Festive Chocolate Pistachio Wreath Cookies

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These buttery, chocolate pistachio wreath cookies are perfect for the holidays! Pistachio cookie dough is twisted with chocolate dough to make a beautiful cookie shaped like a holiday wreath. These are fun to make and even better to eat! 

Pistachio wreath cookies.

There is something about a classic butter Christmas cookie that I love. Similar to my Santa cookies, these are flavored with chocolate and pistachio. They look adorable and would be great for a Christmas party or cookie swap

If you love these wreath cookies, try my chocolate sable cookies with pistachios.

How to Make Chocolate Pistachio Cookies

I’ll cover everything you need to know to make these cookies. If you prefer to scroll to the bottom of the post, you will find the recipe card and instructions. 

Supplies 

Here are a few supplies you’ll need to gather before you start baking:

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper 
  • Electric Mixture – Hand-held or Standalone with Paddle Attachment 
  • Wire Rack
  • Measuring Cups and Spoons
Flour, pistachios, eggs, butter, and cocoa powder in bowls.

Ingredient Notes

Unsalted butter: Adds all the buttery flavor you want in a butter cookie. Make sure it’s room temperature before you start.

Granulated Sugar: Adds sweetness and gives them a little crisp crunch

All-purpose flour: I find this is best for these cookies. You could use whole wheat flour, but it will change the texture slightly.

Unsweetened cocoa powder: Use good quality cocoa powder for the best flavor.

Chopped Pistachios: Get shelled pistachios to pulse in a food processor or chip. You want the pieces to be small, but some variation is good for texture. You can buy them already chopped as well.

Egg Yolk: This adds moisture and helps hold everything together.

Vanilla and Almond Extract: Use pure vanilla extract for the best flavor. Almond extract adds a lot of taste to these cookies, and you only need a little. If you don’t want to use it, use more vanilla.

Green Food Coloring: I used a natural green dye, so the green looks lighter. You can use regular dye or natural, where the color comes from natural sources like spices and food.

Cookie dough with pistachios.

Directions

Mixing the ingredients: In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping the sides of the bowl occasionally.

Beat in egg, almond extract, and vanilla extract. Turn the mixer to low and beat in the flour just until combined.

Preparing the Dough: Divide the dough in half into separate bowls. Leaving half in the mixing bowl and half in a small mixing bowl.

Add the chopped pistachio nuts to the small bowl with the dough and mix.

In the mixture, add the cocoa powder and 2 tbsp milk to the dough and mix until combined. Cover both doughs and chill the dough for 30 minutes.

Shaping the Cookies: Preheat the oven to 375°F. Shape each dough portion on a lightly floured work surface into a 12-inch-long log. Cut each log into twenty-four /2-inch pieces.

Roll each piece into a 6-inch rope. Place a light and a dark rope side by side; twist together five or six times. Shape the twisted rope into a circle, gently pinching ends together. Place 2 inches apart on a parchment lined cookie sheet.

Bake the cookies in the oven for 8 to 10 minutes or until the edges are light brown. Cool on the cookie sheet for 1 minute. Transfer to wire racks; cool.

Chocolate and Pistachio wreath cookies.

Natural Food Coloring Versus Food Dye

Many people are trying to avoid artificial food dyes, so natural alternatives have become increasingly popular. While they may not give the same vibrant colors as traditional food dyes, they are made from natural ingredients and have no artificial additives.

Some examples of natural food coloring include beet juice, spinach powder, and turmeric. You can experiment with these in different recipes to find the right balance of color and flavor. 

Tips for Recipe Success 

  • Make sure to use unsalted butter, as the salt content can significantly affect the flavor of the cookies.
  • Use good quality cocoa powder for the best chocolate flavor in the dough.
  • Chill the dough before shaping and baking to prevent spreading and to make it easier to handle.
  • Add a few drops of green food dye for a more intense green color. 
  • Use a ruler to measure the dough so the wreaths are all the same size.
  • Feel free to experiment with different extracts, such as peppermint or orange, to customize the flavor of these cookies.
  • These also make great gifts during the holiday season. Pack them in festive tins or jars and tie a ribbon around them for an extra touch. 
Christmas cookie recipe , twisted wreath cookies with chocolate and pistachios.

How to Store Chocolate Pistachio Cookies

Store in an airtight container for up to 5 days. 

You can freeze baked cookies in freezer bags or containers for up to 3 months.

Try a few more of my pistachio recipes: Easy Pistachio Cake, Pistachio Muffins and Pistachio Biscotti.

Pistachio wreath cookies with chocolate and pistachio almond dough.

This pistachio cookie recipe is fantastic whether you want something to indulge in on a holiday weekend or bring to a gathering or party. The combination of chocolate and nuts gives you an indulgent and nutty flavor that’s downright delicious. 

Let me know what you think by leaving a comment and star rating below! Happy baking! 

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!

Pistachio wreath cookies.

Pistachio Wreath Cookies

Buttery cookies flavored with pistachios and cocoa. These cookies are shaped into a wreath for a festive Christmas cookie!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
5 minutes
Total Time: 33 minutes
Servings: 18 cookies
Calories: 184kcal
Author: Eden

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup pistachios , chopped
  • 3 tbsp cocoa powder
  • 2 tbsp milk
  • 6 drops green food coloring, you decide how many drops you need.

Instructions

  • In a large mixing bowl beatbutter with an electric mixer on medium to high speed for 30 seconds
  • Add granulated sugar and baking powder.
  • Beat until combined, scraping the sides of the bowl occasionally.
    beating
  • Beat in egg, almond extract, and vanilla extract.
  • Turn the mixer to low and add in the flour. Mix just until incorporated.
  • Divide dough in half. Leave one in the bowl of the electric mixer and place 1/2 in a medium mixing bowl.
  • In the electric mixer, add cocoa powder and the 2 tablespoons of milk to the dough and turn the mixer to low to mix.
  • In the smaller bowl, add chopped pistachios and green food coloring and mix.
    Cookie dough with pistachios.
  • Cover both doughs and chill dough for 30 minutes.
    Chocolate dough and pistachio cookie dough.
  • Preheat oven to 375°F.
  • Shape each dough portion on a lightly floured surface into a 12-inch-long log. Cut each log into twenty-four /2-inch pieces. Roll each piece into a 6-inch rope.
    Cookie dough rolled out with a ruler to measure.
  • Place a light and a dark rope side by side; twist together five or six times.
  • Shape the twisted rope into a circle, gently pinching ends together. Place 2 inches apart on a parchment-lined cookie sheet.
  • Bake in preheated oven for 8 to 10 minutes or until edges are light brown.
  • Cool on the cookie sheet for 1 minute. Transfer to wire racks; cool.
    Chocolate and Pistachio wreath cookies.

Notes

Use a ruler when shaping the cookies. 
You can freeze these cookies for 3 months and bring them to room temperature before serving. 
Always use quality ingredients when baking. 
Check the cookies after 8 minutes; if they need more time, add on another 2 minutes. 

Nutrition

Calories: 184kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 7mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
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Pistachio cookie recipe.

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