Pistachio Pudding Cookies Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/pistachio-pudding-cookies-recipe/
