Pistachio Wedding Cookies Recipe

Introduction

Pistachio Wedding Cookies are tender, buttery treats with a delicate pistachio flavor and a soft, melt-in-your-mouth texture. Perfect for celebrations or anytime you want a special cookie with a nutty twist.

Ingredients

• 2 sticks salted butter (softened, 1 cup)
• 1 1/4 cups powdered (confectioners) sugar, divided
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 (3.4 oz) package pistachio instant pudding mix (dry)

Instructions

1. Step 1: In a large bowl, use a stand or hand mixer to cream the softened butter until smooth. Add 1/2 cup of the powdered sugar and beat until the mixture is fluffy. Stir in the vanilla extract until combined.
2. Step 2: In a separate bowl, combine the all-purpose flour and dry pistachio pudding mix thoroughly. Gradually add this dry mixture to the butter mixture, mixing until a dough forms.
3. Step 3: Transfer the dough onto a piece of wax paper and shape it into a ball. Wrap tightly and refrigerate for 1 hour to firm up.
4. Step 4: Remove the dough from the refrigerator. Use a teaspoon measuring spoon to portion out cookie-sized balls. Press them slightly using the back of the measuring spoon.
5. Step 5: Place the cookie dough balls on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 6 to 9 minutes. Allow the cookies to cool on the baking sheet for 3 to 5 minutes after baking.
6. Step 6: While the cookies are still warm, roll them in the remaining powdered sugar until coated. Transfer the sugared cookies to a wire rack to cool completely. Store in an airtight container.

Tips & Variations

• For added texture, fold in 1/2 cup of chopped pistachios into the dough before chilling.
• If you prefer a stronger pistachio flavor, add a few drops of pistachio extract along with the vanilla.
• Rolling cookies in powdered sugar while warm gives them a beautiful, delicate coating—don’t skip this step!

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To refresh, let refrigerated or frozen cookies come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

What if I can’t find pistachio instant pudding mix?

If pistachio pudding mix is unavailable, you can try using vanilla or almond pudding mix and add a teaspoon of pistachio extract to maintain the flavor profile.

Pistachio Wedding Cookies Recipe

Print Recipe

★★★★★

4.8 from 98 reviews

These Pistachio Wedding Cookies are buttery, tender, and lightly flavored with vanilla and pistachio pudding mix. Rolled in powdered sugar, these bite-sized cookies have a delicate crumb and a sweet, nutty flavor, making them perfect for weddings, holidays, or any special occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 1 hour 24 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2 sticks salted butter (softened, 1 cup)
• 1 1/4 cups powdered (confectioners) sugar, divided
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 (3.4 oz) package pistachio instant pudding mix (dry)

Instructions

1. Cream Butter and Sugar: In a large bowl, using a stand or hand mixer, cream the softened butter until smooth. Add 1/2 cup of the powdered sugar and beat the mixture until fluffy. Then, add vanilla extract and mix until fully combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and dry pistachio pudding mix until evenly combined. Gradually add this flour mixture to the creamed butter mixture and mix until a cookie dough forms.
3. Chill Dough: Transfer the dough onto a piece of wax paper and shape into a ball. Wrap tightly with the wax paper and refrigerate for 1 hour to firm up.
4. Shape Cookies: Remove dough from the refrigerator. Using a teaspoon measuring spoon, scoop small portions of dough to form cookie balls. Lightly press each ball with the back of the measuring spoon to slightly flatten.
5. Bake Cookies: Place the shaped cookies onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 6 to 9 minutes until they just set. Remove and let the cookies cool on the baking sheet for 3 to 5 minutes.
6. Coat with Powdered Sugar: While still slightly warm, roll the cookies in the remaining powdered sugar. Place the coated cookies on a wire rack and allow them to cool completely. Store cooled cookies in an airtight container to keep them fresh.

Notes

• Be careful not to overbake; the cookies should be lightly set and tender.
• For a more intense pistachio flavor, you can finely chop some toasted pistachios and fold them into the dough before baking.
• If you prefer, use unsalted butter and add a pinch of salt for balanced flavor.
• These cookies can be stored in an airtight container at room temperature for up to one week.
• Chilling the dough is essential for easy handling and preventing spreading.

Keywords: Pistachio Wedding Cookies, pistachio cookies, wedding cookies, pistachio pudding cookies, buttery cookies, powdered sugar cookies