Pistachio Thumbprint Cookies
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These buttery, soft cookies are a classic Christmas cookie with a nutty twist! These pistachio thumbprint cookies start with an easy almond shortbread dough. Then get rolled in finely chopped pistachios and filled with raspberry jam. This cookie recipe is made in one bowl and mixes up quickly!
I love my cookies this time of year – like my Grandma’s Russian Tea Cakes, perfect cut out sugar cookies and gingerbread man cookies. But I also love putting twists on my favorite.
One of my favorite cookies from my cookbook, Beginner’s Baking Bible, is my raspberry thumbprint cookie. This time I put a bit of a twist on the classic and rolled them in finely chopped pistachios. Pistachios paired with almond extract is an amazing combination for the holiday season!
It’s my secret to my amazing pistachio quick bread recipe and my easy no bake pistachio cheesecake!
The best part about these cookies is they are made in one bowl and the dough comes together quickly. I do recommending chilling the cookie dough for about one hour before scooping and baking to help with spreading. But after that they are easily assembled, drizzled and enjoyed!
These raspberry pistachio thumbprints a lovely addition to your holiday cookie platter.
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See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why You Will Love Raspberry Pistachio Thumbprint Cookie Recipe
- Kid-friendly– Raspberry pistachio thumbprint cookies are a great recipe to make with kids. The steps are simple and easy to follow, and kids will love helping to roll the cookie dough in the pistachios and add the jam filling.
- Perfect for gift-giving– Raspberry pistachio thumbprint cookies are a delicious and presentable gift for any occasion. You can package them in a box or tin with a ribbon, or you can arrange them on a platter. These are perfect for the holiday season.
- Easy to make- Raspberry pistachio thumbprint cookies are easy to make, even for beginner bakers. The recipe only requires a few simple ingredients, and the steps are easy to follow.
Ingredients Needed
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 2/3 cup (134 g) granulated white sugar
- 2 egg yolks, room temperature- Egg yolks add richness and flavor to the cookies. Using room temperature eggs ensures that they will mix together evenly.
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cup (270 g) all-purpose flour
- 1 teaspoon salt
- 3 Tablespoons raspberry jam
- 1 cup raw pistachios, finely chopped- Pistachios add a nutty flavor and a bit of crunch to the cookies. Finely chopping the pistachios helps them to adhere to the cookie dough.
How to Make Raspberry Pistachio Thumbprints
In a medium bowl, beat butter and granulated sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
Add the egg yolks, mixing until combined.
Add extracts and mix just until combined. Scrape down sides of bowl as needed.
Add the flour and salt and mix just until combined.
Chill dough. Cover large bowl with plastic wrap and refrigerate dough for 1 hour.
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
Using a tablespoon or small cookie scoop, scoop the cookies into 1 inch balls.
Roll each cookie into a ball using your hands and roll cookie dough balls in crushed pistachios and place on the prepared cookie sheet about 2 inches apart.
With your thumb or the back of a ¼ teaspoon, dent each cookie in the center of each cookie (edges may crack simply press back together) and put ¼ teaspoon raspberry jam filling into each indent.
Bake cookies for about 13-15 minutes in the preheated oven until light golden brown on the bottoms. Allow pistachio cookies to cool on the cookie sheets for 5 minutes, before moving to a wire rack to completely cool.
Recipe Tips
- If the you’re having trouble having the pistachios adhere to the cookie dough, roll the ball in egg white first then dip in nuts.
- Use softened butter. This will help the cookies to be light and fluffy.
- Chill the dough. This will help the cookies to hold their shape and prevent them from spreading too much.
- Roll the dough in pistachios before baking so they stick. You can’t add them after they have baked!
- Make sure to dent the cookies in the center before adding the jam. This will help the jam to stay in the cookies and prevent it from spilling over.
- Don’t overbake the cookies. They should be light golden brown on the bottoms and edges.
Recipe Variations
- Make apricot almond variation. Swap out the raspberry jam with apricot preserves for a sunny twist. Roll in crushed almonds.
- Add chocolate. Drizzle on some melted chocolate after baking. Or try white chocolate!
