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These Pistachio Sandwich Cookies are not only delightful to eat but also make for a great addition to your holiday dessert table or cookie gift boxes. With a nutty and buttery cookie base and your choice of filling, these bites will become a family favorite. Looking for more cookie recipes ? You may also like these Condensed Milk Cookies, Mushroom Cookies or Cream Cheese Spritz Cookies.
Why You’ll Love This Recipe
- Perfect for Gifting: These sandwich cookies are as pretty as they are delicious, making them an ideal holiday gift. Package them in tins or wrap them in parchment paper tied with twine for a festive touch.
- Customizable: From the type of nuts used to the filling options, this recipe is easy to tweak to your preferences.
- Festive and Unique: The pistachio flavor offers a refreshing change from classic holiday cookies.
Ingredients and Substitutions
- Butter: Use unsalted butter at room temperature for optimal creaming. Salted butter can be used, but omit the added salt in the recipe.
- Powdered Sugar: This helps create a smooth dough with a tender texture. Avoid granulated sugar for this recipe. Make sure you sift the sugar before adding it to the mixer.
- Ground Pistachios: Use unsalted pistachios and grind them finely in a food processor. For added variety, you can substitute with almonds, hazelnuts, or pecans. Pistachios can be raw or slightly roasted.
- Vanilla Extract: Adds warmth and depth to the cookies. You can swap it with almond extract for a more nutty profile.
How to Make Pistachio Sandwich Cookies
To Make the Cookie Dough
- In a mixing bowl, beat together the butter and powdered sugar for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla extract, then mix until combined.
- Stir in the salt and flour, mixing until just combined. If the dough feels too sticky, add flour 1 tablespoon at a time until a stable dough forms.
- Fold in the ground pistachios.
- (Optional) Chill the dough for 1 hour to ensure the cookies hold their shape during baking.
To Bake the Cookies
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Shape the dough into approximately 1-tablespoon-sized balls and gently press them to flatten slightly. Place them on the baking sheets, leaving some space between each cookie.
- Bake for 14-15 minutes or until the edges are lightly golden. Do not overbake—the cookies should remain pale in the center.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
To Assemble the Sandwich Cookies
- Spread or pipe your filling of choice—Nutella, pistachio spread, chocolate ganache, or preserves—onto the flat side of one cookie.
- Top with another cookie to create a sandwich. Repeat until all cookies are assembled.
Recipe Tips:
- Chilling the Dough: While optional, chilling allows the dough to firm up, making it easier to handle and helping the cookies maintain their shape during baking.
- Consistent Size: Use a cookie scoop to ensure evenly sized cookies for uniform baking and perfect sandwiches.
- Preventing Over-Baking: Keep a close eye on the cookies. They should be just set with lightly golden edges.
- Making Ganache at Home: Combine ¼ cup heavy cream with 4 oz of semi-sweet or dark chocolate chips. Heat the cream until just boiling, pour over the chocolate, and let sit for 1 minute before whisking until smooth.
Ingredient Variations
- Flavor Twists: Add 1 teaspoon of citrus zest (lemon or orange) to the dough for a bright, festive flavor.
- Alternative Nuts: Swap pistachios for almonds, hazelnuts, or even toasted pecans.
- Creative Fillings: Try raspberry jam, cream cheese frosting, or salted caramel spread for a unique twist.
Storage:
- Storage: Store the assembled cookies in an airtight container at room temperature for up to 7 days.
- Freezing: Freeze unfilled cookies in an airtight container for up to 2 months. Thaw at room temperature and fill before serving.
With their nutty and buttery flavor, and delicious fillings, these Pistachio Sandwich Cookies are going to become a holiday favorite.
Whether you’re making them for a party or gifting them to loved ones, they’re sure to bring joy to the season!
Pistachio Cookies
These nutty, buttery and homemade Pistachio Sandwich Cookies are perfect for celebrations and holiday gifting. These customizable treats with creamy fillings will delight everyone this season!
Ingredients
- 1 cup butter at room temperature
- 1/2 cup powdered sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour, could add up to 2 cups, if the dough is too sticky
- 1/2 cup ground pistachios, or other nuts
To sandwich the cookies:
- 1/2 cup Nutella, pistachio spread or chocolate ganache
Video
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Instructions
To Make the Cookie Dough
- In a mixing bowl, beat together the butter and powdered sugar for 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla extract, then mix until combined.
- Stir in the salt and flour, mixing until just combined. If the dough feels too sticky, add flour 1 tablespoon at a time until a stable dough forms.
- Fold in the ground pistachios.
- (Optional) Chill the dough for 1 hour to ensure the cookies hold their shape during baking.
To Bake the Cookies
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Shape the dough into approximately 1-tablespoon-sized balls and gently press them to flatten slightly. Place them on the baking sheets, leaving some space between each cookie.
- Bake for 14-15 minutes or until the edges are lightly golden. Do not overbake—the cookies should remain pale in the center.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
To Assemble the Sandwich Cookies
- Spread or pipe your filling of choice—Nutella, pistachio spread, chocolate ganache, or preserves—onto the flat side of one cookie.
- Top with another cookie to create a sandwich. Repeat until all cookies are assembled.
Nutrition
Calories: 324kcal, Carbohydrates: 28g, Protein: 4g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 181mg, Potassium: 133mg, Fiber: 2g, Sugar: 12g, Vitamin A: 514IU, Vitamin C: 0.3mg, Calcium: 28mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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