Bake 10 to 12 minutes. Pull them when edges look set and the centers still look slightly pale.
• If the cookies puff, tap the pan on the counter once after baking to settle them. It gives a lovely crinkle.
• Cool 5 minutes on the sheet, then move to a rack so bottoms do not overcook.

You know they are perfect when the edges are light golden, the middle looks soft, and a pistachio on top is just starting to toast. If the raspberries look too dark, you baked a minute or two long. Still tasty though.

For storage, keep cookies in an airtight container at room temp for up to 4 days. Slip in a slice of bread to keep them soft. To freeze unbaked dough, scoop and chill the balls on a tray, then freeze in a bag for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes to the time. I keep a bag on hand for afternoon cravings.

Craving more cozy bakes? You might like these lightly spiced apple cinnamon oatmeal cookies for a snackable option that is simple and fast.

One more practical tip. If you want to box these up as a gift, add a sheet of parchment between layers so the raspberries do not transfer color. The pistachios stay crisp and the cookies look neat.

Raspberry Pistachio Cookies Without White Chocolate

Bright, nutty, and tangy cookies featuring pistachios and freeze-dried raspberries for a delicious treat with a soft center and lightly crisp edges.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 1/2 cup unsalted butter, softened to room temp
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temp
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups all purpose flour
• 2 teaspoons cornstarch for tender centers
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt increase slightly if using unsalted pistachios

Flavor Add-Ins

• 3/4 cup pistachios, divided, lightly toasted about 90 g
• 1/2 cup freeze dried raspberries, slightly crushed about 15 g
• 1 teaspoon lemon zest optional for extra brightness
• 1 teaspoon coarse sugar optional for topping
• 1/2 cup extra chopped pistachios optional for topping

Method

 

Dough Preparation

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Cream the softened butter with both sugars until fluffy and pale, about 2 to 3 minutes.
3. Add the egg and vanilla extract, mixing just until smooth.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet mixture and mix on low until just combined. The dough should be soft but not sticky.
6. Fold in half of the toasted pistachios and all of the freeze-dried raspberries; if using, add lemon zest.
7. Cover and chill the dough for 30 minutes to prevent spreading.

Shaping and Baking

1. After chilling, scoop the dough into balls of about 2 tablespoons each.
2. Press a few chopped pistachios on top of each dough ball.
3. Bake in the preheated oven for 10 to 12 minutes or until edges are set and centers are slightly pale.
4. If cookies puff, tap the pan on the counter once after baking to settle them.
5. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 50mgFiber: 1gSugar: 6g

Notes

For best results, chill the dough. Optionally, store cookies in an airtight container at room temperature for up to 4 days. To freeze unbaked dough, scoop and chill the balls, then freeze in a bag for up to 2 months.

Tried this recipe?

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Common Questions

Can I use fresh raspberries? Yes, but freeze them first, then fold into the dough straight from the freezer. It helps prevent smashing and keeps the color clean.

Do I have to chill the dough? I strongly recommend it. Even 20 to 30 minutes helps the flour hydrate and keeps Raspberry Pistachio Cookies Without White Chocolate from spreading thin.

Can I make them gluten free? Use a cup for cup gluten free baking flour with xanthan gum. The dough may be softer, so chill a little longer.

What if I only have salted pistachios? Use them. Just reduce the added salt in the dough to a pinch. Salted nuts actually make the flavor pop.

How do I make the cookies thicker? Add 1 more tablespoon of flour to the dough and slightly chill longer. Scooping tall dough mounds instead of flat balls also helps.

Bake These Bright Beauties Next

These Raspberry Pistachio Cookies Without White Chocolate are my weeknight fix when I want something sweet but not heavy. The tart berry bits, the buttery green crunch, and that soft center make them easy to love and easy to share. If you are in a cookie mood, the cinnamon swirl in these cinnamon roll cookies vibes well with a plate of these too.

Curious about more variations from other bakers? I love the color play in these Raspberry Pistachio with Matcha Marbled Cookies, and the jammy center of these Pistachio and Raspberry Thumbprint Cookies is a classic for a reason. Now go preheat that oven, toast those nuts, and bake a batch. You have got this and your kitchen is about to smell amazing.