Cranberry Pistachio Pudding Cookies

Cranberry Pistachio Pudding Cookies  Desserts

The holidays are coming so fast! I can’t believe that November is already here, and the grocery stores are stocked with one of my favorite things, cranberries! I love cooking with cranberries. I always stock up every year on fresh cranberries, and freeze at least 4 – 5 bags to use throughout the year in different recipes.  I also love those little dried cranberries, like I have used here in these cookies. I often munch on them as a snack, use them in granola, or as a topping for salads.

Cranberry Pistachio Pudding Cookies  Desserts

I’ve been wanting to make a batch of pudding cookies for a while. I’ve heard about how moist and wonderful they are. So for these cookies, I added a box of pistachio pudding mix. It adds a beautiful light green color and makes a wonderfully delicious and moist cookie.

I also baked these cookies on Reynolds parchment paper. Using parchment paper guarantees that your cookies won’t stick. It also prevents over browning and those unpleasant crunchy brown edges you get with cookies when you use nonstick cooking spray.

Cranberry Pistachio Pudding Cookies  Desserts

If you like the crunch of pistachios, add a cup of them (unsalted and roughly chopped) to the cookie dough before baking.

Cranberry Pistachio Pudding Cookies  Desserts

Yield: 36 cookies

Cranberry Pistachio Pudding Cookies

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Cranberry Pistachio Pudding Cookies  DessertsLoading...
Cook Time:12 minutes    Total Time:35 minutes


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


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 browed 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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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Cranberry Pistachio Pudding Cookies  Desserts

This post sponsored by Reynolds. All opinions 100% mine. 

  24 Responses to “Cranberry Pistachio Pudding Cookies”

  1. Paula - bell'alimento — November 5, 2012 @ 4:36 pm

    I would like a dozen please. Can you deliver?

  2. Cassie | Bake Your Day — November 5, 2012 @ 5:15 pm

    Yes! Perfect for holiday baking. I love pistachios!

  3. Belinda @zomppa — November 5, 2012 @ 10:42 pm

    That’s a great idea to keep a stash of them on hand – for cookies like this!

  4. research paper for sale — November 6, 2012 @ 10:30 am

    I was delighted to find this web site.I wanted to thank you for your time reading this wonderful! I really enjoyed every bit of it and I’ve marked to ensure that the blog post something new.

  5. Tara @ Unsophisticook — November 6, 2012 @ 3:15 pm

    Love the pale green color — so pretty!

  6. [email protected] — November 7, 2012 @ 8:30 am

    Great combo! These are perfect for the holiday season!

  7. JulieD — November 7, 2012 @ 4:38 pm

    Omgoodness, I love these…anything pistachio is awesome!

  8. Miss @ Miss in the Kitchen — November 7, 2012 @ 10:15 pm

    Putting this on my list for Christmas cookies!

  9. Brenda @ a farmgirl's dabbles — November 8, 2012 @ 9:48 am

    Just seeing “pistachio pudding” brings back a flood of memories from when I was a kid. These look like an awesome holiday cookie!

  10. Aggie — November 12, 2012 @ 9:49 am

    Cranberry and pistachio is such a great combo – especially for the holidays! I really want to make these, yum!

  11. Shari-Tickled Red — November 15, 2012 @ 11:35 am

    I just adore the hint of green in these cookies, great flavor combo!

  12. katie — November 20, 2012 @ 8:59 am

    Oh, I’m totally making these cookies. I have all the ingredients on hand! These are gorgeous!

  13. phd dissertation assistance — November 22, 2012 @ 5:01 am

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  14. — November 30, 2012 @ 5:35 am

    Merci pour ce super blog.

  15. Leanne — December 4, 2012 @ 3:09 pm

    I just made these cookies today. They are absolutely delicious. Also very pretty and festive for the holiday season.

  16. Anonymous — December 9, 2012 @ 2:11 pm

    I made these cookies today for a cookie swap party I am attending and while mine don’t look anywhere as pretty as the photos they taste wonderful. Wish mine would crack on the top too!

  17. Emily — December 12, 2012 @ 6:10 pm

    These cookies are quite tasty! I switched it up a little by adding dried cherries (chopped) and some white chocolate chips. I also used about 1/4 teaspoon of almond extract. Did you refrigerate the dough before cooking? Yours look so much prettier than mine!

  18. Brittnae — December 12, 2012 @ 11:45 pm

    These cookies are delicious, I made them today! However, I suggest NOT adding additional pistachios, they really overwhelmed the flavor of the cookie. So I was left with a double batch of dough that I had to sift through by hand to pick the nuts out! Totally worth it though! I also added white chocolate chips, which made them amazing! Thanks for the recipie!!!!!

  19. Kelly F. — December 17, 2012 @ 9:54 pm

    I made these today. They are absolutely delicious. Thank you.

  20. Vedette — December 21, 2012 @ 5:33 pm

    My husband is crazy over pistachio and I can’t wait to try this on the weekend. I’m excited to see the glow on his face when he takes a bite off of these. Btw, where could I get one of those instant pistachio pudding mixes?

    • Angie — December 21, 2012 @ 6:08 pm

      most grocery stores carry them, I know Walmart does.

  21. Sandra — March 17, 2013 @ 9:41 am

    Thank you for the easy and flavouful recipe.
    Soft, great colour and yum.

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