Earlier I had baked eggless butter pecan pudding cookies using instant butterscotch pudding mix, which was a big hit. These pudding mix cookies are very easy to put together and taste very good.
You don't need eggs, baking soda, baking powder or sugar. This pudding cookie recipe calls for only 3 ingredients (nuts optional) butter, pudding mix and flour you can bake these easy pudding cookies in no time.
If you are interested in baking but have not baked before this is "the recipe" you should try. Nothing can go wrong and I guarantee that everybody who tastes these cookies will be asking you for the recipe.
Christmas is nearing and I've decided to bake goodies and give it to the people in my community, like the firefighters, ER workers, librarians, postmen, etc. So I'm thinking of trying this pudding cookies recipe in 3 different flavors, create an assorted pudding mix cookies tray and gift it to them.
This time around I tried to bake these cookies using pistachio and French vanilla pudding mix. Simply follow the butter pecan pudding cookies recipe and substitute the butterscotch pudding mix with pistachio pudding mix for 1 batch and french vanilla pudding mix for another batch.
For the pistachio pudding cookies mix in coarsely chopped pistachios and semi-sweet chocolate chips for the vanilla pudding mix cookies.
For a Christmas themed eggless pudding cookies, you can add red, green and white sprinkles in the French vanilla flavor or even crushed peppermints. Chocolate pudding mix will also make very good pudding cookies. I have tried that too.
Of all the flavors of instant pudding cookies without eggs I have baked so far the butterscotch pudding cookies and pistachio pudding cookies are my most favorite.
If you tried this Christmas Pudding Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Christmas Pudding Cookies
Ingredients
- ¾ Cup Butter Softened
- 3.4 Oz Instant Pistachio Pudding Mix 1 Package
- 1 and ¼ Cups All-Purpose Flour
- ½ Cup Pistachios Toasted and Chopped
Instructions
- Preheat oven at 375F/190C for 15 minutes.
- In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.
- Gradually beat in flour.
- Fold in pistachios.
- Grease a tablespoon with non stick cooking spray.
- Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.
- Flatten the dough using your fingers.
- Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
- Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.
- Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.
My Notes
- Toast the nuts before adding it to the dough. This will give a nice crunch to the cookies. Toast the nuts in the oven while it is preheating.
- Shaping the dough into balls and then flattening it with my palm. For this I first dropped tablespoonful of dough on the baking sheets. Then I greased my hands by with little butter (from the butter wrapper) and then rolled each into ball and then flattened it by pressing it with my palm. So this time I got beautiful round cookies for all the batches. Last time I just dropped a tablespoonful of dough and used a fork to press it down.
- The above measurement yields exactly 2 dozen cookies. I used 2 large baking sheets for each dozen and baked it one batch at a time. You can also bake both at the same time with one sheet on the middle rack and the other one on the bottom rack. If you decide to bake both batches at the same time, be sure to switch the baking sheets half way through. That is, once it’s baked for 5 minutes, move the top rack sheet to the bottom and the bottom rack sheet to the top to ensure even baking.
- Using the same method, bake a batch of French Vanilla cookies, using instant French vanilla pudding mix and semi-sweet chocolate chips instead of nuts.
Nutrition
Karoline P. says
I don't know what I did? I baked these for my son to take to preschool (egg allergy). I made French vanilla with chocolate chips and followed the instructions...they turned out with a grainy texture like shortbread. I made a chocolate with pb chip, too. I have yet to try them but they feel like the grainy texture. I also noticed the butter, even after sitting out for an hr, was so thick that it didn't get "creamy". I had to melt ever so slightly before adding to the second batch to achieve a smooth texture. What on earth am I doing wrong? I really had high hopes for this cookie since its a perfect, approachable cookie for three year old picky eaters. I'm afraid the texture will throw them off. Is there a step I'm missing? 🙁 Help!!
*upon tasting he doesn't like them. Texture is just sooo grainy. 🙁 oh how I hate egg allergies.
Madhuram says
Sorry about the baking disaster Karoline. This is one of my best and fail-proof recipes. Usually for me the butter doesn't become soft in an hour. Sometimes it even takes half a day. So if I decide to bake that day, I put out the butter in the morning itself. Did you use instant pudding mix? Because I see that there is the mix which can be cooked to. Did you use all purpose flour or whole wheat flour? Sorry, I'm just wondering what could have gone wrong.
