Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. You can keep the chilled dough in the fridge for up to 48 hours before scooping and baking.

Can I skip the food coloring?

Absolutely. The color is fun, not necessary. The cookies will taste the same. If you skip the color, consider adding a pale garnish like powdered sugar for visual contrast.

Are these cookies safe for kids with nut allergies?

Pistachio pudding adds flavor but does not usually contain whole nuts. However, if someone has a nut allergy, avoid these cookies and choose a different pudding flavor, such as vanilla. Always check labels and talk to parents or caregivers when serving to others.

How should I freeze them?

Freeze baked cookies on a tray until firm, then transfer to a freezer bag. For unbaked dough balls, freeze on a tray and then store in a bag. Bake frozen dough adding a minute or two to the bake time.

What if my dough is too sticky?

Chill it longer. A sticky dough usually needs time to firm in the fridge. If it still sticks, dust your hands lightly with flour when rolling. You can also add a tablespoon of flour at a time until it becomes manageable.

Pistachio Pudding Cookies

Description

Deliciously soft and slightly crumbly cookies made with pistachio pudding mix, perfect for busy families and special occasions.

Ingredients

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

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Instructions

In the bowl of a stand mixer, add butter and beat until light and fluffy.
Add in the powdered sugar, pudding mix, vanilla, almond extract, and green food coloring. Mix well.
Add in flour and combine.
Cover the dough with plastic wrap and put in the fridge for 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
Using a dough scoop or 1 ½ tablespoons, scoop dough and roll into balls. Place dough on the prepared pan about 1 inch apart.
Bake for 9-11 minutes until just barely turning light brown on the edges. Leave on cookie sheets for 3-5 minutes to firm up before transferring to a cooling rack.

Notes

Chill the dough for better texture. You can freeze unbaked dough balls or baked cookies for later enjoyment.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American