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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

4.8 from 19 reviews

Delicate and nutty soft-baked cookies filled with creamy pistachio cream, perfect for pistachio lovers seeking a rich, flavorful treat with a tender texture.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup pistachio cream (store-bought or homemade)

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp baking soda

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, which usually takes about 3-5 minutes.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, creating a smooth and creamy base for the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms without overmixing to maintain tenderness.
  6. Form Dough Balls with Filling: Scoop out portions of dough, flatten each slightly, and place a small spoonful of pistachio cream in the center. Carefully fold the dough around the filling to seal it completely, then roll gently into a ball shape to encase the cream.
  7. Prepare for Baking: Arrange the filled dough balls spaced evenly on the prepared baking sheet, allowing room for slight spreading.
  8. Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges are lightly golden but the centers remain soft.
  9. Cool: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely for best texture and flavor.

Notes

  • Use room temperature butter for easier creaming and better texture.
  • If you prefer, make your own pistachio cream by blending roasted pistachios, sugar, and a bit of oil until smooth.
  • Do not overbake to keep cookies soft and tender.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: pistachio cookies, cream-filled cookies, soft-baked cookies, nutty desserts, pistachio cream

Find it online: https://maicook.com/pistachio-cream-cookies-recipe/