If you’re looking to brighten up your cookie tray with something fresh, cheery, and absolutely irresistible, Pistachio Cream Cookies deserve a place at the top of your baking list. These delicate, pillowy cookies burst with the sweet, nutty flavor of real pistachios, complemented by creamy white chocolate and that signature soft green hue. Their tender interior, slight crunch from chopped pistachios, and whisper of vanilla make every bite a little celebration—a fabulous twist on classic cookies that’s always a crowd-pleaser.
Ingredients You’ll Need
The beauty of Pistachio Cream Cookies is how a concise list of ingredients can deliver so much flavor, color, and melt-in-your-mouth texture. Each element doesn’t just make up the recipe, it helps build upon the pistachio’s toasty, creamy personality for a cookie you’ll want to bake on repeat.
- Unsalted butter (1 cup, softened): Provides richness and moisture, making the cookies extra tender and luxurious.
- Granulated sugar (1/2 cup): Offers sweetness and helps achieve slightly crisp edges.
- Powdered sugar (1/2 cup): Boosts the creamy, soft texture and keeps the crumb light.
- Instant pistachio pudding mix (1 (3.4 oz) package): Infuses the cookies with bold pistachio flavor, creamy undertones, and a lovely green tint.
- Large eggs (2): Bind everything together while adding structure and moisture.
- Vanilla extract (1 teaspoon): Rounds out the nuttiness for balanced, bakery-style flavor.
- All-purpose flour (2 cups): The essential base providing structure and a soft crumb.
- Baking powder (1/2 teaspoon): Gives the cookies their gentle lift and tenderness.
- Salt (1/4 teaspoon): Enhances the sweet and nutty flavors—don’t skip it!
- Chopped shelled pistachios (1/2 cup): Deliver richness and a touch of crunch in every bite (choose unsalted for the best balance).
- White chocolate chips (1/2 cup, optional): Add creamy pockets that pair beautifully with pistachios, making the cookies a little more special.
How to Make Pistachio Cream Cookies
Step 1: Prep Your Baking Sheet and Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. While the oven’s warming up, gather and measure all your ingredients in advance—this little bit of prep makes the baking process much smoother.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter together with the granulated sugar and powdered sugar. Keep mixing for about 2-3 minutes, until everything is pale, light, and wonderfully fluffy—this step is key for tender cookies.
Step 3: Add the Pistachio Flavor
Sprinkle in the instant pistachio pudding mix and mix until fully combined. You’ll immediately notice not just the green color, but the rich, sweet aroma of pistachio that begins to fill the kitchen. This secret ingredient is what gives Pistachio Cream Cookies their signature creamy, nutty note!
Step 4: Incorporate the Eggs and Vanilla
Crack in both eggs, one at a time, mixing well after each addition. Follow with the vanilla extract. These steps help emulsify everything into a smooth, rich batter, enhancing both structure and flavor.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet mixture, stirring until you have a soft, cohesive dough. Mixing the dry and wet separately ensures perfect distribution of leaveners for even cookies every time.
Step 6: Fold in Pistachios and White Chocolate
Add the chopped pistachios and white chocolate chips (if using) to the dough and gently fold them in. They’ll add little bursts of flavor and texture throughout each cookie, keeping every bite deliciously interesting. If you love a bright green color, you can also add a drop of green food coloring here—totally optional, but fun for a festive feel.
Step 7: Scoop and Bake
Use a cookie scoop or rounded tablespoon to portion out the dough, placing mounds about 2 inches apart on your prepared baking sheet. Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft (don’t overbake!). Let the cookies cool on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely. That’s it—you’ve just made the dreamiest Pistachio Cream Cookies.
How to Serve Pistachio Cream Cookies
Garnishes
To give your Pistachio Cream Cookies an eye-catching finish, try sprinkling a few extra chopped pistachios or white chocolate shavings on top while the cookies are still warm. A light dusting of powdered sugar can add a frosted look that’s especially pretty for the holidays or special occasions.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a cozy cup of tea, or rich espresso. For a party platter, serve alongside other delicate cookies like lemon shortbread or almond biscotti for a colorful, crowd-pleasing assortment.
Creative Ways to Present
If you’re gifting Pistachio Cream Cookies, pile them in a decorative tin, nestle them in parchment-lined gift boxes, or stack and tie with colorful ribbon. Arrange on a tiered platter for dessert buffets, or crumble a few over pistachio gelato or vanilla ice cream for a show-stopping sundae.
Make Ahead and Storage
Storing Leftovers
Pistachio Cream Cookies stay soft and fresh for up to 5 days when stored in an airtight container at room temperature. Stack with a piece of parchment or wax paper between layers to prevent sticking and preserve their delicate texture.
Freezing
Both the unbaked dough and baked cookies freeze incredibly well! For dough, scoop into balls and freeze on a tray, then transfer to a zip-top bag for up to 2 months. Bake straight from the freezer, adding a minute or two to baking time. Baked cookies can be frozen in a container, separated by parchment, for easy grab-and-go treats.
Reheating
Give cookies that just-baked warmth by popping them in a 300°F oven for 3-5 minutes, or a quick (10-second) zap in the microwave. They’ll taste freshly made and make your kitchen smell amazing all over again!
FAQs
Can I use regular pudding mix if I can’t find pistachio?
For authentic Pistachio Cream Cookies, pistachio pudding mix is key, but if needed, you can sub in vanilla pudding and add a touch of pure pistachio extract or finely ground pistachios for flavor.
Do I have to use white chocolate chips?
Nope! The white chocolate is optional—it adds a creamy contrast, but the cookies are just as delicious (and maybe even a bit more pistachio-forward) without them.
How can I make these extra green for St. Patrick’s Day or holidays?
Add a drop of green gel food coloring to the dough when mixing for a vibrant, festive color. The pudding mix gives a gentle tint, but food coloring ups the wow factor!
Can I make these cookies gluten-free?
Swap the all-purpose flour for your favorite measure-for-measure gluten-free blend and double-check your pudding mix is gluten-free. The texture may be a bit more delicate, but still wonderfully soft!
What’s the best way to chop pistachios?
For even bits, use a large knife or pulse shelled pistachios in a food processor a few times. Be careful not to over-process; you want crunchy nut pieces, not pistachio meal!
Final Thoughts
If you’re searching for a cookie that combines creamy softness, delightful nutty flavor, and a pop of festive color, Pistachio Cream Cookies are ready to win your heart. They’re simple to whip up, impossible to resist, and perfect for sharing with anyone who needs a little extra sweetness in their day—so don’t wait, give these a try and let a batch of homemade goodness warm your kitchen!
Print
Pistachio Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pistachio Cream Cookies are a delightful treat with a soft and chewy texture, infused with the nutty flavor of pistachios and creamy white chocolate. Perfect for any occasion, these cookies are sure to impress your friends and family.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional Mix-Ins:
- 1/2 cup chopped shelled pistachios
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add pudding mix and eggs: Mix in the pistachio pudding mix, then beat in the eggs one at a time. Add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture and stir until combined.
- Stir in mix-ins: Fold in chopped pistachios and white chocolate chips, if using.
- Bake: Scoop dough onto baking sheet and bake for 10–12 minutes until lightly golden. Cool on a wire rack.
Notes
- For extra green color, add a drop of green food coloring.
- These cookies stay soft for days and freeze well.
- White chocolate can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
