Soft-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
Scale
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
