Description
These Pistachio Cream Cookies are soft, buttery cookies filled with rich pistachio flavor and topped with a creamy pistachio glaze — a perfect blend of nutty sweetness and melt-in-your-mouth texture.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 (3.4-ounce) package instant pistachio pudding mix
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped pistachios
- For the Pistachio Cream Glaze:
- ½ cup powdered sugar
- 2 tablespoons pistachio pudding mix
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the instant pistachio pudding mix and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until a soft dough forms.
- Fold in the chopped pistachios.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly.
- Bake for 10–12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, pistachio pudding mix, and enough cream or milk to reach a smooth, pourable consistency.
- Drizzle glaze over cooled cookies and sprinkle with chopped pistachios. Allow glaze to set before serving.
Notes
- For extra pistachio flavor, add a drop of almond extract to the dough.
- These cookies stay soft for days when stored in an airtight container.
- You can substitute white chocolate chips for pistachios for a different twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American