If you love rich, aromatic desserts with an Indian-inspired twist, these Saffron-Pistachio Sandwich Cookies are going to be your new favourite treat! Buttery, melt-in-the-mouth cookies infused with saffron and crunchy pistachios are sandwiched together with a luscious pistachio cream filling—each bite is an indulgent blend of nuttiness, floral notes, and delicate sweetness.

These cookies celebrate flavours commonly found in Indian sweets, making them perfect for festive occasions, gifting, or simply treating yourself. If you’ve tried my Gajar(carrot) Halwa cheesecake, you already know how beautifully cardamom, saffron, and nuts can transform a dessert into something unforgettable. Similarly, my Gulab jamun Cheesecake takes the classic Indian mithai and turns it into a rich, creamy dessert. These cookies follow the same fusion concept—combining buttery European-style cookies with the warm, festive flavours of Indian sweets.

The saffron adds a subtle floral aroma, while pistachios bring texture and depth, much like in my Saffron Cardamom Panna Cotta. If you enjoy desserts that balance delicacy with decadence, you’ll love these cookies. They pair wonderfully with a cup of chai, coffee, or even as an elegant treat on a dessert platter.

Whether you’re making them for a celebration, a festive gathering, or as a homemade gift, these cookies will impress anyone who takes a bite. Plus, they’re easy to prepare ahead of time and store well—so you can always have a batch ready for when the cravings strike!

Ingredients required:

Following is a quick preview, for the detailed list, find the recipe card below:

For the Cookies:

Unsalted butter (softened)
Powdered sugar
Pistachios (chopped)
Saffron strands
Warm milk
All-purpose flour
Salt
Cornstarch

For the Pistachio Cream Filling:

Pistachios (ground into butter)
Cream cheese (room temperature)
Unsalted butter
Powdered sugar
Green food color (optional)

How to make Saffron-Pistachio Sandwich Cookies?

Following is a quick preview, for detailed instructions, find the recipe card below:

Make the Saffron-Pistachio Cookie Dough

Soak saffron strands in warm milk.
Cream butter and powdered sugar until smooth.
Mix in chopped pistachios and saffron milk.
Sift in flour, cornstarch, and salt, then mix to form a dough.
Refrigerate the dough.

Roll, Cut & Bake

Roll chilled dough on a floured surface.
Cut cookies with a cookie cutter.
Place the cookies on a baking sheet and freeze till the oven preheats.
Bake until the edges turn golden.
Cool on a wire rack.

Make Pistachio Cream & Assemble

Blend pistachios into a paste.
Beat cream cheese until creamy. Add butter, pistachio paste, powdered sugar, and food coloring.
Pipe filling onto whole cookies, and top with cut-out cookies.

Storage Instructions

Since these cookies contain a cream-based filling, storage methods differ based on whether they are filled or unfilled.

Storing Unfilled Cookies

Unfilled cookies can be stored at room temperature, in the fridge, or in the freezer.

Room Temperature: Place cookies in an airtight container and store them at room temperature for 3-4 days away from direct sunlight and humidity.
Refrigerator: Store unfilled cookies in an airtight container for 1 week. Bring them to room temperature before serving, as refrigeration can make them firmer.
Freezer: Freeze unfilled cookies in a zip-top bag or airtight container for up to 2 months. When ready to use, thaw at room temperature for 15-20 minutes before assembling.

Storing the Pistachio Cream Filling

The pistachio cream filling contains cream cheese and butter, so it must be stored properly to maintain freshness.

Refrigerator: Store leftover filling in an airtight container in the fridge for up to 5 days.
Freezer: The filling can be frozen for up to 2 months. When needed, thaw it overnight in the fridge and whip it lightly before using it to restore its creamy texture.

Storing Assembled Sandwich Cookies

Once the cookies are filled and assembled, they need refrigeration to keep the cream filling fresh.

Refrigerator: Place filled cookies in a single layer in an airtight container and store them in the fridge for 5-6 days. If stacking, place parchment paper between layers to prevent sticking. Let them sit at room temperature for 10-15 minutes before serving to soften slightly.
Freezer: You can freeze-filled sandwich cookies, but the texture of the filling may change slightly. Wrap each cookie in plastic wrap, then place them in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture.

Assemble just before serving for the freshest texture: If making these ahead for an event, store the cookies and filling separately and assemble them just before serving to keep the cookies crisp.

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