Pistachio Cream Cookies

Why You’ll Love Pistachio Cream Cookies Recipe

These pistachio cream cookies combine the best of both worlds: a soft, buttery cookie paired with a creamy, flavorful pistachio filling. The pistachio cream not only adds richness but also enhances the cookie with its distinctive nutty flavor. If you’re seeking a fun twist on traditional cookies, this recipe is perfect for you. It’s ideal for special occasions or whenever you’re craving a dessert that’s a little out of the ordinary.

Ingredients

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup shelled pistachios, finely ground

  • 1/4 cup powdered sugar

  • 1/4 cup heavy cream

  • 1/2 cup pistachio paste

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

Directions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and continue mixing until well combined.

  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

  4. Gently fold in the finely ground pistachios into the dough.

  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.

  6. Bake the cookies in the preheated oven for 8-10 minutes or until they are golden around the edges. Remove from the oven and allow them to cool on a wire rack.

  7. To make the pistachio cream filling, whisk together the powdered sugar, heavy cream, and pistachio paste until smooth and creamy.

  8. Once the cookies have cooled, spread a generous amount of pistachio cream filling on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies.

Servings and Timing

  • Servings: 12-16 cookies (depending on size)

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

  • Cooling Time: 10-15 minutes

Variations

  • Nut-Free Version: Replace pistachio paste with almond paste or a different nut butter if you prefer a different flavor.

  • Chocolate-Dipped: For a chocolate twist, melt some dark or milk chocolate and dip half of each cookie in it before allowing it to set.

  • Citrus Flavor: Add a teaspoon of orange or lemon zest to the dough for a citrusy twist that complements the pistachio flavor.

Storage/Reheating

Store these pistachio cream cookies in an airtight container at room temperature for up to 3-4 days. If you’d like to keep them fresh longer, store them in the refrigerator for up to a week. For best results, allow the cookies to come to room temperature before serving. You can also freeze the cookies for up to 3 months. To reheat, place them on a baking sheet and warm them in a 300°F (150°C) oven for 5 minutes.

FAQs

Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to control the amount of salt in the cookies. However, if you only have salted pistachios, be sure to reduce the amount of salt you add to the dough.

Can I make these cookies without the pistachio cream filling?

Yes! You can enjoy the cookies as simple pistachio-flavored cookies without the cream filling if you prefer.

Can I use store-bought pistachio paste?

Yes, you can use store-bought pistachio paste, which saves time and ensures consistency. Just make sure it’s of good quality for the best flavor.

How can I make these cookies less sweet?

You can reduce the amount of sugar in the dough or use a sugar substitute. However, note that this may affect the texture and flavor of the cookies.

Can I freeze the cookie dough?

Yes, you can freeze the unbaked cookie dough. Roll it into balls and freeze them on a baking sheet. Once frozen, store them in an airtight container or plastic bag. When ready to bake, place them directly on a baking sheet and bake as usual, adding an extra minute or two to the baking time.

How can I make these cookies gluten-free?

To make these cookies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend that is suitable for baking.

Can I use a different type of nut for the cookies?

Yes, if you prefer, you can substitute the pistachios with another nut, such as almonds, walnuts, or hazelnuts, for a different flavor profile.

How thick should the pistachio cream filling be?

The pistachio cream should be smooth and spreadable, similar to a thick frosting. If it’s too thick, add a little more cream; if too thin, add more powdered sugar to achieve the right consistency.

Can I make these cookies in advance?

Yes, you can prepare the cookies and the filling in advance. Store the cookies in an airtight container and the cream filling in the fridge until ready to assemble.

What is the best way to serve these cookies?

These cookies are delicious served at room temperature and are perfect for any occasion. You can serve them as an afternoon snack or dessert with coffee or tea.

Conclusion

Pistachio cream cookies are a unique and delicious twist on traditional cookies, offering a rich and creamy pistachio filling that pairs perfectly with soft, buttery cookies. Whether you make them for a special occasion or just for yourself, these cookies are sure to impress with their flavor and texture. Enjoy making these delightful treats, and don’t forget to try out the fun variations for a personalized touch!


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Pistachio Cream Cookies

Pistachio Cream Cookies

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These Pistachio Cream Cookies are a delightful treat for any occasion. With a perfect blend of crunchy pistachios and creamy filling, they offer a sweet, nutty flavor that’s irresistible. This easy-to-follow recipe results in delicious cookies that will impress family and friends. Ideal for gifting or indulging during the holidays.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground pistachios
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup pistachio cream (store-bought or homemade)

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, beat the softened butter and sugar together until light and fluffy.
  • Add the egg and vanilla extract, mixing well to combine.
  • In a separate bowl, whisk together the flour, ground pistachios, salt, and baking powder.
  • Gradually add the dry ingredients to the butter mixture, stirring until fully combined.
  • Roll the dough into small balls, about 1 tablespoon each, and place them on a baking sheet lined with parchment paper.
  • Flatten each dough ball slightly with your fingers or the bottom of a glass.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Let the cookies cool completely on a wire rack.
  • Once cooled, spread a small amount of pistachio cream on the bottom of one cookie and sandwich it with another.
  • Enjoy!

Notes

  • You can use store-bought pistachio cream or make your own by blending pistachios, sugar, and a bit of cream until smooth.
  • For extra flavor, try adding a pinch of cardamom or cinnamon to the cookie dough.
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