Cherry Pistachio Crinkle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in mix-ins: Gently fold in the chopped cherries and white chocolate chips to ensure even distribution without crushing the fruit.
- 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.
- 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.
- 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.
- First baking phase: Bake the cookies for 9-12 minutes until they start to set but are not fully firm.
- Flatten cookies: Carefully open the oven and press each cookie gently with the bottom of a glass cup to flatten them evenly.
- Final bake: Return the cookies to the oven and bake for another 3-5 minutes until they are fully set and cooked through.
- 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
