Cherry Pistachio Crinkle Cookies Recipe

Introduction

These Cherry Pistachio Crinkle Cookies are a delightful treat combining nutty pistachio flavor with sweet cherries and creamy white chocolate. Their soft texture and powdered sugar topping make them perfect for any occasion.

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for sprinkling on top
• 1 teaspoon almond extract
• 3.4 oz package instant pistachio pudding mix
• 1 2/3 cups all-purpose flour
• 1/2 cup cherries (chopped; optional to freeze for 15-20 minutes to prevent staining dough)
• 1/4 cup white chocolate chips

Instructions

1. Step 1: In a mixing bowl, beat the softened butter until light and fluffy.
2. Step 2: Add powdered sugar, almond extract, and pistachio pudding mix. Beat until all ingredients are well combined.
3. Step 3: If you want a darker color, add a few drops of food coloring and mix well.
4. Step 4: Gradually add the flour and mix until incorporated.
5. Step 5: Gently fold in the chopped cherries and white chocolate chips.
6. Step 6: Wrap the dough in plastic wrap and freeze for 15-30 minutes until slightly firm.
7. Step 7: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
8. Step 8: Scoop about 1/2 tablespoon of dough and roll it into a ball. Gently flatten each ball with your hands and place on the cookie sheet.
9. Step 9: Bake for 9-12 minutes. Then carefully open the oven and press down on each cookie with the bottom of a glass to flatten.
10. Step 10: Bake for an additional 3-5 minutes or until the cookies are set.
11. Step 11: Allow cookies to cool completely, then sprinkle with powdered sugar if desired.

Tips & Variations

• Freezing the chopped cherries before adding helps prevent the dough from staining.
• Add a few drops of green food coloring for a festive look.
• Substitute dried cherries if fresh are not available, but adjust moisture as needed.
• Swap white chocolate chips for dark or milk chocolate for a different flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in the microwave for 10-15 seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

While regular pudding mix will work, pistachio pudding gives the cookies their unique nutty flavor and green hue. Using another flavor will change both taste and appearance.

Do the cherries make the dough sticky or messy?

Chopping and briefly freezing the cherries helps reduce staining and stickiness, making the dough easier to handle and preserving the cookie’s appearance.

Cherry Pistachio Crinkle Cookies Recipe

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★★★★★

4.6 from 131 reviews

Delight in these Cherry Pistachio Crinkle Cookies, featuring a soft, buttery cookie dough infused with almond extract, instant pistachio pudding mix, sweet dried cherries, and white chocolate chips. Finished with a charming powdered sugar crinkle effect, these cookies offer a unique combination of nutty and fruity flavors with a lovely chewy texture, perfect for any occasion or tea time treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for sprinkling on top
• 1 teaspoon almond extract
• 3.4 oz package instant pistachio pudding mix
• 1 2/3 cups all-purpose flour
• 1/2 cup cherries, chopped (optionally frozen for 15–20 minutes to prevent staining)
• 1/4 cup white chocolate chips

Instructions

1. Prepare the dough: In your mixing bowl, beat the softened butter until it becomes light and fluffy, which creates a good base for the cookie texture.
2. Add flavor and sweetness: Mix in the powdered sugar, almond extract, and instant pistachio pudding mix. Beat all ingredients together until fully combined and the dough starts to take on a uniform color.
3. Optional coloring: If you want a more intense green hue, add a few drops of green food coloring to the dough and mix until evenly distributed.
4. Incorporate flour: Add the all-purpose flour to the mixture and blend until the dough comes together but avoid overmixing to keep the cookies tender.
5. Fold in mix-ins: Gently fold in the chopped cherries and white chocolate chips to ensure even distribution without crushing the fruit.
6. Chill the dough: Wrap the dough tightly in plastic wrap and freeze for 15-30 minutes to firm it up slightly. This makes scooping and shaping easier and prevents spreading while baking.
7. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
8. Shape the cookies: Scoop about 1/2 tablespoon of dough and roll it into a ball using your hands. Gently flatten each ball to prepare for baking.
9. First baking phase: Bake the cookies for 9-12 minutes until they start to set but are not fully firm.
10. Flatten cookies: Carefully open the oven and press each cookie gently with the bottom of a glass cup to flatten them evenly.
11. Final bake: Return the cookies to the oven and bake for another 3-5 minutes until they are fully set and cooked through.
12. Cool and finish: Let the cookies cool completely on a wire rack. Once cooled, lightly sprinkle with additional powdered sugar to create the classic crinkle cookie appearance and add a touch of sweetness.

Notes

• Freezing the chopped cherries before folding them into the dough helps prevent their juices from bleeding into the cookie dough.
• Using instant pistachio pudding mix adds both flavor and moisture, contributing to a soft, chewy texture.
• Do not overbake to keep the cookies soft inside.
• Pressing cookies with a glass during baking helps achieve the signature crinkle surface and even thickness.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: cherry pistachio cookies, crinkle cookies, pistachio pudding cookies, almond extract cookies, white chocolate chip cookies