These Vegan Pistachio Cream Cookies are buttery, nutty, and filled with a luscious pistachio cream that melts in your mouth. Made without eggs or dairy, this plant-based twist on classic sandwich cookies brings together rich pistachios, smooth cream, and a tender cookie base. They’re perfect for holidays, tea parties, or simply when you’re craving something sweet and unique.
Ingredients
For the Cookies
- 1 cup (230 g) vegan butter, softened
- ¾ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour, sifted
- ½ cup (50 g) finely ground pistachios
- 1 tablespoon cornstarch
- Pinch of salt
For the Pistachio Cream Filling
- ½ cup (120 g) vegan butter, softened
- 1 ½ cups (180 g) powdered sugar, sifted
- 2–3 tablespoons pistachio paste (or finely ground pistachios blended into a paste)
- 1 teaspoon vanilla extract
- 1–2 tablespoons plant-based milk (as needed for consistency)
Instructions
Step 1: Make the Cookie Dough
- In a large mixing bowl, cream the vegan butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together flour, ground pistachios, cornstarch, and salt.
- Gradually fold the dry ingredients into the butter mixture until a dough forms.
- Wrap the dough in parchment paper and chill for at least 30 minutes.
Step 2: Shape and Bake
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Roll the chilled dough on a lightly floured surface to about ¼ inch thickness.
- Cut out cookies using a round cutter (or any shape you like).
- Place them on the tray, spacing slightly apart.
- Bake for 10–12 minutes until the edges are just set but not browned.
- Let cookies cool completely on a wire rack.
Step 3: Prepare the Pistachio Cream
- Beat the vegan butter until light and creamy.
- Add the powdered sugar, pistachio paste, and vanilla extract.
- Mix until smooth and fluffy, adding plant milk if needed for a spreadable texture.
Step 4: Assemble the Cookies
- Spread or pipe pistachio cream onto the flat side of one cookie.
- Sandwich with another cookie on top.
- Dust with powdered sugar or sprinkle with crushed pistachios for garnish.
Tips and Variations
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Extra nutty flavor: Toast pistachios lightly before grinding them.
- Storage: Keep cookies in an airtight container for up to 5 days, or freeze for 1 month.
- Holiday twist: Add a drop of almond extract for a festive marzipan-like flavor.
FAQs
Q1: Can I make these Vegan Pistachio Cream Cookies ahead of time?
Yes, bake the cookies a day or two in advance and store them in an airtight container. Fill them with cream just before serving for the freshest texture.
Q2: What can I use if I don’t have pistachio paste?
You can blend shelled pistachios into a smooth paste or substitute with almond butter for a different flavor.
Q3: Can I make the filling less sweet?
Yes, reduce the powdered sugar and add more pistachio paste or even a touch of coconut cream for balance.