Pistachio Thumbprint Cookies
Pistachios add festive color and crunch to these delicious little thumbprint cookies! The recipe is extremely easy to mix, shape, and bake!
Thumbprint cookies are an easy way to make filled cookies. All you have to do is shape them into balls, make an indentation, and add some jam. The finely chopped pistachios create a crisp, colorful exterior, while the jam-filled centers add a bright pop of flavor. They’re small, delicate cookies that look impressive on a holiday tray but take very little effort to put together.
The dough is soft and easy to handle, and the assembly is straightforward: roll, dip, coat, and bake. You can switch up the jam filling depending on the season or whatever you already have on hand. Raspberry, apricot, strawberry, or even lemon curd all work beautifully.
What You’ll Like About These Cookies
Festive appearance. The green pistachios and jewel-like jam make these cookies perfect for holidays and special occasions.
Simple dough. The butter-based dough mixes easily and requires only a short chill.
Customizable filling. Use any jam you love to change the flavor profile.
Delicate texture. The cookies are tender and buttery with a light crunch from the nuts.
Ingredient Notes
- Pistachios – Lightly salted or unsalted both work; chop them very finely so they adhere well.
- Butter – Room temperature butter creates a light, tender cookie.
- Confectioners’ sugar – Gives the dough a smooth, melt-in-your-mouth texture.
- Egg – The yolk enriches the dough; the white helps the pistachios stick.
- Vanilla extract – Adds warmth and depth.
- Flour – Regular all-purpose flour keeps the cookies sturdy enough for filling.
- Jam – Raspberry, apricot, strawberry, or any thick jam works well.
Steps to Make Pistachio Thumbprint Cookies
- Chop the pistachios finely and set them aside.
- Mix the butter and confectioners’ sugar until fluffy.
- Add the egg yolk and vanilla and blend well.
- Mix in the flour, then chill the dough briefly.
- Whisk the egg white until frothy.
- Shape the dough into balls, dip in egg white, and coat in pistachios.
- Place on the baking sheet and press an indentation in each cookie.
- Fill the indentations with jam.
- Bake until set and lightly browned on the bottom.
Tips
- Chill the dough just long enough to make shaping easier; overly cold dough may crack when indented.
- Use a small measuring spoon to make uniform indentations if you prefer a neater look.
- Choose a thick jam so it stays neatly inside the cookies during baking.
- If the pistachios don’t stick well, roll the dough balls lightly between your palms after coating to help them adhere.
Recipe Variations
- Different jam flavors. Swap raspberry for apricot, strawberry, fig, or blackberry jam for new color and taste.
- Citrus twist. Add a little orange or lemon zest to the dough for a bright flavor boost.
- Almond version. Use finely chopped almonds and almond extract for a different nutty variation.
- Lemon curd. Replace the jam with firm lemon curd for a tangy filling.
Serving Suggestions
- Serve on a holiday cookie tray with assorted treats.
- Pair with tea, coffee, or hot cider.
- Add them to gift boxes or tins for a festive homemade present.
- Dust lightly with powdered sugar for an elegant finish.
How to Store
Store the cookies in an airtight container at room temperature for up to 4 days. Keep them in a single layer or separate layers with parchment to protect the jam centers.
For longer storage, freeze the baked cookies for up to 2 months. Freeze them in a single layer on a tray before transferring to containers to keep them from sticking.
Thaw at room temperature before serving. If desired, refresh the nut coating with a very light dusting of powdered sugar.
Pistachio Thumbprint Cookies
Ingredients
- 2/3 cup pistachios, lightly salted, shelled
- 1 cup unsalted butter, room temperature (226 grams )
- 1 cup confectioners' sugar, (116 grams )
- 1/4 teaspoon salt
- 1 egg, separated
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, (288 grams )
- 1/2 cup raspberry jam, or your favorite
Instructions
- Pulse the pistachios in a small food processor or chopper until finely chopped. Set aside.
- Heat the oven to 350 F and line baking sheets with parchment paper.
- In a mixing bowl with an electric mixer, combine the butter and confectioners’ sugar; beat until fluffy, about 3 minutes.
- Add the egg yolk and vanilla to the butter and sugar mixture and beat until well blended. Set the egg white aside or refrigerate it until you are ready to shape and bake the cookies.
- With the mixer on low, add the flour; beat until mixed. Chill the dough for 15 to 20 minutes.
- Whisk the egg white in a small bowl or cup until frothy.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough and shape it into balls. Dip the balls into the egg white, then coat with the finely chopped pistachios.
- Place the pistachio-coated dough on the baking sheet, leaving about 1 1/2 to 2 inches between the cookies.
- Make an indentation in the center of each cookie with a fingertip.
- Add about 1/4 teaspoon of jam to each indentation.
- Bake the cookies for 12 to 16 minutes, or until set and the bottoms are lightly browned.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
