Recipe: Cranberry Pistachio Pudding Cookies | chicago foodie girl


Recipe: Cranberry Pistachio Pudding Cookies

As my wise friend once said, it is officially Eating Season (she swears it should have some sort of national holiday designation). Thanks to such a late Thanksgiving, I do kind of feel like I've been eating almost nonstop ever since then. There was our awesome Thanksgiving spread (here was my contribution), then there were all of the delicious leftovers... as soon as we finished up with the leftovers, it was time to shift into holiday cookie baking (and sampling!) mode. My first order of (cookie) business? The Great Food Blogger Cookie Swap!

TGFBCS is the brainchild of two lovely bloggers. The concept is simple: they match you up with three other food bloggers, you bake & send a dozen cookies to each of your matches, and your matches do the same for you. Not only is there all sorts of cookie awesomeness, but also, the event supports a great cause (read more about it here). 

Chocolate Dipped Double Coconut Macaroons from Mary Beth at A Carrot and a Cupcake
Gingerbread Trees with Lemon Icing from Carol at Cafe Carol

Thick & Chewy Gingerbread Cookies with Gingerbread Oreo Bits from Becky at The Cereal Baker

I came across these Cranberry Pistachio Pudding Cookies on Pinterest a few weeks ago and immediately knew I had to give them a try. Unfortunately, once I went back to the original pin and clicked through, I found they were made with a boxed sugar cookie mix (boo!). However, I loved the idea of them much that I just had to recreate them with my own spin - I ditched the cookie mix, cut down on the amount of salt & pistachios, and added in a healthy dose of my favorite vanilla bean paste. Holy deliciousness! While last year's White Chocolate Peppermint M&M Cookies are still my favorite, these are definitely a very close second.

Cranberry Pistachio Pudding Cookies
Yield: 3 dozen cookies

1 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 package instant pistachio pudding mix (I used this)
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 & 1/2 teaspoons vanilla bean paste (this is my favorite brand)
1 cup dried cranberries (I used these)
1/2 cup dry-roasted salted pistachios
Optional: green food coloring (if you want an extra-green cookie)

1. Preheat oven to 350°F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. Using a mixer, first cream butter and sugar together until combined. Then add eggs, vanilla & pistachio pudding mix and beat until smooth.

3. Sift together flour, salt & baking soda. Add dry ingredients to wet mix.

4. Using a wide spatula, stir in cranberries and pistachios.

5. Drop tablespoonfuls of dough on prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes or until cookies are golden around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer cookies to wire rack and cool completely.



  1. These look so delicious! I am definitely going to have to try them!

  2. I love the colors of these cookies! They look wonderful. I love this blogger event, I'm already looking forward to next year!

  3. Want!!! Come over to my house soon and let's find out how to make them gluten-free

  4. Thanks for sharing these cookies, Starr! I loved that they were tinted green!

  5. What a great idea for cookies! I will make these cookies on my sisters wedding with the help of wedding cookie cutters.


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