If you are looking to delight your taste buds with something truly special and irresistibly nutty, the Pistachio Cream Cookies Recipe is your perfect culinary companion. These tender, buttery cookies sandwich a luscious pistachio cream that feels both rich and fresh, bringing a unique twist to classic shortbreads. Each bite offers a beautiful balance of subtle sweetness and the earthy, buttery essence of pistachio that makes these cookies a standout treat for any occasion.
Ingredients You’ll Need
This Pistachio Cream Cookies Recipe relies on a handful of simple but essential ingredients that come together to create a cookie both light and flavorful. Each component is carefully selected to enhance the texture, color, and taste, ensuring a perfect harmony from start to finish.
- Unsalted butter: Provides a rich base for both the cookie dough and the creamy filling, contributing tenderness and depth.
- Powdered sugar: Ensures smooth sweetness and helps achieve a delicate, melt-in-your-mouth texture.
- All-purpose flour: Gives structure to the cookies while keeping them soft and tender.
- Cornstarch: Adds a silky softness that makes these cookies gently crumbly and irresistible.
- Vanilla extract: Enhances the flavor with a comforting aromatic warmth.
- Salt: Balances sweetness and intensifies the nutty flavor of pistachio.
- Pistachio paste (unsweetened, natural): The star ingredient that infuses the cream with authentic, vibrant pistachio flavor.
- Milk or cream: Adjusts the filling’s texture to a luscious, pipeable consistency.
How to Make Pistachio Cream Cookies Recipe
Step 1: Make the Cookie Dough
Start by beating the softened butter and powdered sugar together until the mixture becomes light and fluffy, a process that usually takes about 2 to 3 minutes. This step is vital as it creates airiness in the dough. Next, add vanilla extract and salt to build layers of flavor. Sifting in the flour and cornstarch ensures your dough stays silky smooth and lump-free. Mix everything just until the dough starts to come together – overmixing can make the cookies tough.
Step 2: Pipe or Shape the Cookies
Transfer your dough into a piping bag fitted with a star or round tip for that classic, charming look. If you prefer, a small cookie scoop works just as well. Pipe or place the dough onto a lined baking sheet, spacing each cookie about 2 inches apart to give them room to bake perfectly. Before baking, chilling the dough for 15 to 20 minutes is a small step that pays off big by helping the cookies hold their shape and develop a wonderful texture.
Step 3: Bake
Preheat your oven to 350°F (175°C) and bake those beauties for 12 to 15 minutes. You want to keep an eye on the edges – they should just start to turn lightly golden, signaling the perfect bake without drying out the cookies. Once baked, let them cool completely on the tray before moving on to the filling step, ensuring they don’t break during assembly.
Step 4: Make the Pistachio Cream Filling
For the luscious filling, beat softened butter in a bowl until it becomes super smooth. Add in your pistachio paste, vanilla extract, and a pinch of salt to layer those complex pistachio notes. Gradually blend in powdered sugar, beating until the cream is light and fluffy. If the mixture feels too stiff, a couple teaspoons of milk or cream will loosen it into the perfect texture for spreading or piping.
Step 5: Assemble Cookies
Match your cooled cookies by size and get ready to assemble. Gently spread or pipe the pistachio cream onto one cookie, then sandwich it with its partner. For an optional extra touch and crunch, roll the edges of your sandwich cookies in finely chopped pistachios. This step not only adds texture but also amps up the pistachio goodness in every bite.
How to Serve Pistachio Cream Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of chopped pistachios is all you need to elevate the presentation of these cookies. A few whole pistachios or edible flowers can also add a fancy touch if you’re serving guests or gifting them.
Side Dishes
These pistachio cream cookies pair wonderfully with a cup of strong coffee or delicate green tea, making them an ideal afternoon treat. For a dessert spread, offer alongside fresh berries or a light citrus sorbet to complement the nutty richness.
Creative Ways to Present
Try stacking the cookies in pretty jars tied with ribbon for a charming gift. Or arrange them on a tiered tray for parties. For a modern twist, serve the filling on its own as a dip with cookie crumbs or fruit slices, turning this Pistachio Cream Cookies Recipe into an interactive delight.
