If you’re a fan of the rich, nutty sweetness of baklava and the comfort of sandwich cookies, then this recipe is about to become your new favorite! These Baklava Cream Sandwich Cookies bring the best of both worlds together with buttery, nut-studded cookies and a silky cream cheese filling—finished off with a drizzle of caramel and a sprinkle of crushed nuts.
Perfect for holidays, tea time, or whenever you need a standout treat, these cookies are crispy on the outside, creamy in the center, and packed with warm Middle Eastern flavors like cinnamon, cardamom, honey, pistachios, and walnuts.
📝 Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- ¼ cup honey
- ¼ cup chopped pistachios
- ¼ cup chopped walnuts
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
For the Filling:
- ¼ cup cream cheese, softened
- ¼ cup powdered sugar
For Garnish:
- ¼ cup caramel sauce, for drizzling
- Extra chopped pistachios and walnuts
🍪 How to Make Baklava Cream Sandwich Cookies
- Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: Beat softened butter with granulated sugar until light and fluffy.
- Add Honey: Mix in the honey until fully incorporated.
- Mix Dry Ingredients: In another bowl, whisk together flour, cinnamon, cardamom, and salt.
- Combine & Fold In Nuts: Gradually add the dry ingredients to the wet mixture. Fold in pistachios and walnuts.
- Shape Cookies: Roll dough into 1-inch balls, slightly flatten with your palm, and place 2 inches apart on the baking sheet.
- Bake: Bake for 10–12 minutes, until golden on the edges. Cool completely on a wire rack.
- Prepare Filling: Beat cream cheese with powdered sugar until smooth and fluffy.
- Assemble Sandwiches: Spread filling on the flat side of a cookie and sandwich with another.
- Finish with Garnish: Drizzle with caramel sauce and sprinkle with extra nuts.
🔄 Tips & Variations
- Chill the Dough: Refrigerate dough for 15–20 minutes if it’s sticky—this helps with shaping.
- Nut Swaps: Try almonds or pecans in place of pistachios/walnuts.
- Even Sizes: Use a small cookie scoop for uniform cookies and even baking.
- Lighter Option: Swap cream cheese for Greek yogurt sweetened with honey.
- Flavor Boost: Add orange zest or rose water to the cream cheese for a floral touch.
☕ Serving Ideas
Serve these cookies with:
- Turkish coffee or espresso
- Mint tea or spiced chai
- As part of a holiday cookie box
- With a scoop of vanilla or pistachio ice cream
📦 Storage Tips
- Refrigerate: Keep cookies in an airtight container in the fridge for up to 5 days.
- Make Ahead: Bake the cookies ahead, then fill just before serving for the best texture.
- Freeze Dough: Cookie dough can be frozen for up to 3 months—thaw before baking.
❓ FAQs
Can I use different nuts?
Yes! Almonds, pecans, or hazelnuts all work well.
Can I make these dairy-free?
Use dairy-free butter and a plant-based cream cheese.
My cookies spread too much—why?
Your butter might have been too soft. Try chilling the dough next time.
Can I skip the filling?
Absolutely. The cookies taste great on their own or with a simple drizzle of honey.
🧁 Nutrition (Per Cookie)
- Calories: 220 kcal
- Fat: 11g
- Carbs: 28g
- Sugar: 16g
- Protein: 3g
🎉 Final Thoughts
These Baklava Cream Sandwich Cookies are the ultimate fusion dessert—sweet, nutty, creamy, and crave-worthy. They’re perfect for special occasions, cookie exchanges, or just treating yourself. With classic baklava flavors in a fun, modern form, this is a cookie recipe you’ll want to make again and again!