Pistachio Cream–Filled Cookies are delightful treats that feature a soft cookie exterior with a rich and creamy pistachio filling. These cookies are perfect for special occasions or as a sweet snack, offering a unique flavor combination that will impress your guests.
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 (store-bought or homemade)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (adjust for desired consistency)
Timing
Making Pistachio Cream–Filled Cookies takes about 20 minutes for preparation, 12-15 minutes for baking, and 30 minutes for cooling and assembly.
Instructions
Step 1: Prepare the Cookie Dough
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Bake the Cookies
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Pistachio Cream Filling
- Beat Butter: In a medium mixing bowl, beat the softened butter until creamy.
- Add Sugar and Pistachio Paste: Gradually add the powdered sugar and pistachio paste, mixing until smooth.
- Add Vanilla and Cream: Stir in the vanilla extract and heavy cream, adjusting the amount of cream for desired consistency.
Step 4: Assemble the Cookies
- Fill Cookies: Once the cookies are completely cooled, turn half of them upside down. Pipe or spread a generous amount of pistachio cream filling on the flat side of each cookie.
- Top with Second Cookie: Place the remaining cookies, flat side down, on top of the filled cookies to create sandwiches.
Step 5: Serve
- Chill (Optional): For a firmer filling, refrigerate the assembled cookies for about 30 minutes before serving.
- Enjoy: Serve the cookies and enjoy the delightful combination of flavors!
Step 6: Dig In
- Savor the Flavor: Indulge in the soft cookies filled with creamy pistachio goodness!
Nutritional Information
Here’s a quick overview of the nutritional content of Pistachio Cream–Filled Cookies (per cookie, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 3g |
| Fat | 14g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugar | 10g |
Tips for Customization
- Pistachio Variations: If you can’t find pistachio paste, you can blend unsalted roasted pistachios into a fine paste.
- Flavor Enhancements: Add a pinch of salt to the filling for a salted pistachio flavor.
- Decorating: Dust the finished cookies with powdered sugar for an elegant touch.
Conclusion
Pistachio Cream–Filled Cookies are a unique and delicious treat that combines the nutty flavor of pistachios with a soft cookie texture. Perfect for any occasion, these cookies are sure to become a favorite! Enjoy this delightful recipe!
Pistachio Cream–Filled Cookies Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
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.
- In a large mixing bowl, 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.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a cookie scoop or tablespoon, 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. Remove from the oven and let cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
- In a medium mixing bowl, 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 the desired consistency.
- Once the cookies are completely 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.
