Description
Delightfully soft and flavorful Pistachio Pudding Cookies made with instant pistachio pudding mix, almond and vanilla extracts, and a subtle hint of green food coloring. These cookies offer a unique twist on classic butter cookies with a vibrant color and a melt-in-your-mouth texture 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
- Beat Butter: In the bowl of a stand mixer fitted with the paddle attachment, add softened butter and beat until light and fluffy, about 2-3 minutes.
- Add Dry and Flavorings: Add powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix well until fully combined and color is evenly distributed.
- Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, combining until a soft dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which helps control spreading during baking.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Scoop and Shape Cookies: Using a dough scoop or measuring 1 ½ tablespoons, portion the dough and roll into balls. Place the balls on the prepared baking sheet about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes, or until the edges are just beginning to turn light brown.
- Cool Cookies: Remove from oven and leave the cookies on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Allow the butter to come to room temperature; it should be soft but still hold its shape when pressed.
- Use the paddle attachment on your stand mixer for even mixing without overworking the dough.
- Adjust the amount of green food coloring to achieve your desired cookie color, adding gradually.
- Do not skip using parchment paper—it helps cookies bake evenly and prevents spreading.
- Store cookies in an airtight container at room temperature; they will stay fresh for 5-6 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
