Indulge in the melt-in-your-mouth delight of Pistachio Cream Cookies, Nutty Sandwich Cookies that pair buttery, soft cookies with a rich pistachio cream filling. Perfect for tea time, holiday gatherings, or a sweet treat at home, these cookies offer a sophisticated nutty-sweet flavor. Bake a batch of Pistachio Cream Cookies and elevate any occasion with their luxurious charm.
Why You’ll Love Pistachio Cream Cookies
I’m enchanted by Pistachio Cream Cookies because they’re Nutty Sandwich Cookies that combine delicate, buttery cookies with a creamy, pistachio-packed filling. Each bite is a perfect balance of soft texture and nutty richness, with just the right hint of sweetness. These cookies feel special yet are simple to make, making them a go-to for celebrations or cozy moments.
Ingredients for Pistachio Cream Cookies
Here’s what you’ll need for Pistachio Cream Cookies (makes 12 sandwich cookies):
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup finely ground pistachios
For the Pistachio Cream Filling
- ½ cup heavy cream
- 2 tbsp pistachio butter
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup chopped pistachios (optional, for garnish)
Equipment
- Baking sheet
- Parchment paper
- Electric mixer or whisk
- Rolling pin
- 2-inch round cookie cutter
- Wire rack
- Food processor (for grinding pistachios)
Ingredient Tips
- Butter: Softened but not melted for a light, fluffy cookie texture.
- Pistachios: Finely ground for dough; roasted for deeper flavor in filling or garnish.
- Pistachio Butter: Look for natural, no-sugar-added versions; almond butter as a substitute.
- Heavy Cream: Cold for better whipping in the filling.
- Powdered Sugar: Sift for a smooth filling and cookie dough.
Directions for Pistachio Cream Cookies
Let’s bake these irresistible Pistachio Cream Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Make the Cookie Dough
In a large bowl, I cream 1 cup softened butter and 1 cup powdered sugar with an electric mixer until light and fluffy, about 2–3 minutes. I add 1 tsp vanilla extract and mix until combined. Gradually, I stir in 2 cups flour, ¼ tsp salt, and ¼ cup finely ground pistachios until a soft dough forms, being careful not to overmix.
Shape and Bake
On a lightly floured surface, I roll the dough to ¼-inch thickness. Using a 2-inch round cookie cutter, I cut out rounds and place them 1 inch apart on the prepared baking sheet. I bake for 12–14 minutes, until the edges are lightly golden. I transfer the cookies to a wire rack to cool completely, about 20 minutes.
Prepare the Pistachio Cream Filling
In a medium bowl, I beat ½ cup heavy cream, 2 tbsp pistachio butter, ¼ cup powdered sugar, and ½ tsp vanilla extract with an electric mixer until soft peaks form, about 3–4 minutes. If the filling is too soft, I refrigerate it for 10 minutes to firm up.
Assemble the Cookies
Once cooled, I spread or pipe a generous dollop of pistachio cream filling onto the bottom of one cookie, then sandwich it with another. I sprinkle ¼ cup chopped pistachios on the edges or tops for garnish, if desired. I refrigerate the assembled Pistachio Cream Cookies for 30 minutes to set the filling before serving.
Nutrition
- Prep Time: 20 minutes
- Cooking Time: 14 minutes
- Total Time: 34 minutes (plus chilling)
- Servings: 12 sandwich cookies
- Calories: ~250 kcal per cookie
- Macros per Cookie: 25g carbs, 3g protein, 16g fat, 1g fiber
Variations for Pistachio Cream Cookies
Try these twists on Pistachio Cream Cookies:
- Nut-Free: Skip pistachios and use vanilla extract or seed butter for Nutty Sandwich Cookies without nuts.
- Chocolate Dip: Dip half of each sandwich in ½ cup melted dark chocolate for a decadent Nutty Sandwich Cookies twist.
