Pistachio Pudding Cookies
These Pistachio Pudding Cookies are soft, sweet, and nutty, perfect for any occasion and easy to make.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1/2 cup powdered sugar
- 3.4 ounces instant pistachio pudding mix
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons almond extract For flavor
- 1 teaspoon vanilla extract For flavor
- 4-5 drops green food coloring Optional, for color
Instructions
Preparation
- 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.
Baking
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Using a dough scoop or 1 1/2 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.
Notes
Store cookies in an airtight container at room temperature for about a week. Can be frozen for up to three months.