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Delicious Pistachio Cream Cookies on a plate

Pistachio Cream Cookies

These soft and chewy pistachio cream cookies are bursting with pistachio flavor and a hint of sweetness. They are easy to make and perfect for sharing with friends and family.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 250 kcal

Equipment

  • Large bowl
  • Medium bowl
  • Electric mixer
  • Baking sheets

Ingredients
  

For the Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pistachio extract
  • 1 teaspoon vanilla extract
  • 1 cup chopped pistachios

For the Pistachio Cream Filling

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup pistachio cream spread
  • 1-2 tablespoons milk
  • 1/4 teaspoon pistachio extract

Instructions
 

Make the Cookies

  • Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the pistachio and vanilla extracts.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped pistachios.
  • Cover the dough and chill for at least 1 hour.
  • Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  • Scoop rounded spoonfuls of dough onto the prepared baking sheets.
  • Bake for 9-11 minutes, or until the edges are golden brown.
  • Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Make the Pistachio Cream Filling

  • In a medium bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, beating until smooth.
  • Stir in the pistachio cream spread, milk, and pistachio extract.
  • Beat until light and fluffy.

Assemble the Cookies

  • Once the cookies are completely cool, spread a spoonful of pistachio cream filling on the bottom of one cookie.
  • Top with another cookie to create a sandwich.

Notes

For best results, make sure your butter is truly softened for both the cookies and the filling. If you don't have pistachio extract, you can use almond extract, but the pistachio flavor will be less pronounced. Chill the cookie dough for at least an hour to prevent spreading during baking. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.