If you’ve never tasted Pistachio Pudding Cookies, you’re in for a baker’s dream. Feather-light, deliciously buttery, and tinted with the prettiest green hue, these cookies practically melt in your mouth, offering a touch of whimsy with every bite. The secret is effortless: a simple boxed pudding mix and a handful of pantry staples yield cookies bursting with pistachio flavor, gentle almond notes, and an irresistible softness that keeps you coming back for more. Whether you’re baking for a holiday, a potluck, or just to brighten up a weekday afternoon, these cookies are about to become your new go-to treat.

Pistachio Pudding Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Pistachio Pudding Cookies plays a special role, contributing to their signature flavor and texture. From creamy butter to fragrant extracts and that unmistakable green hue, don’t skip a single element if you want the full cookie experience!

Butter (unsalted, softened): The base of the dough, lending rich flavor and ensuring that melt-in-your-mouth softness.
Powdered sugar: Sweetens the cookies while guaranteeing an ultra-tender crumb instead of grit.
Instant pistachio pudding mix (3.4 oz): The not-so-secret ingredient that infuses every bite with pistachio flavor and a soft, fluffy texture.
All purpose flour: Provides structure and balance to the dough, keeping cookies from spreading too much.
Almond extract: Adds depth, enhancing the pistachio notes and creating a more complex flavor.
Vanilla extract: Rounds out and uplifts all the sweet, nutty flavors in the dough.
Green food coloring (4-5 drops): Optional, but makes the cookies a delightful pale green reminiscent of pistachio gelato.

How to Make Pistachio Pudding Cookies

Step 1: Cream the Butter

Start by placing your softened, unsalted butter in the bowl of a stand mixer. Beat on medium-high speed until the butter is light, fluffy, and easy to spread. This extra air whipped into the butter is essential for achieving that beautifully soft cookie texture.

Step 2: Add Sugars, Pudding, and Flavors

With the mixer running on low, blend in the powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring. Make sure everything is thoroughly incorporated. The dough will take on a gorgeous pale green color (thanks, pudding mix!), while the extracts create a lovely fragrant base.

Step 3: Mix in the Flour

Gradually add the all purpose flour to the mixing bowl. Blend just until all the flour disappears into the dough — don’t overmix! You want a soft, workable texture that still holds its shape when scooped.

Step 4: Chill the Dough

Remove the bowl from the mixer, cover the dough snugly with plastic wrap, and pop it in the fridge for 30 minutes. This quick chill helps the cookies keep their shape and intensifies the pudding’s flavor and color.

Step 5: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Letting the oven fully preheat (and using parchment!) sets the stage for cookies with perfectly golden edges.

Step 6: Scoop and Roll

Scoop the chilled dough using a cookie scoop or by measuring out 1 1/2 tablespoons per cookie. Gently roll each portion into a ball and space them evenly on your baking sheet, about an inch apart. They’ll puff up slightly as they bake but won’t spread much.

Step 7: Bake and Cool

Bake the Pistachio Pudding Cookies for 9–11 minutes, just until the bottoms and edges turn lightly golden. Resist the temptation to overbake — these cookies should stay soft! Let them sit on the hot baking sheet for 3–5 minutes to firm up before transferring to a cooling rack. Your kitchen is about to smell amazing!

How to Serve Pistachio Pudding Cookies

Garnishes

A simple dusting of powdered sugar is classic, but you can also top each warm cookie with a sprinkle of chopped pistachios, a drizzle of white chocolate, or even a few edible flowers for a festive, bakery-style finish. These little touches make Pistachio Pudding Cookies truly irresistible and extra-special for gifting or parties.

Side Dishes

Pistachio Pudding Cookies absolutely shine when served alongside a scoop of vanilla ice cream, creamy yogurt, or a bowl of fresh seasonal berries. For an extra indulgent treat, pair them with a steamy cup of coffee, green tea, or an iced pistachio latte for a subtle flavor echo that will win over every snack break.

Creative Ways to Present

Layer Pistachio Pudding Cookies in a clear jar for a sweet, homemade gift, or arrange them on a pretty tiered tray for dessert spreads. You can also crumble them over ice cream or pudding parfaits, or skewer them on sticks for a playful cookie pop presentation — every bite brings out their charm in a whole new way!

Make Ahead and Storage

Storing Leftovers

Keep any extra Pistachio Pudding Cookies in an airtight container at room temperature for up to 5 days. Layering parchment paper between stacks helps prevent sticking, and the cookies will stay soft and fresh if kept away from direct sunlight and kitchen moisture.

Freezing

These cookies freeze beautifully! Lay baked, cooled cookies flat on a tray to freeze, then transfer to a zip-top freezer bag. They’ll keep their flavor and soft texture for up to three months. For best results, let them thaw fully at room temperature before serving.

Reheating

If you want to enjoy warm Pistachio Pudding Cookies again, a quick 5–10 seconds in the microwave will do the trick. Alternatively, pop them in a 300°F oven for just a couple minutes; this refreshes their aroma and brings back that just-baked taste.

FAQs

Can I use a different pudding flavor in this recipe?

Absolutely! While pistachio delivers the unique flavor and color this recipe is known for, you can experiment with vanilla, banana, or chocolate pudding mixes for different cookie adventures.

Do I really need to chill the dough?

Chilling is highly recommended. It helps the flavors develop, prevents excessive spreading, and keeps the cookies extra soft — all hallmarks of perfect Pistachio Pudding Cookies.

How can I make these cookies gluten-free?

You can swap the all purpose flour for your favorite 1–to–1 gluten-free baking blend. The texture may be slightly different, but the cookies will still taste delicious and soft.

Are there any mix-in ideas for more texture?

Definitely! Gently fold in 1/2 cup of chopped pistachios or white chocolate chips before baking for extra crunch and fun pockets of sweetness throughout the Pistachio Pudding Cookies.

Do I need a stand mixer?

No worries if you don’t have a stand mixer! A sturdy hand mixer or even mixing by hand with some elbow grease will still yield tender, delicious cookies. Just be sure to cream the butter thoroughly for best results.

Final Thoughts

These Pistachio Pudding Cookies bring such a joyful burst of color and flavor to any occasion. Easy enough for beginner bakers but impressive enough to wow your friends, they’re bound to make you the star of your next cookie swap. Give them a try — and don’t forget to save a few for yourself before they vanish!

Pistachio Pudding Cookies Recipe

★★★★★

5 from 19 reviews

Author: anna
Total Time: 1 hour
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pistachio Pudding Cookies are a delightful treat with a subtle pistachio flavor and a soft, chewy texture. Perfect for any occasion!

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 (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

Beat Butter: In the bowl of a stand mixer, beat the butter until light and fluffy.
Add Ingredients: Mix in the powdered sugar, pudding mix, vanilla extract, almond extract, and green food coloring until well combined.
Incorporate Flour: Gradually add the flour and mix until fully combined.
Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Form Dough Balls: Using a dough scoop or 1 ½ tablespoons, shape the dough into balls and place them on the prepared baking sheet.
Bake: Bake for 9-11 minutes until the edges are just starting to turn light brown. Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American