Pistachio Pudding Cookies Recipe

I started making these cookies on a random afternoon when I wanted something different from the usual chocolate chip routine. I had a box of pistachio pudding sitting in the pantry that I bought for no real reason. That decision turned out to be a very good accident.

The first batch wasn’t perfect. I overmixed the dough, didn’t chill it long enough, and ended up with cookies that spread too much. They still tasted amazing though, soft in the center with slightly crisp edges, and that’s when I knew I needed to try again.

Now these cookies are something I bake when I want people to smile before they even take a bite. The color alone gets attention. They look festive without trying too hard, and the flavor is richer than people expect from such a simple recipe.

I also love that these are not cake-mix cookies. They have structure. They feel like real cookies, chewy and buttery, not fluffy like muffins pretending to be dessert.

Ingredients I Used for the Recipe

• 4 tablespoons unsalted butter, softened – Gives the cookies richness and helps create those slightly crisp edges.
• 2 ounces cream cheese, softened – Makes the dough thicker and adds a soft, chewy texture that feels almost bakery-style.
• 3/4 cup granulated sugar – Sweetens the cookies without overpowering since the pudding mix already contains sugar.
• 1 (3.4 ounce) box instant pistachio pudding mix – The key ingredient for flavor and softness. The cornstarch in it makes the cookies tender.
• 1/4 teaspoon almond extract – Adds a subtle nutty flavor that makes the pistachio taste more pronounced.
• 5 drops green food coloring (plus more if needed) – Boosts the color so the cookies look vibrant instead of pale.
• 1 large egg + 1 egg yolk – The extra yolk adds fat, which creates a denser and chewier cookie.
• 3/4 cup all-purpose flour – Gives structure without making the cookies heavy.
• 1 teaspoon baking powder – Helps the cookies puff slightly while staying soft.
• 1/4 teaspoon salt – Balances sweetness and brings out the flavors.
• 1/4 cup maraschino cherries, chopped and dried – Adds little bursts of sweetness and color contrast. Optional, but I love them.
• 1/3 cup powdered sugar – Used for rolling the dough balls so the outside gets a delicate finish.

How to make Pistachio Pudding Cookies?

Step 1 – Cream the Butter, Cream Cheese, and Sugar

I beat the softened butter, cream cheese, and sugar together until the mixture looks light and fluffy. This step matters more than it seems. If it looks dense, I keep mixing.

This is where the texture begins, so I don’t rush it. Usually about two minutes with a hand mixer does the job.

Step 2 – Add Flavor and Eggs

Next I mix in the almond extract, green food coloring, the whole egg, and the extra yolk. The dough turns a pale green at this stage, and I always adjust the color depending on my mood.

If I want bold, cheerful cookies, I add another drop or two of coloring. If I want them softer looking, I leave it as is.

Step 3 – Mix in the Dry Ingredients

I add the flour, pistachio pudding mix, baking powder, and salt all at once. Then I mix just until everything comes together.

This is where I used to mess up. Overmixing makes the cookies tough, so now I stop as soon as I don’t see dry streaks.

Step 4 – Chill the Dough

The dough goes into the fridge for at least one hour. No shortcuts here. Because of the cream cheese, the dough needs time to firm up or the cookies will spread too much.

I’ve tried skipping this before and regretted it every time.

Step 5 – Prepare the Cherries

While the dough chills, I chop the maraschino cherries and blot them dry between paper towels. If they’re too wet, the color bleeds into the dough and makes everything look messy.

Dry cherries keep the cookies bright and pretty.

Step 6 – Shape and Coat the Dough

Once chilled, I scoop about 2 tablespoons of dough per cookie. I either mix the cherries into the dough gently or press a few pieces into each dough ball.

Then I roll each ball in powdered sugar. That light coating gives the finished cookies a soft, delicate look.

Step 7 – Bake Until Just Golden

I bake them at 350°F for about 11 to 13 minutes. The edges should look just barely golden. The centers will seem soft, and that’s exactly what I want.

I let them cool on the pan for a few minutes before moving them. They firm up as they sit.

Tips

Don’t Skip the Chill Time

This dough needs that hour in the fridge. It’s not optional. Chilling keeps the cookies thick and chewy instead of flat.

If I make the dough ahead of time, I’ve left it in the fridge for up to three days and it still works beautifully.

Dry the Cherries More Than You Think You Need To

The first time I made these, I rushed this step. The extra moisture streaked red into the dough. They tasted fine, but they looked like tie-dye.

Now I press them between paper towels twice. Problem solved.

Use the Small Box of Pudding Mix Only

The 3.4 ounce box is the right size. A larger one throws off the texture and makes the dough too soft.

I learned that lesson the hard way and ended up with cookies that refused to hold their shape.

They Freeze Surprisingly Well

I sometimes freeze the dough balls and bake them later. I let them thaw just enough to scoop or shape, then bake as usual.

Baked cookies also freeze nicely. I just let them come back to room temperature before serving.

Let Them Cool Before Judging Them

Right out of the oven they can seem fragile. After cooling, they settle into that perfect chewy texture.

I used to think I underbaked them, but really they just needed patience.

Why I Keep Coming Back to This Recipe

There’s something satisfying about a cookie that feels a little unexpected. People assume pistachio desserts are complicated or overly sweet, but these are balanced and simple.

I also like that the recipe is small enough to make without committing to a huge batch. It feels manageable, like a quick baking project instead of an all-day event.

Over time I’ve made tiny adjustments, sometimes adding more almond extract, sometimes skipping the cherries when I want a cleaner look. The base recipe holds up no matter what.

These cookies have become one of those things I bake when I want comfort without effort. They’re colorful, soft, slightly nostalgic, and honestly just fun to eat.

And if a recipe makes people reach for a second cookie before they’ve even finished the first, I consider that a success every single time.