Oh my goodness, you guys! Is there anything better than the smell of cookies baking around the holidays? Honestly, it’s my favorite! Every year, I try to come up with new and exciting treats, and this year, I’m absolutely obsessed with these **Holiday Pistachio Pudding Cookies**. Seriously, they’re so easy to make, totally festive, and unbelievably delicious. They just scream “holiday cheer,” and everyone will be begging for the recipe. I’m telling you, you need these cookies in your life!
I’ve been baking since I was a little kid – sneaking tastes of cookie dough was my specialty, haha! And trust me, after years of trial and error (and a whole lot of delicious mistakes!), I’ve perfected the art of cookie baking. That’s why I’m so excited to share these amazing cookies with you – they are definitely a crowd-pleaser!
Why You’ll Love These Holiday Pistachio Pudding Cookies
Okay, so, let me tell you why you NEED to make these cookies, like, *right now*! Seriously, you won’t regret it. Here’s the deal:
- Easy Peasy! Seriously, they’re a breeze to whip up. Even if you’re a total newbie, you can totally do this.
- Festive AF! The green color and white chocolate chips just scream holidays, perfect for any party!
- OMG, Delicious! Soft, chewy, with that perfect pistachio-y flavor… you’ll be obsessed, I promise.
- Perfect for Gifting! Wrap them in cute cellophane bags, tie a bow, and BOOM – instant holiday magic!
- Crowd-Pleaser! Seriously, bring these to a gathering, and watch them disappear in minutes.
Basically, they’re the BEST.
Ingredients for the Best Holiday Pistachio Pudding Cookies
Alright, so to make these amazing **Holiday Pistachio Pudding Cookies**, you’re going to need a few things. Don’t worry, it’s nothing too crazy, I promise! Here’s the shopping list for you – easy peasy.
- 1 box (3.4 oz) instant pistachio pudding mix – this is where the magic happens!
- 1 cup unsalted butter, softened – make sure it’s nice and soft, but not melted.
- ¾ cup granulated sugar – you can’t have cookies without sugar, right?
- 2 large eggs – for that perfect chewiness.
- 1 teaspoon vanilla extract – because vanilla makes everything better.
- 2 ¾ cups all-purpose flour – the base of our deliciousness!
- 1 teaspoon baking powder – helps them rise just right.
- ½ teaspoon salt – a little bit to balance the sweetness.
- 1 cup white chocolate chips – because white chocolate and pistachio are a match made in heaven.
Also, if you want to sneak in a little extra flavor, the recipe I like to use suggests a pinch of almond extract—it really takes these cookies over the top!
Step-by-Step Instructions: How to Make Holiday Pistachio Pudding Cookies
Alright, friends, let’s get baking! Don’t you worry, it’s super easy, and I’ll walk you through every single step. Just imagine the smell of these **Holiday Pistachio Pudding Cookies** filling your kitchen… mmm, pure heaven!
Preparing the Dough
First up, let’s get that dough going! Grab a big bowl (careful, it splatters!) and cream together your softened butter and sugar. You *really* want to beat that together until it’s light and fluffy – this is key for the perfect cookie texture. Next, beat in those eggs, one at a time, until they’re all mixed in. Then, stir in that lovely vanilla extract. Yum!
Combining Dry Ingredients
Okay, time to switch gears for a sec. In a separate bowl – because we don’t want any clumping — whisk together your flour, baking powder, and salt. This is important to make sure everything’s evenly distributed so every single cookie gets a lovely rise. No one wants flat cookies! This part is easy peasy, just a quick whisk and you’re good to go.
Baking the Holiday Pistachio Pudding Cookies
Now, for the best part! Preheat your oven to 375°F (190°C), get your baking sheets ready, and then gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the pistachio pudding mix and white chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake those beauties for 9-11 minutes, or until the edges are golden. Then, and this is important, LET THEM COOL on the baking sheets for a few minutes before you move them to a wire rack to cool completely. Patience, grasshopper! 😉
Tips for Success: Making Perfect Holiday Pistachio Pudding Cookies
Okay, so, to make sure these **Holiday Pistachio Pudding Cookies** are absolutely perfect, I’ve got a few little tricks up my sleeve. First off, make sure your butter is *softened,* not melted. That makes a HUGE difference! I usually take it out of the fridge about an hour before I start – maybe longer if your kitchen is chilly (brrr!). Also, don’t overmix the dough! You just want everything combined. Overmixing can make cookies tough, and nobody wants that. And finally, don’t be tempted to bake them for too long; that 9-11 minute window is key for that perfect soft, chewy texture. Trust me on this!
