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–+ servings
Pistachio Cream Cookies

Delightful Pistachio Cream Cookies for a Sweet Escape

Experience the joy of baking with Pistachio Cream Cookies, featuring soft cookies with a creamy filling in a vegetarian-friendly treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour For gluten-free option, substitute with gluten-free flour blend.
  • 1 cup powdered sugar No substitutions recommended.
  • 1 cup unsalted butter Softened.
  • ½ cup pistachio paste Can substitute with almond paste.
  • 1 large egg yolk Replace with a flax egg for vegan alternative.
  • 1 teaspoon vanilla extract Use imitation if pure is unavailable.
  • ½ teaspoon almond extract Omit if nut allergies are present.
  • ¼ teaspoon salt Essential for flavor balance.
For the Cream Filling
  • ½ cup pistachio paste Adds flavor to filling.
  • ¼ cup unsalted butter Softened.
  • 1 cup powdered sugar Additional milk may be added for consistency.
For Garnish
  • ¼ cup crushed pistachios For topping.
  • 2 tablespoons powdered sugar For dusting.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment Paper

Method
 

Dough Preparation
  1. Beat 1 cup of softened unsalted butter with 1 cup of powdered sugar until light and fluffy.
  2. Add ½ cup of pistachio paste, 1 egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract. Mix until smooth.
  3. In another bowl, whisk together 2 cups of flour and ¼ teaspoon of salt. Gradually mix into wet ingredients until just combined.
  4. Portion the dough into balls, place on a baking sheet, and flatten slightly for even baking.
  5. Preheat oven to 350°F (175°C) and bake for 10-12 minutes, keeping cookies slightly underbaked.
  6. Cool cookies on the sheet for 5 minutes before transferring them to a wire rack.
  7. Whip together ¼ cup of softened unsalted butter, ½ cup of pistachio paste, and 1 cup of powdered sugar until smooth. Add milk if needed.
  8. Spread the pistachio cream filling between two cookies to assemble.
  9. Garnish with powdered sugar and crushed pistachios before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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