If you’re looking for a dessert that’s quick, unique, and irresistibly tender, these soft pistachio pudding cookies are exactly what you need. From their naturally pretty green color to their buttery, nutty flavor, these cookies are a springtime favorite that comes together with no chill time and stays moist for days.
Why You’ll Love These Soft Pistachio Pudding Cookies
These cookies stand out for all the right reasons. The secret ingredient—pistachio pudding mix—creates an ultra-soft texture that doesn’t dry out, even after a couple of days. The combination of vanilla and almond extract enhances the nutty flavor without overpowering it, making each bite balanced and comforting.
They’re perfect for:
- Spring gatherings and holidays
- Easy weeknight baking
- Cookie platters that need something a little different
Best of all, this recipe is simple enough for beginner bakers and quick enough for busy days.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ tsp pure vanilla extract
- 1 tsp almond extract
- 1 (3.4 oz) box pistachio pudding mix
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup chopped pistachios (optional but recommended)
Tip: The pudding mix provides flavor, moisture, and color—no food coloring needed.
How to Make Soft Pistachio Pudding Cookies (Step-by-Step)
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This helps create a tender cookie texture.
Step 2: Add Eggs and Extracts
Mix in the eggs one at a time, followed by the vanilla and almond extracts. Scrape down the sides of the bowl to ensure everything is well combined.
Step 3: Stir in the Pudding Mix
Add the pistachio pudding mix directly into the wet ingredients. This step is what makes the cookies extra soft and flavorful.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients until a soft dough forms.
Step 5: Fold in Pistachios
Gently fold in the chopped pistachios for added texture and natural color.
Step 6: Bake
Preheat your oven to 350°F (175°C). Scoop dough onto a lined baking sheet, spacing cookies about 2 inches apart. Bake for 9–11 minutes, just until the edges are set and the centers look slightly underbaked.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips & Variations
- Extra soft cookies: Slightly underbake and let them finish setting as they cool
- Nut-free option: Skip the chopped pistachios
- Flavor swap: Use white chocolate chips for a sweeter twist
- Gluten-free: Substitute a 1:1 gluten-free baking flour
- Dairy-free: Use plant-based butter sticks
Serving Ideas & Storage
Serve these cookies with milk, tea, or coffee for a cozy treat. They’re also great for gift boxes and bake sales thanks to their long-lasting softness.
Storage:
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Easy Soft Pistachio Pudding Cookies Recipe
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Pistachio Pudding Cookies are buttery, nutty, and incredibly tender thanks to pistachio pudding mix (the secret ingredient!). They have a naturally lovely green color, require no chill time, and stay moist for days—perfect for an easy spring dessert.
Ingredients
1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 tsp almond extract
1 box (3.4 oz / 96g) instant pistachio pudding mix (dry)
2 1/4 cups (270g) all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 cup (60g) chopped pistachios (optional but recommended)
Instructions
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy (about 2 minutes).
3. Add eggs one at a time, mixing after each. Mix in vanilla and almond extract.
4. Mix in the dry pistachio pudding mix until evenly combined.
5. In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and mix just until a soft dough forms (don’t overmix).
6. Fold in chopped pistachios, if using.
7. Scoop 1 1/2-tablespoon portions of dough onto the baking sheets, spacing 2 inches apart.
8. Bake 9–11 minutes, until edges are set and centers look slightly underbaked.
9. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra-soft cookies, remove them when the centers still look slightly glossy—carryover heat finishes the bake.
Nut-free option: skip the chopped pistachios (the pudding mix still gives pistachio flavor).
Add-ins: 1/2 cup white chocolate chips pairs beautifully with pistachio.
Storage: keep airtight at room temp up to 4 days, or freeze up to 2 months.
If dough feels very warm/sticky, chill 10 minutes (optional—not required).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 180 | 3g | 22g | 9g | 1g | 150mg |
Final Thoughts
These easy soft pistachio pudding cookies are proof that simple ingredients can create something truly special. With their tender crumb, delicate nutty flavor, and no-fuss method, they’re bound to become a repeat favorite in your kitchen—especially during spring and holiday baking season.