Ingredient Notes and Substitutions
Okay, so let’s talk about the stars of the show – and what you can do if you’re missing something! First up, the pistachio pudding mix. It’s kinda non-negotiable, you know? It’s what gives our **Holiday Pistachio Pudding Cookies** that amazing flavor and color. You *can’t* skip it! But I get it; stuff happens.
If you’re out of butter, try using margarine, but your cookies might spread a little more. You could also sub in some shortening. For the white chocolate chips, milk chocolate chips are a-okay! You can even chop up a white chocolate bar if that’s what you have. As always, substitutions may slightly change the texture (and flavor!), so adjust baking time accordingly!
Make-Ahead & Freezer Tips for Holiday Pistachio Pudding Cookies
So, you’re ahead of the game? Awesome! These **Holiday Pistachio Pudding Cookies** are perfect for making ahead! You can totally make the dough, wrap it tightly, and pop it in the fridge for up to 3 days. When you’re ready to bake, just scoop out the cookies and bake as usual – maybe add a minute or two to the baking time if needed.
You can also freeze the dough! Scoop out the dough balls onto a baking sheet and freeze them. Once they’re solid, toss them into a freezer bag. Bake straight from frozen, again, adding a couple of minutes to the baking time. And if you’ve already baked the cookies, you can freeze them too – just make sure they’re completely cooled before you put them in a freezer-safe container. Boom! Instant holiday treats whenever you want them!
Variations: Spice Up Your Holiday Pistachio Pudding Cookies
Okay, so, while these **Holiday Pistachio Pudding Cookies** are amazing just the way they are, sometimes you wanna get a little creative! I totally get it! You can easily spice things up with different extracts. Almond extract is amazing with pistachio, honestly. You could try a little bit of maple extract for fall. Or, add a pinch of cinnamon or nutmeg! And, hey, why not throw in some chopped nuts like pecans or walnuts? You do you!
Frequently Asked Questions About Holiday Pistachio Pudding Cookies
I know, I know – you probably have questions! I get it! Here are some of the most common ones I hear. Hopefully, this clears things up so you can get baking these fantastic **Holiday Pistachio Pudding Cookies** ASAP!
Can I use a different type of pudding mix?
Hmm, that’s a good question! You could. The flavor will obviously change! Chocolate pudding cookies would be fab, as would butterscotch. Just remember that the flavor of your cookies will be completely different. Be sure to play around with different flavor combinations to find your favorite!
How do I store these cookies?
Storing these lovely **Holiday Pistachio Pudding Cookies** is super easy! Just pop them in an airtight container at room temperature. They should stay fresh and delicious for about 3-4 days… if they last that long! Trust me, they’re hard to resist.
Can I freeze the cookie dough?
Absolutely! This is a great tip. You can freeze the cookie dough! Scoop out the dough balls and place them on a baking sheet, then freeze them until solid. Once frozen, pop them into a freezer bag. Bake directly from frozen – just add a minute or two to the baking time. That way, you’ve always got fresh, warm **Holiday Pistachio Pudding Cookies** ready!
Nutritional Information for Holiday Pistachio Pudding Cookies
Alright, just a quick heads-up! The nutritional information below is just an estimate, you guys. It can vary depending on the specific ingredients you use, and different brands will have slightly different values. Get baking and enjoy these delish cookies!
Print
Holiday Pistachio Pudding Cookies
- Total Time: 25 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies with pistachio pudding mix.
Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pistachio pudding mix and white chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9-11 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of almond extract.
- Store cookies in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pistachio cookies, holiday cookies, Christmas cookies, easy cookie recipe