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Thumbprint Pistachio Cookies with Cream Cheese Frosting

Soft, buttery Thumbprint Pistachio Cookies filled with a thick, fluffy cream cheese buttercream frosting! These adorable little pistachio cookies are soft and flaky, but sturdy enough to carry a heapton of rich, tangy cream cheese frosting on top. Thumbprint Pistachio Cookies are a springtime delight!
Course Cookies
Keyword cream cheese frosting, pistachio cookies, pistachio thumbprint cookies, pistachio thumbprint cookies with cream cheese frosting, pistachio thumbprints
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 48
Author Sarah

Ingredients

For cookies:

  • 1 cup butter softened
  • 1/3 cup powdered sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 2 cups all-purpose flour
  • 3.4 oz. box instant pistachio pudding mix
  • 1 cup chopped pistachios or sprinkles or a mix of both!

For frosting:

  • 4 tbsp. butter softened
  • 4 oz. cream cheese softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar

Instructions

For cookies:

  • In a large mixing bowl, beat butter and sugar until fluffy.
  • Beat in egg and extracts.
  • In a small bowl, whisk together flour and pudding mix.
  • Add dry ingredients to the wet ingredients, beating until just combined.
  • Shape into 1-inch balls, and roll in pistachios or sprinkles or both or nothing. I did a variety!
  • Arrange two inches apart on baking sheets lined with parchment paper or silicone baking mats.
  • Make a thumbprint or indent in the center of each cookie.
  • Bake at 350 degrees for 10-12 minutes, or until bottoms are lightly browned.
  • Remove to wire racks to cool completely.
  • Meanwhile, prepare frosting.

For frosting:

  • In a small mixing bowl, beat butter, cream cheese, and vanilla until smooth.
  • Add powdered sugar, and beat until smooth and creamy.
  • Spoon or pipe into the center of each cookie. I used a star tip!