06/19/2026
Soft and Chewy Pistachio Pudding Cookies
Ingredients
buttercream-yellow pistachios Ingredient: 1/2 cup (1 stick) softened unsalted butter
white sugar Ingredient: 1 cup granulated sugar
large egg Ingredient: 1 large egg
sour cream Ingredient: 1/4 cup full-fat sour cream
milk Ingredient: 2 Tbsp milk
pistachio pudding mix Ingredient: 3.4-oz box instant pistachio pudding mix
all-purpose flour Ingredient: 1 1/2 cups all-purpose flour
baking powder Ingredient: 1 teaspoon baking powder
salt Ingredient: 1/4 teaspoon salt
green food coloring Ingredient: 2-3 drops green food coloring (optional, for extra vibrancy)
Directions
Start by creaming together the softened unsalted butter and the granulated sugar in a large mixing bowl until the mixture is light and fluffy. Then, beat in the large egg until well combined, followed by the sour cream and milk, mixing until smooth. Gently stir in the instant pistachio pudding mix and the green food coloring, if using, until everything is just incorporated and the batter takes on a lovely green hue.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can result in tougher cookies.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-14 minutes, or until the edges are lightly golden and the centers appear slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 27-29 minutes (plus cooling)
Servings: 24-30 cookies
Approx. 150 kcal per serving
