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Pistachio Cream Cookies Recipe

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★★★★★

4.5 from 57 reviews

Delight in these soft and buttery Pistachio Cream Cookies, featuring a rich pistachio paste-infused dough and a luscious pistachio cream filling. Perfectly baked to golden edges and garnished with crushed pistachios, these cookies offer a nutty flavor and creamy texture that makes for a sophisticated treat.

Ingredients

Scale

Cookie Dough

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) powdered sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (60 g) pistachio paste
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Filling and Garnish

  • Additional pistachio paste (about 1/4 cup, 60 g) for cream filling
  • Softened butter (about 1/4 cup, 57 g) for cream filling
  • Powdered sugar (about 1/4 cup, 30 g) for cream filling and dusting
  • 1/4 cup (30 g) crushed pistachios for garnish

Instructions

  1. Prepare the Dough: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light, fluffy, and well combined. This step ensures a smooth base for your cookie dough.
  2. Add Flavorings: Incorporate the pistachio paste, egg yolk, vanilla extract, and almond extract into the butter-sugar mixture. Mix thoroughly until the ingredients are fully integrated, creating a flavorful and creamy batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
  4. Form the Dough: Gradually add the flour mixture to the wet ingredients, mixing gently until all the flour is incorporated and a soft dough forms without overworking it to keep the cookies tender.
  5. Shape Cookies: Roll the dough into small balls of uniform size and place them spaced apart on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden. This will yield cookies that are set but still soft inside.
  7. Make the Cream Filling: While cookies cool, make the cream filling by mixing additional pistachio paste with softened butter and powdered sugar until you achieve a smooth, spreadable consistency.
  8. Assemble the Cookies: Spread a generous amount of the pistachio cream filling on the bottom of one cookie and sandwich it with another. Repeat for remaining cookies.
  9. Garnish and Serve: Dust the assembled cookies with powdered sugar and sprinkle with crushed pistachios on top for added texture and visual appeal. Serve and enjoy!

Notes

  • Ensure butter is softened, not melted, for the best texture in the dough and cream filling.
  • For an enhanced pistachio flavor, use high-quality pistachio paste or homemade pistachio butter.
  • Do not overbake the cookies to keep them tender and prevent dryness.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow cookies to cool completely before assembling to prevent the cream filling from melting.

Keywords: pistachio cookies, pistachio cream, homemade cookies, nutty cookies, dessert recipe, baked cookies, sandwich cookies

Find it online: https://mixitwitjoe.com/pistachio-cream-cookies-recipe/