Pistachio Sugar Cookies Recipe

Introduction

These delicate pistachio cookies are buttery, tender, and lightly sweetened with confectioners sugar. Their subtle vanilla flavor and soft texture make them a perfect treat for any occasion.

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup confectioners sugar, divided
• 2 teaspoons pure vanilla extract
• 1 3/4 cup all-purpose flour
• 3.4 oz package pistachio instant pudding mix
• 1/2 teaspoon salt

Instructions

1. Step 1: In a large mixing bowl, cream the softened butter. Beat in 1/2 cup of the confectioners sugar until the mixture is light and fluffy. Add the vanilla extract and mix well.
2. Step 2: In a separate medium bowl, combine the all-purpose flour, pistachio instant pudding mix, and salt. Gradually add this dry mixture into the butter mixture, stirring until just combined.
3. Step 3: Divide the dough in half and shape each half into a ball. Wrap both dough balls tightly with plastic wrap and refrigerate for at least one hour to firm up.
4. Step 4: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
5. Step 5: Remove the chilled dough from the refrigerator and plastic wrap. Roll the dough into teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Gently press down on each ball to slightly flatten them.
6. Step 6: Bake the cookies for 9 to 10 minutes, being careful not to overbake. Remove from the oven and let the cookies sit on the baking sheet for about 5 minutes to firm up. While still warm, toss the cookies gently in the remaining confectioners sugar, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add 1/4 cup finely chopped pistachios to the dough before chilling.
• Use almond extract instead of vanilla for a different but complementary nutty taste.
• To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies in a sealed container for up to three months. When ready to enjoy, thaw at room temperature and toss again in confectioners sugar if needed. Reheating is not necessary as they are best served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant pistachio pudding?

Instant pudding mix works best because it absorbs moisture and helps create the soft texture of these cookies. Regular pudding mix may not yield the same results.

Why do I need to refrigerate the dough before baking?

Chilling the dough firm ups the butter which prevents the cookies from spreading too much during baking, resulting in a tender and well-shaped cookie.

Pistachio Sugar Cookies Recipe

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★★★★★

4.8 from 354 reviews

These pistachio pudding cookies are tender, buttery, and coated with a sweet confectioners sugar dusting. Enhanced with instant pistachio pudding mix, they offer a subtle nutty flavor and soft texture that melts in your mouth. Perfect for a festive cookie exchange or a delightful afternoon treat.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup confectioners sugar
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3.4 oz package pistachio instant pudding mix
• 1/2 teaspoon salt

Coating

• 1/2 cup confectioners sugar (for coating)

Instructions

1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add 1/2 cup of confectioners sugar and continue to beat until the mixture is fluffy and light in texture. Stir in the pure vanilla extract to incorporate flavor.
2. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until well combined.
3. Form the dough: Gradually add the dry mixture into the wet ingredients. Stir or mix until a uniform dough forms, ensuring no streaks of flour remain. Divide the dough into two equal portions and shape each half into a ball. Wrap each dough ball tightly in plastic wrap and refrigerate for at least one hour to firm up.
4. Prepare for baking: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
5. Shape the cookies: Remove the dough from the refrigerator and plastic wrap. Using a teaspoon, scoop out dough portions and roll them into balls. Place the dough balls on the lined baking sheets, spacing them about 1 inch apart. Press down lightly on each ball to slightly flatten them.
6. Bake the cookies: Bake in the preheated oven for 9 to 10 minutes. Be careful not to overbake; the edges should be setting but the centers remain soft. Remove the baking sheets from the oven and allow the cookies to sit on the sheets for about 5 minutes to firm up.
7. Coat with confectioners sugar: While still warm, gently toss the cookies in the remaining 1/2 cup of confectioners sugar to coat evenly. Then transfer the cookies to a wire rack and let them cool completely before serving or storing.

Notes

• Do not overbake cookies to keep them tender and chewy.
• Using softened butter helps in achieving a smooth creamy texture in dough.
• Chilling the dough aids in handling and prevents spreading during baking.
• If you prefer more intense pistachio flavor, consider adding a few drops of pistachio extract.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.

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