Description
Delight in these soft and flavorful Pistachio Pudding Cookies, a unique twist on traditional cookies combining instant pistachio pudding, almond extract, and a hint of vanilla for a nutty and sweet treat. Perfectly green-tinted and subtly flavored, these cookies are easy to make and sure to impress.
Ingredients
Units
Scale
Cookie Dough Ingredients
- 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
- 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, about 2-3 minutes.
- Add Flavorings and Sugar: Add the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring to the butter. Mix on low speed until well combined and the color is uniform.
- Incorporate Flour: Gradually add the all-purpose flour to the wet mixture and mix until fully incorporated, forming a smooth dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for 30 minutes to firm up, which helps prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- Shape the Cookies: Using a dough scoop or measuring about 1 ½ tablespoons, scoop the dough and roll into balls. Place them on the prepared baking sheet spaced about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges just begin to turn light brown. Avoid overbaking to keep cookies soft.
- Cool and Set: Remove from the oven and let the cookies cool on the cookie sheet for 3-5 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Allow the butter to come to room temperature; it should be soft but not greasy or overly softened for best texture.
- Use the paddle attachment on a stand mixer for even mixing and proper dough consistency.
- Adjust green food coloring gradually to reach your preferred shade without overusing.
- Do not skip using parchment paper as it helps cookies bake evenly and reduces spreading.
- Store cookies in an airtight container at room temperature; they remain fresh for 5-6 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
