Go Back
To make delicious pistachio cream cookies, you need these key ingredients: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup pistachios, shelled and finely chopped - 1/2 cup cream cheese, softened - 1/4 cup maple syrup - Extra crushed pistachios for garnish Each ingredient plays an important role. The unsalted butter gives a rich taste, while powdered sugar adds sweetness. Vanilla extract enhances the flavor, making the cookies inviting. The flour serves as the base, giving the cookies their structure. Baking soda helps them rise, and salt balances the sweetness. Chopped pistachios add crunch and a lovely green color. Cream cheese provides a creamy filling, and maple syrup introduces a hint of natural sweetness. Finally, crushed pistachios on the outside add a beautiful finish and extra flavor. For the full recipe, check out the details provided earlier. Enjoy making these treats! - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a large bowl, cream together 1 cup of softened butter and 1 cup of powdered sugar. Beat until light and fluffy. - Next, mix in 1 teaspoon of vanilla extract and blend well. - In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the butter mixture. Stir until just combined. - Fold in 1/2 cup of finely chopped pistachios gently to ensure they spread evenly in the dough. - Scoop out portions of the dough using a tablespoon. Roll them into balls and place them on the prepared baking sheet, about 2 inches apart. - Bake the cookies for 10-12 minutes. They should be lightly golden at the edges. Once baked, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. - While the cookies cool, prepare the cream filling. In a bowl, beat together 1/2 cup of softened cream cheese and 1/4 cup of maple syrup. Mix until smooth and creamy. - Once the cookies are cool, spread a layer of the cream filling on the bottom of one cookie. Top it with another cookie to make a sandwich. - For a fun touch, roll the edges of each cookie sandwich in extra crushed pistachios for added crunch and flair. Now, you have delightful pistachio cream cookies ready to enjoy! For more details, check the Full Recipe. - Ensure proper measurements for ingredients: Accurate measuring is key. Use dry measuring cups for flour and sugar. Use a liquid measuring cup for maple syrup. This helps the cookies rise and stay soft. - Use room temperature butter and cream cheese: Softening these ingredients makes mixing easy. It helps the cookies become light and fluffy. Leave them out for about an hour before baking. - Creative presentation tips for serving cookies: Arrange your cookies on a tiered stand. This adds height and makes them look fancy. Use a decorative plate if you don’t have a stand. - Suggestions for garnishing: Sprinkle whole pistachios on top. They add color and crunch. A sprig of mint can brighten the plate and make it look fresh. - How to fix dry or crumbly cookies: If your cookies turn out dry, add a splash of milk. Mix it in and let the dough rest for a few minutes. This can help them moisten. - Addressing flavor adjustments: If the cookies taste bland, add a pinch of salt. You can also mix in a bit more vanilla extract. Taste your dough before baking to adjust flavors. {{image_2}} You can change up the flavor of your pistachio cream cookies easily. Adding chocolate or caramel to the filling makes a tasty twist. Just mix in some melted chocolate or drizzle caramel over the cream. This adds a rich layer to your cookies. You can also try spices like cardamom or cinnamon. A pinch can bring warmth and depth to the cream filling. Experimenting with these flavors can make your cookies even more special. If you need gluten-free options, use a gluten-free flour blend. This keeps the cookie texture light and tender. For those wanting a vegan twist, swap the cream cheese with a plant-based alternative. You can use coconut cream or a vegan cream cheese. Also, replace the maple syrup with agave syrup. This keeps the cookies delicious while meeting dietary needs. Pistachio cream cookies can fit any season. For holidays, try adding festive touches. You can mix in dried cranberries or sprinkle some orange zest on top. These additions not only look great but also add fresh flavors. During warmer months, consider using bright toppings like edible flowers or fresh berries for a vibrant look. This keeps your cookies fresh and fun, perfect for sharing at any gathering. For the full recipe, check the Full Recipe section. To keep your pistachio cream cookies fresh, store them in an airtight container. Use a container that is not too big; it should fit the cookies snugly. This way, they won’t dry out. You can also layer parchment paper between the cookies. This prevents them from sticking together. - Room Temperature: Store cookies at room temperature for up to 5 days. - Refrigerator: If you want them to last a bit longer, keep them in the fridge for up to 10 days. You can freeze cookie dough before baking. This is a great way to have cookies ready anytime. To do this, scoop and shape the dough into balls. Then, place them on a baking sheet. Freeze them for 1-2 hours until firm. After that, transfer the dough balls to a freezer bag. They can stay frozen for up to 3 months. When you’re ready to bake, just pop them into the oven straight from the freezer. Bake for 2-3 minutes longer than the original time. For baked cookies, freeze them after they cool. Place them in a single layer on a baking sheet. After 1-2 hours, move them to a freezer bag. Baked cookies can last up to 3 months in the freezer too. You can enjoy delicious pistachio cream cookies anytime! If you want the full recipe, check out the earlier section. You can tell when the cookies are done by looking at their color and texture. The edges should turn a light golden brown. The centers may look soft, but they will firm up as they cool. If the cookies are slightly puffy but not overly wet, they are ready to come out of the oven. This usually takes about 10-12 minutes. Keep an eye on them to avoid burning. Yes, you can substitute some ingredients to make the cookies allergen-friendly. If you have a nut allergy, use sunflower seeds instead of pistachios. For dairy-free options, try vegan butter and a dairy-free cream cheese. You can also swap maple syrup with agave nectar for a different sweetener. Just ensure the substitutions maintain a similar texture and flavor. Serve these cookies with a cup of tea or coffee. They pair well with a light dessert wine too. For a fun twist, you can add a scoop of vanilla ice cream between the cookies. Arrange them on a tiered stand for a lovely presentation. Garnish with extra crushed pistachios and a sprig of mint for a touch of elegance. Pistachios are packed with nutrients. They are a great source of protein and healthy fats. They also contain fiber, which aids digestion. Pistachios are rich in antioxidants, which can help protect your cells. They have vitamins like B6, which is good for your body and mind. Including pistachios in your diet can support heart health and weight management. You now have a full guide for making delicious pistachio cream cookies. We covered every step, from gathering ingredients to baking and assembly. Remember, using room temperature ingredients is key for the best texture. Don't hesitate to try new flavors or seasonal twists. Proper storage keeps your cookies fresh for days. Enjoy sharing these treats with family and friends. Happy baking!

Pistachio Cream Cookies

Indulge in a delightful treat with these Pistachio Cream Cookies! Bursting with flavor, these soft and chewy cookies are filled with a creamy maple syrup and cream cheese mixture and rolled in crushed pistachios for that perfect crunch. Perfect for any occasion, they’re easy to make and sure to impress.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pistachios, shelled and finely chopped

1/2 cup cream cheese, softened

1/4 cup maple syrup

Extra crushed pistachios for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

      Mix in the vanilla extract and continue to beat until well combined.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.

          Fold in the finely chopped pistachios until evenly distributed throughout the dough.

            Using a tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                While the cookies are cooling, prepare the cream filling by beating together the softened cream cheese and maple syrup until smooth and creamy.

                  Once the cookies are cooled, spread a layer of the cream filling on the bottom of one cookie, and top it with another cookie to create a sandwich.

                    Lastly, roll the edges of each cookie sandwich in extra crushed pistachios for added crunch and flair.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the pistachio cream cookies on a tiered stand or a decorative plate, garnished with whole pistachios and a sprig of mint for an elegant touch.