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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.

Ingredients

Scale

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.

Keywords: pistachio pudding cookies, buttery cookies, soft cookies, easy cookie recipe, holiday cookies, sweet treats, baking cookies

Find it online: https://todayfoodrecipe.com/pistachio-sugar-cookies-recipe/