If you’re searching for a treat that celebrates both the nutty sophistication of pistachios and the warm comfort of your favorite morning brew, look no further than these Pistachio Latte Sandwich Cookies. Buttery, melt-in-your-mouth shortbread cookies are infused with real pistachios and a hint of espresso, then filled with a dreamy pistachio-almond buttercream. The result is an irresistibly tender cookie sandwich that’s perfect for sharing (or not!) and sure to wow both coffee lovers and pistachio fans alike.
Ingredients You’ll Need
You’ll be amazed by how straightforward this ingredient list is, yet each component is thoughtfully chosen to enhance the incredible flavor, texture, and appearance of these Pistachio Latte Sandwich Cookies. From rich butter to vibrant pistachios and roasted coffee notes, nothing in this recipe is there by accident.
- Unsalted butter: Provides rich, creamy flavor and the tender crumb that makes these cookies melt in your mouth.
- Granulated sugar: Balances sweetness and helps create that lightly crisp edge.
- Powdered sugar: Gives the cookies and filling their silky, delicate texture.
- Large egg: Binds the dough together and adds just the right touch of richness.
- Vanilla extract: Enhances the flavors of pistachio and espresso for a lovely, aromatic lift.
- All-purpose flour: The sturdy base for our cookies, yielding a soft yet structured sandwich.
- Finely ground pistachios: Infuses both the cookies and the filling with nutty flavor and alluring green color.
- Instant espresso powder: A must for that subtle coffee kick—the “latte” in Pistachio Latte Sandwich Cookies!
- Baking powder: Helps the cookies rise just a touch for the perfect sandwich texture.
- Salt: Balances the sweetness and intensifies all the flavors.
- Milk or cream: Adds creaminess and helps achieve the perfect buttercream consistency.
- Almond extract: Accentuates pistachio’s inherent almondy character for doubles the nutty delight.
How to Make Pistachio Latte Sandwich Cookies
Step 1: Prepare and Preheat
First things first: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lining your pans ensures easy cleanup and perfectly golden bottoms every time—one of my favorite home-baking secrets!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light, airy, and almost fluffy in texture. This step creates the foundation for cookies that are truly tender and full of flavor, so don’t rush it—a few extra minutes here makes all the difference.
Step 3: Mix in Egg and Vanilla
Beat in the egg and vanilla extract, blending until everything is completely smooth. The mixture should look pale and creamy—it’s a sign you’re on your way to Pistachio Latte Sandwich Cookie perfection.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, instant espresso powder, baking powder, and salt. Whisking helps distribute the espresso and pistachios evenly throughout the dough for balanced flavor in every bite.
Step 5: Make the Dough
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together without overworking it. The dough will be soft, with an irresistibly nutty aroma—try not to eat it straight from the bowl!
Step 6: Shape and Bake the Cookies
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheets. Gently flatten each ball with the bottom of a glass or your fingers—this helps them bake evenly and gives them classic sandwich cookie shape. Bake for 10 to 12 minutes, just until the edges are lightly golden. Let them cool on the sheets for a few minutes before transferring to a rack to cool completely.
Step 7: Make the Pistachio-Almond Filling
While the cookies are cooling, whip up the luscious filling! Beat together the softened butter for the filling until smooth and creamy, then gradually add powdered sugar, milk or cream, almond extract, and ground pistachios. Beat until the buttercream is fluffy and speckled with green pistachio bits.
Step 8: Assemble the Sandwich Cookies
Once your cookies have cooled, either pipe or spread the filling onto the flat side of a cookie, then gently press another cookie on top. Repeat for the rest—at this point, your kitchen probably smells like a café and a bakery had the sweetest get-together!
How to Serve Pistachio Latte Sandwich Cookies
Garnishes
For a touch of extra flair (and crunch), roll the edges of your filled cookies in finely chopped pistachios. You can also lightly dust them with powdered sugar for a snowy, bakery-style finish—perfect for impressing guests or treating yourself.
Side Dishes
Serve Pistachio Latte Sandwich Cookies alongside—what else?—a hot latte, cappuccino, or espresso. They also pair beautifully with black tea or even a cold glass of milk, making them an elegant accompaniment to any afternoon snack or dessert platter.
Creative Ways to Present
Stack these cookies in a clear jar tied with a ribbon for a heartfelt homemade gift, or arrange them on a snowy white platter with scattered pistachios for a pop of color. For a coffee-themed party, add little “espresso shot” cups of the filling for dipping!
Make Ahead and Storage
Storing Leftovers
Keep leftover Pistachio Latte Sandwich Cookies stored in an airtight container at room temperature for up to three days. If you want to extend their shelf life, simply pop them in the fridge, where they’ll stay fresh and tender for up to a week.
Freezing
These cookies freeze beautifully! Simply place assembled sandwich cookies in a single layer on a baking sheet to freeze solid, then transfer to an airtight container. They’ll keep for up to a month—just bring them to room temperature before serving, and they’ll taste freshly made.
Reheating
While they’re delicious straight from storage, you can restore that bakery-fresh softness by letting the cookies sit at room temperature for 20–30 minutes. There’s no need to warm them in the oven, but if you prefer, a quick 10-second zap in the microwave will slightly soften the filling for an extra-indulgent bite.
FAQs
Can I use store-bought pistachio flour instead of grinding my own?
Absolutely! Store-bought pistachio flour works perfectly and saves time. Just make sure it’s finely ground, as larger pieces can make the cookies crumbly rather than tender.
What’s the best way to grind pistachios finely at home?
A mini food processor or spice grinder does the trick! Pulse the nuts with a spoonful of flour from the recipe to prevent them from turning into pistachio butter.
Can I leave out the espresso powder?
You sure can. The cookies will still be wonderfully nutty and rich, but without that coffeehouse twist. If caffeine isn’t your thing, these are still delicious Pistachio Latte Sandwich Cookies minus the latte!
How do I get evenly sized cookies for perfect sandwiches?
A small cookie scoop is a baker’s best friend for this! If you don’t have one, gently rolling the dough into balls with your hands and using a ruler for spacing helps keep things consistently sized.
Is it possible to make the cookies or the filling in advance?
Yes! You can bake the cookies a day ahead, store them tightly wrapped, and prepare the filling fresh when ready to assemble. The filling can also be refrigerated for up to two days—just let it come to room temperature and beat it briefly before using.
Final Thoughts
Treat yourself and those you love to the unforgettable experience of biting into Pistachio Latte Sandwich Cookies. They’re a joyful blend of nutty, buttery, and coffee-kissed goodness, and always spark a little extra delight wherever they’re served. Give them a try—you just might find they become your new favorite cookie to share.
Print
Pistachio Latte Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Pistachio Latte Sandwich Cookies that combine the nutty flavor of pistachios with a hint of espresso, sandwiched between two buttery cookies.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 2 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon almond extract
- 2 tablespoons finely ground pistachios
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookies: In a large bowl, cream together the butter, granulated sugar, and powdered sugar. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, ground pistachios, espresso powder, baking powder, and salt. Combine wet and dry ingredients, roll into balls, flatten, and bake.
- Prepare the Filling: Beat butter until creamy. Add powdered sugar, milk/cream, almond extract, and pistachios. Beat until smooth.
- Assemble: Spread or pipe filling onto cookies and sandwich together.
Notes
- For extra texture, roll filled cookies in chopped pistachios.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 13g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
