Summer is still in full swing over here and as some days are just plain too hot to be outside I’ve been doing some baking, including making these easy and yummy pistachio pudding cookies.       

I love, and I mean LOVE, pistachio pudding. It’s strange considering I don’t like pistachios themselves, but when it comes to the pudding I could eat every single day without tiring. Ok, well three times a week.

Nevertheless, I always keep a box of pistachio pudding in the pantry just in case I get a craving and so one day I was wondering, is there a usage for the mix besides making pudding?

And then I got the answer: pistachio pudding cookies.

These cookies not only taste like pistachio pudding, but it also smells like it. Both the taste and scent are bold, delicious but subtle (as in not overwhelming).

I made these cookies for last year’s Thanksgiving meal and they were a hit. They added colour and dimension to the dessert menu. See below

The first time I made this recipe, I was surprised by how soft they are and how easy it is to make.

Under 15 minutes for a 2 dozen batch. This is great because these will certainly be crowdpleasers and will be gone in a jiffy! Plus with the school year starting again, these are perfect for school lunches or for after-school snacks.

So let’s get on with the recipe!

Pistachio Pudding Cookies 

Total time: 15 minutes

Makes about 18-24 cookies.

Ingredients:

• 3/4 cups butter, room temperature.
• one pistachio pudding mix (99 grams)
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/4 teaspoon baking powder
• pinch of salt

Instructions:

1. Pre-heat oven to 350℉ (180℃) and grease a cookie sheet/pan.
2. In a medium sized bowl, cream the butter and sugar together then slowly add in the pudding powder and mix together.
3. Add in the egg and vanilla, beat well then add the flour, baking powder, and salt. Combine well.   It should looke very green!

4. Now that the dough is made, take about a tablespoon and shape them into a cookie shape, and place it on the cookie sheet. Should have about 18-24 pistachio pudding cookies.   

5. Bake for about 10 minutes or until the cookies are firm but soft.   

6. Let cool for a couple of minutes and then they are ready to eat!   

One of the best parts of this recipe is not only how quick it is to make, but also its versatility. It could be used to make a crust for a layered dessert or could be the perfect bake for St. Patrick’s day or even a The Grinch Who Stole Christmas cookies!

This recipe works with all types of pudding, so if you want you can make butterscotch pudding cookies or even chocolate pudding! Mhm, I guess I know what I’ll be making once I finish this post.

If these cookies are not to your liking, then I can recommend these healthy and quick banana oatmeal cookies or these festive candy cane sugar cookies.

Have you ever made cookies, pies, or cakes from pudding mixes before? What’s your favorite type of pudding?

Til next week

Loren Camila