Print

Pistachio Wedding Cookies Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

Pistachio Wedding Cookies are delicate, buttery treats infused with pistachio pudding mix and coated in sweet confectioners sugar. These melt-in-your-mouth cookies are perfect for weddings, holidays, or any special occasion, offering a subtle nutty flavor and a soft, crumbly texture that pairs wonderfully with tea or coffee.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup confectioners sugar
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 1 3/4 cup 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 Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Beat in 1/2 cup of confectioners sugar until the mixture becomes fluffy and light in texture. Add the vanilla extract and mix well to combine.
  2. Mix Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, pistachio instant pudding mix, and salt. Gradually add this flour mixture to the wet ingredients, stirring until just combined to form a soft dough.
  3. Chill the Dough: Divide the dough in half and shape each portion into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to firm up, which helps with shaping the cookies later.
  4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies don’t stick and for easier cleanup.
  5. Shape the Cookies: Remove the chilled dough from the refrigerator and unwrapped it. Roll the dough into teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Press down each ball slightly to flatten.
  6. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes. Be careful not to overbake to maintain their soft texture. Once baked, remove cookies from the oven and allow them to cool on the baking sheet for about 5 minutes.
  7. Coat with Sugar and Cool Completely: While the cookies are still warm, gently toss them in the remaining confectioners sugar to coat fully. Then transfer them to a wire rack to cool completely.
  8. Store: Once cooled, store the cookies in an airtight container to keep them fresh and maintain their delightful crumbly texture.

Notes

  • Be careful not to overbake the cookies; they should remain soft and tender.
  • Using pistachio instant pudding mix adds both flavor and moisture to the cookies.
  • Chilling the dough helps prevent spreading during baking and makes shaping easier.
  • For added texture, chopped pistachios can be mixed into the dough or sprinkled on top before baking.
  • These cookies can be stored in an airtight container at room temperature for up to one week.

Keywords: Pistachio Wedding Cookies, butter cookies, pistachio cookies, wedding cookie recipe, soft cookies, holiday cookies, nutty cookies

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