Description
Delightfully soft and flavorful Pistachio Pudding Cookies made with instant pistachio pudding mix, almond and vanilla extracts, and a touch of green food coloring. These cookies offer a unique twist on classic butter cookies, delivering a tender texture and a burst of nutty pistachio taste, perfect for any occasion or holiday treat.
Ingredients
Units
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 3.4 ounce box instant pistachio pudding mix
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4-5 drops green food coloring
Instructions
- Prepare the butter: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and beat on medium speed until it becomes light and fluffy, usually about 2-3 minutes.
- Mix wet ingredients and sugar: Add the powdered sugar, instant pistachio pudding mix, almond extract, vanilla extract, and green food coloring to the butter. Mix well until all ingredients are fully combined and the dough has a uniform green color.
- Add flour: Gradually add the all-purpose flour to the mixture and combine until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to allow it to firm up, which will help prevent spreading during baking.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape cookies: Using a dough scoop or measuring spoon (approximately 1 1/2 tablespoons), scoop and roll the dough into balls. Place the dough balls onto the prepared baking sheet about 1 inch apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges just start to turn light brown. The centers should remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies sit on the sheet for 3-5 minutes to firm up. Then transfer the cookies to a wire cooling rack to cool completely.
Notes
- Allow the butter to come to room temperature but not overly soft or melted; it should hold its shape when pressed gently.
- Use the paddle attachment on your stand mixer for best mixing results.
- Adjust the amount of green food coloring to achieve your desired cookie color.
- Do not skip the parchment paper; it helps the cookies bake evenly and prevents excessive spreading.
- Store cookies in an airtight container at room temperature; they will keep fresh for 5-6 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 33mg
