If you’re in the mood for soft, pillowy pistachio nut cookies, then you’ll love this quick and easy recipe. These cookies are very soft and chewy and offer plenty of delicious pistachio flavor.
How to Make Pistachio Nut Cookies
Gather all of your ingredients. I prefer to pre-measure everything to ensure I have everything that I’ll need. The basics for great pistachio flavor comes from pistachio pudding and pistachio extract.
In a medium-size bowl cream the butter with the brown and white sugar.
Add the eggs, and both extracts beating together until creamy.
Next, add the pistachio nut pudding mix.
Beat the mixture on medium until the pudding mix is fully incorporated and the cookie dough has a whipped frosting-like texture.
Add the flour and baking soda, mixing well.
Stir in the chopped pistachio nuts.
Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies.
Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from cookie sheet.
If you’d like to glaze them you can mix two cups of powdered sugar with a teaspoon of pistachio extract and a tablespoon or two of milk. Add just enough to create a glaze, then dip the tops of the cookies.
Pistachio Nut Cookies
You’ll Need:
1 cup (2 sticks) butter, room temperature
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Pistachio Pudding mix
2 eggs
1 teaspoon Pistachio Extract
1/2 tsp Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 cup pistachio nuts, chopped
Preheat oven to 375°F
In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy.
Add the flour and baking soda, mixing well. Stir in the chopped pistachio nuts.
Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies.
Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from cookie sheet.
Slice & Bake Pistachio Nut Cookies
If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies.
Once the dough is formed, overturn it onto a very lightly floured surface. Use a dough scraper or your hands to lightly shape the dough into a log, rolling it gently to ensure it’s an even thickness throughout.
Wrap the log in parchment paper and freeze until solid. If you have a large family, leave the log intact and wrap it tightly with freezer wrap, plastic wrap, or vacuum seal it.
If you have a smaller household, cut the log into halves or thirds, and wrap each section. Return to the freezer until you’re ready for fresh delicious pistachio nut cookies!
Slice & Bake Directions
Preheat the oven to 375°F.
Remove the frozen log section and cut it into 1/2″ slices. Place them 2″ apart on a Silpat or parchment paper-lined cookie sheet. Bake the cookies for 8-10 minutes.
More Delicious Pudding Mix Cookie Recipes
Check out these additional pudding mix cookie recipes you’re sure to love as much as we do!
