Go Back

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


  • 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
  • cups all-purpose flour
  • One box (One 3.4oz box) instant pistachio pudding powder just the dry mix
  • 1 cup dried cranberries


  • 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.