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Pistachio pudding cookies are a sweet treat for spring holidays. You can fill them with buttercream to make cookie sandwiches or just enjoy on their own!
My kids are always asking for cookies, and I’ll be honest, it’s hard to resist them.
When holidays roll around, it’s even harder. I try to teach my kids about various holidays and often make my Instant Pot Irish lamb stew for St. Patrick’s Day, but I also wanted to offer them a dessert option.
My older son has been addicted to pistachios lately, so I wanted to remake this recipe for pistachio pudding cookies I originally posted for my pal Jamie’s website!
Pistachios are a great ingredient to use for making St. Patrick’s Day desserts because they are naturally green and are fairly mild in flavor. I don’t like to use food coloring in recipes, so I love how green these cookies end up without it.
In fact, when I was mixing up these cookies I had flashbacks to making spritz Christmas tree cookies as a child — I had never realized my mom’s special ingredient was pistachio pudding!
Anyway, these aren’t a traditional Irish dessert, but they’re pretty darn cute and are a hit with my kids. Plus you get, as my son calls them, “bonus cookies” thanks to the clover cut-outs!
These cookies are just as easy as a regular sugar cookie, and actually take less work because you roll out the dough before chilling. This makes it much easier to roll out and gets rid of the need for additional flour as well.
Ingredients for Pistachio pudding cookies
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Instant pistachio pudding mix
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Egg
- Salt
If you want to make the frosting filling, you’ll also need powdered (confectioners’) sugar, vanilla, and milk.
Pistachio pudding does contain pistachios, but one of the main flavors actually comes from almonds! If you’re a fan of almond extract in baked goods (I definitely am) then you’ll enjoy these cookies.
You could also add more pistachio flavor by rolling the finished cookie sandwich edges in finely chopped pistachios.
Why add pudding mix to cookies?
I don’t often add pudding mix to cookies, but it’s a great option for adding flavor.
Pudding mix also helps to keep the cookies moist and soft. This may seem counterintuitive because pudding mix is dry, but trust me, it works!
Be sure to use only instant pistachio pudding mix, not cook and serve.
Also, we’re not preparing the mix! It goes right into the cookies as the dry powder.
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How to make this recipe
First, make sure to beat the pudding mix, sugar, and butter together until fluffy before adding the egg.
Creaming the butter and sugar creates pockets of air. This layering of air, sugar, and fat ensures a tender, not-too-dense cookie.
Add the flour and salt and mix until combined.
Place a sheet of parchment paper on the countertop and dump out cookie dough. Put another sheet of parchment, then roll out dough between the papers.
Transfer the dough (with parchment) to a baking sheet and chill for 10 minutes.
Once chilled, remove from the fridge. Flip over carefully and remove the now-top parchment. Cut into shapes and place on a lined baking sheet, then transfer to the freezer to chill again.
Preheat the oven to 350°F.
Don’t skip chilling the cut-outs before baking, while the oven preheats. This helps them keep their shape as well as melts the butter and sugar slower in the oven.
Once the oven is heated, remove cookies from the freezer. Slide parchment and cookies to another baking sheet and bake 6-8 minutes.
Underbake the cookies just slightly. Our instinct is to bake cookies until golden brown, but with cut out cookies you want the the edges of the cookies to just be beginning to brown.
Let them cool on the pan a few minutes to firm up before transferring to a wire rack to cool completely.
To make the frosting, beat together the softened butter and powdered sugar until creamy, then add the vanilla and milk and beat until fluffy. Spread onto cookies and top with a second cookie.
Storage tips
These cookies will keep at room temperature in an airtight container for 3-5 days.
If you choose to store the cookies in the fridge, make sure to keep them in a sealed container so they don’t lose moisture and end up dry instead of having a chewy texture.
These pistachio pudding cookies are festive and fun for St. Patrick’s Day, but you can make them any time of year!
Don’t want to make them into sandwich cookies? Increase the butter to 12 tablespoons and add ¼ cup brown sugar to the dough. Scoop into balls and bake for 10-12 minutes.
If you like pistachio flavor, why not try my honey pistachio shortbread?
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Pistachio Pudding Cookies
Ingredients
- 1 3.4- ounce box instant pistachio pudding
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the frosting
- 8 tablespoons unsalted butter, softened
- 8 ounces powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
Directions
- In using a stand mixer or hand mixer, cream together pudding mix, butter, and granulated sugar until fluffy.1 3.4- ounce box instant pistachio pudding, 8 tablespoons unsalted butter, 3/4 cup granulated sugar
- Scrape down sides and beat in egg. Turn the speed down to low and slowly mix in flour and salt until well-combined.
- Dump dough onto a sheet of parchment paper. Cover with another sheet of parchment, and roll dough to approximately 1/8-inch thick. Transfer dough (on the parchment) to a cookie sheet and chill for 10 minutes.
- Once dough has chilled, place cookies and parchment on counter. Remove the top parchment, flip it over, place it on the dough again, and carefully flip the entire thing over. Remove the parchment that is now on top. (This step will help keep your cookies from sticking to the parchment after cutting.)
- Cut out rounds using a 3-inch round cutter. For half the cookies, cut out the center shape with a 1.5-inch clover cutter. Place cookies back on baking sheet and put in the freezer.
- Preheat oven to 350°F. Once the oven has preheated, remove cookies from the freezer, transfer to a clean parchment-lined baking sheet, and bake cookies for 6-8 minutes. Note that clover cut-outs will bake faster than larger cookies.
- Let cookies cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
- To make the frosting, beat together softened butter and powdered sugar. Add the vanilla and milk and beat until frosting is fluffy.8 tablespoons unsalted butter, 8 ounces powdered sugar, 1/2 teaspoon pure vanilla extract, 1 tablespoon milk
- Spread frosting on bottom of full cookie round in a circular motion. Top with clover-hole cookie and press gently. Serve.
Notes
- Dough might seem crumbly at first but will come together while rolling.
- If dough is too cold to cut, let rest a few minutes to warm up.
- You can bake the clover cut-outs as they are, or re-roll the dough to create more sandwich cookies.
- If you want a decorate edge for the frosting, use a pastry bag and M2 tip, then pipe from the outside to the middle in a circle.
- To make into standard cookies, increase the butter to 12 tablespoons and add ¼ cup brown sugar to the dough. Scoop into balls and bake for 10-12 minutes.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
