Pistachio Pudding Cookies are an absolute delight! These vibrant green cookies mix the nutty flavor of pistachio with the rich, buttery goodness of cookies, making them perfect for any occasion. I first made these cookies for a family gathering, and they flew off the plate faster than I could keep track. Not only are they visually stunning, but they also offer a unique flavor profile that’s bound to impress anyone with just one bite. So if you’re looking for a treat that’s as enjoyable to make as it is to eat, you’ve landed at the right recipe!
Why You’ll Love This Dish
Pistachio Pudding Cookies are a wonderful blend of sweet and savory, perfect for satisfying your sweet tooth while offering something a little different. What makes this recipe especially appealing is its simplicity—and the kids love getting involved in making them! They’re soft and chewy yet have just the right amount of crispness on the edges, making them a hit with cookie lovers of all ages.
"These cookies are so light and fluffy! The pistachio flavor is divine, and the bright green color always gets compliments!" – A Fan
These cookies are also ideal for various occasions, from afternoon snacks to holiday cookie platters. Additionally, the ingredients are budget-friendly and easy to find, allowing you to whip them up whenever the craving strikes.
Step-by-Step Overview
Making Pistachio Pudding Cookies is a straightforward process. You’ll start with the preparation of your dough, followed by a quick chill in the fridge to enhance the texture before baking. The entire process will take less than an hour including bake time, making it a perfect candidate for a last-minute dessert or sweet treat. Let’s delve into how to get started!
What You’ll Need
To create your delicious Pistachio Pudding Cookies, gather the following 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
Feel free to experiment with substitutions! For instance, if you prefer a nut-free version, you can omit the almond extract or replace it with more vanilla.
Directions to Follow
- In the bowl of a stand mixer, add the softened butter. Beat it until light and fluffy.
- Gradually stir in the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring until well combined.
- Gradually add in the flour, mixing until fully incorporated.
- Once mixed, cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a dough scoop or measuring out 1 ½ tablespoons, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 9-11 minutes until the edges are just barely turning light brown. Allow the cookies to sit on the baking sheet for 3-5 minutes to firm up before transferring them to a cooling rack.
Best Ways to Enjoy It
These Pistachio Pudding Cookies are fantastic on their own, but why not elevate the experience? Try pairing them with a scoop of vanilla ice cream or serving them alongside a glass of milk or hot chocolate for a cozy treat. You could also decorate your plate with a drizzle of white chocolate or sprinkle additional crushed pistachios on top for a gourmet touch. The vibrant color makes them a stunning addition to any dessert table!
Keeping Leftovers Fresh
To keep your Pistachio Pudding Cookies fresh, store any leftovers in an airtight container at room temperature. They’ll stay delicious for up to a week. If you want to prolong their freshness, you can also freeze them! Place cooled cookies in a zip-top freezer bag and store for up to three months. Just be sure to label the bag with the date so you can keep track of their longevity.
Extra Advice
- Be Patient: Allowing the dough to chill helps improve the texture of the cookies and minimizes spreading during baking.
- Don’t Overmix: When combining the flour, mix until just incorporated to keep cookies tender.
- Oven Monitoring: Baking times can vary, so keep an eye on your cookies towards the end of the baking time.
Creative Twists
Thinking of shaking things up? Here are a few variations you can try:
- Nutty Additions: Fold in finely chopped pistachios or even chocolate chips for an extra crunch.
- Flavored Extracts: Experiment with different extracts such as hazelnut or coconut to change the flavor profile.
- Themed Colors: Adjust the food coloring to match special occasions—like red and green for the holidays!
Your Questions Answered
How long do these cookies take to make?
Prep and baking time are about 40-50 minutes total, with just 30 minutes for chilling in the fridge!
Can I substitute the pudding mix?
Yes, you can use other flavors of instant pudding mix, like vanilla or chocolate, for different taste variations.
What’s the best way to reheat these cookies?
If you enjoy warm cookies, pop them in the microwave for about 10-15 seconds before enjoying!
Try making these Pistachio Pudding Cookies for your next gathering or just for a cozy evening at home. They’re sure to become a new favorite in your dessert repertoire!
Print
Pistachio Pudding Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies mixing the nutty flavor of pistachio with buttery goodness, perfect for any occasion.
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- 1/2 cup powdered sugar
- 1 (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
- In the bowl of a stand mixer, add the softened butter. Beat until light and fluffy.
- Gradually stir in the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring until well combined.
- Gradually add in the flour, mixing until fully incorporated.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a dough scoop or measuring out 1 ½ tablespoons, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 9-11 minutes until the edges are just barely turning light brown. Allow the cookies to sit on the baking sheet for 3-5 minutes before transferring to a cooling rack.
Notes
Store leftovers in an airtight container at room temperature for up to a week. Freeze in a zip-top bag for up to three months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pistachio, cookies, pudding, dessert, easy recipes