If you have a soft spot for nutty flavors and rich coffee undertones, then this Pistachio Latte Sandwich Cookies Recipe is an absolute must-try. Imagine buttery pistachio shortbread cookies embracing a luscious coffee cheesecake cream with a dreamy pistachio center—it’s like a cozy café treat you can enjoy right at home. Perfectly balanced between sweet and nutty, these sandwich cookies combine textures and tastes that make every bite a little celebration, guaranteed to delight your taste buds.
Ingredients You’ll Need
Simple yet thoughtfully selected ingredients make this recipe shine, each playing a key role in the final flavor, texture, and appearance of the Pistachio Latte Sandwich Cookies Recipe.
- Unsalted butter (160g): The base for a tender, melt-in-your-mouth cookie texture.
- Powdered sugar (90g + 180g): Ensures a delicate sweetness and smooth creaminess throughout.
- Vanilla extract (2 tsp + 1 tsp): Adds warmth and depth to both the cookie and the cream filling.
- All-purpose flour (210g): Provides structure for the shortbread without overpowering the delicacy.
- Roasted pistachios (80g): Ground into the dough for that essential nutty crunch and vibrant green specks.
- Salt (1/2 tsp + 1/2 tsp): Balances the sweetness and accentuates all flavors.
- Cream cheese (125g): Creates the rich, velvety base of the coffee cheesecake cream filling.
- Espresso powder (1 tsp): Delivers a punch of coffee flavor without bitterness, perfectly marrying with the pistachios.
- Pistachio cream (80g): The secret ingredient that adds extra indulgence and a smooth nutty finish inside the sandwich.
How to Make Pistachio Latte Sandwich Cookies Recipe
Step 1: Prepare the Pistachio Shortbread Base
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your cookies won’t stick. This sets the stage for perfectly even baking.
Step 2: Cream Butter, Sugar, and Vanilla
In a mixing bowl, beat together the unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy. This creamy blend makes your cookies tender with just the right hint of sweetness and warmth.
Step 3: Grind the Pistachios
Using a food processor, blitz the roasted pistachios until finely ground. This step is crucial as it infuses the dough with that unmistakable pistachio flavor and adds a subtle texture.
Step 4: Mix the Dry Ingredients
Combine all-purpose flour, ground pistachios, and salt in a bowl. Mixing these dry ingredients ensures that every bite of your cookie has balanced flavor and the perfect crumb.
Step 5: Roll and Cut the Dough
Roll the dough between two sheets of parchment paper until it’s about a ¼ inch thick. Then cut out your favorite shapes—circles, squares, or even fun festive designs—and transfer them gently to the prepared baking sheet.
Step 6: Chill and Bake
Freeze the cut dough for 10 minutes to help cookies hold their shape. Bake them until the edges just turn a light golden brown, around 12-14 minutes. Let them cool on the pan briefly before moving to a rack to cool completely.
Step 7: Make the Coffee Cheesecake Cream
Beat cream cheese and butter together in a bowl until ultra smooth. Then gradually mix in powdered sugar, espresso powder, vanilla extract, and salt to create a fluffy coffee-infused filling that contrasts beautifully with the shortbread.
Step 8: Assemble the Sandwich Cookies
Flip half of the cooled cookies over and pipe a ring of the coffee cream onto the bottom surface. Fill the center with pistachio cream and gently top with the remaining cookies. Press lightly to sandwich and seal all those incredible layers of flavor together.
How to Serve Pistachio Latte Sandwich Cookies Recipe
Garnishes
Adding a sprinkle of finely chopped roasted pistachios or a light dusting of powdered sugar on top instantly elevates presentation. You can also brush a thin glaze of melted white chocolate for an elegant finish that adds just a bit of extra sweetness.
Side Dishes
These cookies pair wonderfully with a warm cup of your favorite latte, a rich black coffee, or even a mild green tea. The nutty and coffee notes in the cookies harmonize perfectly with various beverages, creating a cozy snack experience.
Creative Ways to Present
Serve these sandwiches on a decorative platter alongside fresh berries or edible flowers for a charming afternoon treat. Box them up individually with ribbons as thoughtful homemade gifts—who wouldn’t love a personalized Pistachio Latte Sandwich Cookies Recipe surprise?
