Pistachio Pudding Sugar Cookies - Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make! {vegan}

Pistachio Pudding Sugar Cookies

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.

Pistachio Pudding Sugar Cookies - Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make! {vegan}

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?

Pistachio Pudding Sugar Cookies - Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make! {vegan}

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?

Pistachio Pudding Sugar Cookies - Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make! {vegan}

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” πŸ˜‰

 

Pistachio Pudding Sugar Cookies

Pistachio Pudding Sugar Cookies - Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make! {vegan}

Pistachio pudding mix jazzes up the humble sugar cookie. Perfect soft yet chewy texture, and easy to make!

Author: Starr Wong @ The Misfit Baker

Recipe Type: Dessert
Makes:Β approx. 3 1/2 dozen

Ingredients:

dough:

  • 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

coating:

  • 1/4 cup Granulated Sugar
  • 1/4 tsp Ground Cinnamon

 

Instructions:

Preheat oven to 350Β°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.

 

http://www.themisfitbaker.com

29 thoughts on “Pistachio Pudding Sugar Cookies

    1. Starr @ The Misfit Baker Post author

      I sent cookies in the mail to a friend once, but when their package arrived, it had clearly been busted open and someone had taken the cookies! True story… One of us will just have to move closer to the other πŸ˜‰

      Reply
    1. Starr @ The Misfit Baker Post author

      Thanks for the great question! Yes, in this and many cases (but not all) the yogurt is replacing an egg. I like to use it in recipes that benefit from some extra moisture. It’s been my experience that some ingredients add that moisture initially, but by the next day the baked good is dry, where as yogurt has staying power.

      Reply
  1. Pingback: Pistachio Pudding Sugar Cookies - Yum Goggle

    1. Starr @ The Misfit Baker Post author

      I don’t recommend it. The cream of tartar is what activates the baking soda in this recipe, any substitution made will likely affect the texture and flavour of the cookie… However, if you really want to, try replacing the cream of tartar with 1 teaspoon of white or apple cider vinegar, beating the vinegar into the butter mixture along with the yogurt… Please keep in mind that I haven’t tried this method, and can’t guarantee any results.

      Reply
      1. Cassia

        I got the cream of tarter. The cookies are really good. I will have to include it in my cookie rotation.

  2. Pingback: Green Pistachio Pudding Cookies | cookingdairyfree.com

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