Do you use Pinterest? I swear, I could get lost in there for hours! One minute I’m checking out the latest in DIY deodorants (and yes, I totally make my own), and the next thing I know, I’m being sucked into the vortex of holistic home remedies! That’s why I limit myself, just enough time to get some “pinspiration”, but not enough time to wonder what happened to my day.
Anyway, that’s where the idea for these cookies came from. I was scanning through my feed and happened to catch a glimpse of vanilla pudding snickerdoodles. It seemed like a good idea, and a quick search let me know that a lot of other people have been trying it… (Have you?)… And it got me thinking, why limit it to vanilla? Why not pistachio?
The texture of these cookies is amazing! Soft and chewy in the centres, light and crisp around the edges! And I love the light green they turned out!… Green is my favourite colour… So much prettier than plain white cookies. No?
The only let down was that they didn’t have much (if any) pistachio flavour. So if your heart is really set on pistachio, you may want to invest in some pistachio extract and add 1/4 tsp to the dough along with the vanilla… That being said, if any of my testers had a complaint about this, it was hard to hear through the sounds of “mmmmmmm” 😉
Pistachio Pudding Sugar Cookies
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: approx. 3 1/2 dozen
- 2 cup All-Purpose Flour
- 1/2 tsp Cream Of Tartar
- 1/2 tsp Baking Soda
- 1/2 cup Vegan Butter (I used Earth Balance)
- 1/2 cup Shortening
- 1 cup Granulated Sugar
- 1/4 cup Non-Dairy Yogurt (I used soy)
- 1 tsp Vanilla Extract
- 1 pkg (3.5 oz) Instant Pistachio Pudding Mix
- 1/4 cup Granulated Sugar
- 1/4 tsp Ground Cinnamon
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together together the flour, cream of tartar, and baking soda. Set aside.
Cream the vegan butter and shortening together, until smooth. Add sugar and beat until light and fluffy. Add the yogurt and vanilla, and beat on medium-high for 60 – 90 seconds, scrapping sides of the bowl when necessary. Add the pudding mix and beat until thoroughly combined. Beat in the flour mixture just until mixed (be careful to not over beat).
Make the coating by stirring the sugar and cinnamon together.
Scoop 1 tablespoon of dough, roll into a ball, then roll the ball in the sugar mixture to coat. Place ball on cookie sheet and gently press into a 1/4″ thick disc. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet.
Bake for 9 – 10 minutes (they will appear puffy but the edges will be firm). Immediately upon removing the cookies from the oven, give the cookie sheet 1 firm tap against the stove or counter top (this quickly deflates the cookies and adds to their texture). Allow to cool on sheets for about 5 minutes before transferring to a wire rack. Cool completely before storing.
Store in a tightly sealed container.