Go Back

Pistachio Cookies

Pistachio cookies are a delightful treat, combining nutty pistachios with a soft, chewy texture. Perfect for sharing or enjoying with tea or coffee.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup salted butter, softened Use 2 sticks
  • 1 1/4 cup powdered sugar, divided Use 1/2 cup for mixing, remain for rolling
  • 2 teaspoons vanilla
  • 1 3/4 cups all-purpose flour Ensure proper measurement for best texture
  • 3.4 ounces pistachio instant pudding mix (dry) 1 small 3.4 ounce box

Method
 

Preparation
  1. Cream the butter in a stand mixer or large mixing bowl until smooth.
  2. Add 1/2 cup of the powdered sugar and vanilla, then beat until light and fluffy.
  3. In a separate bowl, whisk together the flour and dry pistachio pudding mix.
  4. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
  5. Transfer dough onto wax paper, shape into a ball, wrap it, and refrigerate for 1 hour.
Baking
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Remove the dough from the refrigerator and roll it into teaspoon-sized balls. Place them on the prepared baking sheet with space between each.
  3. Use the back of a measuring spoon to gently press the tops to make a slight indentation.
  4. Bake for 6 to 9 minutes, or until set but not browned. Let cool on the baking sheet for 3 to 5 minutes.
  5. Roll warm cookies in the remaining powdered sugar, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature. They remain fresh for several days or can be frozen for longer storage.