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Pistachio Cream Cookies

Soft buttery sandwich cookies filled with rich pistachio cream and topped with crushed pistachios for an elegant homemade dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

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

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 medium bowl.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg, vanilla extract, and almond extract, mixing until combined.
  5. Gradually add dry ingredients and stir until dough forms.
  6. Fold in chopped pistachios and milk until evenly combined.
  7. Scoop dough onto prepared baking sheets and flatten slightly.
  8. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
  9. Beat butter for filling until creamy, then add powdered sugar.
  10. Mix in pistachio cream, vanilla extract, and heavy cream until smooth.
  11. Spread filling onto half the cookies and sandwich with remaining cookies.
  12. Roll edges in crushed pistachios and chill briefly before serving.

Notes

For extra flavor, lightly toast pistachios before adding them to the dough. Cookies can be refrigerated or frozen for make-ahead desserts.