Pistachio Cream Filled Pinwheel Cookies

Imagine a plate of buttery spirals, pale-gold edges giving way to swirls of pistachio-green cream.

The first bite is tender and sandy, with a whisper of vanilla and almond, a nutty perfume rising as the cookies gently crumble.

These pinwheels feel like a cozy sweater in dessert form—comforting, pretty, and just indulgent enough. I love them because they turn simple pantry staples into something special, the kind of treat that earns a quiet “oh wow” at first glance.

They’re perfect for busy weeknights when you want a make-ahead sweet, for Sunday suppers where coffee begs for company, or for gifting when you need a cookie that travels well and stays fresh.

Once, a last-minute school bake sale popped up, and these chilled, slice-and-bake logs saved the day—neat spirals, zero fuss.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold pistachio-cream flavor in buttery, tender spirals
• Impresses with eye-catching pinwheel swirls and crisp edges
• Slices cleanly after chilling for neat, uniform cookies
• Freezes beautifully for make-ahead baking and gifting
• Uses simple pantry staples plus fresh pistachios

Ingredients

• 1 cup unsalted butter, softened — room-temp for easy creaming
• 3/4 cup granulated sugar — superfine dissolves best
• 1/4 cup light brown sugar, packed — adds moisture and caramel notes
• 1 large egg, room temperature — mixes more evenly
• 2 teaspoons vanilla extract — pure, not imitation
• 2 1/2 cups all-purpose flour — measure by weight if possible
• 1/2 teaspoon baking powder — check freshness date
• 1/2 teaspoon fine sea salt — balances sweetness
• 3/4 cup pistachios, shelled and unsalted — fresh, vibrant green nuts
• 1/2 cup confectioners’ sugar — sift to avoid lumps
• 4 ounces cream cheese, softened — full-fat for best texture
• 2 tablespoons heavy cream — adjust for spreadable filling
• 1/2 teaspoon almond extract — use sparingly; it’s potent
• 1 drop green gel food coloring, optional — gel keeps dough firm
• 2 tablespoons granulated sugar, for rolling, optional — adds sparkle and crunch

Step-by-Step Method

Cream the Butter & Sugars

Beat softened butter with granulated and brown sugars on medium speed until light and fluffy, about 2 minutes. Scrape the bowl.

Create a smooth, aerated base to help cookies bake tender. Avoid overbeating so the dough doesn’t spread too much. Use a stand mixer or hand mixer for consistent texture.

Add the Egg & Vanilla

Beat in the egg and vanilla extract until fully combined and glossy. Mix just until smooth with no streaks. Scrape down the bowl and paddle to guarantee even incorporation.

Proper emulsification keeps the dough cohesive and easy to roll later.

Combine Dry Ingredients

Whisk together flour, baking powder, and fine sea salt in a separate bowl. Break up any lumps and evenly distribute the leavener and salt.

This step guarantees a uniform dough without overmixing later. Keep the mixture light and well blended.

Bring Dough Together

Add the dry mixture to the wet on low speed. Mix until a soft dough forms and just comes together. Don’t overmix.

Stop as soon as no dry streaks remain. Dough should be smooth, pliable, and not sticky. If needed, finish with a few folds by hand.

Divide, Wrap & Chill

Split dough into two equal halves. Flatten each into a neat rectangle for easier rolling later. Wrap each piece tightly in plastic.

Chill 45 to 60 minutes until firm but still pliable. Proper chilling prevents cracking and helps achieve sharp spirals.

Grind Pistachios & Sugar

Pulse pistachios in a food processor until very finely ground but not oily. Add confectioners’ sugar and pulse to combine.

Keep bursts short to avoid turning nuts into paste. Aim for a fluffy, fine mixture that blends smoothly into the filling.

Beat Cream Cheese Filling

In a bowl, beat cream cheese until smooth and lump-free. Mix in heavy cream and almond extract until creamy and spreadable.

