RASPBERRY PISTACHIO SUGAR COOKIES
makes 8 cookies | total time: 20 minutes
if you're the kind of person who loves a classic sugar cookie but secretly wishes it had a little more going on, these raspberry pistachio sugar cookies are about to be your new obsession. they’ve got that soft, buttery base you expect from a sugar cookie, but with these juicy little pockets of raspberry and the salty crunch of roasted pistachios mixed in—it’s a whole new level.
what makes them so addictive is the contrast. you get that familiar melt-in-your-mouth sweetness, but then the tart raspberry hits, and just when you think that’s it, the pistachio steps in with this rich, nutty finish. it’s sweet, tangy, nutty, and just a little unexpected. like, you bite into it thinking, “this’ll be nice,” and then find yourself going back for a second one before you’ve even finished the first.
they’re gorgeous, too—bright pops of red and green against a golden cookie? yeah, holiday vibes all year round.
ingredients:
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4 tbsp Pistakio OG Creamy pistachio spread
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1 pack of Barbie™ x Sweet Loren’s heart-shaped sugar cookies
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1/3 cup white chocolate chips
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1/2 tsp coconut oil
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chopped pistachios
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freeze-dried raspberries
instructions:
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preheat the oven to 325°F. line a baking sheet with parchment paper and place the cookie dough on top. bake for 8–10 minutes, or until slightly golden and barely cracked. let the cookies cool completely.
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in a microwave-safe bowl, melt the white chocolate chips and coconut oil in 10-second intervals, stirring between each until fully melted. add the pistachio spread and stir until smooth.
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dip each cooled cookie into the pistachio white chocolate mixture or drizzle the mixture over the cookies using a piping bag.
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immediately sprinkle chopped pistachios and freeze-dried raspberry bits on top before the chocolate sets.
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let the cookies cool on a wire rack until the chocolate hardens. serve and enjoy!
recipe by @itslivstrong
