If you love cookies with a tender, chewy texture and a rich nutty flavor, these Pistachio Pudding Cookies are your next must-bake treat. Vibrantly green and irresistibly soft, these cookies are perfect for holidays, family gatherings, or anytime you crave a sweet nutty delight.
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Ingredients
- 1 cup unsalted butter (2 sticks), softened
- ½ cup powdered sugar
- 3.4 oz box instant pistachio pudding mix
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (spoon and level)
- 4–5 drops green food coloring
Instructions for Pistachio Pudding Cookies
Step 1: Cream the Butter
In a mixing bowl, beat the softened butter until light and fluffy using a stand mixer with the paddle attachment.
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Step 2: Add Flavors
Mix in the powdered sugar, pistachio pudding mix, almond extract, vanilla extract, and green food coloring until smooth.
Step 3: Incorporate Flour
Gradually add the flour and mix until fully combined.
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Step 4: Chill Dough
Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
Step 5: Preheat Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Step 6: Shape Cookies
Scoop 1½-tablespoon portions of dough and roll into balls. Place on the prepared sheet about 1 inch apart.
Step 7: Bake
Bake for 11–15 minutes, until edges are just lightly golden. Let cookies sit on the sheet for 3–5 minutes before transferring to a cooling rack.
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Pro Tips
- Let butter soften at room temperature—not too soft or melty.
- Adjust green food coloring gradually for your desired vibrancy.
- Parchment paper prevents cookies from spreading unevenly.
- Cool cookies slightly before transferring to a wire rack for best texture.
Why This Recipe Works
The instant pistachio pudding mix is a secret ingredient that keeps these cookies soft and chewy without becoming cakey. Combined with almond extract, these cookies achieve a nutty, vibrant flavor that’s hard to resist.
Substitutions & Variations
- Ice Cream Sandwiches: Pair two cookies with a scoop of pistachio ice cream.
- Add-Ins: Mix in mini chocolate chips or chopped pistachios for crunch.
- Color-Free Option: Skip green food coloring for a pale, natural pistachio shade.
Make-Ahead, Storage & Reheating Guide
- Room Temperature: Store in an airtight container for 5–7 days.
- Refrigeration: Keeps cookies soft and chewy for 1–2 weeks.
- Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Serving Ideas for Pistachio Pudding Cookies
- Pair with a glass of milk or hot chocolate.
- Use as a festive cookie platter for holidays like Easter, St. Patrick’s Day, or Christmas.
- Serve alongside ice cream for a decadent dessert.
Nutrition (Per Serving Estimate)
- Calories: 170 kcal
- Carbohydrates: 14 g
- Protein: 1 g
- Fat: 12 g (Saturated Fat 8 g)
- Sodium: 190 mg
- Sugar: 10 g
Frequently Asked Questions
Why add pudding mix to cookies?
The instant pudding mix contains modified cornstarch, which absorbs moisture and creates a soft, tender texture in every bite.
Can I use powdered sugar in cookie dough?
Yes! Powdered sugar enhances softness and provides a delicate texture perfect for tender cookies like these.
Do I need to chill the dough?
Chilling is recommended to keep cookies slightly puffy and maintain structure, but it’s optional if your dough is firm.
These Chewy Pistachio Pudding Cookies are a simple yet impressive treat that blends nutty almond flavor with the soft, chewy texture only pudding mix can provide. Perfect for any season, these cookies are sure to become a favorite in your recipe collection.
Chewy Pistachio Pudding Cookies
Equipment
- stand mixer with paddle attachment
- Mixing bowl
- Measuring cups and spoons
- baking sheet
- parchment paper
- cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3.4 oz instant pistachio pudding mix
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 4–5 drops green food coloring
Instructions
- In a mixing bowl, beat the softened butter using a stand mixer with the paddle attachment until light and fluffy.
- Mix in the powdered sugar, pistachio pudding mix, almond extract, vanilla extract, and green food coloring until smooth and fully combined.
- Gradually add the all-purpose flour and mix until fully incorporated and a soft dough forms.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1½-tablespoon portions of dough and roll into balls. Place on the prepared baking sheet about 1 inch apart.
- Bake for 11–15 minutes, until the edges are lightly golden. Let cookies sit on the baking sheet for 3–5 minutes before transferring to a cooling rack.
Notes
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