Description
Delicious and colorful Pistachio Pudding Cookies featuring a tender, buttery texture enhanced with instant pistachio pudding mix and almond extract. Perfect for a festive treat or everyday indulgence.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup powdered sugar
- 3.4 ounce box instant pistachio pudding mix
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour (spoon and level method, do not scoop)
- 4-5 drops green food coloring
Instructions
- Prepare the Butter: In the bowl of a stand mixer, add the softened butter and beat until light and fluffy, which creates a creamy base for your cookie dough.
- Mix Wet Ingredients: Add the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix well until fully combined and evenly colored.
- Add the Flour: Gradually add the all-purpose flour to the mixture and combine until a smooth dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, making it easier to handle and shape.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and prevent sticking.
- Shape Cookies: Using a dough scoop or tablespoon measuring 1 1/2 tablespoons, scoop the dough and roll into balls. Place the balls onto the prepared baking sheet about 1 inch apart to allow space for spreading.
- Bake: Bake the cookies for 15 minutes, or until the edges are just barely turning light brown, indicating they are perfectly baked yet soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 3-5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Allow the butter to come to room temperature but avoid making it overly soft or greasy; it should hold an impression when pressed gently.
- Use the paddle attachment on your stand mixer for best results when mixing the dough.
- Adjust the green food coloring incrementally to achieve your desired cookie color without overpowering the flavor.
- Do not skip using parchment paper for baking as it helps prevent spreading and promotes even baking.
- Store cookies in an airtight container at room temperature; they will keep well for 5-6 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
