Description
Delightfully soft and flavorful pistachio pudding cookies featuring a perfect blend of almond and vanilla extracts with a subtle green hue, making them visually appealing and irresistibly tasty. These cookies are easy to prepare and bake, resulting in tender treats ideal for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks, softened)
- 1/2 cup powdered sugar
- 3.4 ounce box 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
- Prepare the butter: In the bowl of a stand mixer, add the softened butter and beat it until it becomes light and fluffy, which usually takes a few minutes on medium speed.
- Add flavorings and sugar: Incorporate powdered sugar, instant pistachio pudding mix, vanilla extract, almond extract, and green food coloring into the butter. Mix thoroughly until all ingredients are fully combined and the dough has a uniform color.
- Add flour: Gradually add the all-purpose flour to the mixture. Mix until just combined to form the cookie dough, being careful not to overmix to maintain tenderness.
- Chill the dough: Cover the dough tightly with plastic wrap and place it in the refrigerator for 30 minutes. Chilling firms up the dough, making it easier to scoop and helps the cookies keep their shape during baking.
- Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the cookies: Using a dough scoop or measuring tablespoon (about 1 ½ tablespoons), scoop the dough and roll into balls. Place each dough ball on the prepared baking sheet about 1 inch apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 11 to 15 minutes, watching closely until the edges just start to turn light brown.
- Cool: After baking, leave the cookies on the baking sheet for 3 to 5 minutes to firm up. Then transfer them to a cooling rack to cool completely.
Notes
- For best results, use the spoon and level method to measure flour to avoid dry cookies.
- Green food coloring intensity can be adjusted to your preferred shade.
- Refrigerating the dough helps maintain cookie shape and texture.
- Do not overbake; cookies should be soft in the center with lightly browned edges.
- Store cookies in an airtight container at room temperature for up to 5 days.
