Pistachio Wedding Cookies Recipe

Introduction

Pistachio Wedding Cookies are buttery, tender treats with a delightful pistachio flavor and a dusting of sweet confectioners sugar. These melt-in-your-mouth cookies are perfect for celebrations or just a special snack at home.

Ingredients

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

Instructions

1. Step 1: In a large mixing bowl, cream the softened butter. Beat in 1/2 cup of the confectioners sugar until the mixture is light and fluffy. Add the vanilla extract and mix well.
2. Step 2: In a separate bowl, combine the flour, pistachio instant pudding mix, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated.
3. Step 3: Divide the dough in half and shape each half into a ball. Wrap the dough balls tightly in plastic wrap and refrigerate for at least one hour to firm up.
4. Step 4: Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
5. Step 5: Remove the chilled dough from the refrigerator and unwrap. Roll the dough into teaspoon-sized balls and place them on the baking sheets, spacing about 1 inch apart. Gently press each ball down slightly.
6. Step 6: Bake the cookies in the preheated oven for 9 to 10 minutes. Avoid overbaking to keep them tender. Once done, let them sit on the baking sheet for about 5 minutes.
7. Step 7: While the cookies are still warm, toss them in the remaining confectioners sugar. Transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra pistachio flavor, sprinkle chopped pistachios on top of the cookies before baking.
• You can substitute almond pudding mix if you prefer a different nutty twist.
• Make sure not to overbake; these cookies are best when soft and tender.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage—just thaw at room temperature before serving. To refresh cooled cookies, warm briefly in the oven for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, you can substitute vanilla or almond pudding mix to create a different flavor, though the signature pistachio taste will be missing.

Do these cookies need to be chilled before baking?

Chilling the dough helps the cookies hold their shape and enhances the texture, so it’s highly recommended for the best results.

Pistachio Wedding Cookies Recipe

Print Recipe

★★★★★

4.7 from 503 reviews

Delightfully soft and buttery pistachio wedding cookies made with pistachio pudding mix for a uniquely tender texture and flavor, coated in a dusting of sweet confectioners sugar. These classic cookies are perfect for celebrations, holidays, or anytime you crave a sweet, nutty treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup confectioners sugar
• 2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3.4 oz package pistachio instant pudding mix
• 1/2 teaspoon salt
• 1/2 cup confectioners sugar (for coating)

Instructions

1. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Beat in 1/2 cup of the confectioners sugar gradually until the mixture is light and fluffy. Stir in the pure vanilla extract to combine the flavors.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until evenly distributed.
3. Mix Dough: Gradually add the dry flour mixture into the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to maintain tenderness.
4. Chill Dough: Divide the dough into two equal portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to let the dough firm up for easier handling and better texture.
5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
6. Shape the Cookies: Remove dough from the refrigerator and unwrap. Using a teaspoon, scoop out dough and roll into small balls. Place balls on the prepared baking sheets spaced about 1 inch apart. Lightly press down each ball to slightly flatten.
7. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes. Watch carefully to avoid overbaking; cookies should be set but still soft. Remove from oven and allow cookies to rest on the baking sheet for about 5 minutes to firm up.
8. Coat in Sugar and Cool: While the cookies are still warm, gently toss them in the remaining 1/2 cup of confectioners sugar to coat completely. Transfer cookies to a wire rack and let cool completely.
9. Store: Once cooled, store the cookies in an airtight container to keep them fresh and maintain their tender texture.

Notes

• The pistachio instant pudding mix adds both flavor and moisture, giving these cookies a soft, tender crumb.
• Be careful not to overbake — cookies will firm up as they cool.
• Chilling the dough is essential for easier shaping and helps maintain cookie texture.
• These cookies freeze well after baking; thaw at room temperature before serving.
• For a nutty crunch, consider folding in chopped pistachios into the dough.

Keywords: Pistachio Wedding Cookies, pistachio cookies, soft cookies, pudding mix cookies, tender cookies, holiday cookies, nutty cookies