Description
Delight in these soft and flavorful Pistachio Pudding Cookies, which combine the rich creaminess of instant pistachio pudding with a hint of almond and vanilla extracts. Perfectly tender and slightly sweet, these cookies are quick to make and ideal for a festive treat or everyday indulgence.
Ingredients
Units
Scale
Cookie Dough
- 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 a paddle attachment, beat the softened butter until it becomes light and fluffy. This creates a creamy base for your cookie dough.
- Mix Wet Ingredients: Add the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Add Flour: Gradually incorporate the all-purpose flour into the wet ingredients, mixing just until combined. This will form a soft dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling helps the dough firm up, making it easier to handle and enhancing the cookie texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Form Cookies: Using a dough scoop or a tablespoon measure (about 1 ½ tablespoons), portion the dough and roll it into balls. Space the dough balls about 1 inch apart on the prepared baking sheet to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, until the edges are just beginning to turn light brown. They should still look soft in the centers.
- Cool: Remove the baking sheet from the oven and let the cookies rest on it for 3-5 minutes to set. Transfer the cookies to a wire rack to cool completely before serving to preserve their texture.
Notes
- Allow the butter to come to room temperature before starting. It should be soft but not greasy or overly melted, just firm enough to hold an indentation when pressed gently.
- When mixing your dough with a stand mixer, using the paddle attachment is best to avoid overworking the dough.
- Adjust the green food coloring as desired to achieve your preferred shade of pistachio green. Start with fewer drops and add more for a vibrant color.
- Using parchment paper on your baking sheet is highly recommended to bake cookies evenly and prevent excessive spreading or sticking.
- Store baked cookies in an airtight container at room temperature, where they will stay fresh for about 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
