Cookies/ Dessert/ Treats

Pistachio cookies

My husband doesn’t have a sweet tooth.  I guess he’s lucky because I bake all of the time! But one thing he loves more than most anything I do bake are these pistachio cookies. He requests them all of the time!  They are really thick, soft, and so good.  They are easy and pretty too!

Pistachio cookies

Print Recipe
Serves: 24 Cooking Time: 10 minute prep, 1 hour chill, 6-8 minute bake


  • 1/2 Cup unsalted butter, room temperature (8 Tbsp)
  • 1/2 Cup sugar, plus more for rolling
  • 1/4 Cup canola oil
  • 1/4 Cup water
  • 1 egg
  • 2 pkg pistachio instant pudding mix (3.4 ounce)
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 Cups flour
  • 1/2 Cup chopped pistachio



Preheat oven to 350 degrees.


In a large bowl, using a mixer, beat together butter, 1/2 cup sugar, oil, water, egg, pudding mix, almond and salt until well combined.


Add baking powder, flour and pistachios and mix to combine.


Roll dough into 1-inch balls, roll in sugar and place onto cookie sheets.


Bake for about 12-15 minutes or until cookies are lightly browned around the edges.


Cool completely on cookie sheets.


Recipe adapted from King Arthur Flour Cookie Companion

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