Pistachio Cream Sandwich Cookies Recipe

If you have a soft spot for nutty, buttery treats that come together into a delightful little package of joy, this Pistachio Cream Sandwich Cookies Recipe will quickly become one of your favorite baking adventures. Imagine tender, crisp cookies infused with the subtle earthy flavor of pistachios, wrapped around a luscious, creamy pistachio filling that is just the right balance of sweet and rich. Every bite offers a perfect harmony of texture and taste, making these cookies not only irresistible but also a beautiful way to impress friends and family at any gathering or cozy afternoon tea. Trust me, once you try this Pistachio Cream Sandwich Cookies Recipe, you’ll find yourself baking them again and again!

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward yet essential to achieving that perfect bite. Each component plays a special role, from creating the cookie’s tender crumb to adding that authentic pistachio flavor and silky smooth filling. Let’s take a look at what you’ll need to whip up these divine sandwich cookies.

• 1 cup (226g) unsalted butter, softened: Provides richness and a tender crumb for the cookies.
• ½ cup (100g) powdered sugar: Adds sweetness and helps achieve a delicate texture.
• 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, fragrant note.
• ¼ teaspoon salt: Balances the sweetness and intensifies the pistachio flavor.
• 1 ¾ cups (220g) all-purpose flour: Forms the structure of the cookies while keeping them soft.
• ½ cup (50g) finely ground pistachios: Infuses the dough with that unmistakable pistachio essence and a lovely green speckle.
• ½ cup (120g) pistachio butter or homemade pistachio paste: Creates the rich, nutty filling that defines these cookies.
• ¼ cup (60g) butter, softened: Adds smoothness and creaminess to the filling.
• ½ cup (100g) powdered sugar: Sweetens the filling perfectly without overpowering it.
• 1 tablespoon heavy cream or milk (if needed): Ensures a silky filling consistency that spreads easily.
• ½ teaspoon vanilla extract: Brings all filling flavors together in harmony.

How to Make Pistachio Cream Sandwich Cookies Recipe

Step 1: Make the Cookie Dough

Start by beating the softened unsalted butter and powdered sugar together in a mixing bowl until the mixture is pale and fluffy. This step is key to creating a tender cookie with a melt-in-your-mouth texture.

Step 2: Add Flavors and Salt

Mix in the vanilla extract and salt. This simple addition elevates the taste, making the pistachios’ earthy richness shine even brighter.

Step 3: Incorporate Flour and Ground Pistachios

Gradually stir in the all-purpose flour and finely ground pistachios until the dough comes together into a soft, cohesive ball. The pistachios also give a lovely texture and subtle crunch to the dough.

Step 4: Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Chilling prevents the cookies from spreading too much during baking and helps develop a better texture.

Step 5: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough to about ¼-inch thickness, then cut into small rounds about 2 inches in diameter using a cookie cutter.

Step 6: Bake Until Lightly Golden

Place the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 10-12 minutes, watching for the edges to turn a soft golden color. This ensures a perfectly tender center and a slightly crisp edge.

Step 7: Cool Completely

Let the cookies cool on a wire rack completely before moving on to the filling. This prevents the delicate cream filling from melting or sliding off later.

Step 8: Make the Pistachio Cream Filling

In a clean bowl, beat together the pistachio butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy. If the filling feels too thick, add heavy cream or milk one tablespoon at a time until you reach a spreadable consistency.

Step 9: Assemble the Cookies

Spread or pipe the pistachio cream filling generously onto the flat side of one cookie, then gently press a second cookie on top to create a sandwich. If you want to get a little fancy, roll the edges in crushed pistachios or drizzle with melted white chocolate for an elegant finish.

Step 10: Serve and Enjoy

Your Pistachio Cream Sandwich Cookies Recipe is now ready to delight! Store them in an airtight container at room temperature for 3 days or refrigerate for up to a week if you want to savor them later.

How to Serve Pistachio Cream Sandwich Cookies Recipe

Garnishes

To add an extra touch of whimsy and texture, consider garnishing your cookies with a sprinkle of finely chopped pistachios or a light dusting of powdered sugar. A drizzle of melted white chocolate can also elevate their appearance and flavor, making them perfect for special occasions.

Side Dishes

These cookies pair wonderfully with a cup of your favorite tea or a rich espresso. For a more decadent treat, serve alongside a scoop of vanilla ice cream or a glass of chilled dessert wine – the nutty undertones really complement creamy, indulgent sides.

Creative Ways to Present

Impress your guests by arranging the cookies on a beautiful platter stacked neatly or alternating colors for a stunning effect. Wrapping individual sandwiches in parchment paper tied with twine also makes for charming party favors or gifts. You can even use colorful piping bags to pipe the cream in decorative swirls for a playful presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare, I know!), store your pistachio cream sandwiches in an airtight container at room temperature for up to 3 days. Keeping them cool maintains the creamy filling’s texture and preserves the cookie’s tender snap.

Freezing

For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a resealable freezer bag once firm. They can stay frozen for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight to keep the filling fresh and luscious.

Reheating

Because these are delicate sandwich cookies, reheating isn’t usually necessary. However, if you’d like them a bit softer, let them sit at room temperature for 10-15 minutes or enjoy them chilled for a firmer bite.

FAQs

Can I use store-bought pistachio butter for the filling?

Absolutely! Store-bought pistachio butter works wonderfully and saves time. Just be sure to check the ingredients; pure pistachio butter without added sugar or oils will give you the best flavor.

What can I substitute for pistachio butter if I can’t find it?

If pistachio butter is unavailable, you can blend finely chopped pistachios with a little neutral oil to create a homemade paste. Alternatively, almond or cashew butter can work, but the flavor will be different.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough for at least 30 minutes before baking is crucial. This helps the butter firm up so the cookies hold their shape and retain a tender texture without becoming flat.

Can I add food coloring to the dough to make the cookies more vibrant?

Yes! Adding a few drops of green food coloring enhances the pistachio theme beautifully. Just mix it in with the wet ingredients before adding the flour for even color distribution.

How long do Pistachio Cream Sandwich Cookies stay fresh?

Stored properly in an airtight container at room temperature, these cookies stay fresh for about 3 days. Refrigeration can extend their life to a full week, though they may firm up slightly.

Final Thoughts

There’s something truly special about a homemade cookie that’s packed with flavor, texture, and a whole lot of love. This Pistachio Cream Sandwich Cookies Recipe captures all of that in every bite and brings a touch of elegance to your baking repertoire. Whether you’re sharing them with friends or indulging solo, these cookies are a guaranteed mood booster that’s well worth making. So grab your mixing bowl, some pistachios, and get ready to create a new favorite treat that will leave everyone asking for the recipe!

Print