- Lemon Zest: Add 1 tsp lemon zest to the filling for a citrusy lift.
- Larger Cookies: Use a 3-inch cutter for bigger cookies, baking 16–18 minutes.
- Spiced Dough: Mix ¼ tsp cardamom into the dough for a warm, aromatic flavor.
Serving Ideas:
- Pair with Layla Cooks’ Crispy Chicken Salad for a sweet-savory lunch spread.
- Serve with tea or coffee for a cozy afternoon treat with Nutty Sandwich Cookies.
- Offer at a holiday cookie exchange for a standout dessert.
Storage
I store Pistachio Cream Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week to keep the filling fresh. For longer storage, I freeze unfilled cookies in a sealed container for up to 2 months, thawing at room temperature before adding the filling. To refresh, I warm refrigerated cookies in a 300°F (150°C) oven for 5 minutes to soften the filling. I avoid stacking without parchment to prevent sticking.
Serving Tips
- Presentation: Arrange Pistachio Cream Cookies on a tiered stand with a dusting of powdered sugar for elegance.
- Garnish: Roll edges in chopped pistachios or sprinkle with sea salt for flair.
- Pairing: Enjoy with chai, earl grey tea, or a latte to complement Pistachio Cream Cookies.
- Temperature: Serve chilled or at room temperature for a creamy filling.
- Portion Size: One sandwich cookie per person for a sweet treat.
FAQs About Pistachio Cream Cookies
Here are answers to some common questions about this recipe:
How do I make sure my cookies are soft and not too dry?
To ensure soft cookies, be sure not to overbake them. They should have slightly golden edges when done. Also, ensure the butter is properly creamed with the sugar for a light texture.
Can I use roasted pistachios instead of raw?
Yes, roasted pistachios can be used for a more intense flavor. Just make sure they’re finely ground to mix well into the dough.
Is there a way to make the pistachio cream filling thicker?
If the filling is too runny, you can beat it a little longer, or add a bit more powdered sugar to achieve your desired consistency.
Can I freeze the cookies?
Yes, you can freeze the unfilled cookies after baking. Store them in an airtight container or ziplock bag for up to 2 months. Thaw them at room temperature before adding the pistachio cream filling.
What can I use if I can’t find pistachio butter?
If pistachio butter is hard to find, you can substitute with almond butter or cashew butter for a similar creamy texture, though the flavor will differ slightly.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
Pistachio Cream Cookies are a decadent treat that brings together the perfect balance of buttery, soft cookie dough and creamy, nutty filling. I love making them for any occasion, whether it’s a special celebration or a simple moment of indulgence. With a handful of simple ingredients and a few easy steps, these cookies are sure to be a favorite in my dessert rotation.
Pistachio Cream Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup finely ground pistachios
For the Pistachio Cream Filling:
- 1/2 cup heavy cream
- 2 tablespoons pistachio butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix until well combined.
- Slowly add the flour, salt, and finely ground pistachios to the butter mixture, stirring until a soft dough forms.
- Roll out the dough on a floured surface and cut into rounds using a cookie cutter. Place them onto the prepared baking sheet.
- Bake for 12-14 minutes or until the edges are lightly golden. Let cool completely on a wire rack.
- For the pistachio cream filling, beat the heavy cream, pistachio butter, powdered sugar, and vanilla extract together until soft peaks form.
- Once the cookies are cooled, spread a dollop of the pistachio cream filling on the bottom of one cookie, then sandwich with another cookie.
- Garnish with chopped pistachios, if desired, and refrigerate to set the filling for at least 30 minutes before serving.
Notes
- Ensure the butter is well-creamed with sugar for a light texture in the cookies.
- If you prefer nut-free cookies, skip the pistachios in the dough and filling.
- To make the filling thicker, beat it longer or add more powdered sugar.
- You can freeze the unfilled cookies and thaw them before filling with pistachio cream.
- Roasted pistachios can be used for a stronger flavor in the cookies.
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