Pistachio Pudding Cookies Recipe

Introduction

These Pistachio Pudding Cookies are soft, flavorful, and delightfully green, making them perfect for any occasion. The instant pistachio pudding mix adds a unique moistness and subtle nutty taste that sets these cookies apart. Easy to make and fun to eat, they’re sure to become a new favorite.

Ingredients

• 1 cup unsalted butter (2 sticks, softened)
• 1/2 cup powdered sugar
• 3.4 ounce box instant pistachio pudding mix
• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 4-5 drops green food coloring

Instructions

1. Step 1: In the bowl of a stand mixer, add the softened butter and beat until light and fluffy.
2. Step 2: Add the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the bowl. Mix well until combined.
3. Step 3: Add the all-purpose flour and mix until just combined into a soft dough.
4. Step 4: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
5. Step 5: Preheat your oven to 350°F and line a baking sheet with parchment paper.
6. Step 6: Use a dough scoop or measure about 1 ½ tablespoons of dough per cookie. Roll each portion into a ball and place them about 1 inch apart on the prepared baking sheet.
7. Step 7: Bake the cookies for 9 to 11 minutes until the edges just start to turn light brown. Let the cookies sit on the baking sheet for 3 to 5 minutes to firm up before transferring them to a cooling rack.

Tips & Variations

• For a nuttier flavor, gently fold in 1/2 cup chopped pistachios before refrigerating the dough.
• If you prefer less green coloring, reduce the food coloring to 2-3 drops or omit entirely for a more natural color.
• Add a pinch of salt to balance the sweetness if your pistachio pudding mix is very sweet.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen in a sealed container for up to 2 months. To reheat, warm briefly in the microwave or oven to refresh their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of instant pudding mix?

Instant pudding mix works best because it incorporates dry ingredients directly into the dough, adding texture and flavor. Regular prepared pudding is too wet and won’t yield the same cookie consistency.

Can these cookies be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup. The texture may vary slightly but the flavor will still be delicious.

Pistachio Pudding Cookies Recipe

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★★★★★

4.5 from 52 reviews

These Pistachio Pudding Cookies are soft, flavorful, and have a unique nutty twist from instant pistachio pudding mix. Infused with almond and vanilla extracts, a hint of green food coloring makes them perfect for festive occasions or everyday indulgence. Easy to prepare with a quick chill and bake, they deliver a tender crumb and delightful taste in each bite.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (2 sticks), softened
• 1/2 cup powdered sugar
• 3.4 ounce box instant pistachio pudding mix
• 1 2/3 cups all purpose flour
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 4–5 drops green food coloring

Instructions

1. Beat the Butter: In the bowl of a stand mixer, add the softened butter and beat on medium speed until it becomes light in color and fluffy in texture, about 2-3 minutes.
2. Add Sweeteners and Flavorings: To the fluffy butter, add powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring. Mix on low to medium speed until all ingredients are fully incorporated and the mixture is smooth.
3. Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients and combine until just mixed, forming a soft dough. Avoid over-mixing to keep the cookies tender.
4. Chill the Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for 30 minutes. This step helps the dough firm up for easier shaping and better texture after baking.
5. Prepare Baking Sheet and Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
6. Shape the Cookies: Using a dough scoop or measuring spoon (approximately 1 ½ tablespoons), scoop portions of dough and roll each into a ball. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges begin to turn a light golden brown. Be careful not to overbake to keep the cookies soft.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies rest for 3 to 5 minutes on the pan to set up. Then transfer them to a wire rack to cool completely.

Notes

• For a stronger pistachio flavor, you can fold in chopped pistachios into the dough before chilling.
• If you prefer a more intense green color, increase the food coloring drops gradually.
• Do not overbake; the cookies are best when soft and slightly chewy.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well; freeze baked cookies in airtight containers for up to 2 months.

Keywords: Pistachio pudding cookies, soft cookies, almond extract cookies, green cookies, holiday cookies