Pistachio Pudding Cookies
Delicious and vibrant cookies featuring creamy pistachio flavor with a hint of almond. Soft, chewy, and visually appealing, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter (2 sticks, softened) Important to use softened butter
- 1/2 cup powdered sugar
- 3.4 ounce instant pistachio pudding mix Use instant, not unsweetened
- 1 2/3 cups all-purpose flour Do not overmix
- 1 1/2 teaspoons almond extract Can replace with coconut or hazelnut extract for variation
- 1 teaspoon vanilla extract
- 4-5 drops green food coloring Adjust for desired color
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and gather your kitchen essentials.
- In a stand mixer, beat softened unsalted butter on medium speed until light and fluffy.
- Gradually add the powdered sugar and mix until well combined.
- Add the pistachio pudding mix, almond extract, vanilla extract, and green food coloring. Mix until combined.
- Slowly incorporate the all-purpose flour and mix until no flour streaks remain. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- After chilling, scoop dough portions and roll them into balls. Place on a baking sheet lined with parchment paper, leaving space between each.
- Bake for 9-11 minutes until the edges are light brown. Allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack.
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Notes
For best results, monitor baking time closely and use fresh ingredients. Consider variations such as mixing in chocolate chips or nuts.