These Homemade Pistachio Wedding Cookies are buttery, melt-in-your-mouth treats with a delicate pistachio flavor. Rolled in powdered sugar, they’re perfect for special occasions like weddings, holidays, or anytime you want to indulge in something sweet and nutty. With their soft texture and elegant look, these cookies are as delightful to make as they are to eat!
Prep Time
- 15 minutes
Chill Time
- 1 hour
Cook Time
- 10 minutes per batch
Total Time
- 1 hour 25 minutes
Servings
- 24 cookies
Ingredients
- 1 cup salted butter , softened
- 1¼ cups powdered sugar , divided (½ cup for dough, ¾ cup for coating)
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 (3.4 oz) package pistachio instant pudding mix
- ½ cup chopped pistachios (optional, for added crunch)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes .
- Add the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour and dry pistachio pudding mix . Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
- If using, fold in the chopped pistachios by hand for added texture and flavor.
Step 2: Chill the Dough
- Form the dough into a ball and wrap it tightly in wax paper or plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour . This step helps the cookies hold their shape during baking and enhances the flavors.
Step 3: Shape and Bake
- Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat.
- Using a small cookie scoop or teaspoon, shape the dough into 1-inch balls . Slightly flatten each ball and place them on the prepared baking sheet, leaving about 1 inch of space between cookies.
- Bake for 6–9 minutes , or until the edges are lightly golden but the tops remain pale. Be careful not to overbake, as these cookies are meant to be soft and delicate.
Step 4: Coat in Powdered Sugar
- Let the cookies cool on the baking sheet for 3–5 minutes .
- While the cookies are still warm, gently roll them in the remaining ¾ cup powdered sugar , ensuring they’re fully coated.
- Transfer the coated cookies to a wire rack to cool completely.
Step 5: Store or Freeze
- Once fully cooled, store the cookies in an airtight container at room temperature for up to 1 week .
- For longer storage, freeze the cookies in a freezer-safe container for up to 2 months . When ready to serve, re-roll the cookies in powdered sugar for a fresh, snowy finish.
Pro Tips
- Pistachio Flavor Boost: Use finely ground pistachios in place of the optional chopped pistachios for a more pronounced pistachio taste.
- Double Coating: For extra sweetness and elegance, roll the cookies in powdered sugar again after they’ve cooled completely.
- Flavor Variations: Swap the pistachio pudding mix for almond or vanilla pudding mix for a different twist.
- Presentation: Dust the cookies with additional powdered sugar before serving for a festive touch.
Nutrition Facts (Per Cookie, based on 24 cookies)
- Calories: 120 kcal
- Carbohydrates: 14g
- Fats: 7g
- Protein: 2g
- Fiber: 0g
- Sugar: 8g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Homemade Pistachio Wedding Cookies are buttery, nutty, and oh-so-delicate, making them a standout treat for any occasion. The pistachio pudding mix adds a subtle yet distinct flavor, while the powdered sugar coating gives them a soft, snowy appearance. Whether you’re baking for a celebration or simply craving a sweet snack, these cookies are sure to impress.
Ready to bake a batch of buttery, nutty goodness? Grab your ingredients and get ready to savor cookies that are soft, sweet, and utterly irresistible—they’re like a hug in cookie form!
