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Overhead photo of green Pistachio Pudding Cookies on gray wooden background.
5 from 3 votes

Pistachio Pudding Cookies

These easy Pistachio Cookies are light green gems, super easy to prepare, roll and bake for any occasion. Soft and buttery with a touch of salty and sweet they pack a delicious bite. They melt in your mouth and are the perfect cookie for a Holiday gathering.
Category Desserts
Cuisine American
Keyword Pistachio Pudding Cookies
Prep Time 15 minutes
Total Time 24 minutes
Servings 48 cookies
Author Mean Green Chef


  • 1 cup (227 grams) salted butter, softened
  • 1 cup (100 grams) confectioners sugar, divided in half (for dusting after baked)
  • teaspoons clear vanilla extract*
  • 1 3/4 cups (210 grams) all-purpose unbleached flour
  • 1 3.4 oz package pistachio instant pudding mix
  • 1 cup Whole or chopped pistachios optional


  1. In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
  2. In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough
  3. Empty dough onto wax paper and form a ball. Wrap and refrigerate for 1 hour.
  4. Preheat oven to 350°
  5. Remove from the refrigerator and roll 1-inch balls with the chilled dough. Using your thumb or the back of a rounded measuring spoon make an indentation in the center of the cookies.
  6. Place whole or chopped pistachios in the center of the cookies, pressing down slightly so they take hold in the dough.
  7. Place on parchment lined baking sheet and bake in the 350° preheated oven for 6 to 9 minutes.
  8. Remove and let cool at least 20 minutes if dusting with powdered sugar.

Recipe Notes

  • Prep time is approximate.
  • Once completely cooled, cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To ensure they remain soft add an uncooked flour tortilla on the top and bottom of the cookies.