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.

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.

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!

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.

Pistachio Pudding Cookies Recipe

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

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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

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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