Pistachio Pudding Linzer Cookies

There’s something enchanting about biting into a cookie that feels both fancy and homey, with a hint of nostalgia wrapped in pistachio goodness. Pistachio Pudding Linzer Cookies are my secret weapon when I want to impress guests without spending forever in the kitchen. These cookies have the buttery crumb of a classic Linzer but get a bright, nutty twist from the pistachio pudding mix folded right into the dough. Trust me, once you try them, they’ll have a permanent spot in your cookie jar—and your heart.

Pistachio Pudding Linzer Cookies: Why It Works & Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 (3.4 oz) box instant pistachio pudding mix
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pistachios (optional, for extra crunch)
• 1/4 cup raspberry jam (or any fruit preserves you like)
• Powdered sugar, for dusting

Here’s why I love this combination: the instant pistachio pudding mix is a total game-changer. It acts as a tenderizer inside the dough, making the cookies incredibly soft and moist without being cakey. The pudding also brings a subtle, natural pistachio flavor that feels more sophisticated than just adding nuts. Butter is a must here because it gives the dough that perfect richness and helps with the crumbly texture that Linzer cookies are known for. Using baking powder instead of baking soda keeps the cookies light and slightly puffy—just enough to hold the classic sandwich shape without spreading too much.

The raspberry jam adds that sweet-tart contrast that’s absolutely necessary to make pistachio pop. If you want something less traditional, apricot jam is lovely too. Finely chopped pistachios in the dough make the experience extra nutty and texture-rich, but if you’re after that delicate, tender cookie vibe, leaving them out is fine. Salt balances the sweetness and enhances the nutty flavors, so don’t skip it!

Pistachio Pudding Linzer Cookies

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Pistachio Pudding Linzer Cookies blend nutty flavor and soft texture for a treat that satisfies your sweet tooth like no other

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies
• Category: Dessert
• Cuisine: American

Ingredients

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1 cup unsalted butter, softened

1 cup granulated sugar

1 box (3.4 oz) instant pistachio pudding mix

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup finely chopped pistachios (optional)

1/4 cup raspberry jam (or any fruit preserves you like)

Powdered sugar, for dusting

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Instructions

Prepare your ingredients and bowl. Let the butter come to room temperature so it's super soft. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Mix butter and sugar. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add pudding mix and vanilla. Stir in the pistachio pudding mix and vanilla extract until just combined.

Combine dry ingredients separately. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing gently until a dough forms. Fold in chopped pistachios if using.

Chill the dough. Divide the dough into two discs, wrap them in plastic wrap, and chill for at least one hour.

Roll and cut out cookies. On a lightly floured surface, roll one dough disc out to about 1/4 inch thickness. Use a round cookie cutter to cut circles. For half, use a smaller cutter or shape cut-out in the center to create a window.

Bake the cookies. Place cutouts on prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes until edges start to turn golden.

Cool completely. Let cookies cool on trays for 5 minutes, then transfer to wire racks.

Assemble the cookies. Spread about 1/2 teaspoon of raspberry jam on solid cookie bottoms, then gently press cutout cookies on top. Dust with powdered sugar before serving.

Notes

Pistachio Pudding Linzer Cookies are a delightful twist on a traditional cookie, featuring the buttery crumb of classic Linzers combined with instant pistachio pudding mix for a soft, moist, and nutty texture. Filled with raspberry jam and dusted with powdered sugar, they offer a perfect balance of sweet-tart flavor and tender crumb.