Avoid over-thinning. If desired, tint with one drop green gel coloring for a vivid hue. Chill 15 minutes to slightly firm.

Fold in Pistachio Mixture

Gently fold the pistachio-sugar into the cream cheese mix until uniform. Adjust consistency: add 1 to 2 tablespoons confectioners’ sugar if loose or a teaspoon of cream if stiff.

Aim for a spreadable filling that holds soft peaks and won’t ooze.

Roll Out the Dough

On parchment, roll one dough half into a 9×12-inch rectangle about 1/4 inch thick. Keep edges even and corners squared for tidy spirals.

Lightly flour the pin as needed, not the dough. Rotate the parchment to maintain shape and prevent sticking.

Spread the Pistachio Cream

Evenly spread half the pistachio cream over the dough. Leave a 1/2-inch border along the long edges to prevent overflow.

Smooth gently with an offset spatula. Keep thickness consistent so the spiral layers bake evenly and slice cleanly.

Roll Into a Tight Log

Using the parchment to guide, roll from a long side into a snug log. Keep tension even to avoid gaps. Gently pinch the seam to seal.

Lightly compress the log along its length to remove air pockets. Wrap in parchment, then plastic, to set the shape.

Chill Until Very Firm

Repeat rolling and filling with the second dough half. Chill both wrapped logs at least 1 1/2 hours, or until very firm.

Proper chilling prevents clean slicing and defined spirals. If pressed for time, chill longer rather than shorter for best results.

Preheat & Prep the Pan

Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Prepare a shallow dish with granulated sugar if rolling the logs.

Set up a sharp knife or bench scraper for slicing. Have a wire rack ready for cooling.

Slice the Cookies

Unwrap one log. Roll in granulated sugar if desired for sparkle and crunch. Slice 1/4-inch rounds, rotating the log slightly after each cut to keep slices round.

Trim the first 1/2 inch for neat edges. If the log softens, chill briefly before continuing.

Bake to Just Set

Arrange slices 2 inches apart on the prepared sheet. Bake 10 to 12 minutes until edges are set and bottoms lightly golden.

Don’t overbake. The centers should look just dry. Rotate the pan once for even color if your oven has hot spots.

Cool & Repeat

Let cookies cool on the sheet 5 minutes to set structure. Transfer to a wire rack to cool completely.

Repeat slicing and baking with the second log, re-chilling as needed. Store cooled cookies airtight at room temperature up to 4 days or freeze longer.

Ingredient Swaps

• Nuts: Swap pistachios with almonds, walnuts, or hazelnuts; for nut-free, use roasted sunflower seeds or pumpkin seeds.
• Dairy-free: Replace butter with vegan butter, cream cheese with plant-based cream cheese, and heavy cream with coconut cream or oat cream.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.
• Sugar: Use all granulated sugar (omit brown), or sub with coconut sugar (dough will be slightly darker); confectioners’ sugar can be replaced with finely ground caster sugar plus 1 tsp cornstarch.
• Flavor swaps: Use vanilla instead of almond extract, or add citrus zest (lemon/orange) to the dough; a touch of rose or orange blossom water pairs well with pistachio.
• Budget/availability: If pistachios are pricey, use half pistachios half almonds, or flavor the filling with pistachio paste/extract and bulk with almonds.

You Must Know

Doneness • If the spirals look pale and centers feel soft to a light tap at 10 minutes, keep them in until edges show a thin golden ring and bottoms are lightly amber (check underside at 11–12 minutes); they’ll firm up on the sheet during the 5-minute cool.

Troubleshoot • When slicing, if the log ovals or smears filling, chill 10–15 minutes, then rotate the log a quarter-turn between cuts and use a sawing motion with a sharp, non-serrated knife; this keeps 1/4-inch rounds even and prevents a green streak.

Scale • For a half batch (about 12 cookies), use 1/2 egg by weight (25 g without shell) and 2 oz cream cheese; for a double batch, divide into 4 logs to maintain 9×12-inch rolling size so diameter—and 10–12 minute bake time—stays consistent.