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature, where they’ll stay fresh for up to 4 days. Make sure to layer parchment paper between them to keep the sandwich cookies from sticking together or losing their shape.
Freezing
You can freeze these sandwich cookies for up to a month by wrapping them individually in plastic wrap and placing them in an airtight container or freezer bag. Thaw at room temperature for a few hours when you’re ready to enjoy, and they’ll taste as fresh as day one.
Reheating
Since these are delicate sandwich cookies with a creamy filling, reheating is not recommended as it could alter the texture. Instead, enjoy them chilled or at room temperature to keep every bite perfect.
FAQs
Can I use salted butter instead of unsalted?
It’s best to use unsalted butter to control the salt level in your Pistachio Latte Sandwich Cookies Recipe, but if salted butter is on hand, reduce added salt slightly to keep the balance right.
What can I substitute for pistachio cream?
If pistachio cream is hard to find, try using almond butter or a lightly sweetened nut butter alternative. The flavor will shift slightly, but it still complements the coffee cheesecake cream nicely.
How do I ensure the cookies don’t spread too much while baking?
Chilling the dough before baking is key to preventing spreading. Also, rolling the dough to the right thickness and avoiding overly soft butter helps keep the cookies’ shape intact.
Can I make the coffee cheesecake cream ahead of time?
Absolutely! Prepare the coffee cheesecake cream up to 2 days in advance and store it chilled in an airtight container. Just give it a quick stir before assembling your cookies.
Are these cookies suitable for making gluten-free?
To make this Pistachio Latte Sandwich Cookies Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may vary slightly but the flavor will still shine through beautifully.
Final Thoughts
There’s something truly special about the Pistachio Latte Sandwich Cookies Recipe that makes it so hard not to smile with each bite. From the buttery pistachio shortbread to the rich coffee cream and luscious pistachio center, this recipe is a delicious adventure you’ll want to revisit again and again. So gather your ingredients, roll up your sleeves, and create these irresistible treats that taste as wonderful as they look. Your next favorite homemade cookie is just a batch away!
Print
Pistachio Latte Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the nutty and coffee-infused flavors of these Pistachio Latte Sandwich Cookies. Featuring buttery pistachio shortbread cookies filled with a creamy espresso cheesecake center and luscious pistachio cream, these elegant sandwiches offer a perfect balance of crunch, richness, and aromatic coffee notes—ideal for afternoon tea or special gatherings.
Ingredients
Pistachio Shortbread
- 160g unsalted butter
- 90g powdered sugar
- 2 tsp vanilla extract
- 210g all-purpose flour
- 80g roasted pistachios
- 1/2 tsp salt
Coffee Cheesecake Cream
- 125g cream cheese
- 55g unsalted butter
- 180g powdered sugar
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Filling
- 80g pistachio cream
Instructions
- Make Pistachio Shortbread Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter Mixture: In a mixing bowl, cream together the unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Grind Pistachios: Blitz the roasted pistachios in a food processor until they become finely ground but not into a paste.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground pistachios, and salt until well combined.
- Form Dough and Cut Shapes: Roll out the dough between two sheets of parchment paper to about ¼ inch thickness, then cut out your desired cookie shapes and transfer them carefully onto the lined baking sheet.
- Chill and Bake: Freeze the cut dough shapes for 10 minutes to firm up, then bake in the preheated oven for 12-14 minutes until the edges are lightly golden. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
- Prepare Coffee Cheesecake Cream: In a mixing bowl, beat together the cream cheese and unsalted butter until smooth and creamy.
- Add Remaining Cream Ingredients: Gradually add powdered sugar, espresso powder, vanilla extract, and salt, beating continuously until the mixture turns light, smooth, and fluffy.
- Assemble Cookies: Turn over half of the cooled cookies. Using a piping bag, pipe a ring of coffee cheesecake cream onto the bottom side of each cookie.
- Fill and Sandwich: Spoon pistachio cream into the center of each cream ring, then top with another cookie to form a sandwich, pressing gently to adhere.
Notes
- Freeze the cookie dough before baking to help maintain cookie shape and prevent spreading.
- Use high-quality roasted pistachios for better flavor in the shortbread.
- The espresso powder can be adjusted to taste if you prefer a stronger or milder coffee flavor.
- Store assembled cookies in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
- Allow cream cheese and butter to come to room temperature before mixing to ensure a smooth filling.
