Soft and Chewy Pistachio Pudding Cookies
These fun pistachio pudding crinkle cookies are a cinch to make with a box of instant pudding mix!
You’ll love the pretty color of these pistachio pudding cookies–perfect for the holidays or any time of the year!
UPDATED July 8, 2024 with new photos and more detailed instructions.
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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, but we also love them around St. Patrick’s Day!
Truth be told, in our household, we enjoy pistachio pudding desserts at all times of year.
Because green isn’t only for the holidays, in my opinion!
So I know these pistachio pudding cookies are going to be a new holiday cookie tradition for your family.
If you’re wondering what to make with pistachio pudding, this is perfect!
It’s an easy cookie recipe to make for your kids, your family gatherings, or your next Christmas cookie swap.
For another green cookie idea, try my lime Jello sugar cookies.
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.
This is the same technique I use for my lemon pudding cookies, and also similar to my strawberry Jello 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 chewy cookies–they’re delish and won’t last long!
Supplies for Gifting Pistachio Cookies
More Delicious Pistachio Recipes:
- Pistachio Bread (a holiday favorite with my readers!)
- Pistachio Pudding Cookies with Cherries
- Pistachio Kiss Cookies
- Italian Pistachio Cake
- Pistachio Ice Cream
- Pistachio Whoopie Pies
- Pistachio Pudding Cake
- Pistachio Lemon Bars
- Pistachio Cupcakes
- Cranberry Pistachio Bread
- Pistachio Delight
- Pistachio Sheet Cake
- No-Bake Pistachio Cream Pie
- Pistachio Cranberry Cookies
- No-Bake Pistachio Cheesecake
- Holiday Pistachio Shortbread Cookies
How to Make Chewy Pistachio Pudding Cookies
It’s really easy to make these crinkle cookies with pistachio pudding!
Ingredients You’ll Need for Green Pistachio Crinkle Cookies:
- Butter
- Sugar
- Egg
- Sour Cream or Greek Yogurt
- Milk
- Instant Pistachio Pudding Mix
- Almond Extract
- Green Food Coloring (Optional)
- All Purpose Flour
- Salt
- Baking Soda
- Powdered Sugar
How to Make this Jell-O Pistachio Pudding Cookies 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 in a large mixing bowl.
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, dry 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 to the wet ingredients.
Mix just until combined.
Roll and bake. Scoop batter out by tablespoon (or use a small cookie scoop) and roll into a ball.
Then roll the ball into the powdered sugar to coat it well.
Bake them on a prepared cookie sheet. Just be sure not to overbake, so you’ll end up with soft cookies.
They’ll be ever so slightly golden brown, especially on the bottoms.
Let the baked cookies cool completely on a cooling rack.
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 (perfect if you’re using these as Christmas cookies). I used 2 drops of food coloring, but you can add more or less depending on your preference.
- Feel free to add some white chocolate chips for a fun variation.
- Leftovers can be stored at room temperature in an airtight container.
- I use almond extract instead of vanilla extract, because it goes along with the quintessential nutty flavor of pistachio.
Recommended Equipment
Pistachio Pudding Cookies
These fun pistachio pudding crinkle cookies are so easy to make--soft, chewy, and a festive green color make them a new holiday tradition!
Ingredients
- 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
Instructions
- 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 almond extract 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.
Notes
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Checkered Chef Cooling Rack Baking Rack Twin Set. Stainless Steel Oven and Dishwasher Safe Wire Rack. Fits Half Sheet Cookie Pan -
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, 250 Watts, White -
KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White -
Wilton 417-1112 Stainless Steel Cookie Scoop, Small -
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 80mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your cookie board on Pinterest!
Your ingredients list includes almond extract, but no where in the directions does it say when to add it.
You’re right, Cass! I included it in the body of the post but somehow missed adding it to the recipe card itself. Thanks for catching my error–I’ve corrected it now! 🙂
Hi! I was looking at your lemon pudding cookie recipe and the oven temp is 375 But the pistachio pudding cookie recipe gives oven temp of 325. They have the same ingredients Is the oven temps correct. Or what is the correct oven temp for both? Thanks Really want to make both
Hi Joey! You can either do both at 325F and bake for 12-14 minutes, or 375F and bake for 9-11 minutes. Enjoy! 🙂
May I use vanilla extract instead of almond?
Hi Mary! Yes, you can use vanilla extract if you prefer. Enjoy! 🙂
Hi. These sound wonderful. Can you add some chopped pistachios?
Hi Donna! For sure! That would be a great addition. Enjoy! 🙂
I just made them with chopped up pistachios and they are delicious !!
Yummy! Thanks for sharing, Heather! 🙂
These look delicious! I plan to make them for Thanksgiving & Christmas! Thankyou for the recipe
You’re welcome, Denise–I hope they’re a holiday hit! 🙂
Is the butter salted or unsalted
Hi Vicki! I use unsalted butter.
Can these cookies be frozen?
Hi Barbara! I haven’t tried it myself, so I can’t say for sure, but I imagine it would work fine! Enjoy! 🙂
I doubled this recipe and halved the granulated sugar. I added three tablespoons of fresh lemon juice and dried cranberries. They remained after baking still shaped in balls and the powered sugar I rolled them in was absorbed into the cookie. Not sure why they didn’t “Krinkle” like yours. Nonetheless, they were a hit at the cookie exchange.
