Pistachio Thumbprint Cookies
Buttery, melt-in-your-mouth pistachio thumbprint cookies filled with creamy pistachio spread and topped with chopped pistachios. A rich, nutty treat that’s as elegant as it is easy to make.
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.
Notes
Chilling the dough helps the cookies keep their shape.
Use a smooth pistachio spread or pistachio butter for the best filling texture.
You can freeze the unfilled cookies and add the pistachio cream after thawing.
Optional: Add a white chocolate drizzle after filling for an elegant finish.