Introduction

Pistachio pudding cookies are soft, chewy treats with a unique nutty flavor and a hint of almond. These vibrant green cookies are perfect for any occasion and easy to make with just a few simple ingredients.

A stack of four soft-looking green cookies is shown on a white marbled surface with more cookies blurred in the background. The top cookie has a bite taken out, revealing a crumbly, slightly moist inside with a light green color matching the smooth outer layer. The cookies are round and gently cracked on top, with a few small brown specks scattered throughout. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Step 3: Add the instant pistachio pudding mix, almond extract, vanilla extract, and green food coloring to the butter mixture. Mix until well combined.
Step 4: Gradually add the all-purpose flour into the wet ingredients, mixing until a soft dough forms.
Step 5: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 10-12 minutes until the cookies are set but still soft in the center.
Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra texture, gently fold in chopped pistachios before baking.
If you prefer a milder almond flavor, reduce the almond extract to 1 teaspoon.
Substitute green food coloring with natural matcha powder for a subtle earthy flavor and color.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat briefly in the microwave if you prefer warm cookies.

How to Serve

A stack of four soft, round light green cookies with a smooth, slightly cracked surface sits in the center, with the top cookie having a bite taken out showing a crumbly, moist interior. Around the stack, more of the same light green cookies spread out, resting on a white marbled texture. The overall look is soft and fluffy with a pastel green color and a few tiny darker specs on the cookies’ surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used and will create a slightly softer texture in the cookies.

Is it necessary to use food coloring?

No, food coloring is optional. The pistachio pudding mix will still give a light green tint, but adding color makes the cookies more vibrant.

Pistachio Pudding Cookies Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These Pistachio Pudding Cookies are soft, flavorful, and delightfully pastel green, making them perfect for spring or any festive occasion. Using instant pistachio pudding mix in the dough gives the cookies a moist, tender texture and a subtle nutty flavor. Enhanced with almond and vanilla extracts, and a few drops of green food coloring, these cookies are both visually appealing and deliciously unique.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

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

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough: In a large bowl, cream together the softened unsalted butter and powdered sugar until smooth and fluffy. Add in the instant pistachio pudding mix and continue to mix until fully incorporated.
Add Flavoring and Color: Mix in the almond extract, vanilla extract, and the green food coloring drops. Adjust the food coloring amount until you achieve the desired pastel green shade.
Combine Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, stirring until a soft dough forms. Do not overmix to maintain tenderness.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them evenly spaced on the prepared baking sheet.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to ensure chewy texture.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overbake to keep the cookies soft and chewy.
Make sure the butter is softened for easier mixing and better texture.
You can substitute almond extract with a little more vanilla extract if desired.
For extra pistachio flavor, consider adding chopped pistachios on top before baking.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: pistachio pudding cookies, pistachio cookies, soft cookies, pudding mix cookies, almond extract cookies, green cookies