Pistachio Pudding Cookies
Delightful cookies that combine rich pistachio flavor with a chewy texture, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter (2 sticks, softened) You can substitute with dairy-free butter or coconut oil.
- 1/2 cup powdered sugar
- 3.4 ounces instant pistachio pudding mix
- 1 2/3 cups all-purpose flour Can use gluten-free flour blend as a substitute.
- 1 1/2 teaspoons almond extract For nut allergies, substitute with vanilla extract.
- 1 teaspoon vanilla extract
- 4-5 drops green food coloring Adjust to achieve desired color intensity.
Instructions
Preparation
- Gather and measure all ingredients. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, beat the softened butter on medium speed until light and fluffy, about 3–5 minutes.
- Add powdered sugar and instant pistachio pudding mix along with vanilla and almond extracts. Mix well until combined.
- Incorporate green food coloring, mixing until evenly distributed.
- Gradually add all-purpose flour, mixing on low speed until no visible flour remains and dough is soft and slightly sticky.
- Cover the dough tightly with plastic wrap and chill in the fridge for about 30 minutes.
- Scoop and shape dough into 1½-inch balls, placing them on the baking sheet about an inch apart.
- Bake for 9–11 minutes until edges are light brown. They may look slightly underbaked.
- Let the cookies sit on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- Enjoy the cookies warm or at room temperature.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Don’t skip the chilling step for best texture.