Pistachio Pudding Cookies Recipe
Introduction
Pistachio pudding cookies are soft, buttery treats with a delightful nutty flavor and a hint of almond. These vibrant green cookies are as fun to make as they are to eat, perfect for sharing or enjoying with a cup of tea.
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 1/2 cup powdered sugar
- 3.4 ounce box instant pistachio pudding mix
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour (spoon and level method, do not scoop the flour)
- 4-5 drops green food coloring
Instructions
- Step 1: In the bowl of a stand mixer, add butter and beat until light and fluffy.
- Step 2: Add in the powdered sugar, pudding mix, vanilla, almond extract, and green food coloring. Mix well until fully combined.
- Step 3: Gradually add the flour and mix until just combined into a soft dough.
- Step 4: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Step 5: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 6: Using a dough scoop or measuring 1 ½ tablespoons, scoop the dough and roll into balls. Place them 1 inch apart on the prepared baking sheet.
- Step 7: Bake for 11-15 minutes, until the edges just barely begin to turn light brown. Let the cookies cool on the sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use almond extract carefully, as it can be strong; start with less if you prefer a milder flavor.
- For a more natural color, substitute green food coloring with matcha powder (adjust flour accordingly).
- Add chopped pistachios on top before baking for extra crunch and garnish.
- If you don’t have a stand mixer, use a hand mixer or mix by hand with a sturdy spoon.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pudding instead of instant pistachio pudding mix?
No, this recipe requires instant pudding mix which is dry and used as a baking ingredient. Regular prepared pudding will add too much moisture and change the texture.
What if I don’t have green food coloring?
You can omit the food coloring if you like, or use natural alternatives like matcha powder to give a subtle green hue. The flavor will remain delicious either way.
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Pistachio Pudding Cookies Recipe
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
Description
Delightfully soft and flavorful Pistachio Pudding Cookies made with instant pistachio pudding mix, almond and vanilla extracts, and a hint of green food coloring for a festive look. These cookies are quick to prepare and perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 1/2 cup powdered sugar
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4–5 drops green food coloring
Dry Ingredients
- 3.4 ounce box instant pistachio pudding mix
- 1 1/2 cups all purpose flour (spoon and level method, do not scoop the flour)
Instructions
- Beat Butter: In the bowl of a stand mixer, add softened butter and beat until light and fluffy, which helps create a smooth cookie texture.
- Add Flavorings and Sugar: Mix in powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring until well combined to achieve flavor and the characteristic green hue.
- Incorporate Flour: Add the all-purpose flour and mix until just combined to form the cookie dough without overworking it.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, making it easier to handle and shape.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Shape Cookies: Using a dough scoop or measuring 1 ½ tablespoons, scoop dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart to allow space for slight spreading.
- Bake and Cool: Bake for 11-15 minutes until the edges begin to turn light brown. Remove from oven, leave on the cookie sheet for 3-5 minutes to firm up, then transfer to a cooling rack to cool completely.
Notes
- Do not overmix the dough once flour is added to keep the cookies tender.
- Use the spoon and level method for measuring flour to avoid dense cookies.
- Cookies firm up as they cool; do not overbake to maintain softness.
- Green food coloring is optional but adds festive color.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 11-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio cookies, pudding cookies, almond extract cookies, green cookies, soft cookies, holiday cookies
