Name: Pistachio Cream Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Italian
Ingredients: 1 cup unsalted butter (softened); ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ½ teaspoon salt; ¾ cup finely ground pistachios; ½ cup pistachio cream or pistachio spread; Additional powdered sugar for dusting (optional)

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If you’re on the hunt for a showstopping yet surprisingly easy treat, Pistachio Cream Cookies are about to become your new obsession! Imagine ultra-buttery, tender cookies filled with luscious pistachio cream—each bite perfectly nutty, delicately sweet, and undeniably elegant. Whether you’re baking for a holiday platter, a sunny afternoon tea, or a thoughtful homemade gift, these irresistible sandwich cookies will have everyone swooning. Trust me, you’ll marvel at how a handful of pantry ingredients create such a luxurious pistachio dessert!

Pistachio Cream Cookies Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy about these Pistachio Cream Cookies! Each ingredient is chosen for the way it impacts the final cookie: from the rich buttery base to the aromatic vanilla and the gorgeous, vivid green pistachios. Let’s break down how each one brings something special to the table.

Unsalted Butter (1 cup, softened): The backbone of melt-in-your-mouth texture and rich flavor—make sure it’s at room temperature for the best results.
Powdered Sugar (½ cup): Dissolves easily for a smooth, delicate sweetness, plus it helps the cookies stay tender instead of crisp.
Vanilla Extract (1 teaspoon): Infuses the cookies with comforting warmth and rounds out the nutty notes.
All-Purpose Flour (2 cups): Just enough to give structure, but not so much that the cookies get tough—a classic for all butter cookies.
Salt (½ teaspoon): A little salt sharpens the sweetness and elevates every flavor, especially the pistachio.
Finely Ground Pistachios (¾ cup): The star of the show—use roasted, unsalted pistachios ground in a food processor for pure color and taste.
Pistachio Cream or Pistachio Spread (½ cup, for filling): This dreamy filling makes the cookies extra special, adding creamy texture and a blast of pistachio in every sandwich.
Additional Powdered Sugar (for dusting, optional): A delicate shower of powdered sugar makes these cookies look as dreamy as they taste.

How to Make Pistachio Cream Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C)—a crucial detail for perfectly even baking. Line a large baking sheet with parchment paper, which not only prevents sticking but also makes cleanup a breeze!

Step 2: Cream Butter and Sugar

In a large mixing bowl, grab your trusty hand mixer or stand mixer and beat the softened unsalted butter with the powdered sugar. Mix until the blend turns pale, fluffy, and irresistibly smooth, setting the stage for tender Pistachio Cream Cookies.

Step 3: Add Vanilla

Drizzle in the vanilla extract and continue mixing just until everything is combined. The vanilla doesn’t just perfume the dough; it gives that classic bakery aroma we all crave.

Step 4: Mix in Dry Ingredients

Sift together the all-purpose flour and salt, then gradually add this to your butter mixture. Next, sprinkle in those finely ground pistachios and mix again until a soft, slightly crumbly dough forms. The dough will look playfully rustic—that’s exactly what you want!

Step 5: Shape the Cookies

Scoop out tablespoons of dough and roll them into 1-inch balls using your hands. Place them on the lined baking sheet with a little room to spread. With gentle fingers or the flat bottom of a glass, press to flatten each ball ever so slightly for the perfect sandwich halves.

Step 6: Bake to Perfection

Pop the cookies in the oven and bake for 12 to 14 minutes. Keep a watchful eye—the goal is for the bottoms and edges to be just barely golden, while the tops remain pale. This ensures the Pistachio Cream Cookies stay tender and buttery, never dry!

Step 7: Cool Completely

After baking, let the cookies rest on the pan for about 5 minutes before transferring them to a wire rack. Cooling them completely is key—otherwise, the filling might melt right out of your beautiful sandwiches.

Step 8: Fill and Assemble

Once the cookies are cool to the touch, spread about 1 teaspoon of pistachio cream or spread onto the flat side of one cookie, then top with a second. Press gently to sandwich. If you’re in a decorative mood, dust a flurry of powdered sugar over the tops—pure cookie magic!

