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 pistachio cream: Scoop small spoonfuls of pistachio cream onto a lined tray and freeze for 30 minutes. This step ensures the filling stays firm and doesn’t leak during baking.
- Preheat oven and prepare baking sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl to evenly distribute the leavening agents and seasoning.
- Cream butter and sugars: Beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and smooth, which helps create the perfect cookie texture.
- Add wet ingredients: Incorporate the egg, vanilla extract, and almond extract (if using) into the creamed butter mixture until fully combined.
- Combine dry and wet mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft dough forms without overworking it.
- Assemble cookies: Scoop about 2 tablespoons of dough, flatten it slightly, and place one frozen pistachio cream portion in the center. Carefully seal the dough around the filling, then roll into a smooth ball.
- Add topping: Roll or sprinkle the dough balls with extra chopped pistachios to add crunch and enhance appearance.
- Bake cookies: Place the prepared dough balls on the lined baking sheets and bake for 11–13 minutes until the edges turn lightly golden, signaling they are done.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Freezing the pistachio cream filling prevents it from leaking and maintains the creamy center.
- Store the finished cookies in an airtight container for up to 4 days to preserve freshness.
- Dust with powdered sugar for an elegant bakery-style finish, if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
