If you are a cookie lover with a penchant for something uniquely flavorful and utterly indulgent, this Pistachio Latte Sandwich Cookies Recipe is about to become your new favorite. This recipe brings together the rich nuttiness of pistachios, the smooth depth of coffee-infused cream cheese, and the buttery elegance of shortbread into one heavenly sandwich cookie that’s perfect for afternoon treats or special gatherings. Each bite combines delightfully crisp edges with luscious, creamy filling that feels both sophisticated and comforting. Get ready to impress your friends and family with these irresistibly charming and delicious Pistachio Latte Sandwich Cookies.
Ingredients You’ll Need
Every ingredient in this Pistachio Latte Sandwich Cookies Recipe plays a crucial role, bringing balance and depth to the final treat. From the creamy texture of butter to the bold espresso notes in the cream, each component is simple yet essential for delivering that perfect harmony of flavors and textures.
- Unsalted butter (160g for shortbread, 55g for cream): Adds richness and helps achieve that tender, melt-in-your-mouth texture.
- Powdered sugar (90g for shortbread, 180g for cream): Provides smooth sweetness and ensures a velvety finish in both dough and filling.
- Vanilla extract (2 tsp for shortbread, 1 tsp for cream): Elevates and rounds out the flavors beautifully with warmth and aroma.
- All-purpose flour (210g): The backbone of the shortbread, giving structure without toughness.
- Roasted pistachios (80g): Grind finely to infuse the shortbread with nutty crunch and vibrant color.
- Salt (1/2 tsp for shortbread, 1/2 tsp for cream): Enhances all the flavors and balances the sweetness.
- Cream cheese (125g): Imparts creaminess and tang to the coffee cheesecake cream for irresistible filling.
- Espresso powder (1 tsp): A powerful punch of coffee flavor without bitterness, pairing perfectly with pistachios.
- Pistachio cream (80g): Adds an extra layer of nutty decadence right in the center of each sandwich cookie.
How to Make Pistachio Latte Sandwich Cookies Recipe
Step 1: Prepare the Pistachio Shortbread
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, cream together the unsalted butter, powdered sugar, and vanilla extract until the mixture is light and fluffy. Next, blitz the roasted pistachios in a food processor until they are finely ground; this will give the cookies their signature nutty flavor and a subtly textured crumb. In a separate bowl, whisk together the all-purpose flour, salt, and the ground pistachios. Gradually add this dry mixture to the creamed butter combination and stir until a smooth dough forms.
Step 2: Shape and Bake the Cookies
Roll out the dough between two sheets of parchment paper to an even thickness of about ¼ inch, ensuring the cookies bake uniformly. Cut the dough into your desired shapes—circles or classic rounds work beautifully. Transfer these to the prepared baking sheet and place them in the freezer for 10 minutes; chilling the dough is key for maintaining shape during baking. Slide the biscuits into the oven and bake for 12-14 minutes until the edges turn a delicate golden brown. Let them cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.
Step 3: Make the Coffee Cheesecake Cream
While your cookies cool, prepare the sumptuous filling. In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy. Slowly add the powdered sugar, espresso powder, vanilla extract, and salt, beating continuously until the mixture becomes fluffy and perfectly blended. This creamy filling provides a luscious contrast to the crisp pistachio shortbread, creating an irresistible sandwich cookie.
Step 4: Assemble Your Pistachio Latte Sandwich Cookies
Carefully turn over half of the cooled cookies to create a base for the filling. Using a piping bag or spoon, pipe a ring of the coffee cheesecake cream around the edges, leaving a little space in the center. Fill this center with a generous dollop of pistachio cream, then gently press the remaining cookies on top to form sandwiches. The contrast between the coffee cream and the sweet pistachio center is simply divine and visually stunning.
How to Serve Pistachio Latte Sandwich Cookies Recipe
Garnishes
To elevate the presentation, consider sprinkling crushed pistachios on top of the cookies or a light dusting of powdered sugar for a delicate touch. A small drizzle of melted dark chocolate can add an extra layer of decadence and contrast to the nutty and coffee flavors. These finishing touches make your cookies even more inviting and perfect for gifting.
Side Dishes
Pair your Pistachio Latte Sandwich Cookies with a warm cup of espresso or a frothy latte to mirror the coffee notes inside the cookies. Alternatively, a chilled glass of milk or a light herbal tea can balance the sweetness and make a complete indulgent snack experience. These combinations bring out the best in the cookies’ complex flavor profile.
