Jump to Recipe Print RecipeSpring is bursting with flavor, and what better way to celebrate than with these delightful Pistachio Shortbread Cookies filled with Coffee Cheesecake Cream? This recipe brings a vibrant green color and a rich, nutty essence that will transform your dessert table. The beauty of these cookies lies not just in their stunning appearance, but also in their quick prep time and delightful crowd-pleasing qualities. They’re perfect for an afternoon tea or a special gathering, offering a refreshing twist on traditional cookies. You’ll love how the luscious coffee cheesecake cream complements the buttery pistachio shortbread, creating a harmonious balance of textures. Ready to elevate your baking game? Let’s dive into the process of crafting these irresistible treats! Why Are These Cookies a Must-Try? Springtime Delight: These Pistachio Shortbread Cookies not only look stunning with their vibrant hue but also taste incredible, filled with creamy coffee cheesecake and rich pistachio cream. Easy to Make: With minimal prep time, these cookies are perfect for both novice bakers and seasoned chefs looking for a quick yet impressive treat. Versatile Option: Enjoy them chilled or at room temperature, making them a versatile dessert ideal for afternoon tea or any festive occasion. Pair with a cup of coffee for a delightful experience, just like our Chicken Caesar Sandwich for a cozy brunch! Crowd-Pleaser: Whether at a picnic or a gathering, these cookies are sure to impress your guests, offering a unique flavor twist that stands out from average desserts. Make-Ahead Friendly: Prepare the cookie dough and cream in advance, so you can assemble and serve them fresh when needed. This makes entertaining a breeze! 2. Pistachio Shortbread Cookie Ingredients Discover the delightful components that make these cookies irresistible! For the Cookie Dough Unsalted Butter (160g) – Provides richness and tenderness; you can use margarine for a non-dairy option. Powdered Sugar (90g) – Adds sweetness and helps create a smooth texture; granulated sugar can be used but will alter the final texture. Vanilla Extract (2 tsp) – Enhances the overall flavor; almond extract is a great alternative for a different twist. All-Purpose Flour (210g) – Forms the structure of the cookies; for a gluten-free option, a gluten-free flour blend works well. Roasted Pistachios (80g) – Adds a nutty flavor and contributes to the vibrant green color; feel free to substitute with almonds if needed. Salt (1/2 tsp) – Balances the sweetness; can be omitted if you use salted butter. For the Filling Cream Cheese (125g) – Provides a rich, creamy texture in the filling; non-dairy cream cheese works as a vegan option. Espresso Powder (1 tsp) – Boosts the coffee flavor in the filling; instant coffee can also work as a substitute. Powdered Sugar (180g) – Sweetens the filling and contributes to the smooth texture; adjust to taste. Vanilla Extract (1 tsp) – Amplifies the flavor profile of the filling; substitute with almond extract for variety. Pistachio Cream (80g) – Infuses the filling with a concentrated pistachio flavor; almond cream is a fantastic alternative for a unique taste. Dive into your baking adventure with these Pistachio Shortbread Cookie ingredients, and get ready to impress! Step‑by‑Step Instructions for Delightful Pistachio Shortbread Cookies with Coffee Cheesecake Filling Step 1: Prepare the Cookie Dough Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, beat 160g of unsalted butter, 90g of powdered sugar, and 2 teaspoons of vanilla extract until the mixture is smooth and creamy. Finely blitz 80g of roasted pistachios and mix them in along with 210g of all-purpose flour and ½ teaspoon of salt until a soft dough forms. Step 2: Shape Cookies On a lightly floured surface, roll out the dough to a ¼-inch thickness. Use cookie stamps or cutters to create your desired shapes. Transfer the cut-out cookies onto the prepared baking sheet and freeze for 10 minutes to help maintain their designs during baking, ensuring your Pistachio Latte Sandwich Cookies come out perfectly shaped. Step 3: Bake Cookies Bake the cookies in your preheated oven for 12–14 minutes, or until the edges appear lightly golden. Keep an eye on them as they bake, as you want a balance of softness and crunch. Once done, remove them from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Step 4: Make the Coffee Cheesecake Cream In a medium bowl, beat 125g of cream cheese and 80g of unsalted butter until the mixture is fluffy and smooth. Gradually add in 180g of powdered sugar, 1 teaspoon of espresso powder, 1 teaspoon of vanilla extract, and a pinch of salt. Continue mixing until the filling is light and airy, establishing the perfect complement for your delightful cookies. Step 5: Assemble Cookies Once your cookies have completely cooled, it’s time to assemble your Pistachio Latte Sandwich Cookies. Pipe a ring of the coffee cheesecake cream onto the flat side of half of the cookies, then add a dollop of pistachio cream in the center. Top each filled cookie with another cookie, flat side down, pressing gently to create a delightful