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Pistachio Cookies

These moist and fluffy cookies are a favorite and easy to make!

Prep time: 1 hour and 10 minutes (includes refrigeration)
Bake Time: 9-10 minutes
Total Time: 1 hour and 20 minutes
Serving Size: 3 dozen cookies

Featured Bakeware:

USA Pan Half Sheet Pan and Rack Set


1 cup (2 sticks) butter, softened
1 cup confectioners sugar, divided
2 tsp. pure vanilla extract
1 3/4 cup All-Purpose Flour
3.4 oz packaging pistachio instant pudding mix
1/2 tsp. salt

Recipe Instructions

In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract. In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour. Preheat oven to 350 degrees Fahrenheit. Remove dough from plastic wrap and make teaspoon size balls. Place on your USA Pan Half Sheet Pan and press down on the balls slightly spacing them about 1 inch part. Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on the half sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely. Store in air tight containers.