Easy & Delicious Easter Cut-Out Cookies with Creamy Pistachio Ganache
Easter is a season brimming with joy, renewal, and the sweet aroma of fresh baking. For me, it’s an irresistible call to the kitchen, seeking out new and delightful ways to infuse the spirit of spring into homemade treats. This year, get ready to elevate your Easter celebration with an absolute showstopper: our delectable Easter Cut-Out Cookies featuring a luscious Pistachio Ganache. Imagine starting your Easter breakfast with a warm cup of coffee and these adorable, melt-in-your-mouth cookies. They are not just visually charming with their festive cut-out shapes, but they also offer a sophisticated blend of nutty almond cookie and rich, creamy pistachio filling that will captivate every palate.
Easter truly is one of the most joyous times of the year, symbolizing blossoming new beginnings and vibrant celebrations. It’s a time when I love to go all out – transforming my home with cheerful decorations, crafting special drinks, and, of course, baking an abundance of festive treats that bring smiles to everyone’s faces. These Easter Cut-Out Cookies with Pistachio Ganache perfectly embody the spirit of the season.
This recipe is incredibly easy to follow, making it a perfect baking project even after a long workday. Don’t let their elegant appearance fool you; these cookies are surprisingly simple to create, yet they deliver an extraordinary burst of sweet, nutty flavors that shine at any gathering. The delightful combination of buttery, almond-infused cookies with a rich, vibrant green pistachio ganache creates a truly unforgettable experience. Plus, their playful Easter shapes instantly uplift everyone’s holiday spirit, making them an essential addition to your springtime repertoire. Whether you’re an experienced baker or just starting, this recipe promises delicious results and a joyful baking experience.
🥘 Essential Ingredients for Unforgettable Easter Cookies
Crafting the perfect Easter cookie begins with high-quality ingredients. Each component in this recipe plays a vital role in achieving the delightful texture and rich flavor that makes these pistachio ganache cookies so special. Here’s a closer look at what you’ll need and why:
- Butter (for Ganache): For the ganache, opting for your favorite brand of unsalted butter is key. Butter adds richness and a smooth, luxurious mouthfeel, contributing significantly to the ganache’s creamy texture and overall flavor depth. Ensure it’s softened before use for easier incorporation.
- Margarine (for Cookies): In the cookie dough, margarine offers a fantastic rich and satisfying texture, somewhat akin to shortening but with a more pronounced buttery flavor. It helps achieve that perfect crispness and tenderness in the cookie base. Using margarine also makes this a wonderful egg-free cookie recipe, perfect for those with dietary restrictions or looking for alternatives.
- AP Flour (All-Purpose Flour): As its name suggests, all-purpose flour is incredibly versatile, made from a balanced blend of hard and soft wheat. This provides the ideal amount of gluten and structure for these cut-out cookies, ensuring they hold their shape beautifully while maintaining a tender crumb. Always measure flour accurately, preferably by weight, for consistent results.
- Granulated Sugar: This classic sweetener is essential for giving the cookies their wonderfully satisfying crisp texture and, of course, their inherent sweetness. You can use standard granulated white sugar, or for a slightly more natural taste, opt for granulated cane sugar. It also aids in the browning of the cookies during baking.
- Vanilla Sugar: A secret weapon in many European baking traditions, vanilla sugar is one of my favorite homemade hacks. It’s incredibly easy to make (simply store vanilla beans in sugar!), and it infuses the cookie dough with layers of aromatic, delicious vanilla flavor that elevates the entire cookie. If you don’t have vanilla sugar, a good quality vanilla extract can be substituted.
- Kosher Salt: A small pinch of kosher salt is a non-negotiable ingredient in both sweet and savory baking. It doesn’t just add a subtle salty note; it masterfully enhances and balances the sweetness of the other ingredients, making all the flavors taste brighter and more complex.
- Ground Almonds: This is where these cut-out cookies truly become unique and unforgettable! The addition of finely ground almonds to the dough contributes a delicate, sweet, nutty flavor and a fantastic, slightly crumbly texture. You can easily make this ingredient at home by pulsing blanched almonds in your food processor until finely ground (be careful not to turn it into almond butter!).
- Water: A modest hint of water is crucial for bringing this rich, crumbly dough together. It helps bind the ingredients, creating a workable consistency that can be rolled out and cut into festive shapes without crumbling apart. Add it gradually until the dough is just right.