How to Serve Pistachio Cream Cookies

Garnishes

Presentation matters! Sprinkle a touch more finely chopped pistachios or a dash of edible gold dust atop your Pistachio Cream Cookies for an elegant finish. Want an extra wintry vibe? A light dusting of powdered sugar adds snowy charm.

Side Dishes

These cookies pair beautifully with a cozy mug of espresso, coffee, or even a fragrant herbal tea like chamomile. For a dessert platter, try serving them with a variety of nutty treats—think almond biscotti or hazelnut truffles—to create a Mediterranean-inspired spread.

Creative Ways to Present

Stack your Pistachio Cream Cookies in a pretty tin lined with parchment for gifting, or arrange them in swirling circles on a platter for a centerpiece-worthy display. Tie a few with baker’s twine for instant charm, or nestle each cookie in a cupcake liner for individual servings at a party.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pistachio Cream Cookies in an airtight container at room temperature for up to four days. Layer them between sheets of parchment, so the filling stays neat and the cookies remain tender.

Freezing

These cookies freeze wonderfully! Place assembled cookies in a single layer on a baking sheet to freeze until firm, then transfer to a zip-top bag or freezer-safe container. For best texture, enjoy within one month; thaw at room temperature before serving.

Reheating

Generally, Pistachio Cream Cookies are best enjoyed at room temperature but if you’d like to revive slightly stale cookies, warm them gently in a low oven (around 250°F) for 4–5 minutes—just enough to freshen up without melting the filling.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! Swap in salted butter, but reduce the added salt in the recipe to a pinch. This will keep the flavors balanced without making your Pistachio Cream Cookies overly salty.

What is pistachio cream, and where can I find it?

Pistachio cream is a silky nut spread made with ground pistachios, sometimes blended with a little white chocolate or cream for sweetness. You can find it at Italian groceries, specialty markets, or online. If you’re adventurous, homemade pistachio cream takes these cookies over the top!

Can I make the dough ahead of time?

Definitely! You can prepare the dough a day in advance, wrap it tightly in plastic, and refrigerate. Chilled dough even deepens the pistachio flavor and makes the cookies especially tender when baked.

How do I get finely ground pistachios?

Pulse shelled, unsalted pistachios in a food processor until they reach a flour-like texture. Be careful not to over-process, or you might end up with pistachio butter! A few tiny bits are fine and add great texture to the Pistachio Cream Cookies.

Can I swap the pistachio cream for another filling?

Of course! While pistachio cream gives a signature taste, you can try other nut butters, chocolate spreads, or even a classic buttercream if you like a twist on your Pistachio Cream Cookies.

Final Thoughts

There’s something so special about sharing a plate of freshly baked Pistachio Cream Cookies with friends and family. If you’re craving a treat that looks as delightful as it tastes, don’t hesitate to give these cookies a whirl. I promise you’ll fall in love with their buttery crumb and creamy pistachio heart—one bite, and you’ll be hooked!

Pistachio Cream Cookies Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 34 minutes (plus cooling time)
Yield: 20 sandwich cookies 1x
Diet: Vegetarian

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Description

These delightful Pistachio Cream Cookies are a nutty twist on classic sandwich cookies. Soft, buttery cookies filled with creamy pistachio goodness, perfect for any occasion.

Ingredients

Scale

Cookies:

1 cup unsalted butter (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
¾ cup finely ground pistachios

Filling:

½ cup pistachio cream or pistachio spread
Additional powdered sugar for dusting (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Add Dry Ingredients: Gradually add the flour, salt, and ground pistachios, mixing until a soft dough forms.
Shape and Bake: Roll dough into 1-inch balls and place on the prepared baking sheet. Flatten gently and bake for 12–14 minutes until lightly golden.
Assemble: Cool the cookies, then spread pistachio cream on one cookie bottom and sandwich with another. Dust with powdered sugar if desired.

Notes

For a deeper pistachio flavor, chill the dough before baking.
You can use store-bought pistachio cream or make your own with pistachio paste, white chocolate, and cream.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian, Mediterranean