- Swap the nuts and jam with what you have on hand. Experiment with different nuts like chopped pecans or hazelnuts instead of pistachios. Try different jams like blackberry or strawberry for a unique flavor combination. The possibilities are endless!
- Add an almond icing – For more flavor and sweetness, make a quick icing with 1 cup powdered sugar, 1-2 Tablespoons milk, and a 1/2 teaspoon almond (or vanilla extract). Drizzle on cooled cookies.
Recipe FAQs
There are a few reasons why your raspberry pistachio thumbprint cookies might be flat. First, make sure that your butter isn’t too warm which can cause your cookies to spread too much. Make sure that you are chilling the dough for at for one hour before baking. This will help the cookies to hold their shape.
Yes, you can make the dough up to 72 hours ahead of time. Just cover well and store in the fridge. Let sit at room temperature for several minutes to make it easy to scoop.
Yes, you can make gluten-free raspberry pistachio thumbprint cookies. Simply substitute gluten-free all-purpose flour for the regular all-purpose flour. Make sure you use a 1:1 gluten free flour blend that contains xantham gum. I love Cup 4 Cup but it’s pricey. King Arthur flour gluten free 1:1: flour blend is also good!
Raspberry pistachio thumbprint cookies can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can freeze them for up to 3 months. To freeze, simply place the cookies on a baking sheet lined with parchment paper and freeze for 30 minutes. Once frozen, transfer the cookies to a freezer-safe bag or container. To thaw, simply place the cookies in the refrigerator overnight or at room temperature for a few hours.
More Recipes to Try
If you are craving more cookies then be sure to my my most popular recipe on the blog, these glazed lemon cookies! They are thick, soft and chewy and a hit with everyone!
And you can’t go wrong with easy peanut butter oatmeal cookies made with creamy peanut butter and peanut butter chips!
Don’t forget to my foolproof coconut macaroons dipped in chocolate. I have a secret to making them not spread too much!
Get My Christmas Cookie Book!
Grab a copy of The Christmas Cookbook to guide you with the best and most delicious cookie recipes to serve these holidays!
Raspberry Pistachio Thumbprint Cookies
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 2/3 cup (67 g) granulated white sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups (270g) all purpose flour spooned and leveled
- 1 teaspoon salt
- 1 cup finely ground pistachios
- 3 Tablespoons raspberry jam
Instructions
- Cream butter and sugar. Beat butter and granulated sugar on medium high until light and fluffy, about 2 minutes.
- Add egg yolk and extracts. Add the egg yolk, mixing until combined. Add extracts and mix just until combined. Scrape down the sides of the bowl as needed.
- Add the dry ingredients. Add the flour and salt and mix just until combined. Cover and Chill cookie dough for one hour.
- Preheat and prepare cookie sheets. Preheat the oven to 350° F. Line cookie sheets with parchment paper (or a silicone baking mat).
- Scoop and fill the cookies. Using a tablespoon scoop the cookies into 1 inch balls. Roll each cookie into a ball then roll finely ground pistachios a ball using your hands and place on the prepared cookie sheets about 2 inches apart. You may need to press the nuts into the cookie for them to stick. With your thumb or the back of a ¼ teaspoon, dent each cookie in the center, and put ¼ teaspoon jam into each indent.
- Bake and cool the cookies. Bake for 13-15 minutes until light golden brown on the bottoms. Allow to cool on the cookie sheets for 5 minutes, before moving to a cooling rack to completely cool.
Notes
- Make ahead and storage: You can store these covered at room temperature for 3 days. Or store in the refrigerator for 6 days.
- To freeze unbaked: I haven’t tried freezing these unbaked but I would freeze without the jam. Scoop the cookies onto a cookie sheet, roll in pistachios and indent and freeze without jam, then add the jam right before baking. I like to freeze solid on a cookie sheet then transfer to a freezer bag. Freeze for up to 2 months. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
- To freeze baked: Store cooled cookies in an airtight container and freeze for up to 3 months. Thaw uncovered at room temperature before enjoying.