Pistachio Pudding Linzer Cookies: Step-by-Step Instructions

1. Prepare your ingredients and bowl. Before you start, let the butter come to room temperature so it’s super soft. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix butter and sugar. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3–4 minutes if you’re using a mixer. You’ll see the mixture turn pale and fluffy—this is the secret to that melt-in-your-mouth texture.
3. Add pudding mix and vanilla. Stir in the pistachio pudding mix and vanilla extract until just combined. The batter might look a bit crumbly at this stage, but that’s totally normal—don’t panic!
4. Combine dry ingredients separately. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing gently until a dough forms. If you’re adding chopped pistachios, fold them in now. The dough will be soft yet firm enough to roll out.
5. Chill the dough. Divide the dough into two discs, wrap them in plastic wrap, and chill for at least one hour. This step helps prevent spreading and makes rolling easier. I usually pop mine in the fridge overnight if I’m prepping ahead.
6. Roll and cut out cookies. On a lightly floured surface, roll one dough disc out to about 1/4 inch thickness. Use a round cookie cutter to cut circles. For half of the circles, use a smaller cutter or shape cut-out in the center (heart, star, circle) to create a “window”—this is where the jam peek-a-boos!
7. Bake the cookies. Place cutouts on your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges just start to turn golden. Keep an eye on them because you want the centers to stay soft.
8. Cool completely. Let the cookies cool on the trays for 5 minutes, then transfer to wire racks. Full cooling is key here so the jam doesn’t melt when you assemble.
9. Assemble the cookies. Spread about 1/2 teaspoon of raspberry jam on the solid cookie bottoms, then gently press the cutout cookies on top. Dust with powdered sugar right before serving for that picture-perfect look.

Pistachio Pudding Linzer Cookies: Tips for Success

• Don’t skip chilling your dough. Patience here means less spreading and sturdier cookies for sandwiching.
• Roll dough evenly. Uneven rolling can lead to burnt edges or undercooked centers.
• Use instant pudding mix. I’ve tried from-scratch pistachio flavoring, but the instant mix gives just the right texture and taste in one step.
• Watch baking time closely. Slightly underbaked cookies are softer and perfect for Linzers—you want to avoid them drying out.
• Powdered sugar last minute. Dusting before serving keeps the sugar pretty and prevents it from melting into the jam.

Pistachio Pudding Linzer Cookies: Storage & Reheating

These cookies keep well for several days when stored in an airtight container at room temperature. I like to layer parchment paper between the sandwiches to keep them from sticking. You can also freeze the plain baked cookies (unassembled) in a single layer on a tray, then transfer to a freezer-safe bag after they’re firm. When you want to enjoy them, just thaw at room temperature and assemble with fresh jam.

If your cookies soften a bit and you want to freshen them up, pop them in a 300°F (150°C) oven for 3–5 minutes. This gently crisps the edges without drying the whole cookie. Just be sure not to toast them too long or you’ll lose that tender crumb.

Pistachio Pudding Linzer Cookies: FAQ

Can I use another nut pudding instead of pistachio?

You definitely can! Almond or hazelnut pudding mix will give you a similar tender texture with a slightly different flavor profile. Just keep the rest of the ingredients the same for best results.

What’s the best way to get the cutout shapes perfectly centered?

I use smaller cookie cutters for cutouts and start them in the center of the larger rounds, pressing gently to avoid distorting the outer edge. If your dough warms up too much while rolling, pop it back in the fridge to firm up—it helps keep the cuts clean.

Can I substitute another jam or filling?

Yes! While raspberry jam gives a classic tart contrast, apricot or cherry preserves are equally delicious. Nut butters or chocolate spreads work too if you want to play around with flavors.

Why does my dough crumble or feel dry?

This usually happens if the butter isn’t soft enough or you’ve over-measured the flour. Use room-temperature butter and spoon the flour into the measuring cup without packing to prevent dry dough. Remember, the pudding mix adds moisture, so the dough should feel soft but not sticky.

Can I make these cookies gluten-free?

You can substitute a 1:1 gluten-free baking flour blend, but be prepared for a slightly different texture since the dough might be more fragile. Adding a teaspoon of xanthan gum can help keep structure.

Nutritional Information

Here’s an estimate per cookie (based on 24 cookies):

• Calories: 140 kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 16g (Sugars 8g)

Keep in mind these values are approximate and depend on exact ingredient brands and portion sizes. The pistachios add healthy fats and a bit of protein, making these cookies a little more satisfying than your typical sandwich cookie.

Conclusion

I hope you fall in love with these Pistachio Pudding Linzer Cookies as much as I have. They’re a delightful twist on a traditional treat—nutty, tender, and just sweet enough with that fruity jam surprise peeking through. Whenever I bake a batch, the kitchen smells like cozy holidays, and the colorful pistachios brighten up any cookie platter. Give this recipe a try, and don’t be shy about leaving me a comment or rating—I love hearing how your cookies turn out and your own little tweaks to make it uniquely yours.