Description
Delicious soft pistachio cookies bursting with flavor.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks, softened)
- 1/2 cup powdered sugar
- 3 ounces instant pistachio pudding mix
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (spoon and level method, do not scoop the flour)
- 4–5 drops green food coloring
Instructions
- In the bowl of a stand mixer, add 1 cup of softened unsalted butter. Beat on medium speed for about 2-3 minutes until light and fluffy.
- Next, add 1/2 cup of powdered sugar, the 3 ounce box of instant pistachio pudding mix, 1 1/2 teaspoons of almond extract, 1 teaspoon of vanilla extract, and 4-5 drops of green food coloring. Mix on low speed until everything is combined, about 1-2 minutes.
- Now, add 1 1/2 cups of all-purpose flour. Mix until just combined, taking care not to overmix, which can lead to tough cookies.
- Cover the dough with plastic wrap and refrigerate it for 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a dough scoop or a tablespoon, scoop out about 1 ½ tablespoons of dough and roll it into a ball. Place the dough balls on the prepared baking sheet about 1 inch apart.
- Bake the cookies in the preheated oven for 11-15 minutes. They should be just barely turning light brown on the edges and still look slightly soft in the center.
- Leave the cookies on the baking sheet for 3-5 minutes to firm up before transferring them to a cooling rack.
Notes
- Ensure the flour is spooned and leveled for accurate measurement.
- Do not overmix the dough to avoid tough cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg