Delightful cookies mixing the nutty flavor of pistachio with buttery goodness, perfect for any occasion.

Scale

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.

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.

Keywords: pistachio, cookies, pudding, dessert, easy recipes