Description
These Pistachio Pudding Cookies are soft, flavorful treats featuring instant pistachio pudding mix for a unique twist. Enhanced with almond and vanilla extracts and a hint of green food coloring, they bake up into light, delicate cookies perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup powdered sugar
- 3.4 ounce box instant pistachio pudding mix
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour (spoon and level method, do not scoop)
- 4-5 drops green food coloring
Instructions
- Prepare Butter: In the bowl of a stand mixer, add softened butter and beat until light and fluffy to create a smooth base for the cookie dough.
- Add Flavors: Add powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix well until all ingredients are fully combined and the color is evenly distributed.
- Add Flour: Gradually add all purpose flour and combine gently until the dough forms evenly without overmixing.
- Chill Dough: Cover the cookie dough with plastic wrap and place it in the refrigerator for 30 minutes to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F and line a baking sheet with parchment paper to ensure even baking and prevent sticking.
- Scoop and Shape: Using a dough scoop or measuring about 1 1/2 tablespoons, scoop portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart to allow room for spreading.
- Bake Cookies: Bake the dough balls in the preheated oven for 15 minutes or until the edges are just barely turning light brown.
- Cool Cookies: Remove cookies from the oven and leave them on the baking sheets for 3-5 minutes to firm up, then transfer to a cooling rack to cool completely.
Notes
- Allow the butter to come to room temperature before mixing; it should be soft enough to press with your finger but not overly soft or goopy.
- Use a stand mixer with the paddle attachment for best texture and even mixing of the cookie dough.
- Adjust the amount of green food coloring to achieve your desired vibrant color gradually.
- Do not skip parchment paper when baking cookies to ensure even baking and prevent excessive spreading.
- Store cookies in an airtight container at room temperature; they will stay fresh for 5-6 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
