Chewy Pistachio Pudding Cookies
These Chewy Pistachio Pudding Cookies have a tender, chewy texture and a rich nutty flavor. Made with instant pistachio pudding mix and almond extract, they bake up vibrantly green, soft, and irresistibly delicious—perfect for holidays, cookie platters, or anytime you crave a sweet nutty treat.
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
Let butter soften at room temperature but avoid melting. Adjust green food coloring gradually to reach your desired shade. Chilling the dough helps maintain structure and prevents excess spreading. Store in an airtight container at room temperature for 5–7 days, refrigerate up to 2 weeks, or freeze up to 3 months.