Pistachio Pudding Cookies are soft, chewy, and flavorful cookies made with instant pistachio pudding mix, adding a moist texture and subtle nutty flavor. Enhanced with almond and vanilla extracts as well as green food coloring, these cookies also include white chocolate chips for sweetness.
You’ll love this recipe because it’s easy to mix up with a stand mixer, producing light and fluffy dough that bakes into tender cookies with a festive appearance. Chilling the dough helps rolling and baking to perfect soft centers with lightly golden edges.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1⅔ cups all-purpose flour
- 1½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 4-5 drops green food coloring
- 1 cup white chocolate chips (optional)
Instructions
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In a stand mixer bowl, beat butter until light and fluffy. Add powdered sugar, pudding mix, vanilla, almond extract, and green food coloring; mix well.
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Gradually add flour and mix until combined.
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Cover dough with plastic wrap and refrigerate for 30 minutes.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
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Scoop or roll dough into 1½ tablespoon balls, placed 1 inch apart on baking sheets.
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Bake 9-11 minutes until edges are just turning light brown. Allow to cool 3-5 minutes on sheets before transferring to wire racks.
Tips for Success
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Use room temperature ingredients for best creaming.
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Chill dough to prevent too soft handling.
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Don’t overbake; centers should remain soft.
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Add white chocolate chips for extra richness.
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Use green food coloring sparingly for festive color.
Delicious Variations
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Add chopped pistachios for crunch.
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Substitute almond extract with lemon for citrus notes.
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Dip cooled cookies in melted white or dark chocolate.
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Sprinkle coarse sugar or colored sugar on top before baking.
Frequently Asked Questions
Can dough be made ahead and frozen?
Yes, shape into balls and freeze; bake directly from frozen, adding baking time.
How long do cookies stay fresh?
Store airtight at room temperature up to 5 days.
Can these be made gluten-free?
Yes, use gluten-free flour blend 1:1 substitution.
Are these cookies chewy or crisp?
They are tender and chewy with slightly crisp edges.
Can I omit the food coloring?
Yes, the color is optional and only for festive appearance.
Pistachio Pudding Cookies
- Total Time: 20 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies made with instant pistachio pudding mix for moist texture and subtle nutty flavor. Enhanced with almond and vanilla extracts and green food coloring, featuring white chocolate chips for sweetness and festive look.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 box (3.4 oz) instant pistachio pudding mix
1⅔ cups all-purpose flour
1½ teaspoons almond extract
1 teaspoon vanilla extract
4–5 drops green food coloring
1 cup white chocolate chips (optional)
Instructions
Beat butter until light and fluffy. Add powdered sugar, pudding mix, vanilla, almond extract, and food coloring; mix well.
Gradually add flour; mix until combined.
Cover dough and chill 30 minutes.
Preheat oven to 350°F (177°C). Line baking sheets.
Scoop 1½ tablespoon balls onto sheets 1 inch apart.
Bake 9–11 minutes until edges just brown. Cool 3–5 minutes on sheets before transferring to racks.
Notes
Use room temperature butter for smooth mixing.
Chill dough for easier handling and controlled spreading.
Don’t overbake to keep cookies soft.
Add white chocolate chips for richness.
Use green coloring sparingly for festive look.
- Prep Time: 10 minutes
- Cook Time: 9–11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/24 cookie
- Calories: 110
- Sugar: 8
- Sodium: 25
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 13
- Protein: 1
- Cholesterol: 20
Keywords: pistachio pudding cookies, soft chewy pistachio cookies, festive green cookies, cream cheese cookies, white chocolate chip cookies