Sumitra says
Wow! These cookies taste great. I made a couple of changes though. I followed the recipe exactly the first time and the cookies were baked exactly at 11 min. Although the cookies were extremely crisp and turned out great, I felt I could reduce the butter or increase the flour a little bit. So, i increased the flour to 1.5 cups and added a dash of cardamom to just add more flavor. Now the dough is a little more pliable and i could really flatten them with my palm and also cut them using cookie cutter to make really beautiful cookies. I had to increase the baking time by about 3 min. (14 min total; 12 - 15 min in general) the cookies were done at about 14 min. They still are very crispy and great and I got almost 32 cookies. I really love this recipe as it is eggless and still the cookies taste great. These remind me of the fresh baked cookies from the bakery in Delhi, which I have been longing to make at home. Thanks so much for the recipe, Madhuram.
Madhuram says
You're welcome Sumitra. It's great to know that the cookies turn out great even after increasing the quantity of flour.
Vijaya says
DELICIOUS.... and SIMPLE too. That is all that I need to say to describe these cookies. And to add icing to the cake, it is EGGLESS! Wow.....
The usual rule is that anything tasty is very difficult to make. This one definitely defies the rule.
I baked a whole batch today - Pistachios, Vanilla and Chocolate. I would have loved to make Butter Pecan also, but didnt have the pudding mix....
Madhuram - you just rock! I just cant believe how many new things I am trying after discovering your site..... THANKS 🙂
You're welcome Vijaya. The credit for the recipe goes to the Taste of Home book only. You should check out their site too.
Leena says
Yeah!!!!!!!Even more wonderful recipes!!!!!!!
I truly meant every single word, Madhu. The only problem I have with your site is choosing which recipe to try next.Will be eagerly awaiting new postings-Have a great rest of the summer!!!
Thanks Leena.
Leena says
Dear Madhu,
I have been eyeing your site for some time now and just wanted to thank you so much for your efforts. My daughter is allergic eggs, soy and all nuts. THANKS TO YOU, I can make her lovley baked goods. This recipe is awesome and u can have every flavor the pudding comes in, really endless possibilities. Your site is a true gift to people like me.To see my daughter enjoy these goodies just as other kids do, is true joy for me. My most sincere heartfelt thanks to you Madhu. You are also truly a class act-this is clear when you respond so courteously to those who quite frankly, do not deserve it. You take so much time and care in your site and post tried recipes and tips,I cannot beleive how rude some people can be(I feel like slapping them,if i could).MOst of the time it is because of their own carelessness, yet they are so quick to lash out.Anyway, I just love your site and wanted to tell you how thankful I am. Will try as many recipes as i can-hopefully without packing on the pounds(i know i'm making these for my kidde,but end up eating them as well)Also love your nonsweet dishes too.Luv u Madhu and keep up the tremendous work!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Dear Leena, I'm truly overwhelmed with joy after reading your comment. What more can I ask for? I truly believe that there is nothing better than an honest, heartfelt compliment appreciating the efforts you put in to do something worthwhile. You have made my day with your lovely feedback and I sincerely thank you for taking the time to record your thoughts here. The past few months have been so tiring and hectic that I was not in a mood to blog but now I'm motivated more than ever to be more regular.
Hema says
Hi Madhu,
I gone through all your recipes. I wanted to try out some cookies. Yesterday I tried one simple butter cookies in my microwave convection oven. It turned out a bit hard. If I bake any cookies in OTG, is it turns out soft? It was looking like the same one you have in this photo. Please tell me whether you get the cookies like what you get it in Bakery?
Thanks,
Hema
Hi Hema, I don't have experience baking in a m/w oven, but these cookies turned out so good in the regular oven.
abc says
Hi Madhuram
Thank you so much for keeping me in your mind. I have been reading your blog daily. I am little tight on my financial situation and hence not been able to participate much in the wonderful events. Hope I overcome it and can participate soon 🙂
I wish you a very prosperous and successful New Year ABC. You are going to do fine.
abc says
Dear Madhuram
I just baked these cookies yesterday using Vegetable Oil Spread and Pistachio Pudding (thus made vegan). Those were amazing- All my friends liked it.
Thank you and Wish you all very happy new year.
You're welcome ABC. I was wondering what happened to you because I didn't hear anything from you over the past couple of months. It's great to know that oil works fine too in this recipe. Happy New Year to you too.
