If you are a fan of delicate, nutty flavors with a creamy center, you are going to absolutely adore this Pistachio Cream Sandwich Cookies Recipe. These cookies blend the subtle crunch of ground pistachios with a soft, buttery dough, all held together by a luscious pistachio cream filling. Each bite offers a perfect balance of texture and rich pistachio goodness that is sure to become a new favorite for your dessert lineup or anytime sweet cravings hit.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that perfect pistachio flavor and tender texture. These essentials work harmoniously to create a cookie dough that holds up to baking and a smooth, dreamy filling that makes these sandwich cookies so special.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base and tender crumb for the cookie dough.
- Powdered sugar (½ cup for dough + ½ cup for filling): Creates a smooth sweetness that blends effortlessly without graininess.
- Vanilla extract (1 teaspoon for dough + ½ teaspoon for filling): Enhances the overall flavor with a warm aromatic note.
- Salt (¼ teaspoon): Balances sweetness and accentuates the pistachio flavors.
- All-purpose flour (1 ¾ cups): Forms the structure of the cookie, making it tender yet sturdy.
- Finely ground pistachios (½ cup): Adds natural nutty flavor and a slightly crunchy texture inside the dough.
- Pistachio butter or homemade pistachio paste (½ cup): The star ingredient in the filling, delivering that unmistakable creamy pistachio richness.
- Butter (¼ cup, softened for filling): Creates a smooth and rich filling base when combined with pistachio butter.
- Heavy cream or milk (1 tablespoon, optional): Allows you to adjust the filling’s smoothness to your preferred consistency.
How to Make Pistachio Cream Sandwich Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by beating softened butter and powdered sugar in a mixing bowl until the mixture becomes light and fluffy—this creates a perfect base for a tender cookie. Then, mix in vanilla extract and salt to layer in essential flavors. Gradually add the all-purpose flour along with finely ground pistachios, stirring gently until a soft dough forms. This blend ensures that every cookie boasts a buttery texture with delightful pistachio undertones. After mixing, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes; this helps the dough firm up and makes rolling out easier.
Step 2: Shape and Bake the Cookies
While the dough chills, preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Once chilled, roll the dough out evenly to about ¼-inch thickness. Using a cookie cutter sized around 2 inches in diameter, cut circles from the dough. Place these on the baking sheet, spaced apart to give them room to expand slightly. Bake for 10 to 12 minutes until the edges are just starting to turn golden. Let the cookies cool completely—this step ensures they firm up perfectly before adding the luscious filling.
Step 3: Make the Pistachio Cream Filling
In a clean bowl, combine pistachio butter, softened butter, powdered sugar, and vanilla extract. Beat everything together until you achieve a smooth, creamy texture. If your mixture feels too thick or stiff, stir in a tablespoon of heavy cream or milk until it’s just right. This filling will be the luscious centerpiece of your cookie sandwiches, delivering that dreamy pistachio flavor in every bite.
Step 4: Assemble the Cookies
Once the cookies are fully cooled, it’s time to make your sandwiches! Spread or pipe a generous dollop of the pistachio cream filling onto the flat side of one cookie. Gently press a second cookie on top, aligning them to form a neat sandwich. For an extra touch of flair and texture, roll the edges in crushed pistachios or drizzle with melted white chocolate. These little details make these cookies look as special as they taste.
How to Serve Pistachio Cream Sandwich Cookies Recipe
Garnishes
Whisk up some creativity by garnishing your cookies with finely crushed pistachios that add a crunchy contrast to the creamy filling. A light drizzle of white chocolate not only amps up the presentation but also adds a hint of sweetness that pairs beautifully with the nutty pistachios. You can even dust the tops lightly with a touch of powdered sugar for an elegant finish.
Side Dishes
These cookies shine on their own but are also stellar when paired with a hot cup of tea or freshly brewed coffee. If you’re serving them at a party, consider presenting alongside a scoop of vanilla or pistachio ice cream for a decadent treat your guests will rave about. A glass of cold milk always makes a classic companion, too!