- White Chocolate Chips: These sweet, creamy morsels form the perfect base for our luxurious pistachio ganache. White chocolate provides a rich, sweet foundation that allows the vibrant pistachio flavor to truly shine through. Choose a good quality brand for the best results.
- Heavy Cream: Essential for a smooth and decadent ganache, heavy cream adds a rich, velvety texture and helps to emulsify the chocolate and other ingredients. It creates that irresistible melt-in-your-mouth consistency that makes the ganache so appealing.
- Vanilla Extract: Whether you use pure vanilla extract or the fragrant pulp scraped directly from a vanilla bean, vanilla is vital for imparting a sweet, warm aroma and flavor to the nutty pistachio cream. It complements the pistachio beautifully without overpowering it.
- Pistachio Paste: The star of the ganache, pistachio paste delivers an intense, concentrated pistachio flavor and gives the ganache its signature, appealing green hue. This amazing ingredient is usually found in the baking aisle near the extracts or specialty ingredients. For the best flavor and color, look for high-quality, pure pistachio paste with minimal added ingredients.
For the precise measurements, please refer to the recipe card below.
🔪 Step-by-Step Instructions to Bake Easter Perfection
Creating these delightful Easter Cut-Out Cookies with Pistachio Ganache is a truly rewarding experience. Follow these detailed steps to ensure perfectly baked cookies and a rich, creamy filling every time.
Step One: Prepare the Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, vanilla sugar, kosher salt, and finely ground almonds. Use a whisk to thoroughly blend these dry ingredients, ensuring even distribution of flavors. Once mixed, form a well (a small crater) in the center of the mixture.
Step Two: Incorporate the Fat. Cut the margarine into small pieces and add them directly into the well you created in the dry ingredients. Using your fingertips or a pastry blender, gently mix the margarine into the flour mixture until it resembles coarse crumbs. The goal is to integrate the fat without overworking the dough.
Step Three: Form and Chill the Dough. Gradually add the water, one tablespoon at a time, to the crumbly mixture. Begin to knead the dough gently until it comes together to form a cohesive, smooth ball. It should be pliable but not sticky. Once the dough is nicely formed, wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes. This chilling period is crucial; it helps the dough relax, prevents spreading during baking, and makes it much easier to roll out.
Step Four: Preheat and Prepare. While the dough chills, preheat your oven to 170°C (338°F) fan. Line two baking trays with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
Step Five: Roll Out the Dough. Generously flour a clean, flat workspace. Divide the chilled dough into thirds for easier handling. Take one portion, lightly flour your rolling pin, and roll out the dough evenly. The ideal thickness is a precise ⅛ inch (3mm). This ensures uniform baking and a perfect cookie texture. Return any unused dough portions to the fridge.
Step Six: Cut Out the Shapes. Using your chosen Easter-themed cookie cutters (think bunnies, eggs, or carrots!), cut out as many cookies as possible from the rolled dough. For half of your cut-out cookies, use a smaller cookie cutter (or the “linzer” center of your main cutter) to remove a center shape. This will create the top layer of your cookie sandwiches, allowing the vibrant pistachio ganache to peek through. Ensure you have an equal number of full cookies and cut-out center cookies for assembly.
Step Seven: Bake to Golden Perfection. Carefully transfer the cut-out cookies to your prepared baking trays. Bake them in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as thin cookies can bake quickly. Once baked, remove the trays from the oven and let the cookies cool on the trays for a few minutes before transferring them to a wire rack to cool completely. They must be entirely cool before filling to prevent the ganache from melting.
Step Eight: Prepare the Pistachio Ganache. In a microwave-safe bowl, melt the white chocolate chips. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. In a separate measuring cup or small saucepan, gently warm the heavy cream, butter, vanilla extract, and pistachio paste until hot (around 60-80°C or 140-175°F), but not boiling. Pour this warm cream mixture over the melted white chocolate.
Step Nine: Emulsify and Chill the Ganache. Use a whisk or an immersion blender to combine the chocolate and cream mixture until it is smooth, glossy, and beautifully emulsified. Cover the surface of the ganache directly with plastic wrap to prevent a skin from forming, then chill in the refrigerator for at least 1 hour, or until it has firmed up to a pipeable consistency. For best results, chilling overnight is ideal.
Step Ten: Soften and Prepare for Piping. After chilling, the ganache will be quite firm. Transfer it to a mixing bowl and beat it with an electric mixer (handheld or stand mixer) until it softens and becomes light, fluffy, and perfectly spreadable or pipeable. Load the softened pistachio ganache into a piping bag fitted with your desired tip. A Wilton 4B star tip creates a lovely, decorative finish.
