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Pistachio Wedding Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/pistachio-wedding-cookies-recipe/