Description
Deliciously soft pistachio cookies, lightly coated with powdered sugar.
Ingredients
Scale
- 1 cup salted butter (softened, 2 sticks)
- 1 ¼ cup powdered sugar (divided)
- 2 teaspoons vanilla
- 1 ¾ cups all-purpose flour
- 3 ounces pistachio instant pudding mix (dry, 1 small 3 ounce box)
Instructions
- Cream the butter: In the bowl of a stand mixer (or a large mixing bowl), beat softened butter until smooth.
- Add sugar & vanilla: Mix in ½ cup of the powdered sugar and beat until light and fluffy. Add vanilla and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour and dry pistachio pudding mix.
- Form the dough: Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Chill: Transfer dough onto wax paper, shape into a ball, wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Shape cookies: Remove the dough from the refrigerator. Then, roll the dough into teaspoon-sized balls. Place them on the prepared baking sheet, leaving a little space between each one. Use the back of a measuring spoon to gently press the tops to make a slight indentation.
- Bake: Bake for 6–9 minutes, or until set but not browned. Let cookies cool on the baking sheet for 3–5 minutes.
- Coat in powdered sugar: Roll warm cookies in the remaining powdered sugar, then transfer to a wire rack to cool completely.
- Store: Keep in an airtight container at room temperature.
Notes
- Ensure that the butter is softened for best results.
- Chilling the dough is important to prevent spreading during baking.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg