Pistachio Latte Sandwich Cookies Recipe
If you love the bold embrace of coffee and the buttery allure of pistachios, these Pistachio Latte Sandwich Cookies are your new sweet obsession. Imagine tender, crumbly cookies infused with espresso, sandwiched around a creamy, dreamy coffee buttercream—each bite crowned with a sprinkling of vibrant pistachios. Not only do these cookies look striking on a plate (hello, golden-green edges!), they balance the toasty richness of pistachio with the uplifting aroma of a latte, making them equally perfect for a weekend treat or a wow-worthy homemade gift.
Ingredients You’ll Need
The ingredient list for Pistachio Latte Sandwich Cookies is surprisingly simple, but every element pulls its weight in creating a cookie that’s full of nuance. Each component adds texture, color, or a flavor note that builds up to something truly craveable.
- Unsalted butter: The backbone of both the cookie and filling—make sure it’s softened for maximum fluffiness and richness.
- Powdered sugar: Dissolves beautifully, giving the cookies their signature melt-in-your-mouth texture and sweet, creamy filling.
- Vanilla extract: Adds a cozy, cake-batter warmth that beautifully complements the espresso and pistachio notes.
- All-purpose flour: Keeps the cookies sturdy enough for sandwiching, yet tender when you bite in.
- Finely ground pistachios: This is the game-changer—nutty, toasty, and earthy, it sets the cookie apart from your average shortbread.
- Salt: Just a touch brings all the flavors into sharp focus and keeps the sweetness lively, not cloying.
- Instant espresso powder: The soul of the latte flavor; one for the dough, one for the filling, for a double dose of coffee goodness.
- Hot water: Dissolves the espresso so it mingles evenly throughout the dough.
- Unsalted pistachios, finely chopped (for coating): Adds a pop of color and irresistible nutty texture around each cookie.
- Milk (in the filling): Loosens the buttercream just enough to get it creamy-light and perfectly pipeable.
- Pinch of salt (for filling): The secret to a balanced, grown-up coffee cream that’s not overly sweet.
How to Make Pistachio Latte Sandwich Cookies
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies pop off with zero sticking. Meanwhile, dissolve your instant espresso powder in hot water and set it aside—this tiny step energizes the whole dough with a gorgeous coffee aroma.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until it’s pale and fluffy. Add the vanilla extract and your dissolved espresso, mixing until everything looks silky and evenly tinted. In a second bowl, whisk together the flour, ground pistachios, and salt to distribute everything evenly. Gradually add the dry bowl to the buttery mix, stirring gently until a soft, cohesive dough forms. Take your time; the dough should come together without over-mixing.
Step 3: Shape and Coat the Cookies
Roll the dough into 1-inch balls for perfectly bite-sized cookies. Flatten each ball slightly with your palm—uniform thickness makes for neater sandwiching later. Now, for that signature look: roll the edges of each disc in finely chopped pistachios, pressing gently so they stick. Arrange your cookies on the prepared sheet, leaving a bit of space between each.
Step 4: Bake to Perfection
Bake the cookies for 10 to 12 minutes, just until they’re set and the edges are ever-so-slightly golden. They should be pale but not browned. Slide onto a wire rack to cool completely. Patience here pays off: sandwiching warm cookies means runny filling!
Step 5: Make the Coffee Buttercream Filling
While the cookies cool, create your filling. In a clean bowl, beat the butter until very smooth. Gradually add powdered sugar, then sprinkle in instant espresso powder, milk, vanilla extract, and a lifting pinch of salt. Beat until light and fluffy—it should be spreadable but not runny. Adjust with a little more milk or powdered sugar, if needed.
Step 6: Assemble Pistachio Latte Sandwich Cookies
Spread or pipe a generous layer of your coffee buttercream on the flat side of half the cookies. Top each with a matching partner, pressing gently so the filling peeks out (and looks completely irresistible). Continue until all cookies are sandwiched. Now step back and admire your masterpiece: airy, nutty, coffee-laced Pistachio Latte Sandwich Cookies, ready to devour!
