Description
Pistachio Cream Cookies are soft, buttery cookies filled with a rich pistachio cream center and finished with chopped pistachios for extra crunch. These bakery-style cookies are perfect for holidays, afternoon coffee, or whenever you’re craving a nutty, melt-in-your-mouth treat.
Ingredients
Cookie Dough
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Filling
- ½ cup pistachio cream spread
- ¼ cup finely chopped pistachios
Topping
- Extra chopped pistachios
- Powdered sugar (optional)
Instructions
- Freeze filling: Freeze small spoonfuls of pistachio cream on a lined tray for 30 minutes to prevent leaking during baking.
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl to evenly distribute the leavening agents.
- Cream butter and sugars: Beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add wet ingredients: Mix in the egg, vanilla extract, and almond extract (if using) until fully combined for flavor depth.
- Combine dough: Gradually add the dry flour mixture to the wet ingredients and mix just until a soft dough forms, being careful not to overmix.
- Assemble cookies: Scoop about 2 tablespoons of dough, flatten it slightly, and place one frozen spoonful of pistachio cream in the center. Seal the dough around the filling completely and roll into a ball.
- Add topping: Sprinkle each cookie ball with extra chopped pistachios for crunch and texture.
- Bake: Bake the cookies for 11–13 minutes until the edges are lightly golden, indicating they are cooked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely and set the filling.
Notes
- Freezing the pistachio cream filling prevents it from leaking during baking, ensuring a neat, creamy center.
- Store the cookies in an airtight container for up to 4 days to maintain freshness.
- Dust with powdered sugar before serving for an elegant, bakery-style finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
