If you’re a pistachio lover, these Pistachio Pudding Cookies are about to become your new favorite treat! Soft, chewy, and packed with a subtle nutty flavor, these green-hued cookies are perfect for holidays like St. Patrick’s Day, Easter, and Christmas—or simply when you’re craving something sweet and colorful.
Not only are they delicious, but they’re also incredibly easy to make thanks to a secret ingredient: instant pistachio pudding mix. This little shortcut guarantees a soft, chewy texture while adding that irresistible pistachio flavor and pale green color that makes these cookies so eye-catching.
Why You’ll Love These Cookies
- Soft & Chewy Texture – Pudding mix ensures the perfect balance between tender and chewy.
- Nutty Pistachio Flavor – Enhanced with almond extract for extra depth.
- Festive Color – A touch of green food coloring makes these cookies holiday-ready.
- Quick & Easy – Just mix, chill, roll, and bake.
Whether you’re baking a batch for family, friends, or a cookie swap, these pistachio pudding cookies are guaranteed to impress.
Ingredients You’ll Need
- Butter – Unsalted, softened to room temperature for the best texture.
- Powdered sugar – Helps create a delicate, soft crumb.
- Instant pistachio pudding mix – The star ingredient that adds flavor, moisture, and color.
- All-purpose flour – For structure and chewiness.
- Almond extract – Brings out the pistachio flavor beautifully.
- Vanilla extract – Rounds out the flavor.
- Green food coloring – Optional, but adds a festive pop of color.
How to Make Pistachio Pudding Cookies
1. Make the Dough
- In a mixing bowl, beat butter until light and fluffy.
- Add powdered sugar, pudding mix, vanilla, almond extract, and a few drops of green food coloring. Mix well.
- Gradually add flour and stir until combined.
2. Chill
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their shape while baking.
3. Scoop & Roll
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into balls (about 1 ½ tablespoons each) and place on the baking sheet.
4. Bake
- Bake for 9–11 minutes, just until the edges start to lightly brown.
- Let cookies sit on the sheet for 3–5 minutes before transferring to a cooling rack.
Tips for Success
- Room temperature butter – Soft but not melted for the perfect dough consistency.
- Don’t skip chilling – Prevents the cookies from spreading too much.
- Color to your liking – Add more or less green food coloring depending on the look you want.
- Let cookies rest – They’ll firm up as they cool, so don’t move them too quickly.
Fun Variations
- Add mini chocolate chips for a pistachio-chocolate combo.
- Stir in chopped pistachios for crunch.
- Make ice cream sandwiches with pistachio ice cream between two cookies.
Storage & Freezing
- Room temperature – Store in an airtight container for up to 5–7 days.
- Refrigerator – Keeps cookies chewy for up to 2 weeks.
- Freezer – Freeze baked cookies for 2–3 months, or freeze dough balls and bake fresh when needed.
Pistachio Pudding Cookies Recipe
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 15 cookies
Calories: ~170 per cookie
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 ⅔ cups all-purpose flour
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- 4–5 drops green food coloring
Instructions
- In a large bowl, cream butter until fluffy.
- Mix in powdered sugar, pudding mix, vanilla, almond extract, and food coloring.
- Add flour and stir until combined. Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into 1 ½ tablespoon balls and place on the sheet.
- Bake 9–11 minutes, until edges are lightly golden.
- Let rest on the baking sheet 3–5 minutes, then cool on a wire rack.
These Pistachio Pudding Cookies are festive, chewy, and bursting with flavor. Perfect for cookie trays, holiday parties, or simply enjoying with a cup of coffee—they’ll quickly become a favorite in your cookie rotation!