Pistachio Pudding Cookies
Spring-ready pistachio pudding cookies that melt in your mouth
These Pistachio Pudding Cookies are quietly buttery with a tender crumb and a subtle almond aroma — the instant pistachio pudding gives them a delicate nutty flavor and keeps the interior soft. A practical tip: chilling the dough for 30 minutes firms it up so the cookies spread less and stay puffy in the oven. If you like buttery, nutty treats, try them alongside our brown butter toffee cookies for a dessert spread.
Why these cookies are a weeknight-friendly bake
This recipe is quick to mix, needs no creaming of eggs, and uses a single stand-mixer bowl — perfect for when you want fresh cookies without a long ingredient list. The instant pudding mix doubles as flavoring and texture enhancer, so you get consistent softness every time; they’re also kid-friendly and great for cookie exchanges, potlucks, or a St. Patrick’s Day tray.
Small things I adore about this recipe
Quick wins to notice
- Soft, shortbread-like centers with slightly crisp edges
- Subtle almond fragrance from the extract that complements the pistachio
- Dough chills quickly and scoops cleanly for even cookies
- No eggs means a straightforward pantry-cookie option
A simple roadmap for making the dough and baking
Mix softened butter with powdered sugar and pistachio pudding mix, flavor with almond and vanilla extracts plus a bit of green food coloring, stir in flour gently, chill the dough for half an hour, portion into 1 1/2-tablespoon balls, bake at 350°F for about 9–11 minutes, then cool briefly on the sheet before transferring to a rack.
Practical prep strategies to shave time
Plan a clean workstation: soften the butter at room temperature while you measure dry ingredients, and line your baking sheet before chilling so you can bake immediately. If you’re short on time, chill the dough in a shallow pan to speed cooling, and pre-measure the pudding mix and extracts into a small cup. For inspiration on similar quick cookie prep, see these inventive candy cane cookies techniques.
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
Notes on the components and easy swaps
- Butter: Use unsalted so you control salt levels; if using salted butter, skip adding additional salt elsewhere.
- Instant pistachio pudding mix: Provides flavor and moisture; for a milder nut profile, use half pistachio and half vanilla pudding mix.
- Almond extract: A little goes a long way — don’t substitute with too much or it will dominate.
- Food coloring: Optional; gel colors give a brighter hue with fewer drops.
- Flour: Spoon and level for accuracy; too much flour will make the cookies cakier.
Clear step-by-step baking instructions
Cream the butter in the bowl of a stand mixer until it is light and airy. Add the powdered sugar, the pistachio pudding mix, the vanilla and almond extracts, and the green food coloring; beat until everything is evenly incorporated and the mixture looks smooth. Add the flour and mix on low speed just until the dough comes together — avoid overmixing. Wrap the dough in plastic and refrigerate for 30 minutes so it firms up and is easier to portion. Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a 1 1/2-tablespoon scoop (or a small cookie scoop) to portion dough, rolling each portion into a smooth ball and spacing them about 1 inch apart on the prepared pan. Bake for 9–11 minutes, watching for the edges to become just barely light golden; remove the sheet and let the cookies rest on the pan for 3–5 minutes to set before transferring to a cooling rack.
Timing and visual cues to watch for
- Creaming butter: Stop when it’s pale and slightly fluffy (about 2–3 minutes).
- Dough chilling: 30 minutes gives a scoopable, firm dough; longer is fine.
- Bake time: 9 minutes yields very soft centers; 11 minutes gives slightly firmer edges — pull them when the edges show the first hint of color.
- Cooling: 3–5 minutes on the pan prevents breakage when moving to a rack. For a playful variation, you can marble in small amounts of colored dough similar to other festive pinwheels like candy cane swirl pinwheel cookies.
How to serve these for maximum appeal
These cookies are lovely on their own, but they shine when presented with complementary bites: small bowls of toasted pistachios, a platter of shortbread, or a bright fruit compote. They work well with coffee, tea, or a scoop of vanilla ice cream for a dessert plate.
Serving idea bullets
- Pair with espresso or a nutty latte for an afternoon treat
- Add to a cookie box or dessert board with contrasting textures
- Dress up with a simple glaze or sprinkle of chopped pistachios for parties
How to store them safely and keep texture
Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them tender. For longer storage, freeze baked cookies in a single layer on a sheet then transfer to a freezer-safe bag for up to 2 months; thaw at room temperature before serving. Reheat briefly in a 300°F oven for 3–4 minutes if you prefer a slightly warm cookie.
Storage reminders
- Cool completely before sealing to avoid sogginess
- Layer with parchment to prevent sticking
- Label frozen batches with date and contents
Time-saving tools and technique shortcuts
A small cookie scoop ensures uniform size so cookies bake evenly; using a stand mixer speeds up assembly but a hand mixer or sturdy whisk works too. Chilling the dough in a shallow container shortens chill time, and parchment or silicone mats cut down cleanup.
Extra quick tips
- Use a small offset spatula to transfer fragile cookies gently
- Keep a spare sheet pan in the oven to rotate batches for consistent browning
Simple ways to switch up the flavor or diet
Substitute half the flour for almond flour for a nuttier texture (note cookies will be more delicate). To make them dairy-free, use a vegan butter substitute with similar fat content and a pudding mix that’s vegan-friendly. Add a tablespoon of finely chopped pistachios to the dough for more texture, or roll dough balls in sanding sugar before baking for sparkle.
Easy swap suggestions
- Almond-free: omit almond extract and increase vanilla slightly
- Gluten-free: use a 1:1 gluten-free flour blend, expect slight texture change
- Extra pistachio crunch: fold in 1/4 cup chopped roasted pistachios
Nutrition estimate per cookie (approximate)
Serving size: 1 cookie (recipe yields about 30 cookies)
Calories: ~95 kcal
Protein: ~1 g
Total fat: ~7 g
Total carbohydrates: ~10 g
Notes on adjusting nutrition
Swapping in almond flour raises fat and reduces carbs; using a butter substitute can lower saturated fat but may change texture. Larger cookies will raise per-serving calories proportionally.
Common questions and clear answers
What makes these cookies green?
The green tint comes from 4–5 drops of green food coloring; you can omit it for a natural look.
Can I make the dough ahead of time?
Yes — the dough keeps well refrigerated for 24 hours or frozen for up to one month; thaw overnight in the fridge before scooping.
How many does the recipe yield?
Using a 1 1/2-tablespoon scoop, expect about 30 cookies; yield varies with scoop size.
Can I use a different pudding flavor?
Yes — swapping vanilla or white chocolate pudding will change the profile but still yields a tender cookie.
Why do my cookies spread too thin?
That usually means the butter was too soft or the dough wasn’t chilled enough; return the dough to the fridge until firm and reduce oven temperature by 10°F if needed.
One-bite encouragement before you bake
Give these Pistachio Pudding Cookies a try — they come together quickly and make a charming, soft cookie that’s perfect for spring gatherings or an anytime treat. Enjoy the baking, and don’t forget to plate a few with fresh fruit or other cookies like the bright, fruity cherry snowball cookies if you’re assembling a dessert board.
Pistachio Pudding Cookies
Ingredients
Method
- Cream the butter in a stand mixer until light and airy.
- Add the powdered sugar, pistachio pudding mix, vanilla and almond extracts, and food coloring; beat until smooth.
- Add the flour and mix on low speed just until combined; avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a 1 1/2-tablespoon scoop to form dough balls, spacing them 1 inch apart on the baking sheet.
- Bake for 9-11 minutes, watching for the edges to turn light golden.
- Let the cookies rest on the pan for 3-5 minutes before transferring to a cooling rack.