Hi Louann! I love the idea of adding dried cranberries to these cookies! Halving the sugar could change the texture of the cookies, but I’m glad they were still a hit! 🙂
I had to bake my cookies much longer. 20 minutes at least. It was then that I achieved that crinkle top. Good and crispy as promised!
I’m so glad you enjoyed them, Georgiann! 🙂
Hi Chrysti. I made your pistachio cookies today. Firstly, they are good. I’m wondering if you can tell me more about how this dough was supposed to look, feel, and behave. I think the texture was different than I’m used to for a cookie dough because of the pudding. It seemed drier than normal but turned out to be perfect for rolling. I was worried they wouldn’t spread. They did slightly on the first batch, so I flattened them a little with my fingertips for the next batch and they look much better. They are cake-like when done and taste good. They have the crackle appearance. Did I do anything wrong here? Your info didn’t mention a thick batter or a cake-like texture but a chewy texture. The butter was room temp and creamy. I know that can make or break a recipe. Thank you for all you do here!
Camilla
Hi Camilla! I’m glad you enjoyed the cookies! The batter can definitely be on the thicker side, because of the pudding. I don’t think you did anything wrong! The size of the cookies could potentially lend a little bit of a cake-like texture. Mine were definitely more chewy than cake-like, so that’s the only other variable I can think of. Sorry I can’t be more specific, but it sounds like you did everything correctly! 🙂
Hello again. I made these at Xmas and my grandson lived them. So,or course I have to make them for him for St. Patrick’s Day. I’m excited to makethem forhim. Thanks again.
I love that these have become a multi-holiday tradition for your grandson, Camilla! Thanks for sharing! 🙂
Hello this sounds yummy! Can you skip the powder sugar and can you add white chocolate chips?
Hi Reeshy! Yes, you can skip the powdered sugar. I think it would work fine to add white chocolate chips–enjoy! 🙂
This dough doesn’t require refrigeration after being mixed together? (All my other crinkle cookie recipes require some degree of refrigeration before shaping/baking).
Hi Barbara! I don’t refrigerate the dough before shaping. You can if you want to, but I find it isn’t necessary with the pudding cookies. Enjoy! 🙂
Thank you for getting back to me. I did refrigerate the dough & all went fine. Unfortunately, our cookies had an unpleasant metallic taste & we ended up tossing them. I used jell-o brand instant pistachio pudding (well within the “use by” date) & parchment paper on my nordicware pans, so don’t know what happened here. I never use boxed pudding mixes (it was a fluke that this one was in my pantry) so IDK if the odd taste is just the nature of the product & we happen to be sensitive to it ♀️ Plenty of other cookie recipes to try, so not a big deal 😉
Best wishes, Barbara
I’m sorry to hear about the metallic taste, Barbara! Baking soda can sometimes cause that, particularly if the amount that’s used doesn’t react completely (or if too much is used). The sour cream or Greek yogurt is what reacts with the baking soda in this recipe. Maybe the baking soda was old?
Hello Barbara. I use aluminum-free baking soda and it helps do away with the metallic taste. Best wishes,
Camilla Coy
These had such a great flavor and they totally hit the spot. I did half of the sugar light brown and half white and added just a little extra butter. They come out a bit more chewy, dense, and flat, but that’s the way I like them. Definitely doing this recipe again!
P.S. I almost added already-made pistachio pudding, which is way too much milk. So make sure you ONLY add the powder, then add the small amount of milk the recipe calls for!
Thank you for sharing your tweaks, Kassey! I’m so glad you enjoyed them! 🙂
5 stars! Thank you! I added chopped pistachios, 1 tsp vanilla, & doubled the almond extract bc I LOVE almond. Only thing I would change next time is a hotter oven temp for faster rising, as myn rose a little, but then quickly fell flat – still delicious tho. They cooled to a nice crispy cookie, but then turned soft and chewy as they sat overnight, First batch I rolled in pwd sugar, but it just absorbed into the cookie..you probably really need to pack on the sugar for it to stay white. They’re very sweet, so I omitted it for next batches, and may even try sugar free pudding mix next time.
Hi Ashley! Thanks so much for sharing your tweaks. I’m glad you loved the cookies! 🙂
Just wondering if you have ever used sugar-free pistachio pudding?
Hi Kristen! I haven’t tried this recipe with sugar-free pudding, so I’m not sure how it would work. I would imagine it would work okay, but without trying it, I can’t say for sure. If you give it a go, I’d love to hear how it turns out! 🙂
I used sugar free pistachio and it works fine. Delicious recipe
I’m so glad to hear this, Deb! Thank you for letting us know! 🙂
What does sour cream or yogurt do
Hi Rebecca! It adds moisture and also provides an acid to react with the baking soda. You might find this article interesting: https://marginmakingmom.com/what-does-sour-cream-do-in-baking/
Hope that helps! 🙂
I can only find the small (1 ounce ) box of the pudding. Will 3 boxes do or should I buy 4 . How much should I use of the 4th box?
Hi Rita! The 1-oz box of pudding mix is the sugar-free mix. It is supposed to be equivalent to the 3.4-oz of regular pistachio pudding. I haven’t tested the cookie recipe with the sugar-free pudding mix, so I can’t say for sure how it will turn out, but if you’re going to give it a try, I’d just use one of the 1-oz boxes (rather than 3 or 4). I hope that helps! 🙂
What if you don’t have yogurt or sour cream?
Hi Jordan! I haven’t tested the recipe without those, so I can’t say for sure. But you could try using milk with a little splash of vinegar in it (to activate the baking soda).