How to Serve Pistachio Latte Sandwich Cookies
Garnishes
To add extra flair, you can dip one edge of each Pistachio Latte Sandwich Cookie in melted white chocolate, then sprinkle on a few chopped pistachios or a dusting of espresso powder for a café-style finish. Edible gold leaf is stunning for special occasions.
Side Dishes
These cookies love company! Pair them with a creamy affogato, vanilla gelato, or a bowl of fresh berries for a bright, contrasting bite. For a true coffeehouse experience, serve alongside a cappuccino or iced latte.
Creative Ways to Present
Stack them in clear jars with a ribbon for instant gift appeal, or layer on a platter interspersed with chocolate-covered espresso beans. For parties, set up a “cookie sandwich” bar and let guests pipe their own fillings into the cookies—a fun, interactive twist!
Make Ahead and Storage
Storing Leftovers
Keep Pistachio Latte Sandwich Cookies in an airtight container at room temperature for up to 3 days—they’ll stay tender and their flavors get even dreamier overnight.
Freezing
Both the unfilled cookies and the finished sandwiches freeze beautifully. Place cooled cookies or assembled sandwiches between layers of parchment in a freezer-safe box, and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating
There’s no real need to reheat, but if you love a fresh-from-the-oven feel, let the cookies warm up at room temperature, then give them 5 minutes in a low (250°F) oven—just until lightly warmed through.
FAQs
Can I make Pistachio Latte Sandwich Cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be just a bit more delicate, but the flavors will shine just as brightly.
How finely should I grind the pistachios?
Aim for the texture of coarse sand for the dough and a slightly chunkier chop for the edges. A food processor works well, but be careful not to turn them into a paste.
Can I use regular brewed coffee instead of instant espresso powder?
For the best latte flavor, stick with instant espresso powder—it’s much more concentrated and won’t water down the dough or filling. If you’re in a pinch, a very strong shot of espresso could work, just use it sparingly to avoid thinning your mixture.
What can I do if my buttercream filling is too runny or too stiff?
If your filling is too runny, add extra powdered sugar a tablespoon at a time. If it’s too stiff, mix in a tiny splash of milk until it reaches the perfect creamy consistency.
Are Pistachio Latte Sandwich Cookies good for gifting?
Absolutely! They look every bit as impressive as they taste. Just wrap stacked cookies in parchment and ribbon or slide them into a bakery box for a handmade gift that’s guaranteed to spark joy.
Final Thoughts
If you’re craving something a little bit fancy, a little bit cozy, and packed with character, Pistachio Latte Sandwich Cookies are sure to hit the spot. There’s nothing quite like taking that first bite and tasting both the espresso kick and the sweet, nutty hug of pistachios. Give them a try—you might just craft a new tradition in your kitchen!
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Pistachio Latte Sandwich Cookies Recipe
- Total Time: 37 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Pistachio Latte Sandwich Cookies that combine the rich flavors of pistachio and espresso in a tender, buttery cookie with a creamy filling.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup finely ground pistachios
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 tablespoon hot water
- 1/2 cup unsalted pistachios, finely chopped (for coating)
Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare the dough: Preheat the oven to 350°F. Dissolve espresso powder in hot water. Cream butter and sugar, add vanilla and espresso. Whisk flour, pistachios, and salt. Combine wet and dry ingredients to form dough.
- Shape and bake the cookies: Roll dough into balls, flatten, coat in chopped pistachios, and bake for 10-12 minutes. Cool on a wire rack.
- Make the filling and assemble: Beat butter, add sugar, espresso, milk, vanilla, and salt. Spread filling on cookies and sandwich with another.
Notes
- For a stronger coffee flavor, increase the espresso powder in the filling.
- You can substitute white chocolate ganache for the filling if desired.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 16g
- Sodium: 40mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
