Pistachio Cream Filled Cookies: 5 Irresistible Treats

Pistachio cream-filled cookies are soft, sweet treats with a rich pistachio filling.

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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.