Homemade Pistachio Wedding Cookies Recipe

Introduction

These Homemade Pistachio Wedding Cookies are buttery, tender, and delicately flavored with pistachio pudding mix and chopped nuts. Coated in powdered sugar, they make an elegant and irresistible treat for any special occasion or everyday snack.

Ingredients

• 2 sticks salted butter (softened, 1 cup)
• 1 ¼ cups powdered sugar (divided)
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 1 (3.4 ounces) package pistachio instant pudding mix, dry
• ½ cup chopped pistachios (optional)

Instructions

1. Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream the softened butter with ½ cup of powdered sugar until fluffy. Add the vanilla extract and mix well.
3. Step 3: In another bowl, combine the flour and dry pistachio pudding mix. Gradually add this mixture to the butter mixture, stirring until a dough forms. If using, fold in the chopped pistachios until evenly distributed.
4. Step 4: Shape the dough into a ball, wrap it in wax paper, and refrigerate for 1 hour.
5. Step 5: Scoop teaspoon-sized balls of dough, slightly flatten each, and place them on the prepared baking sheet.
6. Step 6: Bake for 6 to 9 minutes, until the edges are lightly golden. Let cookies cool on the baking sheet for 3 to 5 minutes.
7. Step 7: While still warm, roll the cookies in the remaining powdered sugar and transfer them to a wire rack to cool completely.
8. Step 8: Once cooled, store the cookies in an airtight container. Enjoy!

Tips & Variations

• Use finely chopped pistachios for a better texture and flavor balance without overpowering the cookies.
• For a nut-free version, omit the chopped pistachios and increase the pudding mix slightly for extra flavor.
• If you prefer a stronger pistachio flavor, add a few drops of pistachio extract along with the vanilla.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks. Reheat gently in a low oven or microwave for a few seconds if desired, though they are perfect enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Ensure the pudding mix you use is also gluten-free.

Can I use other nuts instead of pistachios?

Absolutely. Chopped almonds or pecans work well and complement the flavors. Just toast them lightly for extra aroma.

Homemade Pistachio Wedding Cookies Recipe

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★★★★★

4.6 from 61 reviews

• Author: Hugo
• Total Time: 1 hour 24 minutes
• Yield: Approximately 24 cookies 1x

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Description

Homemade Pistachio Wedding Cookies are delicate, buttery treats with a subtle pistachio flavor imparted by instant pudding mix and chopped nuts. Soft and tender from chilling the dough, these cookies are coated in powdered sugar for a sweet, melt-in-your-mouth finish—perfect for weddings, celebrations, or anytime you crave a nutty, meltaway cookie.

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Ingredients

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Cookie Dough

• 2 sticks salted butter, softened (1 cup)
• ½ cup powdered sugar (divided from total)
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 1 (3.4 ounces) package pistachio instant pudding mix, dry
• ½ cup chopped pistachios (optional)
• ¾ cup powdered sugar (for coating)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with ½ cup of powdered sugar until the mixture becomes light and fluffy. Stir in the vanilla extract until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and dry pistachio instant pudding mix. Gradually add this dry mixture to the creamed butter mixture, stirring until a soft dough forms. If using, fold in the chopped pistachios evenly through the dough.
4. Chill Dough: Shape the dough into a ball, wrap it securely with wax paper or plastic wrap, and refrigerate for 1 hour to firm up, which helps the cookies hold their shape while baking.
5. Shape Cookies: After chilling, scoop teaspoon-sized portions of dough, roll into balls, and gently flatten them slightly. Place the cookies spaced about 2 inches apart on the prepared baking sheet.
6. Bake: Bake the cookies in the preheated oven for 6 to 9 minutes until the edges turn lightly golden. Remove the baking sheet from the oven and let the cookies cool on it for 3 to 5 minutes.
7. Coat with Sugar: While still warm, roll each cookie in the remaining powdered sugar. Transfer them to a wire rack and allow them to cool completely, which helps set the sugar coating.
8. Store: Once the cookies are completely cool, store them in an airtight container at room temperature to maintain freshness. Enjoy these nutty, buttery treats perfect for sharing!

Notes

• Using salted butter enhances flavor, but if you use unsalted, add a pinch of salt to the dough.
• Chilling the dough is essential for proper texture and to prevent the cookies from spreading too much during baking.
• The chopped pistachios are optional but add great texture and depth of flavor.
• If you prefer, you can substitute the pistachio instant pudding mix with plain pudding mix and add a few drops of pistachio extract for flavor.
• Ensure cookies are rolled in powdered sugar while warm for proper coating.
• Store the cookies in an airtight container for up to 1 week for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio cookies, wedding cookies, powdered sugar cookies, nutty cookies, holiday cookies, pistachio pudding cookies