Oh friends, thank you for being here! I’m so grateful to be able to share this gem of a recipe with you today—because this one? It’s extra special. These Pistachio Thumbprint Cookies are tender, melt-in-your-mouth buttery, topped with a luscious pistachio cream, and sprinkled with crunchy chopped pistachios for that perfect bite. They’re elegant enough for gifting, but simple enough to make just because you deserve a treat.
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Why You’ll Fall in Love with These Pistachio Thumbprint Cookies
These cookies are anything but boring!! They’re soft and rich, with a flavor that’s earthy, slightly sweet, and deeply nutty thanks to ground pistachios and a hint of almond extract. And can we talk about that creamy pistachio center? It’s like the cherry on top—only so much better.
Here’s what makes them so special:
Benefits of This Recipe
Flavor-packed: The nuttiness of pistachios shines in both the dough and the filling.
Texture heaven: Buttery, soft centers with crispy edges and a creamy finish.
Naturally beautiful: That pale green color and rustic chopped nut topping? Absolutely stunning on any cookie tray.
Make-ahead friendly: The dough and filling can both be prepared ahead of time.
Ingredients You’ll Need For Pistachio Thumbprint Cookies
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup finely ground pistachios (unsalted, shelled)
¼ teaspoon salt
½ cup pistachio cream or pistachio butter (for filling)
¼ cup chopped pistachios (for garnish)
Tools You’ll Need
Electric mixer or stand mixer
Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper
Small cookie scoop or spoon
Thumb—or small spoon—for creating the indent
Possible Ingredient Additions or Substitutions
Swap almond extract for lemon zest if you want a fresh citrus note
Use hazelnut or almond butter in place of pistachio cream for variety
Add white chocolate drizzle for extra decadence
Substitute part of the flour with almond flour for an even nuttier taste
How to Make Pistachio Thumbprint Cookies
Step 1: Cream the butter and sugar
In a large bowl, beat the softened butter and powdered sugar until light and fluffy—about 2-3 minutes.
Step 2: Add the extracts
Mix in vanilla and almond extract. Trust me, the almond brings out the pistachio flavor beautifully.
Step 3: Mix the dry ingredients
In another bowl, whisk together the flour, ground pistachios, and salt. Slowly add to the wet ingredients, mixing just until combined.
Step 4: Shape and chill
Scoop out small balls of dough (about 1 tablespoon each), roll gently, and place on a lined baking sheet. Use your thumb or the back of a spoon to create a small indent in the center. Chill the dough for 30 minutes to help the cookies keep their shape.
Step 5: Bake
Preheat oven to 350°F (175°C). Bake for 12-14 minutes or until the edges are just golden. Let them cool completely before filling.
Step 6: Fill and finish
Spoon or pipe a dollop of pistachio cream into each indentation and sprinkle with chopped pistachios.
What to Serve with These Cookies
These pair beautifully with espresso, a warm cup of black tea, or even a chilled glass of dessert wine. They’re also perfect on a holiday cookie tray next to shortbread, biscotti, or anything dipped in chocolate.
Tips for Perfect Pistachio Thumbprint Cookies
Don’t skip chilling the dough—it helps prevent spreading.
Use room temp butter for that smooth, creamed texture.
Pulse pistachios finely—not too chunky, or the dough will crack.
Cool completely before adding the filling to prevent melting.
How to Store
Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week. You can also freeze the unfilled cookies for up to 2 months and add the pistachio cream later.
Frequently Asked Questions
Can I use store-bought pistachio spread?
Yes! Just make sure it’s smooth and not overly sweet. Pistachio butter or pistachio paste work wonderfully.
Do I have to chill the dough?
Highly recommended. Chilling prevents them from spreading too much and losing that signature thumbprint shape.
Can I make them gluten-free?
Yes—use a good 1:1 gluten-free flour blend. The texture may be slightly more delicate, but still delicious.
Conclusion
These Pistachio Thumbprint Cookies are the kind of treat you make once and never stop thinking about. They’re as beautiful as they are delicious, easy enough for a weeknight bake, and fancy enough to impress anyone lucky enough to receive them.
If you loved this recipe, you might also enjoy:
Peach & Pistachio Crumble Bars
Honey-Roasted Peach Shortbread Cookies
Brown Butter Peach Thumbprint Cookies
Let’s Stay Connected
Tried this recipe? Leave a review below—I’d love to hear how it turned out!
And don’t forget to share your creations on Pinterest so I can see all your beautiful cookies.
Nutritional Information (Per Cookie, Approx.)
Calories: 160
Fat: 11g
Carbohydrates: 14g
Sugar: 6g
Protein: 3g
Happy baking!
Pistachio Thumbprint Cookies
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small cookie scoop or spoon
- Cooling rack
- Small spoon or your thumb (for indenting)
Ingredients
- Cookies
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ cup finely ground pistachios unsalted, shelled
- ¼ teaspoon salt
- Filling and Garnish
- ½ cup pistachio cream or pistachio butter
- ¼ cup chopped pistachios
Instructions
- In a large bowl, cream together softened butter and powdered sugar until light and fluffy (2–3 minutes).
- Add vanilla and almond extracts and mix until combined.
- In a separate bowl, whisk together flour, ground pistachios, and salt. Gradually add to the butter mixture and mix just until a dough forms.
- Scoop 1-tablespoon portions of dough and roll into balls. Place on a parchment-lined baking sheet.
- Use your thumb or the back of a spoon to make a shallow indent in each cookie.
- Chill the shaped dough in the fridge for 30 minutes.
- Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes, or until edges are lightly golden.
- Let cookies cool completely. Fill each indent with pistachio cream and sprinkle with chopped pistachios.
- Let set before serving or storing.
