Pistachio Pudding Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/pistachio-pudding-cookies-recipe/
