The holidays just wouldn’t be the same without a plate piled high with festive treats, right? And for me, these Holiday Pistachio Pudding Cookies are an absolute must! Seriously, they’re ridiculously soft, delightfully chewy, and so incredibly easy to whip up. I remember the first time I made these years ago, I was a little nervous about bringing something new to our family’s cookie exchange, but they were gone in minutes! Now, they’re a non-negotiable at every Christmas gathering.
Why You’ll Love These Holiday Pistachio Pudding Cookies
I just know you’re going to adore these cookies, and here’s why:
- So Easy, You Won’t Believe It: Honestly, the instant pudding mix is a game-changer! It makes these cookies ridiculously simple to throw together, even if you’re short on time or just starting out in the kitchen.
- Perfectly Soft and Chewy: This is where the magic happens! That pudding mix gives them the most amazing, melt-in-your-mouth soft and chewy texture that’s hard to resist.
- A Pop of Holiday Cheer: The subtle green color, especially if you add a drop of food coloring, just screams holiday season. They look so pretty on any festive platter!
- Unique & Delectable Flavor: While everyone loves chocolate chip, these pistachio cookies offer a really lovely, slightly nutty, and distinct flavor that folks always rave about.
- Quick to Bake: You’ll be enjoying warm, fresh-from-the-oven cookies in no time! They bake up super fast, so your sweet tooth doesn’t have to wait long.
- Guaranteed Crowd-Pleaser: Seriously, these disappear fast at parties, cookie exchanges, or even just when the family gathers. They’re a definite hit every single time.
Essential Ingredients for Holiday Pistachio Pudding Cookies
Alright, let’s talk about what you’ll need to make these little gems! Don’t worry, it’s all pretty standard pantry stuff, but that instant pistachio pudding mix is our secret weapon. Trust me, it makes all the difference!
Here’s what you should have on hand:
- 1 cup unsalted butter, make sure it’s softened – this is key for getting that lovely fluffy texture when you cream it!
- 1 cup granulated sugar – for that perfect sweetness.
- 2 large eggs – room temperature is always best if you remember, but don’t stress if they’re straight from the fridge.
- 1 teaspoon vanilla extract – you know, for that warm, cozy flavor that just makes everything better.
- 1 (3.4 ounce) package instant pistachio pudding mix – ah, the star of the show! Make sure it says ‘instant.’
- 2 cups all-purpose flour – the backbone of our cookie structure.
- 1 teaspoon baking soda – to give them just the right lift.
- 1/2 teaspoon salt – balances out all that sweetness.
- 1/2 cup chopped pistachios – these are optional, but oh-so-good if you want that extra nutty crunch and gorgeous green flecks.
- Green food coloring – also optional, but it really makes them pop for the holidays! Just a few drops will do.
Ingredient Notes and Substitutions for Holiday Pistachio Pudding Cookies
Okay, let’s dive a little deeper into some of these ingredients, because knowing a few tricks can make these cookies even better! That instant pistachio pudding mix? It’s not just for flavor, it adds a wonderful moisture-binding quality that helps make these cookies so soft and chewy. If you can’t find instant pistachio pudding (which would be a bummer, but it happens!), you *could* try using french vanilla or cheesecake flavor and then just adding extra chopped pistachios and a bit of green food coloring for the look. Just be aware the flavor will be different!
As for the butter, unsalted is usually best in baking so you can control the salt level yourself. But if all you have is salted butter, just leave out the extra salt in the recipe, or maybe cut it back a tiny bit. And for the nuts? If you’re not a fan of pistachios or they’re hard to come by, you could totally swap them out for chopped walnuts or pecans. They won’t give you that signature green fleck, but they’ll still be delicious!
Step-by-Step Guide to Making Holiday Pistachio Pudding Cookies
Alright, let’s get baking! Putting these together is honestly half the fun, and it’s so straightforward, you’ll wonder why you haven’t made them every year. Follow these simple steps, and you’ll have a beautiful batch of festive cookies in no time. Remember, the pudding mix is our secret helper here, making everything come together like a dream, much like when you’re whipping up a batch of classic chocolate chip cookies or even my absolute favorite chewy chocolate chip cookies. You’ve got this!
Preparing the Dough for Holiday Pistachio Pudding Cookies
First things first, get that oven preheated to 350°F (175°C) and grab some parchment paper to line your baking sheets. This little step makes cleanup a breeze! In a big bowl, take your softened butter and sugar and cream them together until they’re light and fluffy – you want it to look pale and airy. Then, beat in your eggs one at a time, giving it a good mix after each one. Don’t forget to add that vanilla extract for its cozy aroma and flavor!
Baking and Cooling Your Holiday Pistachio Pudding Cookies
Now for the fun part – baking! Drop spoonfuls of your dough onto those prepared sheets, leaving a little space between them so they can spread. Pop them into your preheated oven for about 9 to 12 minutes. You’re looking for the edges to be just lightly golden, but the centers should still look a little soft. That’s the key to chewy cookies! Let them hang out on the baking sheet for a few minutes after they come out – this helps them set up a bit. Then, carefully move them to a wire rack to cool completely. Patience is a virtue here, but oh-so-worth-it!
