Pistachio cookies are delicately soft and chewy on the inside and lightly crispy on the outside. The perfect combination of pistachio, almond, and cherry flavors are festive and delicious.
Best of all these cookies are incredibly quick and easy to make. No chilling and rolling and no cookie cutters needed.
These simple, unassuming pistachio and cherry-flavored cookies are usually one of the first to 'disappear' from the Christmas cookie platter.
The combination of almond, pistachio, and cherry flavors is simply divine - and addicting. This is one of the best of the easiest-to-make cookie recipes you'll ever find.
And if you like almond-flavored cookies be sure to try our German Vanillekipferl (Almond Crescent Cookies).
Using dried cherries in baking has long been one of my 'secret weapons' to take recipes to the next level. They add festive color, delicious flavor, and a little chewy texture. Another example of cherry-flavored cookies are our vintage Butterballs
Ingredients
DRY INGREDIENTS
- 2 cups ALL-PURPOSE FLOUR
- 1 teaspoon BAKING POWDER
- ½ teaspoon BAKING SODA
- ¼ teaspoon SALT
- ½ cup SUGAR
- ½ cup BROWN SUGAR
- 1 package PISTACHIO PUDDING MIX (instant pudding)
Wet Ingredients
Fruit and Nuts
- ½ cup SLIVERED ALMONDS - lightly chopped
- ½ cup DRIED CHERRIES - coarsely chopped
How To Make Pistachio Cookies
Preheat the oven to 350° Fahrenheit.
- Combine flour, baking powder, baking soda, salt, instant pudding mix, sugar, and brown sugar in a large bowl.
- In a small saucepan melt the butter. In a separate small bowl lightly whisk the eggs with a fork. Add the eggs and butter to the dry ingredients. Use an electric mixer (with the dough hook attachment) and mix on medium speed until a soft dough forms.
- Shape 1-inch dough balls and place them on a non-greased baking sheet. Place them about two inches apart so they have room to rise. Use the back of a tablespoon and lightly flatten the top.
- Bake until golden brown on the outside. About 10 to 12 minutes. Transfer onto a cooling rack and allow to cool completely.
How To Store The Pistachio Pudding Cookies
After allowing the cookies to cool completely store the cookies in an airtight food storage container like this one. Cookies will keep for about 7-10 days at room temperature.
Recipe Notes and Success Tips
TIP: If you don't have dried cherries, you can add dried cranberries instead.
And if you'd like to add even more pistachio flavor, substitute crushed pistachio nuts for the slivered almonds.
More Easy and Delicious Cookie Recipes
Pistachio Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup brown sugar
- 1 package instant pudding mix (pistachio flavor)
Fruit and Nuts
- ½ cup slivered almonds
- ½ cup dried cherries coarsely chopped
Instructions
- Preheat the oven to 350° Fahrenheit.
- Combine dry ingredients in a large mixing bowl. Stir in melted butter and the lightly beaten eggs. Use an electric mixer (dough hook attachment) and mix until a soft dough forms. Add in dried cherries and almonds.
- Shape dough into 1-inch dough balls. and place them on a non-greased baking sheet, about 2 inches apart (cookies will rise). Use the back of a tablespoon to slightly flatten the top.
- Bake until the edges are golden brown. About 10-12 minutes. Transfer onto a cooling rack and cool completely.