1-Preheat the oven: Preheat the oven to 375°F (190°C) to get everything set for baking these delicious pistachio pudding cookies.

2-Beat the softened butter and sugars: Beat the softened butter and sugars together until fluffy, which helps keep the moisture in for that perfect chewy texture we love.

3-Add the vanilla extract and egg: Add the vanilla extract and egg, mixing just until combined, as this binds the ingredients without overworking the dough.

4-Stir in the flour, pistachio instant pudding mix, baking powder, and salt: Stir in the flour, pistachio instant pudding mix, baking powder, and salt until the dough comes together nicely.

5-Fold in the chopped pistachios and green food coloring: Fold in the chopped pistachios and green food coloring if you’re using it, for that extra festive vibe.

6-Scoop tablespoon-sized portions onto an ungreased baking sheet: Scoop tablespoon-sized portions onto an ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.

7-Bake for 9-11 minutes: Bake for 9-11 minutes, with 10 minutes recommended, until lightly set but still soft for a chewy finish, and remember, avoiding overbaking is a key tip for the best results.

8-Let the cookies cool on the baking sheet: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them set just right.