Cranberry Pistachio Pudding Cookies

Cookie Exchange


  • Prep Time: 15 mins
  • Cookie Time: 12 min
  • Yield: 36 pieces


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 (3.4oz) package instant pistachio pudding mix
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • Reynolds parchment paper

Cranberry Pistachio Pudding Cookies


  • Heat oven to 350°. Combine butter and sugar in mixer. Cream for 4 – 5 minutes with electric hand or stand mixer. Add eggs and mix until well-incorporated. Add pudding mix and mix until color is uniform.
  • Sift together flour, salt and baking soda. Add to butter and sugar mix. Mix in vanilla and cranberries. Mix until incorporated.
  • Drop cookie dough by the tablespoon onto a cookie sheet lined with Reynolds parchment paper. Bake for 10 – 12 minutes, or until lightly browned around the edges.
  • After removing cookies from oven, cool on cookie sheet for 5 minutes before transferring to a cooling rack to complete the cooling process. Store leftover cookies in an airtight container.


Have a recipe to share? You can do so here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s