Name: Pistachio Cream Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
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; 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)

Soft and buttery with a rich pistachio cream filling, these Pistachio Cream Cookies are an indulgent treat that’s perfect for any occasion. The combination of smooth pistachio butter and finely ground pistachios creates a delightful flavor that’s both nutty and sweet. Whether paired with a cup of tea or served as a showstopper dessert, these cookies will surely impress.

Why You’ll Love This Recipe

I absolutely love how soft and delicate these cookies are. The buttery base pairs perfectly with the creamy, nutty filling, making each bite melt in your mouth. The pistachio cream filling adds a luxurious touch, elevating the flavor profile of the cookies. They’re not too sweet, and the hint of pistachio makes them feel sophisticated and special. Whether you’re making them for a celebration or simply for a cozy treat, these Pistachio Cream Cookies are always a hit!

Ingredients

For the Cookies:

1 cup unsalted butter, softened

1 cup powdered sugar

2 cups all-purpose flour

1 teaspoon vanilla extract

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)

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

Directions

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.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 14 minutes

Total Time: 34 minutes

Servings: 12 cookies

Variations

Nut-Free: If you’d like a nut-free version, simply skip the pistachios in both the cookie dough and filling, and opt for vanilla or almond extract for flavor.

Chocolate Twist: Add some mini chocolate chips to the dough for an extra layer of sweetness. You can also dip half of the cookies in melted chocolate before assembling.

Larger Cookies: If you prefer bigger cookies, simply increase the size of the dough rounds and adjust the baking time accordingly (around 16-18 minutes).

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, refrigerate them for up to a week.

Reheating: These cookies are best enjoyed fresh, but if you’d like to warm them up, you can place them in the oven at 300°F for about 5 minutes to soften the filling.

Related Recipes:

Pistachio Cheesecake

FAQs

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.

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.

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