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Sourdough Honey Pistachio Cookies Recipe

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3.8 from 9 reviews

Delight in the rich and unique flavor of Sourdough Honey Pistachio Cookies. These cookies combine the tangy depth of sourdough starter with the natural sweetness of honey and the crunchy texture of pistachios, creating a perfect balance of chewy and crisp. Fermented overnight to develop complexity, they bake up golden with a molten center, finished with a sprinkle of flaky sea salt for an irresistible treat.

Ingredients

Wet Ingredients

  • 100 g Sourdough Starter (or Sourdough Discard)
  • 180 g Salted Butter (melted)
  • 140 g Brown Sugar
  • 80 g White Sugar (granulated sugar)
  • 1 Large Egg (around 60 to 70g)
  • 1 Egg Yolk (approx. 15g)
  • 50 g Honey
  • 5 g Vanilla Bean Paste

Dry Ingredients

  • 300 g All Purpose Flour
  • 8 g Baking Soda
  • 6 g Corn Starch
  • 3 g Salt

Add-ins and Toppings

  • 100 g Pistachios (roughly chopped)
  • 5 g Flaky Sea Salt (smashed with a rolling pin)
  • 20 g Pistachios (finely chopped)

Instructions

  1. Prepare Pistachios: Chop your pistachios, leaving some roughly chopped and others more finely chopped to add varied texture to the cookies.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sourdough starter, melted butter, brown sugar, white sugar, egg, egg yolk, honey, and vanilla bean paste until the mixture resembles runny caramel.
  3. Add Dry Ingredients and Pistachios: On top of the wet mixture, add all purpose flour, baking soda, cornstarch, salt, and roughly chopped pistachios. Stir well to form a moist cookie dough.
  4. Ferment and Chill: Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours to allow the dough to ferment and firm up.
  5. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 165°C (330°F) and line two baking sheets with parchment paper.
  6. Shape Dough Balls: Using a cookie scoop or large spoon, portion out 35g dough balls. Roll each ball in roughly chopped pistachios, then place on prepared baking sheets. Sprinkle each cookie with flaky sea salt.
  7. Bake Cookies: Bake for 12 to 13 minutes at 165°C (330°F) until cookies are golden brown on top but still molten in the center.
  8. Cool and Set: Remove from oven and allow cookies to cool on the tray for about 10 minutes so they continue baking slightly and firm up. Transfer to a wire rack to cool completely before serving.

Notes

  • Using sourdough discard or starter imparts a lovely tang and depth of flavor unique to these cookies.
  • Do not overbake to maintain a soft, molten center.
  • Chilling the dough overnight enhances flavor and texture through fermentation.
  • Flaky sea salt sprinkled on top balances the sweetness and adds a delightful crunch.
  • Pistachio texture variety is essential for the best eating experience — mix finely chopped and chunky pieces.

Find it online: https://yumntasty.com/sourdough-honey-pistachio-cookies-recipe/