Creative Ways to Present
Try stacking the sandwiches on a pretty platter, interspersed with fresh edible flowers or sprigs of mint to add a pop of color. You can individually wrap each cookie sandwich in parchment paper tied with twine for gifting or party favors. For a picnic, pack them in a sturdy container with layers of parchment to keep them intact and easy to enjoy outdoors.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed some fresh from the oven, keep any leftover Pistachio Cream Sandwich Cookies Recipe treats in an airtight container. At room temperature, they stay fresh and tender for up to three days. If you prefer a slightly firmer texture, refrigerate them for up to one week, but allow them to warm slightly before serving for the best flavor.
Freezing
These sandwich cookies freeze beautifully. Place them in a single layer on a baking sheet and flash freeze for about an hour, then transfer to a freezer-safe container or bag with layers separated by parchment paper. They keep well for up to three months. Thaw in the refrigerator or bring to room temperature before enjoying to maintain that creamy filling and soft cookie texture.
Reheating
If you want to enjoy these cookies warm, simply let them come to room temperature or microwave them gently for 10 to 15 seconds. Avoid overheating, as the filling can become too soft and lose its structure. Warming slightly enhances the buttery flavors and makes the pistachio cream even more indulgent.
FAQs
Can I use almond flour instead of ground pistachios?
Almond flour can be a substitute if you’re out of pistachios, but it will change the flavor profile, losing the unique pistachio taste. For the full experience of the Pistachio Cream Sandwich Cookies Recipe, ground pistachios are the key ingredient.
How do I make my pistachio cream filling smooth?
Beating the filling ingredients well until fully combined is essential. Adding a bit of heavy cream or milk helps achieve a silky texture if it feels too thick. Using softened butter and room temperature pistachio butter also aids in smoothing out the filling.
Can I prepare the dough a day ahead?
Absolutely! You can make the dough the day before, wrap it tightly, and refrigerate it overnight. This resting time can even intensify the flavors and make rolling out easier when you’re ready to bake.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, you can try substituting with a gluten-free flour blend, but the texture may vary from the original.
What’s the best way to store these cookies for gifting?
Place your assembled sandwich cookies in a decorative tin or box with parchment layers to keep them from sticking together. If shipping, include a cooling gel pack to help maintain freshness, especially in warmer climates.
Final Thoughts
This Pistachio Cream Sandwich Cookies Recipe is a treasure you will return to again and again. Whether for a special occasion, a cozy afternoon treat, or to impress friends, these cookies deliver an irresistible combination of buttery dough and luscious pistachio cream. Go ahead and dive in—you won’t regret having these nutty delights in your cookie collection!
Print
Pistachio Cream Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio Cream Cookies are delicate, buttery sandwich cookies filled with a luscious pistachio cream. Perfectly crisp on the outside and soft inside, they combine finely ground pistachios in the dough with a creamy pistachio butter filling, making them a delightful treat for any occasion.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) finely ground pistachios
Pistachio Cream Filling
- ½ cup (120g) pistachio butter or homemade pistachio paste
- ¼ cup (60g) unsalted butter, softened
- ½ cup (100g) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (optional, for smoothness)
Instructions
- Make the Cookie Dough: In a mixing bowl, beat the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Flavorings: Add vanilla extract and salt to the butter mixture and mix until fully combined to infuse the dough with flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and finely ground pistachios, stirring gently until a soft dough forms without overmixing.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm it up for easier handling and better texture.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut the Cookies: Roll out the chilled dough to about ¼-inch thickness and use a cookie cutter to cut out small rounds approximately 2 inches in diameter.
- Bake the Cookies: Place the cut cookies on the baking sheet and bake for 10-12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before adding the filling to prevent melting.
- Prepare the Pistachio Cream Filling: In a clean bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Adjust Consistency: If the filling is too thick, add 1 tablespoon of heavy cream or milk to achieve a spreadable consistency.
- Assemble the Cookies: Spread or pipe the pistachio cream filling onto the flat side of one cookie.
- Form Sandwiches: Gently press another cookie on top of the filling to create a sandwich cookie.
- Optional Decoration: For extra flair, roll the edges of the assembled cookies in crushed pistachios or drizzle with melted white chocolate.
- Serve and Store: Enjoy immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- Chilling the dough is crucial for maintaining shape during baking.
- If you don’t have pistachio butter, homemade pistachio paste works perfectly.
- The filling can be adjusted in sweetness by altering powdered sugar quantity.
- Optional garnishes add visual appeal and extra pistachio flavor.
- Store cookies properly to maintain freshness and texture.
