Chewy Spiced Sandwich Cookies With Pistachio Buttercream

by Zarina

Soft, thick and chewy cookies spiced with warm and cosy cardamom, cinnamon and ginger, sandwiched between a decadent pistachio buttercream… the ultimate Christmas cookie!!  

They will be the hit at your Christmas get togethers and you will love that they taste even better the next day meaning stress-free, make ahead cookies!  Dunk the plump morsels in your hot cuppa and just try to stop at 5… these cookies encapsulate everything you love about Christmas so why not make that personal ‘something special ‘ treat to gift friends and family this Christmas? 

Chewy Spiced Sandwich Cookies With Pistachio Buttercream

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g Plain flour
  • 50g Wholewheat flour
  • 1½ tsp Cornflour
  • 1 tsp Bicarbonate of Soda
  • ¼ tsp Sea Salt
  • ¼ tsp Cardamom ground
  • ¼ tsp Cinnamon ground
  • ¼ tsp Ginger ground
  • 50g Caster Sugar
  • 2 tbsp Coconut Sugar
  • 100 g Coconut Oil
  • One large egg
  • 1 tsp Vanilla Extract
  • 50g Caster Sugar
  • ¼ tsp Cardamom ground
  • ¼ tsp Cinnamon ground
  • ¼ tsp Ginger ground
  • 200ml Whole milk
  • 75g Pistachios
  • 50g Pistachios for decoration, finely chopped
  • 20g Plain flour
  • 150g Caster sugar
  • 1 tsp Vanilla bean paste
  • 175g Unsalted butter, softened
  • Green food colouring a few drops


  1. Whisk the plain flour, whole wheat flour, cornstarch, bicarbonate of soda, salt, and cardamom in a bowl. 
  2. Whisk together the caster sugar, coconut sugar, coconut oil, egg, and vanilla in another bowl.
  3. Slowly add in the flour mixture and mix until it is all combined well
  4. Transfer the to the fridge and cool for 1 hour
  5. Preheat the oven to 180°C and line an oven tray with parchment paper
  6. In a small bowl, mix the sugar coating ingredients, set aside
  7. Scoop about 1/2 tbsp of the chilled dough and form into balls about ½ inch in size
  8. Roll the balls in the sugar mixture, then place on the oven tray with a few inches of space in between
  9. Bake for about 8 minutes until The edges are starting to get golden
  10. Careful not to overtake them, they will harden slightly as they cool
  11. Remove from the oven and cool in the oven tray
  12. For the buttercream, put the milk and pistachios in a pan over medium heat and bring to a simmer.
  13. Remove from the heat, cover, and leave to infuse for 1 hour
  14. Pour the mixture into a jug and use a hand blender to purée until smooth (the nuts won’t fully break down, but they’ll form a slightly pasty texture, almost like a milkshake)
  15. Pour the milk mixture back into the pan along with the flour, caster sugar, and vanilla bean paste
  16. Cook over medium-high heat, constantly whisking, until the mixture is very thick, like a pastry cream
  17. Scrape the custard into a small bowl and cover the surface. Chill for 2 hours.
  18. To finish the buttercream, beat the butter until soft and creamy, then add in the pistachio custard a spoonful or so at a time.
  19. Continue beating until a buttercream texture is formed
  20. Depending on the colour of the pistachios you use, you may want to add a drop or two of green food colouring – but be sparing
  21. Put the buttercream into a piping bag fitted with a round nozzle and pipe a dollop of buttercream onto 1/2  the cookies, sandwiching them together with a second cookie
  22. To finish, roll each cookie in chopped pistachios, coating the exposed buttercream
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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