There is something uniquely nostalgic about pudding cookies—they have a soft, melt-in-your-mouth texture that standard sugar cookies just can’t replicate. These Pistachio Pudding Cookies are a personal favorite for St. Patrick’s Day, Easter, or Christmas because of their lovely natural-looking green hue and distinct almond-nutty aroma. By using instant pudding mix, you ensure the cookies stay chewy for days. The combination of vanilla and almond extracts creates a “bakery-style” flavor profile that makes these feel far more gourmet than their simple ingredient list suggests.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 42 min
Key Ingredients
- Unsalted Butter: 1 cup (2 sticks), softened. (The base for our light and fluffy texture).
- Powdered Sugar: ½ cup (Provides a finer crumb than granulated sugar).
- Instant Pistachio Pudding Mix: One 3.4-ounce box. (The secret to the chewiness and flavor).
- Extracts: 1 ½ tsp almond extract and 1 tsp vanilla extract.
- All-Purpose Flour: 1 ½ cups, spoon and leveled (Crucial: do not pack the flour!).
- Green Food Coloring: 4–5 drops (To enhance that festive pistachio color).
Step-by-Step Instructions
- Cream the Butter: In a stand mixer with the paddle attachment, beat the softened butter until it is light and fluffy.
- Add Flavor and Color: Mix in the powdered sugar, dry pudding mix, vanilla, almond extract, and green food coloring. Beat until the color is uniform and the mixture is smooth.
- Incorporate Flour: Gradually add the flour, mixing until just combined. The dough should be soft but hold together.
- The Chill Phase: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Chilling the dough prevents the cookies from spreading too thin in the oven.
- Prep and Scoop: Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop 1 ½ tablespoon-sized balls and roll them into smooth spheres.
- Bake: Place balls 1 inch apart on the sheet. Bake for 11–15 minutes.The Pro Look: Pull them out when the edges are just barely beginning to turn a light golden brown.
- Set and Cool: Leave the cookies on the hot pan for 3–5 minutes to firm up before moving them to a wire rack to cool completely.
Serving Suggestions
- White Chocolate Dip: Once cooled, dip half of each cookie into melted white chocolate and top with crushed pistachios.
- Holiday Platter: Pair these with red velvet cookies for a striking “Christmas” color palette.
- Ice Cream Topper: Crumble these over a bowl of chocolate or vanilla bean ice cream for an added chewy crunch.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for 5–6 days. They stay soft remarkably well!
- Freezing: You can freeze the baked cookies for up to 3 months.
- Make-Ahead: You can scoop the dough balls and freeze them raw. When ready to eat, bake them straight from the freezer (adding 1–2 minutes to the cook time).
Tips & Tricks
- The Flour Method: Always use the “spoon and level” method for flour. If you scoop directly from the bag, the flour gets packed down, leading to a dry, “cakey” cookie.
- Butter Consistency: Your butter should be room temperature—soft enough to leave an indent when pressed, but not shiny or melting.
- Parchment is Key: Don’t skip the parchment paper; it helps the bottoms bake evenly without getting too dark.
Common Mistakes to Avoid
- Over-mixing: Once the flour is added, mix only until it disappears. Over-mixing can make the cookies tough.
- Wrong Pudding Type: Ensure you use Instant pudding mix, not the “Cook & Serve” variety, as the chemistry is different and will affect the rise.
Nutrition Information (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cookie | 170 | 1g | 14g | 12g | 0.1g | 10g |
Disclaimer: Nutrition information is estimated using standard online calculation tools. Values vary by brand.
