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.
Servings: 24 cookies
Calories: 160kcal
Equipment
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
- oven
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)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy. Add eggs and vanilla, mixing well.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until dough forms.
- Scoop dough onto baking sheets. Make a small indentation in each cookie and fill with pistachio cream.
- Sprinkle chopped pistachios on top. Bake for 10–12 minutes, until edges are lightly golden.
- 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.