Pin This buttery pistachio thumbprint cookie recipe transforms simple ingredients into festive holiday treats. The vibrant green pistachios and ruby cranberry filling create a beautiful color contrast that makes these cookies as stunning to look at as they are delicious to eat. They've become my signature holiday cookie that friends and family request year after year.
I first created these cookies when searching for something festive yet different from traditional holiday cookies. The combination of pistachios and cranberries was so well received that they've earned a permanent spot in my Christmas baking rotation, with neighbors now expecting their annual delivery.
Ingredients
- Unsalted butter: softened to room temperature for that perfect creamy texture that creates tender cookies
- Granulated sugar: provides just the right sweetness without overwhelming the delicate pistachio flavor
- Large egg yolk: adds richness and helps bind the dough without making it too cakey
- Vanilla extract: enhances all the flavors in subtle but important ways
- All purpose flour: gives structure while maintaining a melt in your mouth quality
- Fine salt: balances the sweetness and enhances the nutty flavor of pistachios
- Finely chopped pistachios: create a beautiful green exterior and wonderful texture contrast
- Cranberry jam or preserves: offers tartness that cuts through the buttery cookie base
Instructions
- Cream the Butter and Sugar:
- Beat the softened butter and sugar together until light and fluffy, about 3 minutes. This incorporates air into the mixture which helps create tender cookies. The mixture should be pale yellow and noticeably increased in volume. Do not rush this step as it forms the foundation of your cookie texture.
- Add the Egg Yolk and Vanilla:
- Beat in the egg yolk and vanilla extract until completely incorporated and the mixture looks smooth and glossy. The egg yolk adds richness while the vanilla brings warmth to the flavor profile. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Incorporate the Dry Ingredients:
- Add the flour and salt to the butter mixture, mixing on low speed just until combined. Overmixing at this stage will develop gluten and make your cookies tough. The dough should come together and pull away from the sides of the bowl but still feel soft and pliable.
- Chill the Dough:
- Refrigerate the dough for at least 20 minutes. This firms up the butter, making the dough easier to handle and helping the cookies maintain their shape during baking. If the dough becomes too firm, let it sit at room temperature for a few minutes before scooping.
- Shape and Coat the Cookies:
- Scoop tablespoon sized portions of dough and roll into balls. Roll each ball in the finely chopped pistachios to coat the exterior completely. The pistachios should adhere well to the slightly chilled dough. Place on a parchment lined baking sheet about 2 inches apart.
- Create the Thumbprints:
- Use your thumb or the back of a measuring teaspoon to press an indentation in the center of each cookie. Press deeply enough to create a well for the jam but be careful not to press all the way through to the baking sheet. The edges might crack slightly which adds to their rustic charm.
- Fill with Cranberry Jam:
- Fill each indentation with about 1/2 teaspoon of cranberry jam or preserves. Avoid overfilling as the jam will bubble slightly during baking. The tart cranberry perfectly balances the sweet, buttery cookie base and adds a festive pop of color.
- Bake to Golden Perfection:
- Bake in a preheated 350°F oven for 12 to 14 minutes until the edges are just beginning to turn golden. The cookies will still be soft when you remove them from the oven but will firm up as they cool. For even baking, rotate the pan halfway through the baking time.
Pin The cranberry jam is truly what makes these cookies special. I discovered this combination after years of making traditional raspberry thumbprints and wanting something more seasonal. The first time I served these at a holiday cookie exchange, they disappeared faster than any other cookie on the table, convincing me I had found the perfect holiday recipe.
Storage Solutions
These pistachio cranberry thumbprint cookies stay fresh in an airtight container at room temperature for up to 5 days. The flavor actually improves after the first day as the cookie softens slightly and the flavors meld together. For longer storage, place cookies in a single layer in an airtight container with parchment paper between layers. They can be frozen for up to 3 months this way. Allow them to thaw completely at room temperature before serving. The contrast between the buttery cookie and tart jam remains delightful even after freezing.
Smart Substitutions
While the pistachio and cranberry combination is particularly festive for the holidays, these cookies are versatile enough to adapt year round. Almonds or walnuts can replace pistachios for a more traditional thumbprint. The cranberry jam can be swapped for any favorite preserve raspberry works wonderfully for Valentine's Day, while apricot creates a sunny summer version. For a chocolate lover's twist, fill the centers with chocolate ganache instead of jam and sprinkle with sea salt. Just ensure whatever filling you choose has enough structure to hold up during baking.
Serving Suggestions
These cookies make a stunning addition to any holiday cookie platter, where their jewel tones stand out beautifully. Serve them alongside a cup of Earl Grey tea or coffee for an afternoon treat. For an elegant dessert, place a cookie alongside a scoop of vanilla ice cream and drizzle with a bit of warmed cranberry sauce. During the holidays, package these in clear gift bags tied with ribbon for homemade gifts that impress without breaking the bank. The combination of green pistachios and red cranberry jam naturally fits holiday color schemes without needing additional decorations.
Troubleshooting Tips
If your thumbprint indentations puff up during baking, simply press them down again about halfway through the baking time using the back of a measuring spoon. This ensures you'll have enough space for the jam. For cookies that spread too much, your butter might have been too warm consider chilling the shaped cookies for 15 minutes before baking. If the pistachios aren't adhering well to the dough, try rolling the dough balls in a beaten egg white before coating with nuts. This creates a sticky surface that helps the nuts attach firmly.
Pin For a professional finish, use a piping bag to add the jam filling after making the indentations.
Recipe Questions & Answers
- → Can other jams be used as a filling?
Yes, raspberry or apricot preserves can substitute for cranberry jam. Choose a thick jam for best results.
- → Why chill the dough before shaping?
Chilling prevents spreading during baking, helps flavors meld, and makes shaping easier by firming the dough.
- → How finely should pistachios be chopped for coating?
Pulse pistachios until very fine for even coating and better adhesion around the cookie exterior.
- → What if the indentation disappears during baking?
If the center rises, gently repress the well midway through baking for a perfect jam center.
- → How should these cookies be stored?
Store in an airtight container at room temperature for up to 4 days. Layer with parchment to prevent sticking.
- → Can the dough be made ahead?
Yes, dough can be refrigerated overnight. Soften slightly at room temperature before shaping and baking.