Lemon Pistachio Sandwich Cookies
These Lemon Pistachio Sandwich Cookies are bright, nutty and buttery with just the right balance of sweet and tart. Lemon pistachio shortbread cookies are filled with a sweet cream cheese frosting then rolled in crushed pistachios for crunch. They're festive enough for the holidays but too good not to enjoy any time!
Lemon and pistachio are two of my favorite flavors to pair together, and it works so well in these cookies.
Thin, crisp rounds of pistachio shortbread flavored with lemon and a hint of cardamom makes up the cookie portion. Cardamom is optional, but highly recommended. It works really beautifully with lemon, but if you skip it these will still be delicious.
The cookies get sandwiched with a sweet and tangy cream cheese frosting that's also flavored with lemon and cardamom. The edges are rolled in roughly chopped pistachios for the finishing touch.
The result is a sandwich cookie that's buttery, bright and a refreshing change from the usual! They make a beautiful addition to any cookie box or dessert table.
This recipe is labor of love, but makes a really fun baking project, especially around the holidays.
Want more lovely lemon recipes? Check out this gorgeous Meyer Lemon Tart, a luscious Lemon Blueberry Pound Cake or this sweet and tangy Meyer Lemon Marmalade.
Why This Recipe Works
- Lemon and pistachio are a wonderful pairing.
- A non-traditional Christmas cookie that will stand out!
- A hint of cardamom enhances the citrus and floral notes from the lemons.
- The creamy tangy filling is perfect with the crisp, buttery shortbread.
Ingredient Notes
Lemons - Use Meyer lemons if you can find them, as their floral sweetness pairs beautifully with pistachio. But regular lemons work just as well. Choose lemons that feel heavy for their size and have a smooth, bright skin.
Shelled Pistachios - Make sure your pistachios are fresh and unsalted. Store them in the freezer to preserve their oils and prevent them from going rancid. Toast them lightly before using for best results.
Cardamom - Adds a warm note that highlights the lemon flavor. You can omit it for a simpler cookie, but it makes the recipe extra special.
Butter - Use high-quality unsalted butter for the best flavor and texture in your shortbread.
Cream cheese - Adds tang and body to the filling. Use full-fat, brick-style cream cheese for best results. I like Philadelphia brand best.
Powdered sugar - Sift before adding to the filling to ensure a smooth buttercream texture.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Rolling pin
- 3-inch round cookie cutter
- Baking sheets
- Parchment paper
- Cooling rack
- Piping bag or zip-top bag
Step by Step Instructions
Make the Cookies
- Cream the butter and sugar together until light and fluffy. Add the salt, cardamom, lemon zest and juice, then beat until incorporated.
- Mix in ⅓ cup pistachios (reserve the rest for rolling), then add the flour and mix on low speed until just incorporated.
- Wrap the dough in plastic and refrigerate for 1 hour or overnight.
- Preheat the oven to 325°F and line two sheet pans with parchment paper.
- Roll out dough to about ¼ inch thick (you want the cookies to be fairly thin), then use a 3-inch round cookie cutter to cut out as many cookies as you can. Transfer to sheet pans, leaving about ½ inch between cookies. Reroll and cut dough scraps until used up.
Pro Tip: Chill the cut cookies for 10 minutes before baking to help them hold their shape and achieve a cleaner edge.
- Bake cookies for 15-20 minutes, rotating pans halfway through. Remove when lightly golden brown and let cool completely.
Filling and Assembly
- Beat cream cheese until light and fluffy. Add powdered sugar one cup at a time until smooth. Mix in salt, lemon zest, 2 ½ tablespoons lemon juice, and cardamom. Taste and add more lemon if you prefer a tangier filling. Transfer to a piping bag or zip-top bag with a corner snipped off.
- Place the remaining chopped pistachios on a small plate. Pipe about a tablespoon of filling onto the center of a cookie, then place another cookie on top and gently press down to seal. Roll the edges in chopped pistachios, then set aside and repeat with the rest. Let cookies sit for about 1 hour to let the filling firm up.
- Cookies will keep in the refrigerator for up to 1 week.
Pro Tip: For the cleanest sandwich cookies, pipe the filling in a ring just inside the edges of the bottom cookie, then press the top gently to spread it evenly.
Tips for Success
- Rest the dough for at least an hour for a tender, evenly baked texture.
- Roll out the dough thinly for delicate, crisp cookies.
- Cool cookies completely before filling so the frosting doesn't melt.
- A piping bag makes filling easy, but a zip-top bag or small spatula works fine too.
- Store filled cookies in a single layer or with parchment between layers to avoid smudging.
Variations
- Substitute blood oranges, mandarins, limes or grapefruit for a different citrus flavor.
- Use almonds, cashews or macadamia nuts instead of pistachios.
- Drizzle with dark or semi-sweet chocolate for contrast.
- Dip half the cookie in white chocolate for a festive look.
Serving Suggestions
Serve with an assortment of other festive cookies like chewy Pignoli Cookies, spicy Brown Butter Ginger Molasses Cookies, classic Crispy Chewy Chocolate Chip Cookies, fun Chai Snickerdoodles, or rich Chocolate Toffee Chip Cookies.
