🌰🍪 Pistachio Pudding Cookies
Soft, Chewy, and Nutty with a Subtle Sweetness
These Pistachio Pudding Cookies are soft, chewy, and subtly sweet, with the wonderful flavor of pistachio shining through. Using instant pudding mix in the dough keeps them moist and tender, giving them a melt-in-your-mouth texture that’s perfect for cookie swaps, holiday trays, or an everyday treat.
📝 Ingredients (Makes ~36 cookies)
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1 box (3.4 oz) instant pistachio pudding mix
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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1 cup powdered sugar, for rolling
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Place powdered sugar in a shallow bowl for rolling cookies.
2️⃣ Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, and salt.
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Set aside.
3️⃣ Cream Butter & Sugar
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In a large bowl, beat butter and pudding mix until fluffy.
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Add eggs and vanilla extract, mixing until smooth.
4️⃣ Combine & Chill
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Gradually add dry ingredients to the wet mixture, mixing until just combined.
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Chill dough in the refrigerator for 30 minutes to make rolling easier.
5️⃣ Shape the Cookies
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Scoop tablespoon-sized portions of dough and roll into balls.
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Roll each ball in powdered sugar until coated.
6️⃣ Bake
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Place cookies 2 inches apart on the prepared baking sheets.
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Bake for 10–12 minutes, or until edges are lightly golden.
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Let cool on baking sheets for 5 minutes before transferring to a wire rack.