Flavor Boost • For brighter pistachio character, toast nuts at 300°F for 8–10 minutes until fragrant and just tinted, then cool fully before processing; add 1/2 teaspoon finely grated orange zest to the dough for a citrus lift.

Make-Ahead • For best shape, firm the filled logs overnight (8–24 hours) or freeze up to 2 months; slice from chilled-firm or partially frozen logs and, if baking from frozen, add 1–2 minutes, watching for the same pale-gold visual cue.

Serving Tips

• Pair with hot espresso or cardamom tea to enhance nutty flavors.
• Plate alongside fresh berries and a dollop of lightly sweetened whipped cream.
• Serve as an ice cream sandwich with vanilla bean or pistachio gelato.
• Arrange on a dessert board with dark chocolate squares and dried apricots.
• Dust lightly with confectioners’ sugar and garnish with crushed pistachios for sparkle.

Storage & Make-Ahead

Refrigerate filled dough logs up to 3 days. Slice and bake as needed.

Baked cookies keep airtight at room temperature 4 days or in the fridge 1 week.

Freeze dough logs or baked cookies up to 2 months. Thaw logs in the fridge before slicing, or cookies at room temperature before serving.

Reheating

Reheat gently: microwave 1 cookie 5–10 seconds.

Oven 300°F, 3–5 minutes on a parchment-lined sheet.

Stovetop skillet on low, 1–2 minutes per side.

Avoid overheating to preserve texture.

Italian–American Holiday Traditions

A quick warm-up in the oven or microwave brings back that tender bite, but what really makes these pistachio pinwheels shine is the company they keep on an Italian–American holiday table.

I set them beside ricotta cookies, pignoli mounded with pine nuts, and a dusting of snowy pizzelle. The air smells like anise, espresso, and orange zest—nonna’s church-bazaar perfume.

I pass a tray after the Feast of the Seven Fishes, and the green spirals feel festive as ribbon candy.

I learned to stack tins—wax paper between layers—so cousins can “shop” after dinner. Someone taps an espresso cup, and we toast to health, then nibble a pinwheel’s creamy pistachio heart. It bridges old-country nostalgia and stateside sparkle, a sweet little handshake across generations.

Final Thoughts

Ready to bake a batch? Give these pistachio pinwheels a try as written, or make them your own with a hint of citrus zest or a swap to vanilla in the filling—then tell me how they turned out!

Frequently Asked Questions

Can I Make These Gluten-Free Without Gritty Texture?

Yes—you can. I swap in a quality 1:1 gluten-free flour, add 1/2 teaspoon xanthan gum, and rest the dough 30 minutes. The spirals slice cleaner, bake tender, and taste buttery without that sandy crumble.

How Do Altitude Adjustments Affect Baking Time and Structure?

At high altitude, I bake hotter and shorter, add a tablespoon or two flour, and slightly reduce sugar. I also increase liquid, whip butter less, and chill longer—keeping spirals tidy and crumb tender without collapse.

What’s the Best Way to Ship These Cookies Safely?

I nestle them snugly: double-wrap in plastic, stack in parchment-lined tins, buffer with crumpled paper, then ship two-day. I separate layers, add a bread slice for moisture, label “Fragile,” and avoid heat with insulated mailers and gel packs.

Are There Nut-Free Alternatives Mimicking Pistachio Flavor?

Yes—try sunflower seeds or toasted oats finely ground with confectioners’ sugar, almond-free extract blends (pistachio-style), a hint of vanilla, and citrus zest. I whisk in cream cheese and cream; it smells buttery-nutty, tastes gently toasty, and stays nut-free.

How Can I Calculate Nutrition per Cookie Accurately?

I weigh every ingredient, input grams into a reliable calculator, set servings to 24, then divide totals by cookie. I include optional sugar coating and filling. Finally, I verify against labels and adjust for bake loss.