Description
These Pistachio Pudding Cookies are a delightful treat featuring a moist, tender texture infused with instant pistachio pudding mix and a subtle almond flavor. Soft cream cheese and butter create a rich base, while maraschino cherries add pops of sweetness and color. Lightly rolled in powdered sugar, these cookies bake to a golden edge and are perfect for a festive snack or dessert.
Ingredients
Cookie Dough
- 4 tablespoons (2 ounces) unsalted butter, softened
- 2 ounces cream cheese, softened
- 3/4 cup sugar
- 1/4 teaspoon almond extract
- 5 drops green food coloring
- 1 large egg + 1 egg yolk
- 3/4 cup all-purpose flour
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maraschino cherries, chopped and dried (about 10-12 cherries)
For Rolling
- 1/3 cup powdered sugar
Instructions
- Prepare the Batter: Place the softened butter, cream cheese, and sugar in a mixing bowl. Using an electric mixer on HIGH, beat together for about 2 minutes until the mixture becomes light and fluffy.
- Add Flavor and Color: Mix in the almond extract, green food coloring, whole egg, and egg yolk. Beat again until all ingredients are well incorporated.
- Combine Dry Ingredients: Add the all-purpose flour, instant pistachio pudding mix, baking powder, and salt to the bowl. Beat gently until thoroughly mixed, taking care not to overmix to maintain a tender texture.
- Chill the Dough: Cover and refrigerate the cookie dough for at least 60 minutes. This step is crucial for the dough to firm up and enhance the flavors.
- Prepare Cherries: While the dough chills, drain the maraschino cherries, chop them finely, then blot them dry on paper towels to remove excess moisture.
- Preheat Oven and Incorporate Cherries: Preheat your oven to 350°F (175°C). Retrieve the dough from the fridge and gently fold in the chopped dried cherries. Alternatively, you can press 3-5 cherry pieces into each dough ball after portioning.
- Form and Bake Cookies: Scoop the dough into balls roughly 2 tablespoons in size. Roll each ball evenly in powdered sugar and place them spaced on a cookie sheet. Bake for 11-13 minutes until the edges are lightly golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are best served cooled as they may be crumbly when warm.
Notes
- Be careful not to overmix after adding dry ingredients to keep the cookies tender.
- Chilling the dough for at least an hour is essential for proper texture and flavor development.
- Drying the cherries removes excess moisture, preventing soggy cookies.
- Rolling in powdered sugar adds a sweet outer coating and slight texture contrast.
- If you prefer, press cherries on top of dough balls instead of mixing them into the dough for more pronounced cherry flavor bursts.