Tips for Perfect Holiday Pistachio Pudding Cookies
You know, even with a super simple recipe like this, a few little tips can take your cookies from good to absolutely *amazing*. I’ve learned a couple of things over the years that really make a difference, especially when I’m aiming for that perfectly soft and chewy texture, just like my favorite chewy oatmeal raisin cookies. Make sure your butter and eggs are at room temperature – it really does help everything blend together smoothly without any lumps. Also, don’t overmix the dough once you add the flour; just stir until it’s combined! Overmixing can make cookies tough, and we definitely don’t want that. If your dough feels a little too sticky to handle, pop it in the fridge for about 15-20 minutes; it makes scooping so much easier.
Serving and Storing Your Holiday Pistachio Pudding Cookies
These cookies are just fantastic served warm, with that slightly soft, chewy center. They’re perfect alongside a steaming mug of coffee or hot chocolate, maybe even with some festive Christmas morning cinnamon rolls nearby! If you have any leftovers – and I mean IF – just pop them into an airtight container at room temperature. They’ll stay wonderfully fresh for about 3 days. Honestly, they usually don’t last that long in my house!
Frequently Asked Questions About Holiday Pistachio Pudding Cookies
Got a few lingering questions about these festive little bites? I totally get it! Baking should be fun, not frustrating. Here are some things folks often ask about making these Holiday Pistachio Pudding Cookies, and hopefully, they’ll give you all the confidence you need to get baking!
Can I make these cookies dairy-free?
That’s a great question, especially for those with dietary needs! You absolutely can make these dairy-free. Just swap out the unsalted butter for your favorite dairy-free butter substitute. And here’s a baking secret: make sure your pudding mix is dairy-free too, as some instant pudding mixes can contain milk derivatives. Most brands offer a dairy-free option, or you can use a dairy-free cheesecake or vanilla-flavored instant pudding and add extra pistachios and coloring for that festive look. It’s just like whipping up easy 3-ingredient Christmas cookies – simple swaps make a big difference!
What can I use instead of pistachio pudding mix?
Ah, the dreaded out-of-stock situation! If you absolutely can’t find instant pistachio pudding, don’t fret. You can still make a delicious cookie! Try using an instant vanilla, cheesecake, or even a butterscotch flavored pudding mix. You’ll want to add extra finely chopped pistachios (up to 3/4 cup) to the dough for that nutty flavor and texture, and a few drops of green food coloring can still give you that festive holiday look. The flavor profile will be slightly different, but they’ll still be wonderfully soft and chewy!
How do I store these cookies long-term?
These cookies are honestly best enjoyed fresh within a few days, but if you find yourself with a bounty and want to keep them around, storage is key! Once completely cooled, pack them tightly in an airtight container with layers of parchment paper in between to prevent sticking. They’ll usually keep well at room temperature for about 3-5 days. For longer storage, you can absolutely freeze them! Wrap them well in plastic wrap, then tuck them into a freezer-safe bag or container for up to 2-3 months. Just let them thaw on the counter when you’re ready to munch.
Why are my cookies spreading too much?
Oh, the dreaded cookie spread! It happens! Usually, it’s a few things: the butter might have been too soft or even melty when you creamed it. Make sure it’s softened, not liquid! Also, overmixing the dough after adding the flour can develop too much gluten, which also leads to spreading. Another trick? If your dough feels a bit too soft before scooping, pop it in the fridge for about 15-20 minutes. Chilling the dough a bit helps the cookies hold their shape better during baking.
Nutritional Information for Holiday Pistachio Pudding Cookies
Just a heads-up, the nutritional info below is an estimate! It can vary quite a bit depending on the specific brands of ingredients you use, like the butter, pudding mix, and whether you add nuts or food coloring. These numbers are calculated per cookie, assuming you get about 24 cookies from the recipe.
Per cookie (approximate):
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Sugar: 15g
- Sodium: 80mg
- Protein: 2g
- Cholesterol: 30mg
Nutritional Information for Holiday Pistachio Pudding Cookies
Just a heads-up, the nutritional info below is an estimate! It can vary quite a bit depending on the specific brands of ingredients you use, like the butter, pudding mix, and whether you add nuts or food coloring. These numbers are calculated per cookie, assuming you get about 24 cookies from the recipe.
Per cookie (approximate):
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Sugar: 15g
- Sodium: 80mg
- Protein: 2g
- Cholesterol: 30mg
Holiday Pistachio Pudding Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy pistachio pudding cookies perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (optional)
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry pistachio pudding mix to the wet ingredients and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chopped pistachios and a few drops of green food coloring until the dough reaches your desired color.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a festive touch, you can add a sprinkle of green or red sanding sugar before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio cookies, holiday cookies, pudding cookies, Christmas cookies, easy cookies, festive dessert