Can I use maraschino cherries?

Technically yes, but they’re super sweet and colored; fresh or frozen tart cherries are better for flavor balance.

Can I skip the pudding mix?

You can, but the texture changes — pudding gives that signature meltaway crumb. If you must skip, add 1 tbsp cornstarch and reduce flour by 1–2 tbsp.

Not if you chill the dough and roll small scoops. The pressing step controls final shape.

Use sunflower seed butter or seed-based pudding (if available) — but flavor shifts markedly. If allergies are a concern, treat as a different cookie.

These cookies come together in a snap and deliver big flavor without any fuss. Soft, colorful, and downright irresistible!

Scale

1 cup softened butter
1/2 cup powdered sugar (plus extra for dusting)
1 teaspoon almond extract
1 box (3.4 oz) instant pistachio pudding mix
1 2/3 cups all-purpose flour
1/2 cup chopped cherries — chilling them in the freezer for 15–20 minutes helps prevent them from tinting the dough
1/4 cup white chocolate chips

In a mixing bowl, whip the butter until it becomes light and airy.
Add the powdered sugar, almond extract, and pudding mix, blending until everything is smooth and fully incorporated.
If you want a deeper green hue, add a drop or two of food coloring.
Stir in the flour until a soft dough forms.
Carefully fold in the cherries and white chocolate chips.
Wrap the dough in plastic wrap and pop it into the freezer for 15–30 minutes, just long enough for it to firm up slightly.
Preheat your oven to 350°F and prepare a baking sheet with parchment paper or a silicone mat.
Scoop out small portions of dough (about 1/2 tablespoon each), roll them between your palms, and gently flatten the tops.
Bake for 9–12 minutes. Then, open the oven, lightly press each cookie with the bottom of a glass to help them spread.
Return them to the oven for another 3–5 minutes, or until the edges are set.
Let the cookies cool completely, then finish with a soft dusting of powdered sugar if you like.