These pistachio pudding mix cookies are easy and delicious with vibrant colors and are a perfect festive cookie to make during the holidays. These cookies are soft, chewy inside and crispy outside and made with instant pudding mix.
This pistachio pudding mix cookies is an easy recipe to make in under an hour. If you make it once, I bet this recipe will be on your favourite cookie list.
As Christmas is around the corner, this fancy cookie is going to be the favorite among kids. It is the best holiday cookie to gift family and friends.
Why you’ll love this cookies
- It is a simple one-bowl recipe with pantry staples, plus instant pistachio pudding mix is all needed for this recipe.
- Fancy gadgets like a stand mixer or electric hand mixer are not necessary for this recipe. Just a whisk is efficient for mixing the cookie dough. But, I used a hand mixer as I’m used to it.
- Cookie dough doesn’t need chilling, so you can shape or stamp it immediately and bake it straight away.
- Designing the cookie dough is interesting. I used a cookie stamp to design. You can create your design as per your wish.
Ingredients for Pistachio Pudding Mix Cookies
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- all-purpose flour
- butter
- sugar
- instant pistachio pudding mix (filling)
- milk
Let’s see step-by-step preparation of Pistachio Pudding Mix Cookies
The instant pudding mix I used for this recipe. You can use other brands which are available at your place.
In a large bowl, add room-temperature butter and sugar and cream well. I used a hand mixer to cream the butter and sugar mixture.
Sift all-purpose flour and pistachio instant pudding mix into the creamed butter mixture.
Mix gently with a spatula until the flour and pudding mix is well combined. To get a smooth dough, I added two tablespoons of milk.
Make lemon-sized dough balls. Making the ball’s size is purely optional.
I used cookie stamps to design my pistachio pudding cookies. You can create designs according to your creative ideas.
Take sugar in a bowl. Round the pistachio pudding dough well. Roll the ball in the sugar and press the cookie stamp to create the design.
You can see a beautiful impression on the cookie. Preheat oven to 180 * C and bake it for 13 to 15 minutes. Baking time differs according to the size of the cookie.
Best to have it with a cuppa of coffee or milk. It is a perfect holiday cookie to gift to family and friends.
Variations
I tried these pistachio pudding mix cookies as it is without adding any mix-ins. The reason is I want to use my newly bought cookie stamp. Yes, cookie stamp works well only with plain cookies like sugar cookies, shortbread cookies, etc.
- You can add mix-ins like nuts and dried fruits of your choice.
- Chocolate chips or chunks pair well with these cookies. You can mix in any variety of chocolate chips, either semi-sweet, dark, or milk chocolate, as per your taste.
- I did not add extra flavour to the pistachio pudding mix cookies. I bake as it is. If you feel the flavour is less, add vanilla extract a little.
How to store your pistachio pudding mix cookies?
Before storing the cookies, let them cool completely. Store it in airtight containers at room temperature. It’ll stay fresh for four to five days. If you make big batches for holidays, you freeze them. It’ll stay fresh for more than four months. Before consuming, thaw the frozen cookies in the fridge overnight or microwave them.
Pro tips
Some tips I followed when using a cookie stamp.
To get perfect shapes on the cookies, follow these steps. Follow any method that is working for you.
- The first tip is to dust the cookie stamp with flour. Coat the flour well.
- The second tip is to freeze the cookie stamp in the freezer, dust it with flour and stamp the cookie dough.
- A final tip is to roll the cookie dough on the sugar and press the cookie stamp.
More Cookie Recipe you may like to try
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Cranberry Chocolate Chip Cookies
Vanilla Custard Powder Cookies(Eggless)
Chocolate Cream Sandwich Cookies
Quick Simple Coffee Cookies(Eggless)
If you’ve tried this Pistachio Pudding Mix Cookies recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!
Pistachio Pudding Mix Cookies
Equipment
- Wide bowl
- Electric Hand Beater
- Spatula
- OTG Oven
- silicon baking mat
Ingredients
- 250 g all-purpose flour
- 175 g butter
- 125 g sugar
- 96 g instant pistachio pudding mix (filling) ( 1 small packet ( 3.4 oz )
- 2 tbsp milk
Instructions
- The instant pudding mix I used for this recipe. You can use other brands which are available at your place.
- In a large bowl, add room-temperature butter and sugar and cream well. I used a hand mixer to cream the butter and sugar mixture.
- Sift all-purpose flour and pistachio instant pudding mix into the creamed butter mixture.
- Sift all-purpose flour and pistachio instant pudding mix into the creamed butter mixture. Mix gently with a spatula until the flour and pudding mix is well combined. To get a smooth dough, I added two tablespoons of milk.
- Make lemon-sized dough balls. Making the ball's size is purely optional.
- I used cookie stamps to design my pistachio pudding cookies. You can create designs according to your creative ideas.
- Take sugar in a bowl. Round the pistachio pudding dough well. Roll the ball in the sugar and press the cookie stamp to create the design.
- You can see a beautiful impression on the cookie. Preheat oven to 180 * C and bake it for 13 to 15 minutes. Baking time differs according to the size of the cookie.
- Best to have it with a cuppa of coffee or milk. It is a perfect holiday cookie to gift to family and friends.
Notes
SOME TIPS I FOLLOWED WHEN USING A COOKIE STAMP.
To get perfect shapes on the cookies, follow these steps. Follow any method that is working for you.- The first tip is to dust the cookie stamp with flour. Coat the flour well.
- The second tip is to freeze the cookie stamp in the freezer, dust it with flour and stamp the cookie dough.
- A final tip is to roll the cookie dough on the sugar and press the cookie stamp.
Nutrition
Awesome recipe
Thank you so much!