Begin by placing softened unsalted butter in a stand mixer. Beat on medium speed until it’s light and fluffy, about 2 to 3 minutes.

With the mixer still running, gradually sift in powdered sugar, and add the instant pistachio pudding mix, almond extract, vanilla extract, and a few drops of green food coloring. Continue mixing for another 1 to 2 minutes until everything is well-blended.

Next, slowly add all-purpose flour to the mixture while the mixer is on low speed. Mix until just combined, about 30 seconds.

Cover the dough tightly with plastic wrap and chill it in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once the dough is chilled, use a cookie scoop to portion out dough balls, about 1.5 tablespoons each. Place them on the prepared baking sheet.

Bake the cookies for 11 to 15 minutes, or until the edges are lightly browned and the centers appear set.

Let the cookies cool on the baking sheet for 3 to 5 minutes, then transfer them to a wire rack.