Introduction

These Green Pistachio Pudding Cookies are a delightful treat combining a tender, buttery texture with the subtle nuttiness and vibrant color of pistachios. Perfect for an afternoon snack or a unique addition to your cookie platter, they come topped with crunchy chopped pistachios for extra flavor and texture.

A stack of six soft, green cookies with a slightly cracked texture sits on a white plate with a brown rim. Each cookie is dusted with white powdered sugar and sprinkled with chopped pistachios that add a touch of yellow-green and light brown color on top. The cookies have a light golden edge, showing they are baked, and the background includes a small bowl of pistachios and a glass of milk on a white marbled surface. The focus is close, highlighting the soft, fluffy texture and slight shine of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, room temperature
1 1/2 cups (180 g) all-purpose flour
1/2 cup (60 g) finely ground pistachios
1/4 cup (30 g) cornstarch
1/2 tsp pure vanilla extract
1/4 tsp fine sea salt
1/4 cup (30 g) chopped pistachios, for topping (optional)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Sift the mixture through a fine-mesh sieve to remove lumps and aerate the dry ingredients, then set aside.
Step 2: Place the softened butter in a large mixing bowl and beat with a handheld mixer on medium speed for about 2 minutes until pale and fluffy.
Step 3: Gradually add the granulated sugar while mixing, scraping down the bowl sides every 30 seconds. Continue beating for 3–4 minutes until the mixture is light, airy, and slightly glossy.
Step 4: Crack the room-temperature egg into the butter-sugar mixture, add the vanilla extract, and beat on low speed just until fully incorporated. Avoid over-mixing to keep the dough tender.
Step 5: Gradually add the sifted dry ingredients to the wet mixture in thirds. Fold gently with a silicone spatula or wooden spoon, mixing until just combined and the dough is slightly sticky. Stop mixing as soon as the dough comes together.
Step 6: Fold in the finely ground pistachios gently until evenly distributed, taking care not to over-mix. This will give the cookies their green color and nutty flavor.
Step 7: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 8: If desired, press a few chopped pistachios onto the tops of each cookie for added texture and appearance.
Step 9: Bake for 10–12 minutes until edges are lightly golden and centers appear set. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a more intense pistachio flavor, toast the pistachios lightly before grinding and folding into the dough.
Replace half the all-purpose flour with almond flour for a slightly richer, nuttier cookie.
If you prefer a chewier texture, reduce the cornstarch to 2 tablespoons.
To add a touch of color contrast, drizzle melted white chocolate over the cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature before serving; you can warm them briefly in a low oven or microwave for a few seconds to refresh their softness.

How to Serve

A white plate holds a stack of six soft, round green cookies with a slightly cracked surface. The cookies have a pale green color with a light brown tint around the edges. They are sprinkled generously with white powdered sugar and small chopped green and brown pistachio pieces on top. The plate is dusted lightly with powdered sugar around the edges. The background has a blurred white marbled texture with a wooden table visible below the plate, and there is a small bowl of pistachios and a glass of milk slightly out of focus behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt to avoid over-salting your cookies.

How do I grind pistachios finely for the dough?

The best way is to use a food processor or spice grinder and pulse until you achieve a fine, meal-like consistency. Be careful not to over-process into a paste.