They also pair beautifully with tea or espresso for a sophisticated afternoon treat.
Storage tips
Store cookies in an airtight container in the refrigerator for up to 1 week. Allow them to come to room temperature before serving for the best flavor and texture.
The cookies can also be made in advance and frozen (unfilled) for up to 2 months. Defrost before filling and serving, keeping in mind that the texture may be slightly softer after freezing and thawing.
FAQs
Yes, you can make the dough up to 3 days in advance. Keep it tightly wrapped in plastic in the refrigerator until ready to bake.
You can freeze the baked cookies (without filling) for up to 2 months. Defrost fully before assembling. The texture won't be as crisp as freshly baked. You can also freeze the dough and thaw it before rolling, cutting and baking.
You can skip it, or replace it with a small pinch of cinnamon or nutmeg for warmth. The cookies will still taste wonderful.
Absolutely. Regular lemons will give a slightly tangier flavor, which balances nicely with the pistachios and frosting.
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Lemon Pistachio Sandwich Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter room temperature
- ⅓ cup sugar
- ¾ teaspoon salt
- ½ teaspoon ground cardamom optional
- 2 teaspoons lemon zest Meyer lemon, if possible
- 1 teaspoon lemon juice Meyer lemon, if possible
- ⅔ cup shelled pistachios very finely chopped, divided
- 2 ½ cups flour
For the Cream Filling
- 8 ounce cream cheese room temperature
- 3 cups powdered sugar
- ¼ teaspoon salt
- 1 ½ tablespoons lemon zest Meyer lemon, if possible
- 2 ½ - 3 tablespoons lemon juice Meyer lemon, if possible
- ¼ teaspoon ground cardamom optional
Instructions
Make the Cookies
- Cream the butter and sugar together until light and fluffy. Add the salt, cardamom, lemon zest, and lemon juice, then beat until incorporated.
- Mix in ⅓ cup pistachios (reserve the rest for rolling), then add the flour and mix on low speed until just incorporated.
- Wrap dough in plastic, then refrigerate for 1 hour or overnight.
- Preheat the oven to 325℉ and line two sheet pans with parchment.
- Roll out dough to about ¼-inch thick (you want the cookies to be fairly thin), then use a round 3-inch cookie cutter to cut out as many cookies as you can. Transfer to sheet pans, leaving about ½ inch between cookies. Reroll and cut dough scraps until you've used it all up.
- Bake cookies for about 15-20 minutes, rotating pans halfway throughout. Remove when they are light golden brown, then let cool completely.
Filling and Assembly
- Beat cream cheese until light and fluffy. Beat in powdered sugar, one cup at a time, until smooth. Mix in salt, lemon zest, 2 ½ tablespoons lemon juice, and cardamom. Taste and add more lemon if you want it tangier. Transfer to a piping bag or a zip-top bag with the corner snipped off (after filling).
- Place the remaining chopped pistachios on a small plate. Pipe about a tablespoon of filling onto the center of a cookie, then place another cookie on top and gently press down to seal. Roll the edges in chopped pistachios, then set aside and repeat with the rest. Let cookies sit without moving for about 1 hour to let the filling harden.
- Cookies will keep in the refrigerator for up to 1 week.
Notes
- Rest the dough for at least an hour for a tender, evenly baked texture.
- Roll out the dough thinly for delicate, crisp cookies.
- Cool cookies completely before filling so the frosting doesn't melt.
- A piping bag makes filling easy, but a zip-top bag or small spatula works fine too.
- Store filled cookies in a single layer or with parchment between layers to avoid smudging.
Nutrition
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The flavor profile in this is spot-on, but I had some problems with the actual chemistry of the recipe and I'm really not sure how it would work exactly as written. The dough was too dry to roll out, and I had to add around an eighth of a cup of water to it to make it rollable. It was exceedingly strange to me that the dough recipe contained almost no liquid other than a little bit of lemon juice. I know shortbread is supposed to be on the dry side, but once the dough chilled and the butter hardened, it was nearly impossible to work with. In addition to that, you called the frosting "buttercream," but it contains no butter, which was confusing. The flavor of it was really nice, but made exactly according to the recipe it was far too liquidy. I had to add quite a bit more powdered sugar and some cornstarch and then refrigerate it, and it still didn't hold much form and wasn't fluffy (due to the lack of butter). Next time, I think I'll use my own recipe for cream cheese frosting and just add in the lemon juice and cardamom and see how that goes, and I'll post back and let you know if it works well! Other than that, the depth of flavor in these was phenomenal. I wasn't sure about them at first but I like how the cookies are almost savory and the filling is sour and just a little bit sweet and salty. The smooth nuttiness and distinctive flavor of the pistachios really rounds everything out, too, and the flash of flavor and heat from the cardamom makes the flavor a little more "exciting." Thanks so much for sharing, this isn't even a flavor combination I would've considered otherwise!
Cookie of my dreams! I'll tag you when I make them.
So glad you made these!!!!