Pistachio Cream Cookies

Delicate, buttery, and filled with luscious pistachio cream, these Pistachio Cream Cookies are a dreamy treat you won’t want to miss. Each bite delivers a soft cookie exterior with a rich nutty center that melts in your mouth. Perfect for holiday trays, afternoon tea, or anytime you crave something sweet and special.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Nutty & Unique – Pistachio lovers will adore the rich flavor in every bite.
Soft & Buttery – The melt-in-your-mouth texture is irresistibly tender.
Perfectly Balanced – Not too sweet, with a hint of salt to bring out the pistachio goodness.
Make-Ahead Friendly – The dough can be chilled or frozen for baking later.
Ideal for Gifting – Beautiful and delicious, these cookies are perfect for gift boxes.

Ingredients You’ll Need

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional for extra nutty flavor)
• 1¾ cups all-purpose flour
• ¼ cup cornstarch (for extra tenderness)
• ½ tsp salt

For the Pistachio Cream Filling:

• ½ cup shelled unsalted pistachios
• 2 tbsp honey
• 1 tbsp powdered sugar
• 3 tbsp heavy cream (adjust for consistency)
• 1 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• Pinch of salt

Optional for Decoration:

• Chopped pistachios for sprinkling
• Powdered sugar for dusting
• White chocolate drizzle

Tools You’ll Need
Electric mixer or stand mixer
Food processor or high-speed blender
Mixing bowls
Baking sheet with parchment paper
Cookie scoop or spoon
Cooling rack
Piping bag (or zip-top bag) for filling

Step-by-Step Instructions

Step 1: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
2. Add vanilla extract and almond extract (if using), and mix until combined.
3. In a separate bowl, whisk together the flour, cornstarch, and salt.
4. Gradually add the dry ingredients to the butter mixture and beat until a soft dough forms.
5. Wrap the dough in plastic wrap and chill in the refrigerator for 30-45 minutes.

Step 2: Prepare the Pistachio Cream

1. In a food processor, grind the pistachios into a fine crumb (not a powder).
2. Add honey, powdered sugar, cream, melted butter, vanilla, and a pinch of salt.
3. Blend until smooth and creamy. If too thick, add more cream 1 teaspoon at a time.
4. Transfer to a piping bag or container and refrigerate until ready to use.

Step 3: Shape and Bake the Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Scoop tablespoon-sized balls of chilled dough and roll them between your palms.
3. Flatten slightly and place on the baking sheet, leaving some space between cookies.
4. Use the back of a spoon or thumb to gently press an indentation into the center of each cookie (you’ll fill these later).
5. Bake for 10-12 minutes, until the edges are just starting to turn golden.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 4: Fill the Cookies

1. Once the cookies are fully cooled, pipe or spoon pistachio cream into the centers of each cookie.
2. Decorate with chopped pistachios, a dusting of powdered sugar, or a drizzle of melted white chocolate if desired.

Step 5: Let Set and Serve

1. Allow the cookies to set at room temperature for about 15 minutes to let the filling firm slightly.
2. Serve on a cookie platter or pack into an airtight container for gifting.

Tips for Perfect Pistachio Cream Cookies
Use Room Temperature Butter – Helps create a smooth, creamy dough.
Chill the Dough – Prevents spreading and makes shaping easier.
Don’t Overbake – These cookies should stay pale with lightly golden bottoms.
Adjust Cream Texture – Add more cream to the filling for a softer spread, or chill longer for thicker consistency.
Make Ahead – You can freeze the unfilled cookies and fill them fresh before serving.

Serving Suggestions
Afternoon Tea – Pair with a cup of Earl Grey or green tea.
Holiday Cookie Trays – These add a pop of color and elegance.
Special Desserts – Stack them on a platter with macarons and chocolate truffles.
Gift Boxes – Wrap in parchment and place in a tin for a delightful homemade gift.

How to Store & Reheat

Storing:
Room Temperature: Store filled cookies in an airtight container for up to 3 days.
Refrigerate: Extend freshness up to 1 week in the fridge.
Freeze: Freeze unfilled cookies for up to 2 months, then thaw and fill as needed.

Reheating:
No reheating needed—these are best served at room temperature.

Frequently Asked Questions

1. Can I use store-bought pistachio spread?
   Yes, you can use a quality pistachio cream as a shortcut, but homemade has a fresher, more natural flavor.
2. What if I don’t have cornstarch?
   You can substitute with the same amount of all-purpose flour, though the cookies may be slightly less tender.
3. Is it okay to use salted pistachios?
   Use unsalted for the filling to control the salt level. If using salted, reduce added salt in the recipe.
4. Can I make these dairy-free?
   Yes, use plant-based butter and cream alternatives, and swap honey for maple syrup if preferred.
5. Can I add food coloring to the filling?
   Yes, a small amount of natural green food coloring enhances visual appeal without affecting taste.

Final Thoughts
Pistachio Cream Cookies are an elegant treat that balances sweet, nutty, and creamy all in one bite. Their rich yet delicate flavor and soft texture make them a standout addition to any dessert spread. Whether for a festive holiday or a cozy weekend treat, these cookies are sure to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cookies turn out.
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 140 | Protein: 2g | Carbohydrates: 13g | Fat: 9g | Fiber: 1g | Sodium: 60mg

Print