If you’ve ever wished your afternoon coffee break could be turned into a blissful dessert, these Pistachio Latte Sandwich Cookies will absolutely steal your heart. Imagine soft, espresso-kissed cookies hugging a luscious pistachio cream filling, delivering a perfect balance of roasty, nutty, and sweet in every single bite. It’s like your favorite coffeehouse treat all dressed up for a party, and I promise you’ll be as obsessed as I am from the very first taste!
Ingredients You’ll Need
The magic of these Pistachio Latte Sandwich Cookies lies in just a handful of pantry-friendly ingredients, each adding something special—from buttery richness and earthy pistachios to that unmistakable hit of espresso. These components come together faster than you’d think, transforming into a treat that feels bakery-worthy without a hint of fuss.
- Butter (unsalted, softened): Essential for the cookie’s tender texture and the creamy pistachio filling; make sure it’s room temp for the smoothest result!
- Granulated sugar: Provides sweetness and helps create that classic cookie crumb.
- Light brown sugar: Adds extra moisture and a subtle caramel flavor that pairs beautifully with espresso.
- Egg: Binds everything together for a perfectly chewy cookie.
- Vanilla extract: Brings warmth and rounds out the coffee and nut flavors.
- All-purpose flour: Your cookie foundation—gives structure without making things heavy.
- Instant espresso powder: Dissolves right into the dough for that unmistakable latte kick.
- Baking soda: Gives the cookies a gentle lift so they’re soft, not dense.
- Salt: Balances all the sweetness and lets the pistachios shine.
- Finely chopped pistachios: Lend texture, color, and—of course—that signature flavor.
- Pistachio paste or finely ground pistachios (for the filling): Intensifies that real pistachio taste in every creamy bite.
- Powdered sugar: Sweetens and thickens the filling to the perfect spreadable consistency.
- Milk or heavy cream: Adjusts the texture of your filling—start with a little, add more if needed.
- Pinch of salt (for filling): A little goes a long way to amplify all those nutty notes.
How to Make Pistachio Latte Sandwich Cookies
Step 1: Prepare Your Oven and Baking Sheets
To kick things off, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only keeps your cookies from sticking, it also ensures even baking and easy clean-up—just the way we like it.
Step 2: Cream the Butters and Sugars
Grab a sturdy bowl and beat together your softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key: it incorporates air for a delicate crumb and ensures those rich, deep flavors meld beautifully.
Step 3: Add Egg and Vanilla
Crack in the egg, add the vanilla extract, and beat until your mixture is velvety smooth. This is when your kitchen will start to smell downright irresistible—a sign you’re on the right track!
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Combining these separately helps evenly distribute that espresso flavor and ensures your cookies bake up just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, stirring gently until you have a cohesive dough. It may seem crumbly at first, but as it comes together, you’ll see (and smell) the magic happening. Gently fold in those chopped pistachios for bursts of nuttiness in each cookie.
Step 6: Shape and Bake the Cookies
Scoop out teaspoon-sized portions of dough, roll into little balls, and place them on your prepared baking sheets. Flatten them slightly—using your fingers or the bottom of a glass works wonderfully—so they bake up evenly. Pop them in the oven for 8–10 minutes, just until the edges are golden. Let your cookies cool completely on a wire rack to set their perfect texture.
Step 7: Make the Pistachio Cream Filling
While the cookies cool, whip up the heart of these Pistachio Latte Sandwich Cookies: the dreamy pistachio cream. Beat together butter and pistachio paste (or finely ground pistachios) until completely smooth. Gradually add powdered sugar, a pinch of salt, and just enough milk or cream to get that spreadable, creamy consistency. Pro-tip: Taste as you go—the filling should be nutty, rich, and just sweet enough!
Step 8: Assemble Your Sandwich Cookies
Once the cookies are cool, spread or pipe a generous layer of pistachio cream on the underside of half the cookies. Gently press the remaining cookies on top to form adorable, two-bite sandwiches. Don’t be shy—roll the edges in extra chopped pistachios if you want a bit of crunch and wow-factor on every cookie.