Step Eleven: Assemble Your Easter Masterpieces. Take your full, un-cut cookies and pipe a generous dollop or ring of the softened pistachio ganache onto the flat side of each. Then, gently place a cut-out cookie on top, aligning the edges and lightly pressing down to create a beautiful Easter cookie sandwich, with the vibrant green ganache peeking through the center. Repeat with the remaining cookies and ganache.
Enjoy these beautiful and delicious homemade Easter treats!
🥃 Versatile Substitutions for Your Baking Needs
This recipe is quite adaptable, allowing for several substitutions to meet different dietary needs or taste preferences. Don’t be afraid to get creative!
- Vegan: It’s incredibly easy to make this recipe completely vegan! Simply replace the white chocolate chips and all dairy ingredients (like butter and heavy cream) with their plant-based alternatives. There are fantastic vegan white chocolate options, and a good quality plant-based heavy cream and vegan butter will work wonderfully to achieve the same rich ganache.
- Alcoholic or Alcohol-Free Ganache: While vanilla extract adds a lovely, classic flavor to the ganache, you can certainly customize it. For an alcohol-free version, stick with vanilla extract or even a dash of almond extract to complement the cookie dough. If you’re looking to add a little “boozy” kick for adult palates, a tablespoon or two of whiskey, rum, or even an orange liqueur like Cointreau can add a delightful depth of flavor to the ganache.
- Nut-Free Cookies: If you have a nut allergy, you can substitute the ground almonds in the cookie dough with an equal amount of all-purpose flour. The texture will be slightly different, but you will still get a delicious cut-out cookie.
- Alternative Fillings: Not a fan of pistachio? You can easily transform the ganache into a different flavor. Replace the pistachio paste with other flavorings like raspberry puree, melted dark chocolate, or even a lemon curd for a tangy twist.
🍽 Essential Equipment for Perfect Cookies
Having the right tools on hand makes the baking process smoother and more enjoyable. Here’s a list of equipment you’ll need for these delightful Easter cookies:
- Lined Baking Sheet and Cooling Rack: Prepare for success by lining your baking sheets with parchment paper or a silicone baking mat. This prevents sticking and ensures easy cleanup. A sturdy cookie cooling rack is essential for allowing your freshly baked cookies to cool evenly and crisp up perfectly.
- Mixer and Bowl: For mixing the cookie dough and whipping the ganache, either a stand mixer fitted with a dough hook attachment or a good quality hand mixer will make the job much easier. A large mixing bowl is also indispensable.
- Plastic Wrap: You’ll need this to tightly wrap the cookie dough before chilling, preventing it from drying out, and also to cover the ganache directly to prevent a skin from forming as it chills.
- Rolling Pin: A reliable rolling pin is crucial for rolling out the cookie dough to an even thickness, ensuring consistent baking results.
- Easter Linzer Cookie Cutter Set: These special cutters allow you to create the charming cut-out centers. Choose from classic Easter shapes like eggs, bunnies, carrots, or flowers to give your cookies a truly festive and adorable appearance.
- Piping Bag and Star Tip: For a professional and beautiful finish, a piping bag fitted with a decorative star tip (like a Wilton 4B) is perfect for uniformly filling these gorgeous Easter treats with ganache.
- Microwave-Safe Bowls: You’ll need a couple of microwave-safe bowls for melting the white chocolate and gently warming the heavy cream mixture for the ganache.
💭 Top Tips for Baking Success
To ensure your Easter Cut-Out Cookies turn out absolutely perfect, keep these helpful tips in mind:
- Dough Consistency is Key: Every batch of dough can behave slightly differently due to factors like humidity or specific flour brands. When kneading, pay close attention to the texture. If it feels too dry and crumbly, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, incorporate a little more flour. The goal is a smooth, pliable dough that holds together well.
- Even Baking for Multiple Trays: If you’re baking two sheets of cookies at a time, remember that oven temperatures can vary. For uniformly golden and perfectly baked cookies, rotate the baking trays halfway through the baking time. Swap their positions (top to bottom, front to back) to ensure all cookies receive consistent heat.
