Pistachio Crumble Cookies

These Pistachio Crumble Cookies are buttery, nutty, and impossibly tender—almost like the classic snowball cookies you may know, but without the powdered sugar coating. Instead, they stand on their own with a delicate shortbread-like texture that crumbles and melts in your mouth.

Made with the [No] Sugar Cookie Mix, butter, and crushed pistachios, this recipe delivers all the nostalgic comfort of a traditional holiday cookie in a gluten-free, sugar-free, keto-friendly way. They’re simple to make, elegant enough for gatherings, and the kind of cookie you’ll want to keep on hand year-round.

What You Need

  • 1 No Sugar Cookie Mix
  • 1/2 cup shelled pistachios, crushed
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 tsp vanilla extract

Bake This Way

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dough in a medium bowl, combine the No Sugar Cookie Mix, crushed pistachios, butter, and vanilla extract. Mix until a smooth dough forms.
  3. Place the dough in the refrigerator for 20–30 minutes while the oven preheats. This helps the cookies stay tender without spreading.
  4. Scoop tablespoon-sized portions and place on the prepared baking sheet. 
  5. Bake 12–15 minutes, until edges are set and bottoms are lightly golden.
  6. Let cookies rest on the baking sheet for 15 minutes before transferring.
  7. Enjoy!

Tip: For a pretty finish, press a whole pistachio into the top of each cookie before baking.


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