Pistachio Thumbprint Cookies

Buttery, nutty, and melt in your mouth tender, these Pistachio Thumbprint Cookies bake into cute little treats filled with a creamy pistachio white chocolate ganache and a delicate crunch on the outside. These cookies feel sophisticated enough for special occasions, yet they are simple enough to bake anytime you want a small batch of something sweet and homemade.

Although thumbprint cookies often show up during the holidays, this pistachio version is truly an all season cookie. They are perfect for spring gatherings, afternoon tea, bridal showers, birthdays, gifting, or simply stocking your cookie jar. The pistachio flavor shines through both the dough and the filling, and the smooth ganache sets with a soft truffle like finish that keeps each bite rich and satisfying without being overly sweet.

This recipe was inspired by my love for pistachio desserts, like pistachio cookies and pistachio macarons. These thumbprints pair beautifully with coffee or tea and always look impressive on dessert trays. If you enjoy cookies that balance delicate textures with big flavor, these pistachio thumbprints will quickly become a year round favorite.

Jump to:

• Why You'll Love This Recipe
• Ingredients and Substitutions
• Equipment
• Instructions
• Expert Tip: Repress the Centers While Warm
• More Tips and Tricks
• Recipe Variations
• Storage
• How to Serve
• Holiday Cookie Week
• FAQ
• More Pistachio Cookie Recipes
• Tried this recipe?
• Recipe
• Comments

Ingredients and Substitutions

To make these cute Pistachio Thumbprint Cookies, you will need the following ingredients (see recipe card below for quantities):

• pistachios - Use unsalted, shelled pistachios. You will grind some finely for the dough and leave some coarser for rolling. You can use chopped pistachios instead of the medium grind for the coating if you prefer a crunchier exterior.
• unsalted butter - Creates a soft, melt in your mouth cookie.
• confectioners' sugar - Gives the cookies a smooth, tender crumb.
• salt - Enhances the nuttiness of the pistachios.
• egg - Helps bind the dough and gives it structure.
• vanilla extract - Adds warmth and depth.
• almond or pistachio extract - Boosts the nutty flavor, especially if your pistachios are mild, but it is totally optional.
• all purpose flour - Forms the base of the dough.
• egg white - Helps the pistachio coating stick.
• white chocolate - Forms the base of the creamy ganache.
• heavy cream - Makes the ganache silky and rich.
• pistachio cream - Adds flavor and color to the center. Substitute with pistachio paste if needed.

Instructions

Make the pistachio thumbprint cookies

1. Grind the pistachios coarsely. Add the pistachios to a food processor and pulse until a medium grind forms. Remove about ⅔ of the pistachios and place into a bowl for rolling later.
2. Grind the pistachios finely. Continue processing the remaining pistachios until very finely ground. Measure out ¼ cup and set aside. Discard the rest or add it to the medium ground pistachios.

3. Cream the butter and sugar. In a large mixing bowl, beat together the butter, confectioners' sugar, and salt with a hand mixer until light and fluffy, about 2-3 minutes.
4. Add the egg and extracts. Add the egg, vanilla, and almond/pistachio extract. Beat again until creamy and well combined.
5. Add the dry ingredients. Add the flour and the ¼ cup of finely ground pistachios, then beat until the well combined.

6. Shape and coat the cookies. Use a small cookie scoop to portion the dough. Roll each portion in the frothy egg white, then roll in the medium ground pistachios until fully coated. Arrange on a parchment lined baking sheet as you coat them.
7. Create the thumbprints. Use your thumb, the back of a wooden spoon, or a measuring spoon to gently press a divot (or "thumbprint") into the center of each cookie.

8. Chill the dough. Cover lightly with plastic wrap and freeze for 30 minutes or refrigerate for at least one hour.
9. Bake. Preheat the oven to 375°F. Line two baking sheets with parchment paper. Transfer the cookies to the prepared baking sheets and bake for 9-10 minutes, or until set and lightly golden at the edges. Re-press the divots into the centers with a spoon while hot.
10. Cool completely. Allow the cookies to cool slightly on the pan for 5 minutes, then transfer to a cooling rack and let them cool fully before filling the centers.

Make the pistachio white chocolate ganache filling.

1. Melt the ganache ingredients. Add the white chocolate, heavy cream, and pistachio cream to a microwave-safe bowl. Microwave in 30 second intervals, stirring between each, until melted and smooth.

2. Fill the cookies. Let the ganache cool slightly, then transfer to a piping bag fitted with a medium round tip. Pipe the ganache into each of the indentations. Allow cookies to cool completely until the centers set before serving.

More Tips and Tricks

• Mix at the right speed. Cream the butter mixture on medium-high speed, then add the egg and extracts and beat on low speed so the dough stays tender.
• Stir gently. When adding the finely ground pistachios and flour, stir just until combined to avoid overworking the dough.
• Chill the dough for clean shape. Chilled dough spreads less, which keeps the thumbprints tidy and round.
• Do not skip the egg white roll. It helps the pistachios adhere and creates a crisp outer coating.
• Allow cookies to cool before filling. If the cookies are warm, the ganache will melt and lose its shape.
• Let the ganache set fully. Once piped, let the cookies rest until the centers firm up. This makes them perfect for stacking or packaging.

Storage

How to Store

Store cookies in an airtight container at room temperature for 3 to 4 days. Separate layers with parchment to protect the ganache. You can also store in the fridge if your kitchen is warm. Refrigeration keeps the ganache firm while maintaining the tenderness of the cookies.

These cookies do not require reheating, but if they firm up too much, let them sit briefly at room temperature before serving.

How to Freeze

Freeze unfilled cookies in a freezer safe container for up to 2 months. Thaw, then fill with fresh ganache. Filled cookies can also be frozen, but the centers may soften slightly after thawing.

How to Serve

These pistachio thumbprint cookies pair beautifully with coffee, hot tea, espresso, or dessert wines. Serve them after dinner, at celebrations, or on cookie platters. They also make thoughtful edible gifts, especially when packaged in small boxes or tins with tissue or parchment separators.

These are my favorite drinks to serve with pistachio thumbprints:

FAQ

More Pistachio Cookie Recipes

Looking for other recipes like this? Try these:

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