Description
Delightfully soft and flavorful pistachio cookies infused with almond and vanilla extracts, studded with roasted pistachios and dried cranberries for a perfect balance of sweetness and crunch. These cookies feature pistachio pudding mix to enhance the nutty flavor and a hint of green for festive appeal.
Ingredients
Wet Ingredients
- ½ cup butter (softened)
- ⅓ cup white sugar
- 1 large egg
- ⅓ cup corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2 cups all-purpose flour
- 3.4 ounces pistachio pudding mix (boxed, regular—not instant)
Add-ins
- ½ cup dried cranberries
- ½ cup roasted pistachio nuts (chopped; optionally add ⅓ cup more for extra crunch)
Optional
- A few drops green food coloring
Instructions
- Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and white sugar together until light and fluffy, about 1 to 2 minutes using a hand or stand mixer.
- Add Wet Ingredients: Mix in the egg, corn syrup, vanilla extract, and almond extract, stirring until the mixture is well combined.
- Mix in Dry Ingredients: Add the all-purpose flour and pistachio pudding mix to the bowl. Stir the ingredients together gently until a soft dough forms. If you’d like more vibrant green cookies, mix in a few drops of green food coloring at this stage.
- Fold in Cranberries and Nuts: Gently fold the chopped roasted pistachios and dried cranberries evenly into the dough.
- Scoop and Bake: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using corn syrup helps keep the cookies moist and chewy.
- Optional green food coloring adds a festive touch but can be omitted.
- For extra crunch, add an additional ⅓ cup chopped pistachios to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure the pistachio pudding mix is regular, not instant, for best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