Luana M. Leger says
I was seriously dissapointed. There was no recepie for this at all. All that's posted are the ingredients. Do you bake them?? put them in the freezer for 3 hours, put everything in the garbage disposal after you mix it all???? What do you do after you mix everything????? 😐
Hi Luana, I understand your frustration but I would appreciate some politeness while commenting. You wouldn't have been disappointed had you gone through the post carefully. I have given the link to the recipe for pudding cookies in the very first line of the paragraph itself, in the dark blue color highlighted words "eggless butter pecan cookies".
Anyways, I'm giving it here once again. http://www.egglesscooking.com/eggless-butter-pecan-cookies/
HUGH says
Wow, christmas is really just around the bend! Thanks for the reminder and have Happy Holiday! Awesome Post BTW!
Be VEG says
Hi. I would like to thank you for making this. What you are doing is a noble cause and saves a lot of animals.
Anyways. I made this cookie, and it was perfect, although my oven did not have 375 F, but I still managed to bake it successfully using 350 and a periodic 400 F. I replaced the pecan with chocolate chip and it went great!
Thanks and keep on the good work!
Thanks for your kind words of appreciation. I'm glad you liked the cookies.
koren douglas says
what is the recipe for pudding mix cookies? and the procedure?
Hi Koren, the link is embeded in the words eggless butter pecan cookies in the first line itself. Anyways here's the link
http://www.egglesscooking.com/eggless-butter-pecan-cookies/
Deepa says
Thanks for the elaborate reply, Madhuram. I will once again try them all.
I have to tell you again it's a great website and every single item out there is tempting to be tried.
Great Work !!!
Thank you very much Deepa.
Deepa says
Hi Madhuram,
Came across this website while searching for eggless recipes. Am so glad i found this site. I am elated that the eggless world in cooking can be this delicious and variety filled. hats off to you.
I did cookies for the first time and tried out your Vanilla pudding mix & Pistachio pudding mix. Am not sure if they are upto the mark. My cookies are very brittle ( can i reduce butter to some extent) and felt like they were still soft at 11 minutes. So i baked them for a couple of minutes extra. Now i feel they are burnt slightly. Also i feel like they are a bit short of sweet.
What did i do wrong ? What consistency should the dough be ? Will they be paste like or chunks like ? In you pristachio cookie pictures they look green still. I was aiming for golden brown like you said and i think i burnt them. Could you help ? Even after all these my kids enjoyed the cookies.
Sorry about the delay in reply Deepa. If I remember right the dough was in the consistency of tight poori dough. I was able to pinch it, roll into balls and flatten them. Reg. the pistachio cookies, you won't get that bright green color. It was because of sunlight and enhancement. The actual color was a dull green, like the ones in the cookie assortment tray. These cookies were not too sweet Deepa, we liked it that way. I'm not able to suggest about the amount of butter because I've baked a couple of batches and each and every time it has come perfect. That was the feedback I got from others too. Also sometimes the cookies might look soft after the given time, but they cook while on the tray even after removing it outside. So remove the tray from the oven after 11 minutes, leave the tray undisturbed for 5 minutes and then transfer it to a cooling rack.
MaryBeth says
I love these cookies, we used to make them all the time when I was a kid. 😀
aleta says
Wow! What an awesome idea! I'm totally making these. =)
Sure try it and you would love it.
anudivya says
Hey, I tried this Madhuram, with less butter and whole wheat flour... made the vanilla flavored one. They were nice (not so crunchy becoz I used w.w. flour), like you said a little salty.. but good! 🙂
That's great Divya. I would love to try your healthy version.
RedChillies says
Madhuram, I am doing the happy dance here. 😀 I baked these cookies yesterday and they came out amazing. I tried butterscotch and also coconut cream. Reminded me so much of our very own 'Nankhatai'. I raved about this to a friend of mine and so I am passing on this link/recipe to her as well. Thank you so much.
Happy Holidays to you all!
Thanks for trying it out RC. I'm very glad you liked it. Next time you should try the pistachio flavor also. Happy Holidays to you too.
pete says
Good and cute looking cookies. Healthy too!
Anjali Damerla says
Hey Madhu,
I am glad you liked the extracts. BTW, I use Tea masala extract in baking too, for example, try it in banana cake 🙂
Abt Tulsi, I love it in tea. Try it.
Anjali
Yes Anjali I also got the idea of using the tea masala extract while baking. So I baked something yesterday night at 11pm, so eagerly waiting now (it's 8am) to take pictures and dig in. Will post it very soon.