These Pistachio Cream Cookies are a dream come true for nut lovers. Soft, buttery cookies filled with a luscious pistachio cream—each bite melts in your mouth with a perfect balance of sweetness and nuttiness. The subtle green hue and delicate aroma make them as beautiful as they are delicious. The first time I made these, the kitchen filled with the warm, toasty scent of pistachios, and I knew they’d become a staple. Whether you’re baking for the holidays, gifting to friends, or simply indulging in something elegant, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
These cookies are the perfect combination of texture and flavor—crisp on the edges, soft in the center, and filled with creamy pistachio goodness. They look bakery-perfect but are surprisingly easy to make. You’ll love how the nutty flavor pairs beautifully with a hint of vanilla, and the creamy pistachio filling adds an irresistible touch of decadence. Best of all, you can make them ahead of time, and they stay soft for days.
Print
Pistachio Cream Cookies – Soft, Buttery, and Delightfully Nutty
- Total Time: 40 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Pistachio Cream Cookies are soft, buttery cookies filled with a luscious pistachio cream. These elegant treats combine the nutty flavor of pistachios with a delicate sweetness, making them perfect for holidays, tea time, or as a luxurious homemade gift.
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1/4 tsp salt
- For the Pistachio Cream Filling:
- 1/2 cup pistachio butter or paste
- 1/4 cup white chocolate chips
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
- For Decoration (optional):
- Crushed pistachios for topping
- Powdered sugar for dusting
Instructions
- Make the Cookies: In a mixing bowl, cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix well.
- In another bowl, combine flour, ground pistachios, and salt. Gradually add dry ingredients to the butter mixture and mix until a dough forms.
- Shape the dough into 1-inch balls and flatten slightly. Place on a parchment-lined baking sheet and chill for 20 minutes.
- Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes or until edges are lightly golden. Let cool completely on a wire rack.
- Prepare the Pistachio Cream: In a small saucepan, melt white chocolate chips with heavy cream over low heat, stirring until smooth. Remove from heat and stir in pistachio butter and vanilla extract. Let cool until thickened slightly.
- Assemble: Spread or pipe a layer of pistachio cream between two cookies to form a sandwich. Alternatively, top each cookie with a small dollop of cream and sprinkle with crushed pistachios.
- Dust with powdered sugar if desired and refrigerate for 10–15 minutes to set the filling.
Notes
- Use roasted, unsalted pistachios for the best flavor.
- If you can’t find pistachio butter, blend shelled pistachios with a bit of oil until smooth.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chill the dough before baking to help cookies keep their shape.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter: Provides a rich, buttery base for the cookie dough. Make sure it’s softened to room temperature for smooth mixing.
Sugar: Granulated sugar gives the cookies their delicate sweetness and crisp texture.
Brown Sugar: Adds depth and a touch of caramel flavor while keeping the cookies soft.
Egg: Helps bind the dough and gives it a tender crumb.
Vanilla Extract: Enhances the flavor and complements the pistachios beautifully.
All-Purpose Flour: The main structure of the cookies—sift it for a light, tender texture.
Instant Pistachio Pudding Mix: Adds natural pistachio flavor and gives the cookies a soft, chewy texture.
Baking Powder and Baking Soda: Help the cookies rise just enough while staying soft.
Salt: Balances the sweetness and enhances the nutty flavor.
Shelled Pistachios: Finely chopped pistachios add crunch and visual appeal to the cookies.
Heavy Cream or Milk: Used in the filling to create the smooth pistachio cream.
Pistachio Cream or Spread: The star of the filling—rich, nutty, and sweet. You can use store-bought pistachio cream or make your own by blending roasted pistachios with white chocolate and a touch of cream.
White Chocolate (optional): For drizzling or dipping, adding an elegant finish.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In another bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in chopped pistachios.
Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart. Flatten slightly with your palm. Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
For the filling, mix pistachio cream with a splash of heavy cream or milk until smooth and spreadable. Spread or pipe the pistachio cream onto the bottom of one cookie, then sandwich it with another. For an extra touch, drizzle melted white chocolate over the tops or roll the edges in chopped pistachios.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Makes about 18–20 sandwich cookies. Preparation time: 20 minutes. Baking time: 12 minutes. Cooling and assembly: 20 minutes. Total time: approximately 50 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, place unfilled cookies in a sealed container for up to 2 months, then fill before serving.
Variations and Customizations
Chocolate-Dipped Pistachio Cookies: Dip half of each cookie in melted white or dark chocolate.
Lemon Pistachio Cookies: Add lemon zest to the dough for a bright, citrusy note.
Matcha Twist: Mix a teaspoon of matcha powder into the filling for a green tea variation.
Nutty Blend: Combine pistachios with almonds or hazelnuts for layered flavor.
Rose Pistachio Cookies: Add a few drops of rose water to the cream for a Middle Eastern-inspired touch.
Gluten-Free Version: Use a gluten-free flour blend for the dough.
Stuffed Cookies: Bake the pistachio cream inside the cookie for a gooey surprise center.
Salted Finish: Sprinkle flaky sea salt on top for contrast.
Pistachio White Chocolate Chunk: Add white chocolate chunks to the dough for extra indulgence.
Mini Sandwich Cookies: Make bite-sized versions for elegant dessert platters.
FAQs
Can I use store-bought pistachio cream?
Yes, store-bought works perfectly and saves time.
Can I make the dough ahead of time?
Absolutely—chill it for up to 24 hours before baking.
What’s the best type of pistachios to use?
Unsalted roasted pistachios give the best flavor without overpowering saltiness.
Can I skip the filling?
Yes, the cookies are delicious even on their own.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I freeze the filled cookies?
You can, but it’s best to freeze the cookies separately and fill them after thawing.
How can I make homemade pistachio cream?
Blend roasted pistachios with melted white chocolate, a touch of cream, and a pinch of salt until smooth.
Can I make them gluten-free?
Yes, just use a gluten-free flour substitute in a 1:1 ratio.
What can I use instead of pudding mix?
Add finely ground pistachios and a little cornstarch for texture and flavor.
How do I get bright green cookies?
A small drop of natural green food coloring enhances the pistachio hue.
Conclusion
Pistachio Cream Cookies are a true delight—soft, nutty, and perfectly balanced with creamy pistachio filling. They’re elegant enough for special occasions yet simple enough to bake anytime you want a little indulgence. Each bite is rich, aromatic, and full of buttery goodness. Whether enjoyed with tea, coffee, or on their own, these cookies promise pure pistachio perfection in every bite.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!