sandwich. Step 6: Chill or Serve For the best flavor and texture, chill your assembled cookies in the refrigerator for 15–20 minutes before serving. This step allows the filling to set, enhancing the overall experience. Alternatively, you can enjoy your cookies at room temperature, but the chilled version offers a refreshing treat perfect for springtime gatherings! What to Serve with Delightful Pistachio Shortbread Cookies with Coffee Cheesecake Filling Indulging in these vibrant, nutty cookies opens the door to a delightful pairing experience that can brighten any gathering. Rich Coffee: The perfect companion for your cookies, a cup of freshly brewed coffee enhances the flavors of the cheesecake filling beautifully. Spring Salad: A crisp green salad with citrus dressing brings a refreshing contrast, highlighting the sweetness of your treats without overwhelming their flavors. Creamy Gelato: Pair with pistachio or vanilla gelato for a luscious dessert experience. The cold creaminess complements the chewy texture of the cookies. Herbal Tea: A fragrant chamomile or mint tea adds a calming element, allowing the cookies’ nutty notes to shine with every sip. Berry Compote: Drizzle warm berry compote over the cookies for a pop of color and tartness, creating a delightful balance against the sweet filling. Chocolate Dipping Sauce: Serve with a side of melted chocolate for dipping to elevate the dessert into an indulgent experience, perfect for chocolate lovers. Refreshing Lemonade: A tall glass of homemade lemonade can cut through the richness of the cookies, offering a bright and zesty finish. Nuts and Dried Fruits: A platter of mixed nuts and dried fruits complements the cookies’ texture and flavor, providing a satisfying crunch alongside the creamy filling. These pairings create a feast for the senses, turning your cookie experience into something truly memorable. Pistachio Latte Cookie Variations Feel free to get creative with these mouthwatering cookies, as their flavor and texture can be easily customized to suit your taste buds! Nut-Free: Replace pistachios with sunflower seed butter and sunflower seeds for a nut-free alternative, keeping them just as delightful. Gluten-Free: Swap all-purpose flour for a gluten-free blend; this ensures everyone can enjoy these delicious treats without compromise. Vegan-Friendly: Use non-dairy butter and cream cheese to create a vegan version of these cookies, perfect for plant-based diets. Flavor Boost: Add a pinch of ground cinnamon or nutmeg to the cookie dough to enhance the warm flavors; it adds a lovely aromatic twist! Cocoa Swirl: Incorporate a tablespoon of cocoa powder into half of the dough for a chocolate pistachio cookie experience, creating a beautiful marbled effect. Citrus Zing: Add a teaspoon of orange or lemon zest to the cream for a bright citrus burst that complements the earthy flavors beautifully. Chili Heat: For those who enjoy a kick, mix in a pinch of cayenne pepper into the filling to surprise your guests with a spicy sweetness. Chocolate Drizzle: Drizzle melted dark chocolate over your assembled cookies for an indulgent touch—because who can resist chocolate? These creative variations allow you to personalize your Pistachio Latte Sandwich Cookies, making them an even more enjoyable treat! And for more delicious options, don’t forget to check out our Peanut Butter Cookies and Chicken Caesar Sandwich recipes for additional inspiration. Make Ahead Options These delightful Pistachio Shortbread Cookies are perfect for meal prep, making your baking experience seamless and efficient! You can prepare the cookie dough and the coffee cheesecake cream up to 24 hours in advance; simply refrigerate the dough tightly wrapped in plastic wrap to maintain its moisture and prevent drying out. The cream can be made ahead and stored in an airtight container in the fridge. When you’re ready to serve, just bake the cookies and assemble them by piping the cooled cream onto half the cookies, topping with another cookie. You’ll enjoy the same scrumptious flavors while saving precious time in your busy schedule! How to Store and Freeze Pistachio Latte Sandwich Cookies Fridge: Store your assembled cookies in an airtight container for up to a week. Allow them to come to room temperature before serving to maintain the delightful texture. Freezer: For longer storage, freeze the cookies before filling for up to 3 months. Wrap them individually in plastic wrap and place them in an airtight container. Reheating: If chilled and ready to serve, simply let the cookies sit at room temperature for about 15-20 minutes to achieve the perfect melt-in-your-mouth consistency before enjoying your Pistachio Latte Sandwich Cookies. Assembling Later: You can also freeze the cookie dough for up to 2 months. Thaw in the fridge overnight before shaping and baking for fresh cookies whenever the craving hits! Expert Tips for Pistachio Latte Sandwich Cookies Room Temperature Butter: Ensure your butter is at room temperature for easy mixing. Cold butter can lead to a dense dough, affecting the cookie’s texture. Chill Before Baking: Freezing the cut-out cookies