Pistachio Pudding Cookies

You know, it’s funny how food brings back memories because the first time I tried making these Pistachio Pudding Cookies, I totally overbaked them, and the edges were crunchy while the middle was all soft. Typical me, and yet somehow, they still tasted amazing. Have you ever had that happen? I couldn’t stop laughing.

These cookies are perfect for those lazy afternoons or family get-togethers because they’re soft, sweet, and a little nutty at the same time. I remember making a batch for a picnic once, and half of them vanished before we even got to the park. It’s crazy how something so simple can make everyone so happy. And honestly, the little imperfections—the cracked tops or uneven shapes—they just make them feel homemade. Don’t you love it when food looks a little messy but tastes incredible?

What are Pistachio Pudding Cookies

Pistachio Pudding Cookies are soft, chewy, and slightly sweet cookies made with instant pistachio pudding mix. These cookies are a fun twist on classic sugar cookies, adding a unique nutty flavor and beautiful green color. The pudding mix keeps the cookies moist and tender, so they almost melt in your mouth. You can sprinkle them with powdered sugar or add some chopped pistachios on top for extra crunch. They are perfect for holidays, special occasions, or simply for an afternoon treat with a cup of milk.

What to Eat with Pistachio Pudding Cookies?

Pistachio Pudding Cookies pair wonderfully with cold or warm drinks. A glass of cold milk is a classic choice that complements the sweetness and creaminess of the cookies. For adults, a cup of coffee or tea also works beautifully. You can even serve these cookies alongside a scoop of vanilla ice cream or a bowl of fresh berries for a dessert that feels both elegant and simple. These cookies are versatile, making them a perfect addition to snack platters, lunchboxes, or even a cookie exchange with friends.

Ingredients: Pistachio Pudding Cookies

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 package (3.4 oz) instant pistachio pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pistachios (optional)
• Powdered sugar for rolling (optional)

How to make Pistachio Pudding Cookies?

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick.
2. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Beat in the pistachio pudding mix, eggs, and vanilla extract until everything is fully combined. The batter should look smooth and creamy.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, or the cookies may turn out tough.
5. If you like, fold in the chopped pistachios for added texture and flavor. This step is optional but highly recommended for nut lovers.
6. Using a cookie scoop or tablespoon, form dough balls and roll them in powdered sugar if desired. This gives the cookies a soft, sweet coating.
7. Place the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.

Kitchen Equipment Needed

• Large mixing bowl
• Electric mixer or hand whisk
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper
• Wire cooling rack
• Small bowl for rolling in powdered sugar (optional)

How to Store Leftovers?

Store any leftover Pistachio Pudding Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just place the cooled cookies in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. When ready to eat, let them thaw at room temperature for 30-60 minutes.

FAQ

What makes pistachio pudding cookies soft?

The instant pistachio pudding mix adds extra moisture and tenderness, making the cookies soft and chewy.

Can I use sugar-free pudding mix?

Yes, you can use sugar-free pudding mix, but the cookies may be slightly less sweet. You can adjust sugar if needed.

Can I substitute almond flour or gluten-free flour?

Yes, but the texture may change. You may need to experiment with the amount of liquid to keep the cookies soft.

How long do these cookies last?

Stored properly in an airtight container, they last up to 5 days at room temperature or 3 months in the freezer.

Can I add chocolate chips?

Absolutely! Chocolate chips pair wonderfully with pistachios and add extra flavor.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just let it come to room temperature slightly before scooping.

Should I use salted or unsalted butter?

Unsalted butter is preferred to control the saltiness, but salted butter works too if you reduce added salt.

Can I decorate the cookies for holidays?

Yes, you can sprinkle powdered sugar, drizzle with white chocolate, or add colored sprinkles to match holiday themes.

Conclusion

Pistachio Pudding Cookies are a delightful treat that combines a soft, chewy texture with a unique nutty flavor. They are easy to make, fun to share, and perfect for any occasion. Give them a try, share the recipe with your friends, and don’t forget to subscribe to our blog for more delicious and easy-to-make recipes.