There’s something undeniably magical about the combination of rich, nutty pistachios and buttery, melt-in-your-mouth cookies. If you’re a fan of pistachio-flavored treats, this recipe is about to become your new favorite. These Pistachio Cream Cookies are soft, chewy, and filled with a luscious pistachio cream that makes every bite a pure delight.

Trust me, once you take a bite, you’ll wonder where these cookies have been all your life. Whether you’re making them for a cozy night in, a holiday cookie exchange, or just because you deserve a sweet treat, this recipe is guaranteed to impress.

Why You’ll Love Pistachio Cream Cookies

Versatile

Perfect for any occasion, from afternoon tea to festive celebrations. These cookies work just as well as a snack with coffee as they do on a fancy dessert table.

Budget-Friendly

You don’t need any fancy ingredients—just simple pantry staples and a little pistachio magic to create these bakery-worthy cookies at home.

Quick and Easy

No complicated techniques here. Just mix, bake, and enjoy! Even beginner bakers can whip up these cookies with ease.

Customizable

Want to add a drizzle of white chocolate? Maybe a sprinkle of crushed pistachios on top? Go for it! This recipe is a great base for your own delicious twists.

Crowd-Pleasing

A guaranteed hit with both kids and adults. These cookies are the perfect blend of sweetness and nuttiness, making them a favorite for everyone at the table.

Ingredients

Ingredients in Pistachio Cream Cookies

Here’s what makes these cookies so irresistible—simple, high-quality ingredients that come together beautifully:

Cookie Dough

Butter: The key to that rich, melt-in-your-mouth texture. Softened butter makes the cookies perfectly tender.
Sugar: A mix of granulated and brown sugar gives the cookies the right balance of sweetness and chewiness.
Eggs: Helps bind everything together while keeping the cookies soft.
Vanilla Extract: Adds depth and enhances the overall flavor.
Flour: The base of the cookies, giving them structure while keeping them light.
Baking Powder: Ensures a slight lift, so the cookies don’t turn out too dense.
Salt: Just a pinch to balance out the sweetness.

Pistachio Cream Filling

Pistachio Paste: The heart of the filling, giving that rich, nutty flavor.
Powdered Sugar: Sweetens the filling without making it grainy.
Heavy Cream: Adds smoothness and a creamy consistency.
Vanilla Extract: A hint of vanilla enhances the pistachio’s natural flavors.

Instructions

Prepare the Dough

In a large mixing bowl, cream together the butter and sugars until light and fluffy. This step is crucial for that perfect soft texture. Add in the eggs and vanilla extract, mixing until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate the dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing, as this could make the cookies dense.

Chill the Dough

Cover the dough and let it chill in the fridge for at least 30 minutes. This helps enhance the flavor and prevents the cookies from spreading too much while baking.

Preheat the Oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Shape and Bake

Scoop out small portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each. Bake for 10-12 minutes or until the edges are just lightly golden.

Prepare the Pistachio Cream Filling

While the cookies cool, whisk together the pistachio paste, powdered sugar, heavy cream, and vanilla extract until smooth and creamy. If needed, adjust the consistency by adding more cream.

Assemble the Cookies

Once the cookies are completely cool, spread or pipe the pistachio cream onto the flat side of a cookie and sandwich it with another. Press gently to secure.

Serve and Enjoy

Enjoy these cookies fresh or store them in an airtight container for later. They’re deliciously soft with a creamy, nutty center that’s impossible to resist.

Nutrition Facts

Servings: 12 cookies
Calories per serving: 220

Note: Nutrition values may vary based on ingredients used.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Pistachio Cream Cookies

These cookies pair wonderfully with a warm cup of coffee, tea, or even a cold glass of milk. They also make an elegant addition to any dessert platter. For an extra indulgent touch, try serving them with a scoop of vanilla ice cream.

Additional Tips

Chill the dough before baking to prevent excessive spreading.
Use high-quality pistachio paste for the best flavor. If unavailable, blend roasted pistachios into a fine paste.
Let the cookies cool completely before filling them to prevent the cream from melting.
For an extra crunch, roll the edges of the filled cookies in crushed pistachios.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

FAQ

Can I use store-bought pistachio cream instead of making my own?
Yes! If you have a high-quality store-bought pistachio spread, feel free to use it.

Can I make these cookies ahead of time?
Absolutely. The cookies can be baked and stored in an airtight container before assembling. The filling can also be refrigerated until ready to use.

How do I make sure my cookies stay soft?
Don’t overbake them! Take them out when they are slightly underbaked in the center, as they will continue to firm up while cooling.

Can I freeze these cookies?
Yes! You can freeze the baked cookies (without filling) and defrost them before assembling.

What if I don’t have pistachio paste?
You can make your own by blending shelled, unsalted pistachios until smooth.

Can I use almond flour instead of all-purpose flour?
Almond flour will change the texture, making the cookies more delicate. If using it, you may need to adjust other ingredients.

What’s the best way to fill the cookies?
Using a piping bag makes filling neater and more even, but a spoon works just fine too.

Can I add chocolate to these cookies?
Yes! A drizzle of white or dark chocolate on top makes them even more delicious.

How long do these cookies last?
Stored in an airtight container, they last up to 5 days at room temperature.

Are these cookies gluten-free?
Not as written, but you can try using a gluten-free flour blend.

Conclusion

Pistachio Cream Cookies are the perfect balance of nutty, buttery, and sweet flavors, wrapped up in a soft, chewy bite. Whether you’re treating yourself or sharing with loved ones, these cookies are bound to impress. Give them a try—you might just find your new favorite cookie recipe!

Pistachio Cream Cookies

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Author: Ikram
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 1 hour (including chilling)
Yield: Approximately 20 cookies (10 sandwiches) 1x
Category: Cookies / Dessert
Method: Baking
Cuisine: Fusion (with Mediterranean influences)
Diet: Vegetarian

Print Recipe

Description

Delicate, nutty cookies made with real pistachio flavor and a luscious cream filling. These light, crisp cookies with a smooth, pistachio-infused buttercream create the perfect sweet treat for any occasion.

Instructions

Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the egg, pistachio paste, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually blend the dry ingredients into the wet mixture until a smooth dough forms.
- Shape the dough into a log, wrap it in plastic, and chill for at least 1 hour to firm up.
Form and Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Slice the chilled dough into rounds about ¼-inch thick and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are just starting to turn golden. Allow the cookies to cool completely on a wire rack.
Prepare the Pistachio Cream Filling:
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the pistachio paste and vanilla extract.
- If the cream appears too thick, add milk one teaspoon at a time until you reach a smooth, spreadable consistency.
Assemble the Cookies:
- Pair up cookies of similar size. Spread a generous dollop of pistachio cream filling on the flat side of one cookie and sandwich it with its match.
- Repeat with the remaining cookies.
Serve and Store:
- Enjoy immediately or store in an airtight container for up to several days for the best flavor and texture.

Notes

For extra flavor, consider adding a pinch of finely ground cardamom or a little lemon zest to the cookie dough.
Chilling the dough is key for clean slices and a crisp texture.
These cookies pair wonderfully with tea or coffee.

Nutrition

Serving Size: ~1 cookie (approx. 30g)
Calories: 120 kcal
Sugar: 8 g
Sodium: 80 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg