Dessert

Pistachio Cream Cookies Recipe

BySana Jeannette March 11, 2026March 11, 2026

Introduction

Pistachio Cream Cookies are a delightful treat that combines tender, buttery cookies with a rich, nutty pistachio filling. These elegant cookies are perfect for sharing with friends or serving at special occasions.

Three round cookies with a soft, pale green color are arranged on a white plate placed on a white marbled surface. The cookies have a cracked texture on top and are dusted with a layer of powdered sugar, making them look soft and delicate. Two cookies are whole while the third is cut in half and stacked, showing a thick, creamy green filling inside with small crushed pistachio pieces on top. Some crushed pistachios and powdered sugar are also scattered around the cookies on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120 g) all-purpose flour
1/2 cup (60 g) powdered sugar

1/2 cup (115 g) unsalted butter, softened
1/4 cup (60 g) pistachio paste

1 large egg yolk
1/2 teaspoon vanilla extract

1/4 teaspoon almond extract
1/4 teaspoon salt
1/4 cup (30 g) crushed pistachios (for garnish)

Instructions

Step 1: In a bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
Step 2: Add the pistachio paste, egg yolk, vanilla extract, and almond extract to the creamed butter and sugar, mixing until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a dough forms.

Step 4: Shape the dough into small balls and arrange them on a baking sheet lined with parchment paper, spacing them evenly.
Step 5: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges turn lightly golden. Allow to cool completely.
Step 6: Prepare the cream filling by combining additional pistachio paste with softened butter and powdered sugar, mixing until smooth and creamy.

Step 7: Assemble the cookies by spreading the pistachio cream filling between two cooled cookies to make a sandwich.
Step 8: Before serving, dust the cookies lightly with powdered sugar and sprinkle crushed pistachios on top as garnish.

Tips & Variations

Use high-quality pistachio paste for the best flavor and vibrant green color.

Replace almond extract with a few drops of rose water for a floral twist.
For a crunchy texture, toast the crushed pistachios before sprinkling them on the cookies.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Let refrigerated cookies come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

Three round cookies dusted with white powdered sugar are placed on a white plate with a white marbled texture surface. Each cookie has two layers of soft, crumbly golden-green dough with a thick, smooth pale green cream filling in between. The cream filling is topped with small chopped pistachio pieces, adding a touch of texture. Crushed pistachios are scattered around the base of the cookies on the plate, enhancing the look. One cookie is cut in half, showing the green cream and nuts inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pistachio paste with chopped pistachios?

While chopped pistachios add nice texture, substituting pistachio paste with chopped nuts will change the texture of the dough and filling. For the smooth cream texture, it’s best to use pistachio paste.

How do I make pistachio paste at home?

You can make pistachio paste by blending shelled pistachios with a little oil or neutral syrup until smooth. Add a pinch of salt and sugar to taste if desired.