Creative Ways to Present
For a stunning dessert platter, arrange the cookies alongside fresh berries and edible flowers to add vibrant color and freshness. You can also stack them in decorative jars or tie individual pairs with rustic twine for charming party favors. Whether served on a simple plate or artfully displayed, these sandwich cookies spark joy and conversation.
Make Ahead and Storage
Storing Leftovers
Your Pistachio Latte Sandwich Cookies will keep beautifully at room temperature for up to three days if stored in an airtight container. Keeping them sealed ensures the shortbread stays crisp while the creamy filling remains luscious without drying out. Avoid refrigeration unless necessary, as it can alter the texture.
Freezing
If you want to enjoy these delightful cookies over a longer period, freeze them assembled for up to one month. Place parchment paper between layers in an airtight container to prevent sticking. When it’s time to indulge, simply thaw them overnight in the refrigerator for a fresh-tasting treat that’s ready when you are.
Reheating
Because these cookies feature a delicate cheesecake and pistachio cream filling, reheating is not recommended. Instead, enjoy them chilled or at room temperature for the best texture and flavor. If your shortbread feels a little soft, a brief 5-7 minute warm-up in a 300°F oven can help crisp them back up without melting the filling.
FAQs
Can I substitute the pistachio cream with another nut butter?
Absolutely! While pistachio cream is the star in this recipe, almond butter or hazelnut spread can be delicious alternatives that offer a different but equally satisfying flavor twist.
Is espresso powder necessary for the coffee cheesecake cream?
Espresso powder provides concentrated coffee flavor without adding liquid, which helps maintain the cream’s texture. Instant coffee granules can be used, but espresso powder is preferred for its subtle richness.
How long should I chill the cookies before baking?
Freezing the cut dough for at least 10 minutes before baking helps the cookies keep their shape and prevents spreading, resulting in perfectly formed sandwich cookies.
Can I make the shortbread dough ahead of time?
Yes, you can prepare the dough a day in advance, wrap it tightly in plastic wrap, and store it in the refrigerator. This actually improves the flavor and texture once baked.
What is the best way to pipe the coffee cheesecake cream?
Using a piping bag fitted with a round tip makes assembling much easier and creates a beautiful, even ring around the pistachio cream. If you don’t have one, a clean resealable plastic bag with a small corner cut off works well, too.
Final Thoughts
This Pistachio Latte Sandwich Cookies Recipe is truly a celebration of textures and flavors, combining buttery shortbread, nutty pistachios, and rich coffee cream into one irresistible package. Whether you’re making them for a cozy tea time or sharing with loved ones at a party, these cookies bring joy and sophistication to every bite. I encourage you to try this recipe and watch how it becomes a beloved favorite in your home as it has in mine.
Print
Pistachio Latte Sandwich Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pistachio Latte Sandwich Cookies feature tender pistachio-infused shortbread cookies filled with a luscious coffee cheesecake cream and a rich pistachio center. The combination of earthy pistachios and bold espresso notes creates a unique and elegant treat perfect for dessert or an afternoon snack.
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
Pistachio Cream
- 80g pistachio cream
Instructions
- Make Pistachio Shortbread: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter, powdered sugar, and vanilla extract until creamy and smooth.
- Grind Pistachios: Use a food processor to blitz the roasted pistachios until they become finely ground, ensuring even distribution in the dough.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, ground pistachios, and salt thoroughly.
- Form Dough and Cut Shapes: Roll out the dough between two sheets of parchment paper to a thickness of ¼ inch. Cut into desired cookie shapes and place them on the prepared baking sheet.
- Chill and Bake: Freeze the cut dough for 10 minutes to firm up, then bake in the preheated oven for 12-14 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Coffee Cheesecake Cream: In a mixing bowl, beat the cream cheese and unsalted butter until smooth and creamy.
- Add Flavorings: Gradually incorporate powdered sugar, espresso powder, vanilla extract, and salt into the cream cheese mixture. Beat until the filling is smooth, fluffy, and well combined.
- Assemble the Cookies: Flip half of the cooled cookies upside down and pipe a ring of coffee cheesecake cream around the edge of each one.
- Fill and Sandwich: Add a dollop of pistachio cream in the center of the coffee cream ring, then gently press a plain cookie on top to create a sandwich. Repeat for all cookies.
Notes
- Freezing the dough before baking helps the cookies keep their shape while baking.
- If you don’t have espresso powder, instant coffee granules can be a good substitute.
- Roasting your own pistachios before grinding enhances the flavor of the shortbread.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
