Delicious Homemade Pistachio Cream Cookies Recipe

If you’re looking for a dessert that’s both indulgent and unforgettable, pistachio cream cookies are about to become your new obsession. Buttery, nutty, and filled with a rich pistachio cream, these cookies offer a perfect balance of flavor and texture that you won’t want to miss. Keep reading to uncover what makes them so irresistibly delicious — and how easy they are to make at home!

Ingredients

• 1 cup unsalted butter softened
• 1 cup powdered sugar sifted
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 cup finely ground pistachios
• 1 teaspoon salt
• 3 tablespoons milk
• 1 cup pistachio cream or pistachio spread
• Powdered sugar for dusting

Equipment

• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack
• Cookie scoop or spoon
• Knife or offset spatula

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. A little prep ahead saves time and ensures even baking.
2. Step 2: In a large mixing bowl, cream the softened butter and powdered sugar together until the texture is fluffy and pale. This is key for a soft, tender cookie. Use medium speed on your mixer and give it a few minutes to get that nice airy texture.
3. Step 3: Add the vanilla extract and beat until fully incorporated. You can also add a drop of almond extract if you love that extra nutty depth.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, and salt. Finely ground nuts act almost like flour in the dough, adding richness without heaviness.
5. Step 5: Slowly add the dry mix to the butter mixture, mixing on low speed. Initially, it will look crumbly, which is normal. Do not panic.
6. Step 6: Add the milk, one tablespoon at a time, until the dough begins to come together. This small bit of liquid binds the dough without overworking it. It should feel soft and pliable but not sticky.
7. Step 7: Scoop tablespoon-sized portions and roll into balls. Gently flatten each one in your palm before placing on the baking sheet with about an inch for spreading. Do not worry if the cookies look small now — they puff slightly and become incredibly buttery-lush in the oven.
8. Step 8: Bake for 12 to 15 minutes or until the edges are lightly golden. Watch carefully after the 12-minute mark, especially if your oven runs hot. You want them just set but not browned throughout.
9. Step 9: Let cookies cool on the sheet for 5 minutes — they’ll still be soft — then transfer them to a wire rack to cool completely. Cooling is important or the pistachio cream will melt when assembled.
10. Step 10: Once fully cooled, spread a generous amount of pistachio cream on the flat side of half of the cookies. Top each one with a second cookie to create a sandwich. You can use a knife or offset spatula for even spreading.
11. Step 11: For a finishing touch, sift powdered sugar over the tops or drizzle lightly with melted white chocolate.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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