In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture is light, fluffy, and noticeably paler in color. Scraping down the sides of the bowl ensures an even mix.

Add the room-temperature egg, vanilla extract, and almond extract to the creamed butter. Beat on medium speed until fully incorporated, watching for a smooth, cohesive emulsion.

Pour in the dry instant pistachio pudding mix. Beat it into the wet ingredients until a pale green tint emerges in the dough. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the flour disappears.

Using a medium cookie scoop, drop 1.5-tablespoon mounds of dough onto your parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes.

Watch the oven closely during the final two minutes. Pull the cookies out the exact moment you see slightly golden-brown edges. Let them cool on the hot baking sheet for 5 minutes before transferring to a wire rack.

In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 15-second intervals, stirring until completely smooth.

Dip a fork into the glaze and drizzle thinly over the cooled cookies. Immediately sprinkle them generously with the chopped bright green pistachios.