- Make Ahead for Convenience: Both the cookie dough and the pistachio ganache can be prepared a day in advance, making your Easter baking less stressful! Chill the dough tightly wrapped in the fridge. For the ganache, cover it with plastic wrap directly on the surface and refrigerate. The ganache will become firm, but you can easily soften it by microwaving it in short bursts (15-20 seconds at a time) or beating it with a mixer until it regains its nice, pipeable consistency.
🙋🏻 Frequently Asked Questions (FAQ)
These elegant and flavorful treats are absolutely ideal for your Easter brunch spread or as a delightful springtime dessert. They pair wonderfully with a freshly brewed coffee, a calming cup of tea, or even a light and fizzy springtime cocktail for a festive touch. When it comes to storage, if you somehow manage not to finish all the cookies in one sitting (which is a challenge!), store any extras in an airtight container or a sealed plastic bag at room temperature. They will remain fresh and delicious for up to 5 days, though their delicate flavor is best enjoyed within the first few days.
Yes, the wonderful pistachio ganache filling in these cookies naturally boasts a lovely, subtle light green hue, thanks to the pistachio paste! The color is typically natural and appealing. However, if you desire to amplify the green color for a more dramatic visual effect (which isn’t really necessary for the taste but can be fun for presentation), you can add a tiny drop or two of green food coloring to the ganache as you’re mixing it. Remember, a little goes a long way!
This easy and delightful recipe is designed to yield approximately 23 delicious Easter cookies. The exact number can vary slightly depending on the size of your cookie cutters and how thinly you roll your dough, but it generally provides a generous batch perfect for sharing or enjoying throughout the holiday.
Yes, you can! Both the unbaked cookie dough and the baked, unfilled cookies freeze well. For the dough, wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and cutting. For baked, unfilled cookies, store them in an airtight container for up to 2 months. Once thawed, you can fill them with fresh ganache. Freezing filled cookies is generally not recommended as the ganache texture might change upon thawing.
Other Recipes for You to Try
If you loved these Easter cookies, be sure to explore more delightful recipes from our collection:
- Vegan Easter Cookies with Apricot Jam
- Cookies n Cream Blossom Cookies
- Lemon Sugar Cookies
- Sugar Cookies with Chocolate Chips
- Linzer Cookies with Egg Liqueur
- Matcha White Chocolate Chip Cookies
- M&M Cookies
- Chocolate Chip Vanilla Ice Cream (made with leftover chocolate Easter bunnies)
- Best Way to Make Iced Coffee
- Boozy Milkshake {with Cointreau}
- Unstirred Vanilla Iced Coffee
We absolutely love seeing your culinary creations! If you make this delightful Easter Cut-Out Cookie recipe, please let us know how much you enjoyed it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback is invaluable and truly awesome! You can also sign up for our Newsletter to receive weekly doses of delicious homemade recipes directly to your inbox. Don’t forget to follow me on Pinterest or Instagram and share your beautiful creations with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss any of your festive baking!
📖 Recipe Card
Delicious Cut-Out Cookies with Pistachio Ganache
Nora
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24
minutes
2
hours
30
minutes
2
hours
54
minutes
Cookies, Easter Cookies
European
23
Cookies
282
kcal
Equipment
-
Baking sheet
-
Parchment Paper
-
Hand or stand mixer
-
Cling film
-
Bowl
-
Rolling Pin
-
Parchment paper/silicone mat
-
Easter Linzer cookie cutter
-
Cooling Rack
-
Piping bag
-
Wilton tip 4B
-
Microwave-safe bowls
Ingredients
Ingredients for Cookies
- 10.6 oz Flour
- ½ cup Granulated sugar
-
2 tablespoon
Vanilla sugar
- 1 pinch Kosher salt
- 1 cup Ground almonds
- 8.82 oz Margarine
- 3 tablespoon Water
Ingredients for Pistachio Ganache
- 10 oz White chocolate chips
- ½ cup Heavy cream
- 1 tablespoon Butter or margarine
-
2 tablespoon
Vanilla extract
can be replaced with Whiskey or Rum for a boozy ganache - 2 tablespoon Pistachio paste
Instructions
Dough Preparation
-
Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tablespoon Vanilla sugar, 1 pinch Kosher salt, and 1 cup Ground almonds in a bowl and form a well in the middle.10.6 oz Flour,
½ cup Granulated sugar,
2 tablespoon Vanilla sugar,
1 pinch Kosher salt,
1 cup Ground almonds -
Cut 8.82 oz Margarine into pieces and add into the well.8.82 oz Margarine
-
Mix lightly with your hands until crumbly.
