Perfect for the Holidays, these Soft as a cloud Pistachio Cookies are honestly the Best Christmas Cookies Ever! They have a subtle Almond flavor and are so soft they almost Melt in your mouth! These Christmas Pistachio Cookies will be a hit in your next Christmas Cookie Exchange!
This Recipe is dedicated to My sister Mara ❤️
I make these Delicious Pistachio Cookies every Christmas and every time someone tastes them, they say these are the Best Cookies they have Ever tasted and ask for the Recipe...Well it's your lucky day!
I found the original recipe to these cookies in a cookie book years ago, but throughout the years I changed the recipe to my liking, including adding Bisquick as an experiment instead of All purpose Flour; which is what makes these Christmas Pistachio Cookies so Soft and Heavenly, they almost melt in your mouth!
Ingredients:
-2-1/2 cups Bisquick Baking Mix
-1 stick Butter (softened at room temp)
-1 cup Granulated Sugar
-1 teaspoon Vanilla extract
-1/4 cup Water
-1/4 cup Canola Oil
-1 Egg
-1/4 cup chopped Pistachios
- Pinch of Salt (Approximately 1/8 teaspoon or less)
-1/2 teaspoon Baking powder
-1 package Pistachio Pudding (3.4 oz)
Directions:
To get started make sure your butter is softened at room temperature. In a large bowl combine the Butter, Sugar, and Vanilla extract; mix them until they are creamy and well combined.
*You can also add in an extra 1/4 teaspoon of Almond extract if you want a stronger Almond flavor, but I feel that the subtle Almond flavor from the Pistachio pudding is the perfect amount.
Add in the Water, Oil, and Egg and mix again until creamy.
In a separate bowl combine the Bisquick, Salt, Baking powder, and Pistachio Pudding mix. I use a whisk to make sure it all blends together well. Using Bisquick makes a big difference in the texture of these cookies, Bisquick is lighter than All purpose flour in volume due to added leavening agents so it makes for fluffier, softer cookies.
*I came up with this recipe one day I ran out of All purpose flour and used Bisquick as a replacement to see how the cookies would turn out. It was the best invention ever!
Chop up the Pistachio's into small bits, and add them to the dry Pudding and Bisquick mix.
Now into the Butter and Sugar mixture it's time to add the Bisquick/Pudding mix. Add it a little bit at a time, mixing well after each addition.
After all the Bisquick/Pudding mix has been added and mixed well, your mixture should be thick and fluffy like this.
Pop that mixture into the fridge for 10 minutes to let it thicken a bit more. After 10 minutes, the mixture should be thicker and you should be able to roll it out into balls. It will still be slightly sticky but manageable.
Roll out the dough into 2 inch balls, leave at least 1-1/2 inches of space in between each cookie as these will spread out from 2 inch balls to 3 inch disks. Flatten them slightly on top.
Bake them at 350 degrees Farenheit for 10-11 minutes. They will be puffy right out of the oven, but once they cool at room temperature they will flatten down and be so soft, fluffy, and chewy with a crinkle like top and a crispy bottom.
*Note: I use the Convection Oven setting which Bakes the Cookies a bit faster, if using a Standard Oven setting you might need to bake the cookies an extra minute or 2.
These Pistachio Cookies are Perfection!
This Recipe makes about 2 dozen Cookies.
This Recipe is dedicated to My sister Mara ❤️ She is the biggest fan of these Pistachio Cookies and requests them every year for Christmas!
I ordered the 1/8 tsp so when it gets here I will be making them again.