Pistachio cream cookies are the ultimate treat for anyone who loves a combination of nutty flavor and melt-in-your-mouth sweetness. These cookies are soft, buttery, and filled with luscious pistachio cream that takes them to a whole new level of indulgence. I still remember the first time I made them for a holiday party—everyone was asking for the recipe before the night ended! The natural green hue from the pistachios adds a touch of elegance, making them perfect for gifting, festive occasions, or simply pairing with your afternoon coffee. I once tried using almond extract instead of vanilla for a twist, and it enhanced the nuttiness beautifully. Whether you’re an experienced baker or a beginner, this recipe is simple, satisfying, and guaranteed to impress.
Why You’ll Love This Recipe
These pistachio cream cookies are buttery, rich, and packed with irresistible nutty flavor. The creamy pistachio filling adds a decadent touch that transforms a simple cookie into a gourmet delight. They’re tender yet slightly crisp on the edges, creating the perfect texture balance. Ideal for celebrations or quiet indulgence, these cookies are sure to win hearts wherever you serve them.
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Indulge in Decadence: Irresistible Pistachio Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Pistachio Cream Cookies are soft, buttery cookies filled with rich pistachio flavor and topped with a creamy pistachio glaze — a perfect blend of nutty sweetness and melt-in-your-mouth texture.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (3.4-ounce) package instant pistachio pudding mix
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped pistachios
- For the Pistachio Cream Glaze:
- ½ cup powdered sugar
- 2 tablespoons pistachio pudding mix
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the instant pistachio pudding mix and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until a soft dough forms.
- Fold in the chopped pistachios.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly.
- Bake for 10–12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, pistachio pudding mix, and enough cream or milk to reach a smooth, pourable consistency.
- Drizzle glaze over cooled cookies and sprinkle with chopped pistachios. Allow glaze to set before serving.
Notes
- For extra pistachio flavor, add a drop of almond extract to the dough.
- These cookies stay soft for days when stored in an airtight container.
- You can substitute white chocolate chips for pistachios for a different twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the cookies, giving them structure while keeping them soft.
Cornstarch – Helps create that tender, melt-in-your-mouth texture.
Unsalted butter – Adds richness and buttery flavor, essential for soft cookies.
Granulated sugar – Sweetens the dough and helps the cookies achieve a light golden color.
Egg yolk – Provides richness and helps bind the dough together.
Vanilla extract – Adds warmth and depth to the overall flavor profile.
Salt – Enhances all the sweet and nutty notes.
Finely ground pistachios – Give the cookies a subtle crunch and natural pistachio flavor.
Pistachio cream – The star of the show! This smooth, velvety spread is used as the filling. You can find it in specialty stores or make your own with blended pistachios and white chocolate.
Powdered sugar – Used for dusting to give the cookies a refined, bakery-style finish.
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, cornstarch, and salt. In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Stir in the finely ground pistachios until evenly distributed. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten each one slightly with your fingers or the back of a spoon.
Bake for 10–12 minutes or until the edges are just starting to turn golden. Let them cool completely on a wire rack. Once cooled, spread a layer of pistachio cream on the bottom of one cookie and sandwich it with another. Dust lightly with powdered sugar before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes about 20–24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Cooling and filling time: 15 minutes
Total time: Approximately 45 minutes
Storage/reheating
Store the cookies in an airtight container at room temperature for up to 5 days. If filled with pistachio cream, refrigerate them to keep the filling fresh. You can also freeze the unfilled cookies for up to 2 months and fill them once thawed.
Variations and Customizations
Chocolate-Dipped Cookies – Dip half of each cookie in melted dark or white chocolate for extra decadence.
Pistachio and Raspberry – Add a layer of raspberry jam along with pistachio cream for a tangy-sweet combination.
Vegan Option – Use vegan butter and a plant-based pistachio spread to make these dairy-free.
Almond-Pistachio Fusion – Add a touch of almond extract for a deeper nutty aroma.
Crunchy Topping – Sprinkle crushed pistachios over the pistachio cream before sandwiching the cookies.
Coconut Twist – Add shredded coconut to the dough for a tropical note.
Gluten-Free Version – Substitute the flour with a gluten-free baking blend.
FAQs
Can I make pistachio cream at home?
Yes, blend roasted pistachios with white chocolate and a bit of cream until smooth.
Can I use salted pistachios?
Use unsalted pistachios for better flavor control. If using salted, reduce added salt.
Can I freeze these cookies?
Yes, freeze baked cookies without filling and assemble when ready to serve.
How can I make the cookies greener?
Add a drop of natural pistachio or matcha powder for a brighter hue.
Can I use store-bought pistachio spread?
Absolutely! Choose a high-quality spread for the best flavor.
What’s the texture of these cookies?
They’re soft and buttery with a delicate crumb, balanced by creamy filling.
Do I need to chill the dough?
Not necessary, but chilling for 15 minutes helps the cookies hold their shape.
Can I use other nuts?
You can substitute pistachios with almonds or hazelnuts if preferred.
How long do they stay fresh?
Up to 5 days at room temperature or a week in the fridge.
What’s the best drink pairing?
These cookies go beautifully with coffee, espresso, or hot chocolate.
Conclusion
These pistachio cream cookies are the perfect blend of elegance and indulgence. With their buttery base, nutty aroma, and smooth pistachio filling, they offer a bite of pure luxury. Simple enough for everyday baking yet special enough for celebrations, they’re bound to impress anyone who tries them. Each cookie melts in your mouth, leaving behind a rich, nutty sweetness that lingers just long enough to make you reach for another. Whether enjoyed warm from the oven or chilled with coffee, these cookies redefine indulgence in every bite.