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Pistachio Cream Cookies

Soft buttery cookies filled with rich pistachio cream, creating an elegant nutty dessert perfect for holidays or afternoon treats.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup ground pistachios
  • 2 tbsp milk
Pistachio Cream Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 2 tbsp pistachio paste
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and sugar until light and fluffy.
  4. Add egg, vanilla extract, and almond extract. Mix until smooth.
  5. Gradually mix in dry ingredients and ground pistachios. Add milk to form soft dough.
  6. Scoop dough onto baking sheet and flatten slightly.
  7. Bake 10–12 minutes until edges turn lightly golden.
  8. Cool cookies completely on a wire rack.
  9. Beat butter and powdered sugar, then mix in pistachio paste and vanilla.
  10. Add cream until filling becomes smooth and spreadable.
  11. Sandwich cookies with pistachio cream filling and serve.

Notes

For deeper pistachio flavor, use pistachio paste instead of ground pistachios.