Pistachio Thumbprints

Dawn, Beauty Frosting

Want a sure-fire cookie hit for your holiday party or function? Here you go!

I was delighted with this little recipe I came up with and they ended up being my most beloved cookies to date. I think it has to be my favorite cookie recipe thus far. I love their pastel green hue. They add a fun splash of color to any party table. So easy, beautiful and – most importantly, delicious! Happy baking and a beautiful holiday season to you and your loves!

Pistachio Thumbprints
By Beauty Frosting


2 cups all-purpose flour
1/2 teaspoon salt
1 package (3.4-ounce) instant pistachio pudding mix
1 cup (2 sticks) butter, softened
1/3 cup confectioners’ sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup miniature mini semi-sweet chocolate chips


Preheat oven to 350°F.

Combine flour, salt and pistachio pudding mix in small bowl. Set aside.
In separate bowl, cream butter and sugar until creamy and smooth.
Beat in egg. Add vanilla and almond extracts. Mix well.
Add flour mixture into butter mixture. Add chocolate chips.

Line baking sheet with a silicone liner or parchment paper. Form dough into 1-inch balls, and place at least 1 inch apart on cookie sheet. Press thumb into dough until “thumbprint” is achieved.

Bake for 10-12 minutes.

Let cool completely and fill the thumbprint with a dollop of Pistachio Buttercream Frosting (recipe below).

Pistachio Buttercream Frosting


1 cup (2 sticks) unsalted butter, room temperature
4 cups confectioner’s sugar
1.8 ounces (1/2 of 3.5-ounce package) pistachio instant pudding mix
¼ teaspoon salt
1 ½ teaspoons vanilla
½ cup heavy whipping cream


Cream butter and sugar until well-blended.

Add confectioners’ sugar cup by cup. Add pistachio instant pudding. Add vanilla and salt.
Add heavy cream as needed, as you go, until fluffy, creamy buttercream is achieved.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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7 thoughts on “Pistachio Thumbprints

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  1. Jean Boutwell said:

    Want more great recipes

  2. Leah Kortman said:

    Thank you for sharing this wonderful recipe! <3

  3. Vicki said:

    Please, I am in the middle of these and the ingredients say 1 egg; the directions say, beat in eggs, one at a time. Which is it and how many?

    • realbutter said:

      Vicki, 1 egg is correct. The directions will be revised. Thanks!

  4. Cari Engerson said:

    Will these cookies freeze well???

  5. Pam said:

    Loved this recipe-it is truly delicious and rich. The one thing I would correct in this recipe is that the buttercream frosting makes about 4X more than what you need. Also, and I’m not sure because I live in Colorado so we have an altitude adjustment that may need to be made but the thumbprint totally puffed up and nearly disappeared. Luckily I was watching them bake so when they were About 5 minutes from being done I pressed them all down again only this time with the backside of my measuring teaspoon. This worked nicely. Hope this helps.

  6. Janet said:

    My sons favorite cookie. Every year I try a new recipe( but still make the old ones). It looks very festive on a cookie tray.