Why You’ll Love Pistachio Cream Cookies Recipe

Pistachio Cream Cookies bring together the perfect balance of crunch and creaminess. The slightly salty flavor of pistachios in the cookie pairs wonderfully with the sweet and creamy pistachio filling. These cookies are not only delicious but also visually stunning with their beautiful green color. With their soft texture and rich flavor, they make the perfect cookie for any pistachio lover or anyone looking to try something new and exciting.

Ingredients

For the Cookies:

1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup shelled pistachios, finely ground

For the Pistachio Cream Filling:

½ cup unsalted butter, softened
½ cup powdered sugar
1 tsp pistachio extract
¼ cup finely ground pistachios
2 tbsp heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with the back of a spoon or your fingers.
Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
While the cookies cool, prepare the pistachio cream filling. In a mixing bowl, beat together the softened butter, powdered sugar, pistachio extract, ground pistachios, and heavy cream until smooth and fluffy.
Once the cookies are completely cool, spread a generous amount of pistachio cream on the bottom of one cookie and sandwich it with another. Repeat for the remaining cookies.

Servings and timing

Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes

Variations

Add Chocolate: For a chocolatey twist, dip half of each cookie in melted dark or white chocolate and let it set before serving.
Use Almonds: Swap the pistachios for ground almonds to create an almond cream filling instead of pistachio.
Make it Vegan: Use vegan butter and substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a dairy-free and egg-free version.

Storage/Reheating

Storage: Store the pistachio cream cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, keep them in the fridge for up to a week.
Freezing: You can freeze the cookies without the filling. After baking and cooling, freeze the cookies in an airtight container for up to 3 months. When ready to enjoy, defrost and add the cream filling.
Reheating: If you prefer warm cookies, heat them in the microwave for 10-15 seconds before serving.

FAQs

1. Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to keep the flavor balanced, as salted pistachios could make the cookies too salty.

2. Can I use store-bought pistachio cream instead of making my own filling?

Yes, if you prefer, you can use store-bought pistachio cream as a filling, but homemade cream adds a more fresh and customized flavor.

3. Can I make the cookies without pistachio extract?

If you don’t have pistachio extract, you can still make the cookies, but they may lack some of the pistachio flavor. You could also use almond extract as an alternative.

4. How do I grind pistachios for the dough and filling?

You can use a food processor or spice grinder to finely grind the pistachios until they resemble a fine powder. Be careful not to turn them into pistachio butter!

5. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 2 days before baking.

6. Can I make these cookies without an egg?

Yes, you can substitute the egg with a flax egg or use an egg replacer for a vegan-friendly option.

7. How do I keep the cookies soft?

To keep the cookies soft, make sure not to overbake them. Remove them from the oven when the edges are lightly golden, but the centers are still soft.

8. Can I use a different nut for the filling?

Yes, you can use other nuts like almonds, hazelnuts, or walnuts for the filling if you prefer a different flavor profile.

9. How do I prevent the cookies from spreading too much during baking?

Ensure the dough is chilled before baking. If necessary, refrigerate the dough for 30 minutes to an hour before baking to prevent excessive spreading.

10. Can I freeze the filled cookies?

It’s best to freeze the cookies without the filling. Once frozen, you can add the pistachio cream filling after they have thawed.

Conclusion

Pistachio Cream Cookies are a delightful treat that combines nutty flavors and creamy fillings in a soft, melt-in-your-mouth cookie. They’re perfect for impressing guests at a party or simply indulging in something sweet. With their unique flavor and rich texture, these cookies are sure to become a new favorite in your baking repertoire. Whether for a special occasion or a casual snack, these Pistachio Cream Cookies are bound to be a hit!

Pistachio Cream Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Cream Cookies are soft, melt-in-your-mouth cookies with a rich pistachio flavor and a creamy filling. Perfect for any cookie lover, these delicious treats bring together the nutty taste of pistachios with a smooth cream filling for an irresistible bite.

Author: Emily
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12-15 sandwich cookies
Category: Dessert
Method: Baking
Cuisine: American, Middle Eastern
Diet: Vegetarian

Instructions

Prepare the dough:
Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. Stir in the pistachio paste (or ground pistachios), flour, baking soda, and salt. Mix until a dough forms.
Shape and bake the cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Gently press each dough ball down with the back of a spoon to flatten slightly. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Make the cream filling:
While the cookies are cooling, beat together the softened butter, powdered sugar, pistachio paste, vanilla extract, and a pinch of salt in a medium bowl until smooth and fluffy.
Assemble the cookies:
Once the cookies have cooled, spread a generous amount of pistachio cream filling on the bottom side of one cookie, then sandwich it with another cookie. Press gently to adhere.
Serve and enjoy:
Serve these pistachio cream cookies as a sweet treat for any occasion. They’re perfect with a cup of coffee or tea!

Notes

If you can’t find pistachio paste, you can blend roasted pistachios into a fine powder or use pistachio butter.
You can store the cookies in an airtight container for up to 5 days.
For an extra touch, sprinkle some crushed pistachios on the sides of the cream filling for added texture and flavor.