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–+ servings

Pistachio Pudding Cookies

These soft and buttery pistachio pudding cookies have a tender crumb and a delicate nutty flavor, perfect for spring gatherings and quick treats.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Method Nutrition Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, softened Use unsalted to control salt levels.
  • 1/2 cup powdered sugar
  • 3.4 ounces instant pistachio pudding mix Provides flavor and moisture.
  • 1 2/3 cups all purpose flour Spoon and level for accuracy.
  • 1 1/2 teaspoons almond extract A little goes a long way.
  • 1 teaspoon vanilla extract
  • 4-5 drops green food coloring Optional; gel colors give a brighter hue.

Method
 

Preparation
  1. Cream the butter in a stand mixer until light and airy.
  2. Add the powdered sugar, pistachio pudding mix, vanilla and almond extracts, and food coloring; beat until smooth.
  3. Add the flour and mix on low speed just until combined; avoid overmixing.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Use a 1 1/2-tablespoon scoop to form dough balls, spacing them 1 inch apart on the baking sheet.
  3. Bake for 9-11 minutes, watching for the edges to turn light golden.
  4. Let the cookies rest on the pan for 3-5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 95kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4g

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Serve with complementary bites or add a simple glaze for parties.

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