Best Pistachio Pudding Pancake Cookies Recipes

PISTACHIO PUDDING COOKIES

Steps:

• Preheat oven to 325F and line a baking sheet with silicone mat or parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric mixer), mix butter and sugar together until creamy and fluffy.
• Add egg and sour cream and mix until combined. Add in the milk, mixing to incorporate.
• Add the pistachio pudding mix and almond extract and beat until smooth. If using green food coloring, add that now and mix to combine.
• In a separate small bowl, whisk together flour, salt, and baking soda.
• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until fully incorporated.
• Add powdered sugar to a small dish. Scoop cookie batter out by tablespoon, rolling into a ball. Roll each ball in the powdered sugar, turning to coat well. Transfer batter to prepared baking sheet.
• Bake for 12-14 minutes, until edges are starting to turn golden-brown but centers still look just a little wet.
• Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.

PISTACHIO PUDDING PANCAKE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine pancake mix, pudding mix, oil, and eggs until a dough is formed. Mix in the pecans.
• Shape into balls; I used a small ice cream scoop.
• Mix cinnamon and sugar. Roll each ball in this mixture until well coated.
• Place on an ungreased cookie sheet and flatten slightly with a fork.
• Bake for 8-9 minutes at 350 degrees until bottoms are a deep golden-brown.
• Enjoy!