Pistachio Cream Filled Cookies are the ultimate indulgence for cookie lovers. These soft, sweet treats come with a rich pistachio filling that makes every bite a heavenly experience. Whether you’re hosting a gathering or simply craving something delicious, these cookies will certainly impress your guests and satisfy your sweet tooth.
Why You’ll Love This Pistachio Cream Filled Cookies
These pistachio cream cookies are more than just a treat; they offer a delightful flavor profile that will keep you coming back for more. Here are a few reasons to love them:
- Soft and chewy texture that melts in your mouth.
- Rich, nutty flavor from the pistachio cream filling.
- Easy to make, perfect for bakers of all skill levels.
- Great for any occasion, from parties to casual snacks.
- They can be customized with various toppings or fillings.
- A unique twist on traditional cookie sandwiches, making them a standout dessert.
With their pistachio-flavored cookie treats, you’ll be left wondering why you didn’t try this recipe sooner. Plus, they are vegetarian friendly, fitting right into your diet!
Ingredients for Pistachio Cream Filled Cookies
Gather these items:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
How to Make Pistachio Cream Filled Cookies Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: Cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Step 3: Beat in the egg and vanilla extract until fully incorporated.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake for 12–15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
- Step 8: Beat the softened butter for the filling until creamy.
- Step 9: Gradually add the powdered sugar and pistachio paste, mixing until smooth.
- Step 10: Stir in the vanilla extract and heavy cream, adjusting the cream for desired consistency.
- Step 11: Once the cookies are cooled, turn half of them upside down and pipe or spread a generous amount of pistachio cream filling on the flat side.
- Step 12: Place the remaining cookies flat side down on top of the filling to create sandwich cookies.
- Step 13: For a firmer filling, refrigerate the assembled cookies for about 30 minutes before serving if desired.
- Step 14: Serve and enjoy the cookies.
Pro Tips for the Best Pistachio Cream Filled Cookies
Keep these in mind:
- Store cookies in an airtight container to maintain freshness.
- Use room temperature ingredients for best results.
- Add a pinch of salt in the cream filling for enhanced flavor.
- For a unique twist, try adding chopped pistachios in the filling.
Best Ways to Serve Pistachio Cream Filled Cookies
Here are a few serving ideas:
- Pair them with a hot cup of tea or coffee for a cozy afternoon treat.
- Serve them at parties as a delightful dessert option.
- Include them in dessert platters alongside other cream-filled pistachio cookies for variation.
How to Store and Reheat Pistachio Cream Filled Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. If you prefer them warm, simply microwave for a few seconds before serving. This recipe yields about 24 cookies, making it perfect for meal prep and sharing!
Frequently Asked Questions About Pistachio Cream Filled Cookies
What is pistachio cream filling?
Pistachio cream filling is a smooth mixture made from pistachio paste, butter, powdered sugar, and cream. It adds a rich, nutty flavor to the cookies filled with pistachio cream, making each bite a delicious experience.
Can I make pistachio cream filled cookies ahead of time?
Yes, you can prepare the cookie dough and filling in advance. Assemble the cookies just before serving to maintain their freshness and texture.
How do I avoid common mistakes with pistachio cream filled cookies?
Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing the dough to keep the cookies soft and chewy, and remember to let them cool completely before adding the filling.
Variations of Pistachio Cream Filled Cookies You Can Try
For a fun twist on this classic recipe, consider these variations:
- Try adding chocolate chips to the dough for a delightful contrast.
- Substitute almond flour for part of the all-purpose flour for a unique flavor.
- Experiment with different fillings, like a raspberry jam or a chocolate ganache, for a gourmet touch.
For more delicious recipes, check out Blackberry Pistachio Dream Bars or Irresistible Strawberry Crunch Cheesecake. You can also explore Banana Split Fruit Pizza for a fruity twist!
Print
Pistachio Cream Filled Cookies: 5 Irresistible Treats
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Pistachio cream-filled cookies are soft, sweet treats with a rich pistachio filling.
Ingredients
- For the Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Pistachio Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 cup pistachio paste
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
- Beat the softened butter for the filling until creamy.
- Gradually add the powdered sugar and pistachio paste, mixing until smooth.
- Stir in the vanilla extract and heavy cream, adjusting the cream for desired consistency.
- Once the cookies are cooled, turn half of them upside down and pipe or spread a generous amount of pistachio cream filling on the flat side.
- Place the remaining cookies flat side down on top of the filling to create sandwich cookies.
- For a firmer filling, refrigerate the assembled cookies for about 30 minutes before serving if desired.
- Serve and enjoy the cookies.
Notes
- Store cookies in an airtight container.
- Use room temperature ingredients for best results.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg