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Pistachio Cream Cookies
Michonne Zendaya

Pistachio Cream Cookies

Soft, buttery cookies filled with pistachio cream and topped with chopped pistachios — a nutty, melt-in-your-mouth treat perfect for tea time or the holidays.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian-inspired
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pistachio cream (store-bought or homemade)
  • 1/2 cup chopped pistachios (for topping)

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • cooling rack
  • oven

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar together until light and fluffy. Add eggs and vanilla, mixing well.
  3. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until dough forms.
  4. Scoop dough onto baking sheets. Make a small indentation in each cookie and fill with pistachio cream.
  5. Sprinkle chopped pistachios on top. Bake for 10–12 minutes, until edges are lightly golden.
  6. Cool on a wire rack before serving.

Notes

Store cookies in an airtight container at room temperature for 4–5 days, or freeze for up to 2 months. For extra indulgence, drizzle with white chocolate before serving.