Description
Delight in these Green Pistachio Pudding Cookies, featuring a tender buttery base enhanced with finely ground pistachios for a nutty flavor and distinctive green hue. Soft and slightly chewy, these cookies are crowned with chopped pistachios for an added crunch, making them a perfect indulgent treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
Dry Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/4 tsp fine sea salt
- 1/2 cup (60 g) finely ground pistachios
Topping (optional)
- 1/4 cup (30 g) chopped pistachios
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Sift this mixture through a fine-mesh sieve to remove any lumps and aerate the dry components, then set aside for later use.
- Cream butter and sugar: Place the softened butter in a large mixing bowl. Using a handheld mixer on medium speed, beat the butter for about 2 minutes until pale and fluffy. Gradually add the granulated sugar while mixing, scraping down the sides of the bowl every 30 seconds. Continue beating for 3 to 4 minutes until the mixture is light, airy, and slightly glossy.
- Add egg and vanilla: Crack the room-temperature egg into the butter-sugar mixture and add the vanilla extract. Beat on low speed just until the ingredients are fully incorporated to avoid overmixing, which can make the dough tough.
- Incorporate the dry mix: Gradually add the sifted flour mixture to the wet ingredients in thirds. Fold gently with a silicone spatula or wooden spoon until just combined and the dough becomes uniformly slightly sticky. Stop mixing as soon as the dough comes together.
- Fold in ground pistachios: Gently fold the finely ground pistachios into the dough until evenly distributed, being careful not to overmix. This will add the characteristic green color and nutty flavor to your cookies.
- Shape, top, and bake: 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 to allow room for spreading. Optionally, press a few chopped pistachios onto the top of each cookie for extra texture and visual appeal. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Room temperature ingredients help achieve a smoother dough and better incorporation.
- Avoid overmixing after adding the flour to keep the cookies tender.
- Using finely ground pistachios in the dough is key to the signature green color and flavor.
- Chilling the dough for 30 minutes before baking can help cookies hold their shape better, though this is optional.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, pudding cookies, nutty cookies, green pistachio dessert, homemade cookies, buttery cookies, easy baking recipe
