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 the filling: Spoon small portions of the pistachio cream spread onto a lined tray and freeze them for 30 minutes to prevent leaking during baking.
- Preheat the oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
- Beat butter and sugars: Using a mixer, cream the softened unsalted butter with granulated and light brown sugar until the mixture is light and fluffy, ensuring a smooth dough texture.
- Add wet ingredients: Mix in the large egg, vanilla extract, and optional almond extract until evenly incorporated into the butter-sugar mixture.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until a soft cookie dough forms without overmixing.
- Shape dough and fill: Scoop about 2 tablespoons of dough and flatten it slightly. Place a frozen pistachio cream portion in the center, then carefully seal the dough around the filling and roll into a smooth ball.
- Add topping: Sprinkle the outside of each dough ball with extra chopped pistachios for added crunch and visual appeal.
- Bake cookies: Arrange the cookies on the lined baking sheets and bake in the preheated oven for 11 to 13 minutes, or until the edges turn lightly golden brown.
- Cool the cookies: Allow the cookies to 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 helps prevent it from leaking out during baking.
- Store the baked cookies in an airtight container for up to 4 days to maintain freshness.
- Optionally dust the cooled cookies with powdered sugar for an elegant, bakery-style finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
