Pistachio Pudding mix is used to make these delightfully sweet Pistachio Pudding Cookies. Based on a classic cake recipe from the 1970’s, this cookie recipe combines the same great flavors with the addition of shredded coconut and roasted pistachios. It’s a cookie that will rise to the top of your best cookie list!
Originally titled Watergate Cake in the 1970’s, pistachio pudding cake became popular just after Nixon left office. Over the years, it became a favorite cake with housewives across the country. Pistachio Pudding Cake is still a favorite cake today and has even been turned into a cookie.
I’ve added coconut to this recipe to give it added sweetness. Coconut and pistachios are a yummy combination. They are great cookies to make for St. Patrick’s Day due to their light green color. We make them often in my house, they are sweet and delicious.
What’s needed to make Pistachio Pudding Cookies?
- pistachio pudding mix
- all-purpose flour
- baking soda
- granulated sugar
- light brown sugar
- unsalted butter
- almond extract
- egg
- shredded coconut
- shelled and roasted pistachios
- powdered sugar
- milk
Do I need to add food coloring to my pistachio pudding cookies?
- Some recipes call for green food coloring to make these cookies green. I do NOT use added food coloring, as there is already coloring in the pudding mix and I like the light green color that it produces. If you want them darker, you can add a drop or two of food coloring or gel to your cookie dough.
How to make Pistachio Pudding Cookies?
- The cookie dough comes together quickly with basic cookie ingredients such as flour, baking soda, eggs, butter and sugar. Add coconut flakes and chopped, roasted pistachios to the batter.
- Scoop the cookie dough onto baking sheets that have been lined with parchment paper. I used a 1 1/2 inch scoop for my cookies.
- Bake in the oven for 15 minutes, then cool completely on a wire rack.
- Once cooled, dip the cookies in a simple powdered sugar glaze to coat the tops.
- Store cookies in an airtight container. This recipe makes 2 dozen cookies.
Why do you crinkle parchment paper?
This is a great little trick. Tear off the size sheet of parchment paper you need and wad it up in a ball. Crinkle it with your hands, then smooth it flat on your baking sheet. It will now stay in place without the edges rolling up. Simple and easy!
For more sweet, nutty cookies, try these awesome recipes:
Get the complete recipe for Pistachio Cookies below. Print this handy recipe card and add it to your favorite cookie collection. Remember to leave me a comment once you’ve tried these nutty little treats.
Pistachio Cookies
Equipment
- 1 stand or electric mixer
- 1 large baking sheet
Ingredients
- 3.4 ounces box of pistachio pudding mix
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 1/2 teaspoon almond extract
- 1/2 cup coconut flakes
- 1/2 cup roasted pistachios, chopped
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, combine dry pudding mix, flour, baking soda and salt. Set aside. Using a stand mixer or electric mixer on low, beat together the softened butter and both sugars until creamed. Add the almond extract and the egg, beat until fluffy, about 3 minutes.
- Gradually add the dry ingredients to the mixing bowl, beating after each addition. Stir in the coconut flakes and chopped pistachios by hand.
- Using a 1 1/2 inch scoop, place balls of cookie dough on the prepared baking sheet at least two inches apart. Bake for 15 minutes, until cookies are set and slightly browned around the edges. Remove from the oven and allow the cookies to cool for 10 minutes.
- Remove to a wire rack. Allow cookies to cool completely.
- In a small bowl, beat 1 cup powdered sugar with 2 tablespoons of milk. Stir until smooth. Dip the tops of the cooled cookies in the glaze and return to the wire rack to dry. Recipe makes 24 cookies.
