We are calling all pistachio lovers! These pistachio cookies are about to become your new obsession. Combining the rich, nutty flavor of pistachios with the creamy sweetness of pudding mix, this recipe is a delightful twist on classic sugar cookies.
Perfect for St. Patrick’s Day, Christmas or any day that calls for a special treat, these cookies are as fun to make as they are to eat. You only need 25 minutes of prep time to whip up over six dozen cookies. Their secret ingredient? Instant pistachio pudding mix that intensifies the flavor and gives these cookies their charming pale green color.
Ingredients for Pistachio Cookies
- Butter:Â Softened butter creates a tender, flaky texture to these pistachio cookies.
- Confectioners’ sugar:Â Confectioners’ sugar imparts sweetness to the cookies and contributes to a melt-in-your-mouth texture.
- Eggs: Two large eggs help bind the ingredients and structure the cookies. Make sure the eggs are at room temperature before baking.
- Almond extract:Â A teaspoon of almond extract enhances the nutty flavor of these pistachio cookies.
- Green food coloring: A few drops of food coloring give the cookies their festive green color.
- Flour:Â All-purpose flour forms the base for the cookie dough and provides structure.
- Instant pistachio pudding mix:Â A package of instant pistachio pudding mix adds flavor and gives the cookies their soft texture.
- Baking soda and cream of tartar:Â These ingredients work together as leavening agents, helping the cookies rise as they bake.
- Chopped nuts:Â A half cup of chopped pistachios or pecans adds texture and a nutty flavor to this pistachio cookie recipe.
- Green colored sugar:Â Green colored sugar is used for rolling the cookie dough balls and adds a festive, sparkly coating to the finished cookies.
Directions
Step 1: Cream butter and sugar
Preheat the oven to 375°F. In a large bowl, beat the butter, vegetable oil and confectioners’ sugar until well blended.
Step 2: Add eggs and flavorings
Add the eggs one at a time, beating well after each addition. Mix in the almond extract and green food coloring until evenly distributed.
Editor’s Tip: Use pistachio extract instead of almond extract for an even more intense pistachio flavor.
Step 3: Combine dry ingredients
In a separate bowl, combine the flour, pistachio pudding mix, baking soda, cream of tartar and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped nuts.
Step 4: Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for one hour.
Step 5: Shape and bake
Shape the dough into 1 inch balls and roll them in green colored sugar. Place the balls two inches apart on ungreased baking sheets. Bake for seven to nine minutes or until the cookies are set.
Step 6: Cool the cookies
Cool the pistachio cookies on the baking sheets for one minute before transferring to wire racks to cool completely.
Recipe Variations
- Add a white chocolate drizzle: Drizzle melted white chocolate over the cooled pistachio cookies for extra sweetness and visual appeal.
- Incorporate dried cranberries:Â Mix in 1/2 cup dried cranberries to the cookie dough for a tart contrast to the sweet and nutty flavor.
- Use different nuts:Â Swap the chopped pistachios or pecans for almonds and walnuts for a different nutty flavor.
- Make brown butter: Replace regular butter with brown butter for a nuttier, more complex flavor to these cookies.
- Turn them into sandwich cookies: Spread a layer of vanilla buttercream between the two cookies for an indulgent twist.
How to Store Pistachio Cookies
Store these pistachio cookies in an airtight container at room temperature for up to two weeks. They can be kept in the refrigerator for longer—they’ll stay fresh for up to two months.
Can you freeze pistachio cookies?
Yes, you can freeze pistachio cookies. Place them in a single layer on a baking sheet to freeze until solid. Transfer the frozen cookies to a freezer-safe container or zip top bag. Store up for to eight months. Thaw at room temperature before serving.
Pistachio Cookie Tips
Can I use natural food coloring for pistachio cookies?
Yes, you can use natural green food coloring made from spinach or matcha powder. Start with a small amount and adjust as needed in the cookie dough to achieve the desired shade of festive green for these pistachio cookies.
Should you use salted or unsalted pistachios in this pistachio cookie recipe?
You can use either salted or unsalted pistachios for this recipe! Keep in mind that if you use salted pistachios your cookies will be a mix of sweet and well, salty.
What’s the best way to chop pistachios for pistachio cookies?
For easy chopping, pulse-shelled pistachios in a food processor or use a sharp knife on a cutting board. Aim for small, even pieces that will distribute well throughout the cookie dough.
How do I prevent the green sugar coating from melting during baking?
To keep the green sugar coating intact make sure the cookie dough is well-chilled before rolling in the sugar. Freezing the sugar-coated dough balls for 10 to 15 minutes before baking will also help.
