Pistachio Pudding Cookies RECIPE
Award-winning pistachio cookies. Simple recipe, irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) box instant pistachio pudding mix
- 2 tablespoons milk
- ½ cup (60 grams) chopped pistachios (optional)
- ½ cup (90 grams) white chocolate chips (optional)
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (56 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for 2-3 minutes, until light, fluffy, and pale.
- Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until just combined.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the instant pistachio pudding mix and 2 tablespoons of milk to the dough. Mix on low speed until combined and a lovely green color develops evenly throughout the dough. The dough will be soft and slightly sticky.
- If using, gently fold in the chopped pistachios and white chocolate chips by hand with a spatula until evenly distributed.
- Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do NOT overbake. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, make the glaze. In a medium bowl, combine the softened cream cheese and softened unsalted butter. Using an electric mixer, beat until smooth and creamy, about 1-2 minutes on medium speed.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated before increasing speed to medium and beating until smooth. Stir in 3-4 tablespoons of milk, vanilla extract, and a pinch of salt. Beat for another minute until the glaze is smooth, luscious, and a pourable consistency. Adjust milk/powdered sugar as needed.
- Once the Pistachio Pudding Cookies are completely cooled, gently dip the tops of each cookie into the glaze, allowing any excess to drip off, or drizzle glaze over the top. Allow glazed cookies to set for at least 15-20 minutes at room temperature, or in the refrigerator for quicker setting.
Notes
Prepare your taste buds for a truly magical experience with these Pistachio Pudding Cookies! Imagine a cookie that’s incredibly soft, impossibly chewy, and bursting with that distinct, nutty, and slightly sweet flavor of pistachios. Each bite offers a delightful melt-in-your-mouth texture, thanks to the secret ingredient – instant pistachio pudding mix – which not only infuses them with vibrant color and flavor but also keeps them unbelievably moist for days.