Pistachio Pudding Cookies: A Chewy, Nutty Delight
These Pistachio Pudding Cookies are a deliciously soft and chewy treat, offering the perfect combination of nutty pistachio flavor and a hint of almond extract. The vibrant green hue and subtle sweetness make them ideal for holiday gatherings, special occasions, or as a cozy snack with your favorite hot beverage. With their irresistible texture and flavor, these cookies will quickly become a favorite!
- Prep Time: Approximately 24 cookies
- Cook Time: 15 minutes
- Total Time: 10–12 minutes
- Yield: 25–27 minutes
- Category: Dessert and Pastries
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 (3.4 oz) box instant pistachio pudding mix
1 teaspoon vanilla extract
½ teaspoon almond extract
1 large egg
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Green food coloring (optional, for a more vibrant color)
Instructions
Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the Wet Ingredients: Mix in the instant pistachio pudding mix, vanilla extract, almond extract, and egg until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. If desired, add a few drops of green food coloring for a more vibrant green color.
Shape the Dough: Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Place them onto the prepared baking sheet, spacing about 2 inches apart.
Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze dough balls before baking. Once frozen, transfer them to a freezer bag and bake directly from frozen, adding a couple of extra minutes to the baking time.
Reheating: Reheat cookies in a preheated oven at 300°F (150°C) for 5–7 minutes to restore their softness.
