Soft-Baked Pistachio Crinkle Cookies Recipe
Introduction
These soft-baked pistachio crinkle cookies are a delightful treat with a tender crumb and a sweet, nutty flavor. Easy to make using cake and pudding mixes, they offer a unique twist on classic crinkle cookies that’s perfect for any occasion.
Ingredients
- 1 box white cake mix (15.25 ounces)
- 1 box instant pistachio pudding mix (3.4 ounces)
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ⅓ cup confectioners’ sugar
Instructions
- Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper. Set aside for later.
- Step 2: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the white cake mix, pistachio pudding mix, eggs, vegetable oil, and vanilla extract. Mix until the batter is well blended and smooth.
- Step 3: Pour the confectioners’ sugar into a medium bowl. Using a medium cookie scoop (about 1 ½ tablespoons), scoop balls of the sticky dough into the confectioners’ sugar and roll each to coat completely.
- Step 4: Gently roll the coated dough between your palms to form smooth balls. Place the dough balls on the prepared baking sheet, spacing them about two inches apart.
- Step 5: Bake the cookies for 7 to 9 minutes. The bottoms should be set but the centers may look slightly undercooked—this ensures a soft texture.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra pistachio flavor, fold in chopped pistachios into the dough before baking.
- If you prefer a hint of almond, add ½ teaspoon almond extract along with the vanilla.
- Use a scoop to keep cookie sizes consistent for even baking.
- For a festive look, roll the dough balls in colored sugar instead of confectioners’ sugar.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat briefly in the microwave if desired to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different flavor of pudding mix?
Yes, you can experiment with other pudding flavors like vanilla or lemon, but pistachio gives the best traditional flavor for these cookies.
Why do the cookie centers look slightly undercooked?
This is intentional to keep the cookies soft and chewy. They will firm up as they cool, so avoid overbaking.
PrintSoft-Baked Pistachio Crinkle Cookies Recipe
These Soft-Baked Pistachio Crinkle Cookies are a delightful treat combining the nutty flavor of pistachio with a tender, cakey texture. Made with a simple mix of cake mix and instant pistachio pudding, these cookies are coated in confectioners’ sugar for a sweet, crinkled finish. Perfect for dessert or an afternoon snack, they offer a soft bite with a slightly chewy center.
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Total Time: 19 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 box white cake mix (15.25 ounces)
- 1 box instant pistachio pudding mix (3.4 ounces)
- ⅓ cup confectioners’ sugar
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, combine the white cake mix, instant pistachio pudding mix, eggs, vegetable oil, and vanilla extract. Mix until the batter is well blended and smooth.
- Coat Dough Balls: Place the confectioners’ sugar in a medium bowl. Using a medium cookie scoop (about 1½ tablespoons), scoop the sticky dough and drop it into the confectioners’ sugar. Roll the dough in the sugar to fully coat, then gently form it into a ball by lightly rolling between your palms.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 7 to 9 minutes. The cookies’ bottoms will be set while the middles remain slightly undercooked, which ensures a soft texture.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely.
Notes
- Do not overbake the cookies to retain their soft texture; slightly undercooked centers are ideal.
- For even cookie sizes and uniform baking, use a medium cookie scoop.
- Allow cookies to cool on the baking sheet before moving to a wire rack to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: pistachio cookies, crinkle cookies, soft baked cookies, easy cookie recipe, pistachio dessert
