If soft, melt-in-your-mouth cookies packed with sweet, nutty flavor sound like heaven to you, get ready for these irresistible Pistachio Pudding Cookies. This delightful recipe brings together the charming green hue and creamy almond-pistachio notes, all in a treat that’s ready in under an hour. Perfect for busy weeknights, after-school snacks, or whenever you want to whip up cookies with almost zero fuss! Best of all, you don’t need special baking skills—just a love for cookies and a few pantry basics.
Why You’ll Love This Recipe
- Incredibly Easy and Fast: Just 15 minutes to prep, and the dough comes together almost effortlessly.
- Unique Flavor: The pistachio pudding mix and almond extract create a dreamy, nutty flavor that’s unlike anything else.
- Soft and Chewy Texture: Thanks to the pudding mix, these cookies stay soft for days—no dry, crumbly cookies here!
- No Mixer? No Problem: A strong spoon or hand mixer will work if you don’t have a stand mixer on hand.
- Perfect for Any Occasion: The pretty green color makes these a standout at holidays or parties, but they’re easy enough for weeknight cravings.
Ingredients You’ll Need
Let’s take a closer look at what makes these cookies so special, with tips along the way:
- Butter: The foundation for a rich, tender cookie. Always go for unsalted; control the salt yourself.
- Powdered Sugar: Gives these cookies a smooth, melt-in-your-mouth texture. Absolutely essential—don’t swap for regular sugar!
- Instant Pistachio Pudding Mix: The secret to flavor and softness. Make sure it’s instant, not cook-and-serve.
- All-Purpose Flour: Just your classic flour, nothing fancy required. If you want to try gluten-free, use a 1:1 baking blend.
- Almond Extract: Adds a boost of nutty aroma. Don’t skip—it rounds out the pistachio beautifully!
- Vanilla Extract: Balances and enhances all other flavors.
- Green Food Coloring: For that signature pistachio green pop. A little goes a long way—add slowly!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
There’s plenty of room to play with this recipe and make it your own:
- Chocolate Chip Pistachio: Fold in white or dark chocolate chips before baking for extra decadence.
- Nuts Galore: Add chopped pistachios or almonds to the dough for crunch.
- Coconut Dream: Mix in shredded coconut for a fun tropical twist.
- Lemon Zest: A sprinkle of fresh lemon zest brightens the flavor for springtime or summer cookies.
- Sprinkle Party: Press a few colorful sprinkles on top before baking to make them festive for holidays or birthdays.
How to Make Pistachio Pudding Cookies
1. Cream the Butter
Start by beating the softened butter until it’s pale and fluffy. Don’t rush this step—creaming well creates that dreamy soft base.
2. Add the Flavor Boosters
Toss in the powdered sugar, pudding mix, vanilla, almond extract, and green food coloring. Mix together until smooth and vibrantly green. Remember, add coloring drop by drop until your shade is just right.
3. Fold in Flour
Now, add the flour and mix until you’ve got a thick, cohesive dough. It’ll be soft but not sticky—exactly what you want.
4. Chill the Dough
Wrap the bowl with plastic and park it in the fridge for about 30 minutes. Chilling prevents over-spreading and ensures a tender texture.
5. Shape and Bake
Scoop the chilled dough (about 1 ½ tablespoons per cookie), roll into balls, and place them on your lined baking sheet about an inch apart. Bake at 350°F for just 9-11 minutes—take them out when the edges barely start to brown for the softest centers.
6. Cool and Enjoy
Let the cookies cool on the pan for 3-5 minutes so they firm up before transferring to a rack. Now’s the time to sneak a taste—you’ve earned it!
Pro Tips for Making the Recipe
- Soften the Butter: Let your butter sit out until it’s truly soft for the fluffiest dough. Microwave it at half-power in short bursts if you’re in a rush.
- Don’t Skip the Chill: Chilling the dough keeps your cookies from spreading and gives you the best texture.
- Use Quality Extracts: Pure almond and vanilla extracts make a noticeable difference in flavor.
- Customize the Size: Use a medium dough scoop for uniform cookies; smaller balls for bite-sized treats.
- Avoid Overbaking: The cookies should look barely done; they’ll finish setting up as they cool on the baking sheet.
How to Serve
Pistachio Pudding Cookies are incredibly versatile when it comes to serving:
- With Milk: These cookies and a cold glass of milk? Absolute perfection.
- Afternoon Tea: Their soft texture pairs beautifully with green or black tea.
- Ice Cream Sandwiches: For a special treat, sandwich a scoop of vanilla or pistachio ice cream between two cookies.
- Cookie Trays: Add them to your next dessert tray or holiday platter—they brighten up any spread.
Make Ahead and Storage
Storing Leftovers
Keep your cookies in an airtight container at room temperature for up to 4 days. They’ll stay perfectly soft!
Freezing
Both the dough and baked cookies freeze beautifully. Wrap them well and freeze for up to 2 months. Freeze dough balls on a tray, then bag for best results; bake straight from frozen, adding 1-2 minutes to the time.
Reheating
To revive that just-baked warmth, pop a cookie in the microwave for 8-10 seconds—just enough to soften.
FAQs
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Can I substitute the pistachio pudding mix with another flavor?
Absolutely! Vanilla or white chocolate pudding mix yields dreamy cookies with a different twist, but pistachio is what gives these their signature flavor and color.
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Is it necessary to use food coloring?
No, the green food coloring is just for the traditional look. If you prefer to skip it, your cookies will have a natural, pale green tint from the pudding mix alone.
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What if I don’t have almond extract?
You can use extra vanilla instead, but almond extract really enhances the nutty element. For best results, try to include it!
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Can I make the dough ahead of time?
Yes! Prepare the dough, cover tightly, and chill it in the fridge for up to 2 days before shaping and baking. Or freeze dough balls and bake straight from the freezer.
Final Thoughts
These Pistachio Pudding Cookies are a total game-changer—eye-catching, easy, and bursting with the best nutty, buttery flavors. They’ll become your new go-to for quick, homemade cookies any day of the week. Don’t hesitate to tweak and make them your own; the possibilities are endless. Grab your mixer (or good old mixing bowl) and treat yourself to the softest, most delicious cookies ever—the hardest part is waiting for them to cool!
Print
Pistachio Pudding Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 15 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio Pudding Cookies are soft, buttery, and delicately flavored with almond and pistachio. Enhanced by instant pudding mix and a hint of green food coloring, they are festive and flavorful, making them a standout treat for any occasion.
Ingredients
Dough
- 1 cup unsalted butter, 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
- Cream Butter: In the bowl of a stand mixer, add unsalted butter and beat until it is light and fluffy. This helps create a tender cookie texture.
- Combine Wet Ingredients: Add powdered sugar, pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix until the ingredients are completely incorporated and the dough is evenly colored.
- Add Flour: Gradually add the all-purpose flour to the bowl and mix until just combined, forming a soft dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling helps make the dough easier to handle and enhances flavor.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Using a dough scoop or about 1 1/2 tablespoons of dough per cookie, roll the dough into balls and place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake: Bake the cookies for 9-11 minutes, or until they’re just beginning to turn light brown on the edges. This ensures a soft, chewy texture.
- Cool: Leave the cookies on the cookie sheet for 3-5 minutes to firm up, then transfer them to a cooling rack to cool completely.
Notes
- If you prefer a deeper pistachio flavor, stir in chopped pistachios to the dough.
- These cookies store well in an airtight container at room temperature for up to a week.
- Add more or fewer drops of food coloring to achieve your desired shade of green.
- Make sure to use instant pudding mix, not cook & serve.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
