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pistachio thumbprint cookies filled with raspberry jam

Pistachio and Raspberry Thumbprint Cookies

  • Author: Jenna Barnard
  • Total Time: 45 minutes
  • Yield: 17-18 cookies


These pistachio and raspberry thumbprint cookies are the perfect balance of salty, sweet, and tart. They have a buttery shortbread base that’s rolled in pistachios and baked with a puddle of raspberry jam right in the center. They’re a simple and delicious cookie that’s perfect for the Holidays!



  • 1/2 cup unsalted butter, room temp
  • 1/4 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 large egg, separated
  • 1/2 tsp water
  • 1/2 tsp vanilla bean paste, or vanilla extract
  • 1 cup + 1 tbsp all-purpose flour
  • 1/8 tsp salt
  • 1/2 cup salted pistachios, finely chopped
  • 1/4 cup raspberry preserves


  • 1/2 cup powdered sugar, sifted
  • 1/4 tsp almond extract
  • 12 tsp milk


  1. Preheat your oven to 350F and line a large cookie sheet with parchment paper.
  2. Using an electric mixer, cream together the butter and sugars until light and fluffy.
  3. Add in the egg YOLK (not the whole egg) and vanilla bean paste.
  4. Once combined, mix in the flour and salt. Place the dough in the fridge for about 20 minutes while you clear some space for rolling them in pistachios.
  5. In a small dish, whisk together your remaining egg white and 1/2 tsp water.
  6. Using a tablespoon or small cookie scoop, scoop out your dough and roll between your palms to create a ball. Brush it with your egg white wash and roll it in the chopped pistachios.
  7. Place it in your cookie sheet and use the back of a round teaspoon to press in a “thumbprint” for your raspberry preserves. If you don’t have a round teaspoon, you can also use your fingers to create the imprint.
  8. Don’t roll out all of the cookies then go back and press. You want to roll, press, repeat. Saving the pressing for last could create cracks in the cookies. Set your cookies about an inch apart on your cookie sheet.
  9. Use your measuring spoon to place 1 teaspoon of raspberry preserves into the cookies. Lightly push the preserves to the edges of the imprint.
  10. Bake for 14-16 minutes. They won’t change in color too much but they will turn dull when done. They’ll also seem a bit soft when you transfer them from the cookie sheet to the cooling rack but they’ll firm up as they cool.
  11. When all of your cookies are completely cool, make the icing. Mix together all of the ingredients and add more milk if your icing is too thick. Place it in a ziplock back and snip the tiniest hole off of one of the corners. Drizzle it over your cookies.
  12. Store in an air tight container at room temperature (to last 5 days) or in the fridge (to last 2 weeks). Enjoy!


These cookies will keep for up to 5 days in an air tight container left at room temperature. After the 5 day mark, the raspberry jam will have seeped into the cookie, making it slightly soggy. They will still taste delicious but the texture won’t be as appealing.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Cuisine: American

Keywords: thumbprint cookies, raspberry thumbprint cookies

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