These fun pistachio pudding crinkle cookies are a cinch to make with a box of pudding mix!
You’ll love the pretty color of these pistachio pudding cookies–perfect for the holidays or any time of the year!
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You know those times when you want a dessert or sweet treat that feels kind of special but doesn’t require a lot of effort?
That’s exactly what these pistachio pudding cookies are for!
My kids call these Grinch cookies, thanks to their pretty green color–and the fact that they are perfect for Christmas.
In our household, we enjoy pistachio pudding desserts at all times of year, because green isn’t only for the holidays, in my opinion!
But let’s be honest–Christmas time is a GREAT excuse to make some pistachio desserts.
Whether it’s pistachio bread (a holiday favorite with my readers!), pistachio ice cream, pistachio whoopie pies, pistachio bars, cranberry pistachio bread, or pistachio cream pie, you just can’t go wrong!
So I know these pistachio pudding cookies are going to be a new holiday cookie tradition for your family. Make them for your kids, your family gatherings, or your next Christmas cookie swap!
The Easy Way to Make Pistachio Cookies (AKA Grinch Cookies)
The great thing about using pistachio pudding mix in any dessert recipe is that it adds both color, sweetness, and flavor. Triple whammy.
This is the same technique I use for my lemon pudding cookies, and it just makes things so easy.
These crinkle cookies use regular staple ingredients you already have on hand, so the only thing you probably need to grab from the store is the pistachio pudding itself.
You’ll simply mix up the cookie batter and roll it in powdered sugar, which is what gives that pretty crinkle that looks like snow!
Enjoy these festive cookies–they’re delish and won’t last long!
How to Make Pistachio Pudding Cookies
It’s really easy to make these crinkle cookies with pistachio pudding!
Ingredients You’ll Need for Green Pistachio Crinkle Cookies:
- Sour Cream or Greek Yogurt
- Pistachio Pudding Mix
- Almond Extract
- Green Food Coloring (Optional)
- Baking Soda
- Powdered Sugar
How to Make the Recipe:
(Full printable recipe is available below)
Cream butter and sugar. First, you’ll use an electric mixer to cream together the butter and sugar.
Then you’ll add the egg and sour cream and mix that until it’s combined.
Make it green. Next you’ll add the milk, pistachio pudding mix, and almond extract. If you want a brighter green color, add in some green food coloring now.
Add dry ingredients. Last, you’ll gradually add in the flour, salt, and baking soda, mixing just until combined.
Roll and bake. Scoop batter out by tablespoon and roll into a ball, then roll into the powdered sugar to coat it well.
Bake them and let them cool, and you’ll have a lovely crinkle cookie–perfect for Christmas, Springtime, or any time of year!
Notes and Adaptations:
- Green food coloring is optional. The pudding mix provides some green color, so you only need the food coloring if you want a brighter, more pronounced green color. I used 2 drops of food coloring, but you can add more or less depending on your preference.
- 1/2 cup butter, softened to room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup sour cream (or Greek yogurt)
- 2 Tbsp milk
- 3.4-oz box instant pistachio pudding mix
- 1/4 tsp almond extract
- 2-4 drops green food coloring (optional)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup powdered sugar, for rolling cookies
- Preheat oven to 325F and line a baking sheet with silicone mat or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric mixer), mix butter and sugar together until creamy and fluffy.
- Add egg and sour cream and mix until combined. Add in the milk, mixing to incorporate.
- Add the pistachio pudding mix and beat until smooth. If using green food coloring, add that now and mix to combine.
- In a separate small bowl, whisk together flour, salt, and baking soda.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until fully incorporated.
- Add powdered sugar to a small dish. Scoop cookie batter out by tablespoon, rolling into a ball. Roll each ball in the powdered sugar, turning to coat well. Transfer batter to prepared baking sheet.
- Bake for 12-14 minutes, until edges are starting to turn golden-brown but centers still look just a little wet.
- Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Green food coloring is optional--the pudding mix provides some color, so you only need the food coloring if you desire a brighter green color.
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