Make Ahead: Pistachio cookie dough can be made 3 days in advance. Store, tightly wrapped, in the fridge.
Storage: Store leftover baked cookies in an airtight container at room temperature for 4 days.
Freeze Unbaked Cookies: Roll cookie dough balls and top with pistachios, then flash freeze on a parchment lined baking sheet for 1-2 hours. Transfer to a freezer bag. Freeze for up to 3 months.
Bake from Frozen: Bake at 350ºF for 11-13 minutes. They also will not spread as much, so they’ll be a slightly thicker cookie.
Freeze Baked Cookies: Cool completely, then transfer to a freezer-safe container. Freeze up to 1 month. Thaw to room temperature before enjoying!