Description
These Pistachio Pudding Cookies are soft, flavorful, and subtly nutty with a beautiful green hue. Made with instant pistachio pudding mix, almond and vanilla extracts, and lightly colored with green food coloring, they offer a delightful twist on classic sugar cookies. They are easy to prepare, making them perfect for any occasion or simply as a sweet treat.
Ingredients
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 the paddle attachment, add the softened butter and beat until light and fluffy, about 2-3 minutes.
- Mix Wet Ingredients: Add in the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring. Mix well until all ingredients are fully incorporated and the dough is evenly colored.
- Add Flour: Gradually add the all-purpose flour to the mixture and combine until a soft dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, making it easier to scoop and shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Using a dough scoop or measuring 1 ½ tablespoons each, scoop dough and roll into balls. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes until the edges just start to turn light brown. Be careful not to overbake to keep them soft.
- Cool: Remove from the oven and let the cookies sit on the baking sheet for 3-5 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- Allow the butter to come to room temperature, ensuring it is pliable but not overly soft or greasy. Pressing your finger gently should leave an impression that holds.
- Use the paddle attachment on your stand mixer to avoid overworking the dough and achieve the perfect texture.
- Adjust the green food coloring to your desired intensity by adding a few drops at a time to get the vibrant color you’re aiming for.
- Always use parchment paper when baking to promote even baking and prevent excessive spreading of the cookies.
- Store cookies in an airtight container at room temperature; they will stay 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