How to Serve Pistachio Latte Sandwich Cookies
Garnishes
For a spectacular finish, roll the edges of your Pistachio Latte Sandwich Cookies in extra chopped pistachios, or even a little dusting of espresso powder for a delightful, coffeehouse-inspired appearance. A bit of melted dark chocolate drizzled over the top adds an elegant touch and extra depth of flavor—perfect for when you want to impress!
Side Dishes
These cookies love to be paired with creamy drinks! Serve them alongside a frothy cappuccino, a classic espresso, or even a luxurious hot chocolate. For something refreshing, try an iced matcha latte—its earthy notes harmonize beautifully with the pistachios.
Creative Ways to Present
Turn your Pistachio Latte Sandwich Cookies into a festive cookie platter centerpiece by stacking them in a tall tower with a sprinkle of chopped pistachios between layers. Or, package a few in cellophane bags with a ribbon for gift-giving—they’re the kind of treat that makes everyone feel special.
Make Ahead and Storage
Storing Leftovers
To keep your Pistachio Latte Sandwich Cookies at their best, store them in an airtight container at room temperature for up to three days. The cookies stay soft, and the filling keeps that just-made taste. For a firmer bite, pop them in the fridge and enjoy them cold—they’re just as delicious!
Freezing
If you want to make these ahead, you can freeze the unfilled cookies for up to one month; just thaw at room temperature and assemble with the pistachio cream when ready. Or, freeze the assembled sandwich cookies in a single layer, then transfer to an airtight bag for up to one month—the flavor only gets better as they chill.
Reheating
These cookies don’t need much in the way of reheating, but if you want to take the chill off, let them sit at room temperature for 10–15 minutes after coming out of the fridge or freezer. A quick (very quick!) zap in the microwave—about five seconds—will do the trick, just be careful not to melt the filling.
FAQs
Can I make these without instant espresso powder?
Absolutely! While the espresso gives the Pistachio Latte Sandwich Cookies their signature latte vibe, you can simply leave it out for a pure pistachio-vanilla flavor, or swap in a little cocoa powder for a fun twist.
What can I use if I don’t have pistachio paste?
If you can’t find pistachio paste, finely ground pistachios work beautifully in the filling—just blitz shelled, unsalted pistachios in a food processor until very fine, and blend as directed.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. The texture may be slightly different, but the flavors of these Pistachio Latte Sandwich Cookies will shine as always.
How do I prevent the cookies from spreading too much?
Chilling the dough briefly before baking can help keep your cookies thicker. Be sure to measure your flour carefully, and flatten the dough balls only slightly if you prefer chunkier sandwiches.
Can I double this recipe for a crowd?
Certainly! The recipe doubles easily without any adjustments. These Pistachio Latte Sandwich Cookies are always a hit at gatherings—just be prepared for them to disappear fast!
Final Thoughts
There’s something special about sharing a plate of Pistachio Latte Sandwich Cookies—whether you’re treating yourself or delighting friends and family. Their blend of coffeehouse charm and nutty decadence makes them irresistible, no matter the occasion. Give them a try and let yourself fall in love one sweet, creamy bite at a time!
Print
Pistachio Latte Sandwich Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus cooling)
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of coffee and pistachio with these Pistachio Latte Sandwich Cookies. A tender espresso-flavored cookie filled with a rich pistachio cream, these sandwich cookies are a perfect treat for any dessert lover.
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tablespoons instant espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup finely chopped pistachios
For the pistachio cream filling:
- 1/4 cup unsalted butter, softened
- 1/4 cup pistachio paste or finely ground pistachios
- 1 cup powdered sugar
- 1–2 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: Cream together butter, sugars, egg, and vanilla. Whisk dry ingredients and combine into a dough. Stir in pistachios.
- Bake the cookies: Scoop dough, flatten, and bake for 8–10 minutes until golden. Cool on a wire rack.
- Make the filling: Beat butter and pistachio paste, add sugar, milk, and salt until creamy.
- Assemble the cookies: Spread or pipe pistachio cream onto cookies to form sandwiches.
Notes
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for a firmer texture.
- For extra appeal, roll filled cookies in chopped pistachios.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
