Name: Pistachio Cream Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 package (3.4 oz) pistachio pudding mix or 1/2 cup finely ground pistachios; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened (for cookies); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1/4 cup unsalted butter, softened (for filling); 1/2 cup pistachio paste or pistachio butter; 1 1/2 cups powdered sugar; 2–3 tbsp heavy cream

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These pistachio cream cookies are soft, nutty, and filled with a smooth pistachio cream that makes every bite indulgent. They’re perfect for a cozy afternoon treat or to impress guests with a unique cookie flavor.

Why You’ll Love This Recipe

I like these cookies because they’re not the typical chocolate chip or sugar cookie—pistachio gives them a subtle, nutty sweetness that feels special. I enjoy how the cream filling balances the cookie’s crisp edges and soft center, making them taste almost like a little sandwich dessert. When I want to bring something to a gathering that feels elegant but is still easy to make, I put these cookies on my list.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Pistachio pudding mix or finely ground pistachios
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Heavy cream
Powdered sugar
Pistachio paste or pistachio butter

directions

I preheat the oven to 350°F (175°C) and line my baking sheet with parchment paper.
In a bowl, I whisk together flour, pistachio pudding mix (or ground pistachios), baking powder, and salt.
In another bowl, I beat the butter with granulated and brown sugar until light and fluffy.
I add the egg and vanilla extract, mixing until smooth.
I slowly combine the dry ingredients with the wet mixture until the dough comes together.
I scoop small portions of dough onto the baking sheet and bake for 10–12 minutes until lightly golden around the edges.
While cookies cool, I make the cream by whipping together pistachio paste, butter, powdered sugar, and a splash of heavy cream until fluffy.
I spread the pistachio cream on the bottom of one cookie and sandwich it with another.

Servings and timing

This recipe makes about 20 sandwich cookies. I usually spend around 20 minutes preparing the dough and cream, plus 12 minutes for baking, and another 10 minutes for cooling and assembling. In total, I set aside about 45 minutes.

Variations

I sometimes dip half of each sandwich cookie in melted white chocolate and sprinkle crushed pistachios on top for extra crunch. Another option I like is to add a little almond extract to the dough for a deeper nutty flavor. If I want to make them lighter, I fill them with whipped cream mixed with pistachio paste instead of buttercream.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For freezing, I store the unfilled cookies in a freezer bag for up to 2 months, then fill them fresh when I’m ready to serve. I don’t reheat these since they’re best enjoyed at room temperature.

FAQs

Can I use pistachio butter instead of pistachio paste?

Yes, I can use pistachio butter. I just make sure it’s not too runny so the cream filling holds its shape.

Do I need pistachio pudding mix?

No, I don’t have to use it. I can grind pistachios finely and add them to the flour mixture instead for natural flavor.

Can I make the cookies ahead of time?

Yes, I usually bake the cookies a day before and store them in a container, then add the cream filling just before serving.

How do I make the cookies softer?

I remove them from the oven as soon as the edges turn golden. They keep baking on the sheet for a minute or two, which helps keep the centers soft.

Can I make these gluten-free?

Yes, I swap the all-purpose flour with a gluten-free baking blend, and they come out delicious.

Conclusion

I love how these pistachio cream cookies are simple enough for everyday baking but fancy enough to serve at special occasions. The nutty flavor and creamy filling make them irresistible, and I always find myself reaching for a second one.