for 10 minutes helps maintain their shape during baking. This is crucial for your beautiful Pistachio Latte Sandwich Cookies! Don’t Rush the Cooling: Allow the baked cookies to cool completely on a wire rack. This prevents the filling from melting and ensures a delightful texture when assembling. Pipe with Care: When adding the coffee cheesecake cream, pipe it neatly to create consistent sandwiches. A messy filling can spoil the presentation of these delicious cookies. Taste Before Chilling: After assembling, feel free to taste one cookie before chilling. It helps ensure your flavors are just right, giving you confidence in your Pistachio Latte Sandwich Cookies! Experiment with Flavors: Don’t hesitate to try different nut creams or extracts. Almond or hazelnut cream can add exciting new dimensions to your cookies. Pistachio Latte Sandwich Cookies Recipe FAQs How do I select the best pistachios for the cookie dough? Absolutely! Look for unsalted, shelled pistachios that are vibrant green and free of dark spots. Fresh pistachios will have a pleasant, nutty aroma. Avoid any that appear shriveled or have a rancid smell, as they can affect the flavor of your cookies. What’s the best way to store Pistachio Latte Sandwich Cookies? You can store your assembled cookies in an airtight container in the fridge for up to a week. I suggest allowing them to come to room temperature before serving, as this enhances their delightful texture. This way, you’ll always have a fresh, satisfying treat ready to enjoy! Can I freeze the Pistachio Latte Sandwich Cookies? Yes, definitely! For the best results, freeze the unfilled cookies for up to 3 months. Wrap each cookie individually in plastic wrap and store them in an airtight container. When you’re ready to enjoy, simply thaw the cookies overnight in the refrigerator, then fill them with the delightful coffee cheesecake cream. What should I do if the cookie dough feels too crumbly? If your cookie dough is crumbly, it may be a sign that you need to incorporate a little more moisture. Try adding 1 tablespoon of cold water or a small amount of melted butter to the dough. Mix gently until it comes together. It’s important to handle the dough as little as possible to maintain a tender texture! Are these cookies suitable for people with dietary restrictions? Absolutely! You can easily modify the recipe to meet various dietary needs. Use non-dairy butter and cream cheese for a vegan option, or substitute all-purpose flour with a gluten-free flour blend if needed. Just remember that adjustments may slightly change the texture, but it’s all about finding what works for you! How long can I keep the cookie dough in the freezer? You can freeze the cookie dough for up to 2 months without losing quality. Wrap it well in plastic wrap, then place it in a freezer bag or airtight container. When you’re ready to bake, thaw it in the refrigerator overnight, shape your cookies, and bake as directed! Mouthwatering Pistachio Latte Sandwich Cookies You’ll Love Enjoy these Pistachio Latte Sandwich Cookies filled with creamy coffee cheesecake, perfect for spring gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 14 minutes minsChilling Time 20 minutes minsTotal Time 1 hour hr 4 minutes mins Servings: 24 cookiesCourse: CookiesCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough160 g Unsalted Butter Can use margarine for a non-dairy option.90 g Powdered Sugar Granulated sugar can be used but will alter the final texture.2 tsp Vanilla Extract Almond extract can be used for variety.210 g All-Purpose Flour For gluten-free option, use a gluten-free flour blend.80 g Roasted Pistachios Substitute with almonds if needed.1/2 tsp Salt Can be omitted if using salted butter.For the Filling125 g Cream Cheese Non-dairy cream cheese works as a vegan option.1 tsp Espresso Powder Instant coffee can be substituted.180 g Powdered Sugar Adjust to taste.1 tsp Vanilla Extract Almond extract can be used for variety.80 g Pistachio Cream Almond cream is a great alternative. Equipment Mixing bowlBaking sheetParchment paperwire rackElectric Mixer Method Step-by-Step InstructionsPreheat oven to 350°F (175°C) and line baking sheet with parchment paper. Beat butter, powdered sugar, and vanilla until smooth. Add pistachios, flour, and salt until a dough forms.Roll out the dough to ¼-inch thickness on a floured surface. Cut desired shapes and freeze for 10 minutes.Bake cookies for 12-14 minutes, until edges are lightly golden. Cool on pan for 5 minutes, then transfer to wire rack.In a bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar, espresso powder, vanilla, and a pinch of salt until airy.Pipe coffee cheesecake cream onto half of the cookies, add a dollop of pistachio cream, and top with another cookie.Chill cookies in refrigerator for 15-20 minutes before serving or enjoy at room temperature. Nutrition Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg NotesEnsure butter is room temperature for mixing. Chill cookies before baking and allow to cool completely before assembling. Experiment with different nut creams for added flavor. Tried this recipe?Let us know how it was!
