These white chocolate dipped vanilla cookies sprinkled with pistachios are the perfect cookies for any holiday event.

Let the holiday baking begin with these cookies! They’re quick and easy to make. The vanilla flavour stands out in these moist, buttery cookies. Dunk half the cookie in white chocolate, sprinkle with chopped pistachios, and you have the perfect holiday treat. These are great for cookie exchanges, parties or gifts.

What makes these cookies so great? They are a subtly sweet vanilla flavoured cut-out cookie, dipped in white chocolate, sprinkled with pistachios. The taste is delicious and they look amazing on a holiday platter.

Ingredients needed

Butter
Granulated sugar
Eggs
Pure vanilla extract
Flour
Baking powder
White molding wafers
Unsalted pistachios

How to make the cookie dough

With a mixer beat butter and sugar until smooth
Add eggs and vanilla and beat until smooth
Add flour and baking powder and beat until soft dough forms
Divide dough in two, form into disks and wrap in plastic wrap, refrigerate to set

How to roll out, cut-out and bake the cookies

Remove dough from fridge for 15 minutes then roll into a 10” circle on a floured work surface
With a 2 ½” round cutter, cut cookie shapes, re-roll scraps until all dough is used
Place the cut-out cookies on baking sheets lined with parchment paper, keep them chilled
Bake cookies in preheated oven until pale golden and remove them to a rack to cool

How to dip the cookies

Prepare the white chocolate molding wafers and pistachios by roughly chopping; keep them separate
Place the white chocolate molding wafers in a heat-proof bowl fitted over a saucepan of water to create a double boiler
Bring the water to a simmering boil while stirring until the white chocolate is completely melted and smooth, remove from heat
Dip about one-third to one-half of each cookie into melted white chocolate, let some drip off, and place on a parchment paper lined baking sheet; sprinkle with chopped pistachios; let set

Pure vanilla extract

Pure vanilla extract can be expensive but a little goes a long way. Once you buy it, it will last forever and will age like a fine liqueur. Vanilla will elevate the taste of these cookies (after all they are vanilla cookies) so I highly recommend it.

What temperature should the dough be for rolling?

Ideally the dough should be below fridge temperature but well above room temperature. Once the dough has been blended it needs to be wrapped and refrigerated for at least one to two hours for the butter to set. When ready to bake, remove dough from the fridge and it let sit at room temperature for 10 – 15 minutes before rolling. If the dough has been refrigerated for a longer time or overnight, allow it to sit a room temperature for 30 minutes.

How do I know when the cookies are baked?

Each oven differs, so I recommend you check the cookies at the lesser time of the baking time frame. The cookies are done when they start to turn a pale, light-golden colour on the top and bottom and the cookies still look soft. Over browning is not recommended for these cookies.

What happens if my white chocolate seizes up?

It’s important to use fresh molding wafers or pure white chocolate (not white chocolate chips). Do not cover the melting chocolate, ensure that no moisture from the simmering water enters the bowl and use a completely dry spoon to stir. If the chocolate seizes up, add about 1 or 2 teaspoons of coconut oil or cooking oil and continue stirring and heating until it smooths out. If the chocolate seizes up or starts to set half-way through the dipping process, return the double boiler to a simmering heat and stir until it melts again. I do not recommend melting white chocolate in the microwave; a double boiler is always more successful.

How many cookies should I end up with?

The yield is about 3 – 4 dozen cookies (36 – 48 cookies), depending on the size of cutter used and the thickness the dough is rolled. Each disk should be rolled to a 10” circle which should give you a thickness between ⅛” – ¼“; it is not recommended to roll out the cookies too thin. Use a 2” or 2 ½” round cutter, however, you can get creative and use any shape or size of cutter but the yield and baking time may differ.

Can I make the cookie dough in advance?

Yes the cookie dough can be made in advance. You can keep the disks of dough in the fridge for 3 – 5 days or in the freezer for two to three months. Thaw frozen dough in the refrigerator overnight. Either way, be sure and wrap the dough really well in plastic wrap and take it out of the fridge for 20 – 30 minutes before rolling.

How do I store these cookies?

Store cookies in an airtight container for one week or freeze for 3 months. To thaw frozen cookies, remove cookies from the container to a rack and leave at room temperature for 2 hours.

Need a gift idea?

Spread the joy and make a batch of these must-try cookies! Fill a decorative tin, box or cellophane bag with a few cookies, garnish with pretty ribbon, add a tag and make someone happy!

Vanilla Cookies Dipped in White Chocolate and Pistachios

Homemade white chocolate dipped vanilla cookies sprinkled with pistachios.

Ingredients

Cookies

¾ cup butter softened to room temperature
¾ cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
2 ¼ cups plus 2 tablespoons all purpose flour plus more for rolling
1 teaspoon baking powder

White chocolate and pistachios

1 cup white chocolate molding wafers or pure white chocolate roughly chopped (about 6 ounces)
¾ cup shelled unsalted pistachios roughly chopped

Instructions

With a mixer with the whisk attachment, beat butter and sugar until smooth.
Add eggs and vanilla extract and beat again until smooth.
In a medium bowl, combine flour and baking powder. Switch to a paddle attachment and gradually add the flour mixture to the wet ingredients and blend until combined and a soft dough forms.
Divide dough into two equal portions, form each into a disk and tightly wrap in plastic wrap. Refrigerate for at least 1 - 2 hours or overnight.
Preheat oven to 350 degrees F. Prepare large cookie sheets by lining with parchment paper.
Remove dough from refrigerator and let sit at room temperature for 10 - 15 minutes (or 30 minutes if chilled overnight). Lightly flour a work surface and a rolling pin. Roll out one disk at a time to a 10” circle while lightly sprinkling with more flour as needed, which should give you between ⅛” – ¼“ thickness. Not recommended to roll any thinner.
Cut circles with a 2” or 2 ½” round biscuit cutter and transfer cookies to the prepared baking sheets placing them at least 1” apart. Re-roll scraps and cut out more cookies. Keep the cut cookies chilled until ready to bake.
Bake cookies for 8 - 9 minutes, or until a pale, light-golden colour. Remove from oven and let cookies set on the baking sheet for 1 minute before removing to a rack to cool completely.
Have the pistachios chopped and ready, set aside. Chop white chocolate molding wafers and place in a small heat proof bowl which is placed over a small saucepan of simmering water to create a double boiler. Keep the water simmering and stir until the white chocolate is completely melted and smooth. Remove from heat.
Prepare two large baking sheets by lining them with waxed or parchment paper. Working quickly, dip about one-third to one-half of each cookie into the melted white chocolate coating both sides, let some drip off, and place on prepared baking sheets, spreading them apart. Immediately sprinkle tops with chopped pistachios. Let cookies sit at room temperature to set for 20 – 30 minutes before transferring to a platter.

Recipe Notes

Recommendation is a 2” or 2 ½” round cutter for the suggested yield. However, you can get creative and use any size or shape of cutters but the yield may differ.