Desserts

Pistachio Pudding Cookies

Name: Pistachio Pudding Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks, 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

Chef Olivia

December 22, 2025
4 min read

Jump to Recipe·Print Recipe

why make this recipe

These pistachio pudding cookies are soft, nutty, and quick to make. They need few ingredients and little work. They are fun for a snack, a school lunch, or a cookie plate for guests.

introduction

This cookie uses instant pistachio pudding mix for flavor and a soft texture. The almond extract adds a light nutty note that pairs well with the pistachio. If you like nutty treats, you might also enjoy almond meringue sandwich cookies for a different crunch and almond flavor.

how to make Pistachio Pudding Cookies

Make the dough, chill it briefly, then bake. First beat the butter until light. Add the dry pudding mix, powdered sugar, extracts, and food coloring. Stir in the flour until just mixed. Chill the dough so it firms up. Scoop balls, place on a sheet, and bake until the edges just turn light brown. Let the cookies cool a few minutes on the pan before moving to a rack.

Ingredients :

1 cup unsalted butter (2 sticks, 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

Directions :

In the bowl of a stand mixer, add butter and beat until light and fluffy.
Add in the powdered sugar, pudding mix, vanilla, almond extract, and green food coloring. Mix well.
Add in flour and combine.
Cover the dough with plastic wrap and put in the fridge for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment.
Using a dough scoop or 1 ½ tablespoons, scoop dough and roll into balls. Place dough on the prepared pan about 1 inch apart.
Bake for 9-11 minutes until just barely turning light brown on the edges. Leave on cookie sheets for 3-5 minutes to firm up before transferring to a cooling rack.

Pistachio Pudding Cookies

how to serve Pistachio Pudding Cookies

Serve them at room temperature. They go well with milk, tea, or coffee. Put them on a plate for parties or pack them in a lunchbox for a sweet treat.

how to store Pistachio Pudding Cookies

Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 3 months. Thaw at room temperature before serving.

tips to make Pistachio Pudding Cookies

Use softened butter for smooth dough and even mixing.
Do not overmix after you add the flour. Mix until just combined.
Chill the dough so the cookies keep their shape while baking.
If you want a stronger green color, add one drop at a time until you like the shade.
If you like soft chewy cookies, check similar ideas like chewy pumpkin chocolate chip cookies to learn tips on timing and texture.

variation (if any)

Add 1/2 cup chopped pistachios to the dough for more crunch.
Roll cookie dough balls in granulated or colored sugar before baking for a little sparkle.
Swap almond extract for more vanilla if you prefer a milder nut note.

FAQs

Q: Can I make these without food coloring?
A: Yes. They will be paler but taste the same.

Q: Can I use salted butter?
A: You can, but reduce any extra salt in other add-ins. Unsalted is best for control.

Q: Can I use a different pudding flavor?
A: You can try vanilla or white chocolate pudding, but the pistachio mix gives the cookie its unique flavor.

Q: Do I need a stand mixer?
A: No. You can use a hand mixer or mix by hand, but a mixer makes it easier to get the butter light and fluffy.

Q: Can I bake larger cookies?
A: Yes. Bake a few minutes longer and watch the edges for light browning.