Glazed lemon cookies with pistachios are easy to make and lovely enough for a celebration.

Iced lemon pistachio cookies are topped with crunchy pistachios for a wonderful explosion of flavor and texture. These won’t last long on the plate.

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I have always enjoyed attending wedding and bridal showers. Beyond the celebration itself, the dessert table often steals the show—especially when there are delicate, pretty cookies to share.

Special occasions encourage creativity, and these iced lemon pistachio cookies have that beautiful, festive look that makes them perfect for parties. Bright lemon flavor, a silky glaze, and a scattering of pistachios create a balanced combination of sweet, tart, and crunchy.

These cookies are simple enough to make on a weekday, yet elegant enough for a shower, holiday, or afternoon tea. The recipe yields tender, shortbread-like cookies with a vivid lemon profile, enhanced by both zest and juice. Chopped pistachios add texture and a touch of savory contrast that keeps each bite interesting.

Lemon and Pistachio For the Win

Lemon and pistachios are the heart of these cookies. Using both lemon zest and fresh juice gives them a bright, citrusy lift that cuts through the richness of the butter. The pistachios provide a satisfying crunch and a hint of saltiness that complements the glaze.

Enjoy a cookie with coffee, hot tea, or a cold glass of milk—the contrast between the satiny icing and the nutty topping makes them feel special.

More lemon and pistachio ideas to explore at home:

• Lemon pudding cookies
• Pistachio pudding cookies
• Lemon ice cream
• Pistachio ice cream
• Lemon poppy seed bread
• Easy lemon cobbler
• Instant pot lemon cheesecake
• Lemon bundt cake
• Pistachio fluff salad
• Pistachio cream pie
• Lemon curd thumbprint cookies
• Italian pistachio cake from scratch
• Lemon drizzle cake
• Lemon sour cream pound cake
• Pistachio chocolate chip cookies
• Easy pistachio shortbread cookies

How to Make Lemon Pistachio Cookies

These glazed lemon pistachio cookies are straightforward to prepare. Below is an overview of the method and helpful tips to get consistent, delicious results.

Ingredients You’ll Need:

• 3/4 cup granulated sugar
• 2 tablespoons lemon zest
• 1 cup unsalted butter, softened
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar (for glaze)
• 1 tablespoon fresh lemon juice (for glaze)
• 1/2 cup chopped pistachios

How to Make It:

(Full printable recipe can be found on the original recipe page)

1. Prepare the lemon sugar and cream butter. Combine the granulated sugar and lemon zest in a small bowl, rubbing them together until fragrant. Beat this lemon-scented sugar with the softened butter until light and fluffy. Add the egg, vanilla, and almond extract and mix until well combined.

2. Add dry ingredients and form a dough. Whisk the flour with baking powder and salt, then gradually add it to the butter mixture on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.

3. Shape and bake. Use a small cookie scoop or tablespoon to portion dough into balls. Place them on a lined baking sheet and gently flatten each ball with the bottom of a glass or your fingers. Bake at 350°F (175°C) for about 12–14 minutes, until the edges begin to turn golden. Let the cookies cool briefly on the pan, then transfer to a rack to cool completely.

4. Glaze and finish. Whisk powdered sugar with fresh lemon juice until smooth; adjust the consistency with a little more juice or sugar if needed. Dip the top of each cooled cookie into the glaze or spoon it over, then immediately sprinkle with chopped pistachios. Allow the glaze to set to a satiny finish before serving.

Notes and Adaptations:

• Substitute other citrus: lime, orange, or grapefruit can be used instead of lemon for a different but equally refreshing flavor.
• Adjust pistachio texture: pulse pistachios in a food processor for a finer crumb, or leave them slightly chunky for more crunch.

Yield: Approx. 2 dozen cookies

Iced Lemon Pistachio Cookies

Bright, zesty lemon cookies finished with a silky glaze and crunchy pistachios—perfect for gatherings and everyday treats alike.

Prep Time
10 minutes

Cook Time
12 minutes

Additional Time
10 minutes

Total Time
32 minutes

Ingredients

• For the Cookies:
• 3/4 cup granulated sugar
• 2 TBSP lemon zest
• 1 cup unsalted butter, softened to room temperature
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• For Topping:
• 1 cup powdered sugar
• 1 TBSP fresh lemon juice
• 1/2 cup chopped pistachios

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine granulated sugar and lemon zest in a small bowl, rubbing them together until fragrant.
3. Beat the lemon-scented sugar with softened butter until light and fluffy.
4. Add the egg, vanilla, and almond extract and mix to combine.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. With the mixer on low, gradually add the dry ingredients and mix until a soft dough forms.
7. Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Gently flatten each one.
8. Bake for 12–14 minutes, until the edges begin to turn golden.
9. Cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.
10. Whisk powdered sugar with lemon juice to make a smooth glaze. Dip or spoon glaze over the cooled cookies and immediately sprinkle with chopped pistachios. Let the glaze set.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 172Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 51mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

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