Pistachio Pudding Cookies
Deliciously chewy with a nutty flavor, these Pistachio Pudding Cookies are a perfect treat for pistachio lovers! These pretty green cookies are perfect for so many holidays.
Servings: 15
Calories: 170kcal
Ingredients
- 1 cup butter unsalted, softened
- 1/2 cup powdered sugar
- 3.4 ounce box instant pistachio pudding mix
- 1 2/3 cup all purpose flour
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4-5 drops green food coloring
Instructions
- 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 freezer for 15 minutes or the fridge for an hour.
- 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.
Notes
- Allow the butter to come to room temperature. It shouldn't be overly soft or goopy, but if you gently press your finger into it, it should hold its new shape.
- If you're using a stand mixer to mix your cookie dough, use the paddle attachment.
- Adjust the green coloring to your liking. It's always best to add less and add more as needed to get the vibrant color you're looking for.
- Don't skip the parchment paper. This is the best way to bake your cookies evenly without too much spreading.
- Cookies will last about 5-6 days at room temperature in an airtight container.
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 378IU | Calcium: 5mg | Iron: 0.3mg