Okay, friends, gather ’round! I have a cookie recipe that’s about to become your new obsession. a soft, chewy cookie with a subtle pistachio flavor that’s not too overpowering, just perfectly nutty and sweet. They remind me a bit of those classic sugar cookies, but with a fun twist.What are pistachio pudding cookies?Are seriously easy to make, and they’re always a hit, especially when I need a quick dessert that looks and tastes like I spent hours in the kitchen (shhh, don’t tell!). What is the best recipe for cookie dough?
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What is Pistachio Pudding Cookies?
Think of What are pistachio pudding cookies?How do you make instant pistachio pudding mix? The pudding mix not only adds that lovely pistachio flavor, but it also helps keep the cookies incredibly moist. Is this one of those kitchen shortcuts that feels like cheating? The pudding mix helps create a tender crumb that’s almost melt-in-your-mouth soft, without having to do any complicated chemistry in the kitchen. What are some of the best pistachio cookies?
Why you’ll love this recipe?
What are some of the best reasons to eat these cookies? I’ve always been a sucker for pistachios, but these cookies take the cake. What I love about this recipe is how easy it is. Even if you’re not a seasoned baker, you can whip these up in no time. What makes these cookies so good? What are some of the best recipes for pistachio cookies? What are some good ways to dress these up with a simple glaze, add some chopped pistachios on top for extra crunch, or sandwich them with some vanilla frosting for a truly decadent treat? What are the best sugar cookies to serve with coffee?
How do I make Pistachio Pudding Cookies?
Quick Overview
How do I make these cookies? Mix all the ingredients, chill it briefly, roll into balls, and bake. I always make them so that they stay soft and chewy. This is so easy that even my kids help me make them!
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is properly softened but not melted for the best texture.
* 34 cup granulated sugar: Adds sweetness and helps create a tender crumb.
* 34 cup packed light brown sugar: For extra moisture and a hint of molasses flavor.
* 2 large eggs: Binds the ingredients together and adds richness.
* 1 teaspoon vanilla extract: Enhances the overall flavor – use a good quality extract for the best results.
* 1 package instant pistachio pudding mix: The star of the show! Adds flavor and keeps the cookies moist.
* 2 14 cups all-purpose flour: The base of cookie dough.
* 1 teaspoon baking soda: Helps the cookies rise and gives them a light, airy texture.
* 12 teaspoon salt: Balances the sweetness and enhances the other flavors.
For the Glaze (Optional):
* 1 cup powdered sugar: For a sweet, smooth glaze.
* 2-3 tablespoons milk: To thin out the glaze to your desired consistency.
* 1 teaspoon vanilla extract: Adds a touch of flavor to the glaze.
* Chopped pistachios (optional): For garnish and extra flavor and crunch.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents cookies from sticking and makes cleanup a breeze! I always do this, saves me so much headache later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking ensures that everything is evenly distributed, which is important for the texture of the cookies. If you skip this step you may end up with some pockets of flour in your cookies.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugars, but not so soft that it’s greasy.
Step 4: Combine
How do you add dry ingredients to wet ingredients?
Step 5: Add Pudding Mix
What is the best way to make pistachio pudding mix green?
Step 6: Chill Dough
Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent them from spreading too much in the oven. It also helps the flavors meld together even more.
Step 7: Roll and Bake
Roll dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still be soft. Don’t overbake them!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you’re making the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies and sprinkle with chopped pistachios, if desired.
Step 9: Slice & Serve
Once the glaze has set, the cookies are ready to serve. You can store them in an airtight container at room temperature for up to 3 days. I think they’re best enjoyed fresh, though! My family loves them.
What should I serve it with?
These What are some good pistachio pudding cookiesAren’t they great on their own?
For Breakfast:What are some good pistachio cookies with coffee? I love to put out a few cookies on a small plate and have them available at the table.
For Brunch:What are some of the best cookies to serve at brunch? Serve with mimosas or iced tea.
As Dessert:Serve these cookies after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair well with a glass of wine or a cup of herbal tea. For a more formal presentation, you can arrange the cookies on a dessert plate and drizzle them with chocolate sauce.
For Cozy Snacks:What are the best cookies for a cozy night in? Can you serve these with a bowl of popcorn for a sweet and salty treat?
How do you make pistachio pudding cookies?
I’ve learned a few tricks that will help you make the most amazing things possible.What are pistachio pudding cookies? ever!
Butter Softening: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugars, but not so soft that it’s greasy. If your butter is too soft, the cookies will spread too much in the oven. If it’s not soft enough, the dough will be difficult to mix.
Mixing Advice:Do not overmix the dough. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined, and then stop. Is it okay if there are streaks of flour remaining?
Ingredient Swaps:If you don’t have all-purpose flour on hand, you can use a gluten-free all-purpose flour blend instead. Just make sure it contains xanthan gum for the best results. Can you substitute butter for coconut oil?
Baking Tips:Don’t overbake cookies! They should be lightly golden around the edges, but still soft in the center. They will continue to firm up as they cool. If you overbake them, they will be dry and crumbly.
Glaze Variations:For a lemon glaze, substitute the milk with lemon juice. For a chocolate glaze, add a tablespoon of cocoa powder to the powdered sugar. I’ve added a little bit of almond extract to the glaze for a richer taste.
What are some Storing and Reheating Tips?
Can you store these cookies for later?
Room Temperature:How do you store cookies in an airtight container at room temperature for up to 3 days? The bread will absorb any excess moisture and keep the cookies from drying out.
Refrigerator Storage: What is theCan you store cookies in an airtight container for up to a week?
How do I use a freezerCan you freeze cookies for up to 2 months? To thaw, let them sit at room temperature for a few hours or overnight.
What is Glaze Timing Advice?If you plan on storing cookies, it’s best to glaze them before serving. This will prevent the glaze from getting sticky or melting during storage. If you’re freezing them, glaze them after they thawed.
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Final Thoughts
What is your all-time favorite song?What are pistachio pudding cookies?I promise you, once you try these, you’ll be hooked. They’re easy to make, incredibly delicious, and always a crowd-pleaser. Plus, that subtle pistachio flavor is just so unique and satisfying. I know you can make them perfectly! If you’re a cookie lover like me, be sure to check out my other recipes, you might find another new favorite! I can’t wait to hear how yours turn out! What do you think of my recipe?
How to Make 7 Incredible Pistachio Pudding Cookies at Home
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 packages instant pistachio pudding mix 3.4 ounces each
- 2 teaspoons vanilla extract pure
- 4.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup chopped almonds toasted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter with both sugars until smooth and silky.
- Add the eggs one at a time, blending well after each. Stir in the pistachio pudding mix and vanilla extract until uniformly combined.
- Separately whisk together flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped toasted almonds gently to ensure even distribution.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them roughly 2 inches apart.
- Bake for 12-15 minutes, until the edges appear lightly brown. Allow to cool on the baking sheets for a short time before transferring to a wire rack.
