Donna why make this recipe
Pistachio Pudding Cookies are soft, green, and full of flavor. They come together fast and use a box of instant pudding to add taste and moisture. These cookies are fun for holidays or a quick sweet treat.
introduction
This recipe makes a soft cookie with a mild pistachio and almond flavor. The dough is easy to mix and chills quickly. If you like quick cookie ideas, check a similar simple recipe for 3-ingredient cake cookies to get more quick dessert ideas.
how to make Pistachio Pudding Cookies
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
Directions :
- In the bowl of a stand mixer, add butter and beat until light and fluffy.
- Add in the powdered sugar, pudding mix, vanilla, almond extract, and green food coloring. Mix well.
- Add in flour and combine.
- Cover the dough with plastic wrap and put in the fridge for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Using a dough scoop or 1 ½ tablespoons, scoop dough and roll into balls. Place dough on the prepared pan about 1 inch apart.
- Bake for 9-11 minutes until just barely turning light brown on the edges. Leave on cookie sheets for 3-5 minutes to firm up before transferring to a cooling rack.
how to serve Pistachio Pudding Cookies
Serve the cookies at room temperature. They pair well with tea, coffee, or a glass of milk. Arrange them on a platter for a party or stack them in a gift box for a neighbor.
how to store Pistachio Pudding Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Pistachio Pudding Cookies
- Use room temperature butter so the dough mixes smooth.
- Chill the dough so the cookies hold their shape while baking.
- Do not overbake; remove when the edges just start to brown.
- For a different texture, try a chewy version by looking at a simple recipe for 3-ingredient cake mix cookies for inspiration.
variation (if any)
- Add 1/2 cup chopped pistachios to the dough for extra crunch.
- Roll balls in powdered sugar before baking for a sweeter finish.
- Swap almond extract for a little lemon zest for a different bright note.
FAQs
Q: Can I use light butter or margarine?
A: Use unsalted butter for best flavor. Margarine may change texture.
Q: Can I skip the food coloring?
A: Yes. The cookies will be paler but still taste the same.
Q: Can I make the dough ahead?
A: Yes. You can chill dough for up to 24 hours before baking.
Q: Do I have to use instant pudding mix?
A: Instant pudding mix gives flavor and texture. A different flavor mix will change the taste.
Q: Can I freeze the dough?
A: Yes. Freeze dough balls on a tray, then store in a bag for up to 3 months. Bake from frozen, adding a minute or two.
Conclusion
For another take on pistachio pudding cookies, see Pistachio Pudding Cookies – Sugar Dish Me for a similar recipe and tips. If you want a version with video help, check Pistachio Pudding Cookies + Video | Dessert Now Dinner Later.
Pistachio Pudding Cookies
Ingredients
Method
- In the bowl of a stand mixer, add the softened butter and beat until light and fluffy.
- Add the powdered sugar, pudding mix, vanilla extract, almond extract, and green food coloring. Mix well.
- Gradually add the flour and combine until well mixed.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a dough scoop or about 1½ tablespoons of dough, roll into balls and place them on the prepared baking sheet, about 1 inch apart.
- Bake for 9-11 minutes until the edges are just starting to turn light brown.
- Allow cookies to rest on the baking sheet for 3-5 minutes to firm up before transferring to a cooling rack.
