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Cranberry Pistachio Pudding Cookies

December 11, 2018 by thedomesticrebel | 2 Comments

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An array of cranberry pistachio pudding cookies on a plate in front of a glass of milk and holiday berriesButtery, soft and chewy Cranberry Pistachio Pudding Cookies are super simple to make and are totally delicious! Not only do they look gorgeous for the holidays, they’re even tastier than they look!

Pudding cookies are my cookie secret weapon… and they should be yours, too.

It’s my go-to whenever I need a supremely soft and delightfully chewy cookie in a flash because they don’t need to be chilled. That’s a life-saver in those crucial get-me-a-cookie-or-else moments we all have. Or is that just me? Not sorry.

And I really don’t think pudding cookies will be as festive for Christmastime as this version! Green pistachio-flavored cookies studded with gorgeous ruby cranberry jewels. The combination of flavors is totally outstanding – sweet and nutty with a tangy, tart, chewy bite from the cranberries.

Plus, green and red cookies… can you get any more gorgeous for the holidays?

If you need an easy last-minute cookie on your holiday cookie tray, these Cranberry Pistachio Pudding Cookies are it!

A close-up of cranberry pistachio pudding cookies on a white plateThe recipe is the same recipe you’d use for standard chocolate chip cookies: butter, brown and granulated white sugars, eggs, and vanilla. To really bring out that sweet, nutty pistachio flavor, I also added in some almond extract which adds such a lovely depth of flavor. You can omit it, but I love the richness it gives and how it enhances that pistachio flavor.

Lastly, add in your salt, baking soda, and flour… and of course, your pudding mix! Pistachio pudding mix is key here – both for the supreme flavor and the gorgeous green color. If it isn’t green enough for you (it should look a nice pale mint), you can always add in a little green food coloring to ramp it up to your desired shade.

And of course, don’t forget the jeweled dried cranberries! After all, they’re what gives these cookies that gorgeous red color flecked throughout each bite.

A close-up of one cranberry pistachio pudding cookie propped up on a stack of more cookies, all on a green clothNo chilling, no drama, no waiting, no fuss! These pudding cookies are my new holiday go-to!

Happy Baking!

Six cranberry pistachio pudding cookies in front of a holiday backdrop with pistachios next to and behind them

These Cranberry Pistachio Pudding Cookies are so soft, chewy, and EASY! No chilling required, from dough to oven-baked in under 15 minutes. Tart, chewy cranberries, soft and nutty pistachio cookies. So festive and fun!
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5 from 1 vote

Cranberry Pistachio Pudding Cookies

These Cranberry Pistachio Pudding Cookies are loaded with sweet, nutty flavor from pistachio pudding mix and tart, tangy dried cranberries. Soft, chewy, and so easy - these no-chill, no-fuss cookies will be a staple in your recipe box!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 20 -24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 cup (2 sticks) unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2¼ cups all-purpose flour
  • One box (One 3.4oz box) instant pistachio pudding powder just the dry mix
  • 1 cup dried cranberries

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  • In the bowl of a stand mixer, cream the butter, brown sugar and granulated sugar together with the paddle attachment for 1-2 minutes or until creamy and combined. Add in the eggs, one at a time, followed by the vanilla and almond extracts. Lastly, beat in the baking soda, salt, flour, and pistachio pudding mix slowly until incorporated into a soft dough. Fold in the dried cranberries.
  • Drop rounded Tablespoon-size balls of dough 1-2" apart on the baking sheets. Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets before serving.

A stack of the cranberry pistachio pudding cookies, with two of them split in half to show the textureSoft, chewy, sweet and tart fabulousness that’s gorgeous to look at to boot! Love these!

Cranberry Pistachio Pudding Cookies collage

Have a super sweet day!

xo, Hayley

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Comments

  1. Kelly says

    December 17, 2018 at 4:02 am

    They sound fabulous!
    I cannot wait to try them out!!
    Thanks for sharing this recipe!
    Kelly Ann

    Reply
  2. Julie says

    December 13, 2021 at 6:12 pm

    5 stars
    I made these today and they came out great! Or course I’m one of those that adds choc chips to everything so 1/2 cup dark chocolate chips added. The cookies are delicious! Thanks for sharing your recipe! Going to add it to my Christmas recipe treat book to hand down for generations to come. Happy Holidays! from Julie in GA

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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