Make Ahead and Storage
Storing Leftovers
Keep your Pistachio Cream Cookies refrigerated in an airtight container. This helps preserve the creamy filling and keeps the cookies fresh for up to a week. Bring them to room temperature before serving to maintain their tender texture.
Freezing
You can freeze the cookies before assembling: place piped or shaped cookies on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Once baked and filled, freeze sandwiches individually wrapped; thaw them overnight in the fridge for best results.
Reheating
If you want to enjoy them slightly warm, remove from fridge and let sit at room temperature. Avoid microwaving as it can melt the cream unevenly. Instead, a gentle 5-minute warm-up in a low oven (about 300°F/150°C) works well if the cookies are unfilled.
FAQs
Can I substitute pistachio paste with something else?
While pistachio paste is key to the authentic flavor of this recipe, almond or hazelnut paste can be used as alternatives, though the taste will differ. Using natural, unsweetened pistachio paste gives the best results for that vibrant pistachio cream filling.
Do I need to chill the dough before baking?
Yes, chilling the dough helps the cookies keep their shape and prevents spreading too much during baking, resulting in those beautifully defined edges that hold the cream so well.
How long will the assembled cookies stay fresh?
Once filled, the cookies are best enjoyed within 3 to 5 days if refrigerated. Beyond that, the texture may change as the moisture from the cream may soften the cookies.
Can I make the filling ahead of time?
Absolutely! The pistachio cream filling can be made up to three days ahead and stored in the fridge. Just bring it to room temperature and give it a quick whip before assembling for a perfect spread.
Are these cookies gluten-free?
This particular Pistachio Cream Cookies Recipe uses all-purpose flour and is not gluten-free. However, experimenting with gluten-free flour blends could work, though texture and flavor might vary.
Final Thoughts
I cannot recommend enough giving this Pistachio Cream Cookies Recipe a try. It’s a wonderful treat that feels both elegant and cozy, perfect for sharing with loved ones or simply indulging yourself. The balance of buttery cookie and silky pistachio cream is a combo that you’ll find yourself craving again and again, and once you taste these, they’ll surely become a beloved favorite!
Print
Pistachio Cream Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these buttery Pistachio Cream Cookies featuring a tender, crumbly cookie base filled with a luscious pistachio-flavored cream. Perfectly balanced with the nuttiness of pistachio paste and a hint of vanilla, these elegant sandwich cookies make a charming treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- â…” cup (80g) powdered sugar
- 1 ½ cups (180g) all-purpose flour
- ½ cup (60g) cornstarch
- ½ tsp vanilla extract
- ¼ tsp salt
Pistachio Cream Filling
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 3 tbsp pistachio paste (unsweetened, natural)
- ¼ tsp vanilla extract
- Pinch of salt
- 1–2 tsp milk or cream, as needed
Instructions
- Make the Cookie Dough: In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes. Add the vanilla extract and salt, mixing well. Sift in the all-purpose flour and cornstarch, then gently mix until the dough just comes together.
- Pipe or Shape the Cookies: Transfer the dough to a piping bag fitted with a star or round tip, or use a small cookie scoop. Pipe or scoop the dough onto a lined baking sheet, spacing each cookie about 2 inches apart. Chill the shaped dough in the refrigerator for 15–20 minutes to firm up.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until the edges turn lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before handling.
- Make the Pistachio Cream Filling: In a mixing bowl, beat the softened butter until smooth. Add the pistachio paste, vanilla extract, and a pinch of salt, beating until combined. Gradually add powdered sugar while continuing to beat until the mixture becomes light and fluffy. If the filling is too thick, adjust the consistency by adding 1–2 teaspoons of milk or cream as needed.
- Assemble Cookies: Match the cookies by size in pairs. Spread or pipe a generous amount of pistachio cream onto one cookie, then sandwich it with its partner cookie. For an extra touch, optionally roll the edges of the sandwich in finely chopped pistachios.
Notes
- Ensure butter is softened but not melted for best texture in both dough and filling.
- Chilling the dough helps maintain the shape of the cookies during baking.
- Use a fine sieve when sifting flour and cornstarch to avoid lumps.
- If pistachio paste is not available, you can substitute with ground pistachios blended with a little oil or butter.
- Cookies should be stored in an airtight container at room temperature and are best enjoyed within 3-4 days.