-
Add 3 tablespoon Water and knead into a smooth dough using a food processor (with a dough hook attachment) or by hand.3 tablespoon Water
-
Then wrap the dough tightly in cling film and place in the fridge for at least 30 minutes to chill.
Baking the Cut-Outs
-
Preheat the oven to 170°C / 338°F (fan-assisted) and line two baking trays with baking paper.
-
Lightly flour your work surface and roll out ⅓ of the chilled dough to an even thickness of 3 mm / ⅛ inch. Keep the remaining dough in the fridge until you’re ready to use it.
-
Using your Easter-themed cookie cutters, cut out the cookies. Ensure you create an equal number of full cookies and cookies with the center Easter motif removed (for the top layer) to facilitate easy assembly later.
-
Bake the cut-out cookies for 10-12 minutes, or until the edges are lightly golden.
-
Once baked, carefully transfer the cookies to a cooling rack and let them cool completely before proceeding.
Preparing the Pistachio Ganache
-
In a microwave-safe bowl, gently melt 10 oz White chocolate chips. Heat in 40-second intervals, stirring thoroughly between each interval, until the chocolate is smooth and completely molten.10 oz White chocolate chips
-
In a separate microwave-safe measuring cup (plastic or glass) or small saucepan, gently heat ½ cup Heavy cream, 1 tablespoon Butter, 2 tablespoon Vanilla extract, and 2 tablespoon Pistachio paste until the mixture is hot (approximately 60-80°C or 140-175°F), but do not let it boil.½ cup Heavy cream,
1 tablespoon Butter,
2 tablespoon Vanilla extract,
2 tablespoon Pistachio paste -
Once the cream mixture is hot, pour it over the molten white chocolate.
-
Use an electric mixer or whisk to combine everything thoroughly until a smooth, glossy ganache forms. Cover the surface of the ganache directly with cling film to prevent a skin from forming, then chill in the fridge for 1-2 hours, or preferably overnight if you plan to assemble the cookies the next day.
Assemble Your Easter Cookies
-
If chilled overnight, the pistachio ganache will be firm. Beat it with an electric mixer until it softens and becomes light and pipeable. Transfer the softened ganache into a piping bag fitted with your chosen tip (a Wilton 4B star tip is recommended for a lovely presentation).
-
Pipe a generous amount of the creamy pistachio ganache onto the flat side of each cookie that does not have an Easter motif cut out.
-
Then, carefully place a cookie with the Easter motif on top of the ganache-filled cookie, pressing them together lightly to form a sandwich. Ensure the ganache fills the cut-out section beautifully.
-
Arrange the freshly filled cookies on a platter and serve immediately, or store them for later enjoyment.
Notes
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cut out easter cookies, Easter cut out cookies, egg free cut out cookies, pistachio ganache
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving:
1
Cookie
|
Calories:
282
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.02
g
|
Cholesterol:
10
mg
|
Sodium:
133
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
528
IU
|
Vitamin C:
0.1
mg
|
Calcium:
51
mg
|
Iron:
0.4
mg
⛑️ Food Safety Guidelines
Ensuring food safety is paramount when cooking and baking. Please adhere to these essential guidelines to keep your kitchen and your delicious Easter treats safe:
- Proper Cooking Temperature: Always cook food, especially those containing eggs or meat (though this recipe is egg-free), to a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria.
- Avoid Cross-Contamination: Never use the same utensils, cutting boards, or plates on cooked food that previously touched raw ingredients, especially raw meat. Always wash them thoroughly or use separate ones.
- Hand Hygiene: Wash your hands thoroughly with soap and warm water before handling any food, and especially after touching raw ingredients, to prevent the spread of germs.
- Refrigerate Promptly: Do not leave perishable food sitting out at room temperature for extended periods. Bacteria can multiply rapidly between 40°F (4°C) and 140°F (60°C).
- Never Leave Cooking Unattended: Always supervise food when it’s on the stove or in the oven to prevent burning or other accidents.
- Choose High Smoke Point Oils: When cooking with oil, select those with a high smoking point to avoid producing harmful compounds and unpleasant flavors. (Less relevant for baking, but good general advice).
- Ensure Good Ventilation: Always use good ventilation, such as an extractor fan or open windows, when using a gas stove or oven to prevent the buildup of fumes.
For further comprehensive information on safe food handling practices, please check the resources provided by the FDA (Food and Drug Administration).