– 1 cup unsalted butter, softened – ¾ cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 2½ cups all-purpose flour – 1 package (3.4 oz) pistachio instant pudding mix – 1 teaspoon baking powder – ½ cup chopped pistachios – Green food coloring (optional)
Cream softened butter and sugar until fluffy. Beat in the eggs and vanilla extract until smooth and well incorporated.
Add flour, pudding mix, and baking powder to the wet mixture. Stir in chopped pistachios and optional green food coloring.
Scoop dough into small mounds onto a baking sheet. Bake at 350°F for 10–12 minutes, until edges are just golden.
Let cookies cool on the pan briefly before transferring to a wire rack. Store in an airtight container for up to 5 days.
These cookies are buttery, tender, and packed with real pistachio flavor. They come together quickly and bake in under 15 minutes.