Pistachio Thumbprint Cookies

Why You’ll Love This Recipe

Pistachio Thumbprint Cookies are buttery, nutty, and delicately sweet with a beautiful dollop of jam or glaze in the center. These cookies combine a rich shortbread base with the earthy flavor of pistachios, making them perfect for holidays, tea time, or gifting. Their colorful appearance and melt-in-your-mouth texture make them an elegant and irresistible treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttersugarvanilla extractsaltpistachios (finely chopped)egg (for egg wash)

For filling:

fruit jam (such as raspberry, apricot, or cherry)
or
simple glaze (powdered sugar + milk + almond or vanilla extract)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, cream together butter and sugar until light and fluffy.

Mix in vanilla extract and salt.

Gradually add flour, mixing just until the dough comes together.

Roll dough into 1-inch balls, then roll each ball in the finely chopped pistachios.

Place cookies on the prepared baking sheet, spacing about 2 inches apart.

Use your thumb or the back of a spoon to gently press an indentation in the center of each ball.

Fill each indentation with a small amount of jam or leave empty if you plan to glaze after baking.

Bake for 12–15 minutes, or until the edges are just turning golden.

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

If using glaze, mix ingredients until smooth and spoon into the cooled indentations.

Servings and timing

This recipe yields about 24 cookies.
Preparation time: 20 minutes
Baking time: 15 minutes
Cooling and filling time: 20 minutes
Total time: 55 minutes

Variations

Use lemon curd or chocolate ganache as the filling.

Add a bit of ground cardamom to the dough for a spiced twist.

Try chopped almonds or hazelnuts instead of pistachios.

Make them gluten-free by using a 1:1 gluten-free flour blend.

Dip the bottoms in melted chocolate for an extra indulgent finish.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
Let come to room temperature before serving.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt in the dough.

What kind of jam works best?

Thicker jams like raspberry, apricot, or cherry hold up best when baking.

Can I make these ahead?

Yes, you can make the dough ahead and refrigerate up to 2 days or freeze it.

Do I have to use an egg wash?

No, but it helps the pistachios stick to the dough more easily.

Can I fill them after baking?

Yes, especially if using glaze or chocolate, fill once cookies are fully cooled.

Why are my cookies cracking?

That’s normal when pressing the indent—just smooth the edges if desired.

Can I use pistachio flour?

It’s best to use finely chopped pistachios for texture and appearance.

Are these very sweet?

They’re mildly sweet, balanced by the nutty crust and fruity filling.

Can I double the recipe?

Yes, this recipe doubles well for larger batches.

What if my dough is too dry?

Add a teaspoon of milk at a time until it holds together.

Conclusion

Pistachio Thumbprint Cookies bring together a tender, buttery texture and the rich flavor of pistachios with a colorful, flavorful center. Whether filled with jam, glaze, or ganache, they offer a delightful bite-sized treat that’s both beautiful and delicious. They’re perfect for any celebration—or simply enjoying with your favorite cup of tea.

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