Homemade Pistachio Wedding Cookies – If you’re looking for a delightful. Melt-in-your-mouth treat. These Homemade Pistachio Wedding Cookies are perfect for you. Made with simple ingredients. Like butter, powdered sugar, flour, and pistachio instant pudding mix. These cookies are easy to whip up. And absolutely delicious.
The first time I made these Pistachio Wedding Cookies. I was experimenting for a family gathering. I wasn’t sure how they would turn out. But the moment they came out of the oven. My husband and child. Couldn’t wait to try them. The rich buttery flavor. Combined with the subtle pistachio taste. Made these cookies an instant hit. They disappeared so quickly. That I had to make another batch the next day!
What makes this Homemade Pistachio Wedding Cookies truly stand out?
These cookies stand out. For their unique pistachio flavor. And melt-in-your-mouth texture. The addition of pistachio instant pudding mix. Not only enhances the flavor. But also gives the cookies. A beautiful green hue. They are quick to prepare. Taking only 21 minutes from start to finish. And are perfect for special occasions. Or just a sweet treat at home.
What You Need To Make This Homemade Pistachio Wedding Cookies Recipe?
Butter: Use 2 sticks of salted butter. Softened to room temperature. The salt in the butter. Adds a subtle savory touch. That balances the sweetness of the cookies perfectly.
Powdered Sugar: You’ll need 1 ¼ cups of powdered sugar, divided. This sugar makes the cookies wonderfully soft. And is also used to coat the cookies. For that classic wedding cookie look.
Vanilla: Add 2 teaspoons of vanilla extract. This gives the cookies a warm, comforting aroma. And enhances the overall flavor.
Flour: Use 1 ¾ cups of all-purpose flour. It’s the backbone of the cookies. Giving them their structure.
Pistachio Instant Pudding Mix: A 3.4 oz package of dry pistachio instant pudding mix. Adds a unique flavor. And a lovely green color to the cookies. It’s the secret ingredient. That makes these cookies special.
Chopped pistachios (Optional): Adding ½ cup of chopped pistachios gives these cookies an extra crunch and boosts their pistachio flavor. For the best results, use unsalted pistachios to avoid altering the balance of sweetness and salt in the cookies. Be sure to chop them finely, so they distribute evenly throughout the dough and give each bite a delightful texture. Adding pistachios is optional, but highly recommended for pistachio lovers!
Steps To Make Homemade Pistachio Wedding Cookies:
Step 1: Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Step 2: Cream Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, cream the softened butter until smooth. Add in ½ cup of powdered sugar and beat until fluffy. Mix in the vanilla until combined.
Step 3: Combine Dry Ingredients: In a separate bowl, whisk together the flour and dry pistachio pudding mix.
Step 4: Form Dough: Gradually add the flour mixture to the butter mixture, mixing until a dough forms. If using, gently fold in the chopped pistachios until evenly distributed throughout the dough.
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Step 5: Chill Dough: Pour the dough onto a piece of wax paper and form it into a ball. Wrap it up and refrigerate for 1 hour.
Step 6: Shape Cookies: Remove the dough from the refrigerator. Use a teaspoon to scoop out dough and form small balls. Slightly press the top of each ball with the back of the teaspoon.
Step 7: Bake: Place the dough balls on the prepared baking sheet and bake in the preheated oven for 6 to 9 minutes, until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3 to 5 minutes.
Step 8: Coat with Sugar: While still warm, roll the cookies in the remaining powdered sugar. Place on a wire rack to cool completely.
Step 9: Store: Once completely cooled, store the cookies in an airtight container to keep them fresh.
Tip:
Make sure to chill the dough. For at least an hour before baking. Chilling the dough is essential. For these Homemade Pistachio Wedding Cookies. It allows the butter to solidify. Which helps the cookies. Hold their shape during baking. This step prevents the cookies from spreading too much. And ensures they maintain a nice, round shape. Additionally, chilling the dough. Enhances the flavors. Giving the pistachio. And vanilla. Time to meld together beautifully. This results in cookies. That are not only visually appealing. But also have a deeper, more satisfying taste.
Frequently Asked Questions:
Can I use unsalted butter instead of salted butter?
Yes. You can use unsalted butter. If you do. Consider adding a pinch of salt to the dough. To balance the sweetness.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough. Refrigerate it for up to 24 hours before baking. Just make sure. To wrap it tightly in plastic wrap.
How long do these cookies stay fresh?
These cookies can be stored in an airtight container. At room temperature for up to a week. For longer storage. You can freeze them for up to three months. Just thaw them at room temperature before serving.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Pistachio Wedding Cookies
Ingredients
- 2 sticks salted butter softened (1 c)
- 1 ¼ c powdered sugar divided
- 2 teaspoon vanilla
- 1 ¾ c all-purpose flour
- 1 3.4 ounces package pistachio instant pudding mix, dry
- ½ cup chopped pistachios (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with ½ cup of powdered sugar until fluffy. Add vanilla and mix well.
- Mix Dry Ingredients: In another bowl, combine flour and dry pistachio pudding mix. Gradually add this to the butter mixture until a dough forms. **If using, fold in chopped pistachios until evenly distributed.**
- Chill Dough: Form the dough into a ball, wrap it in wax paper, and refrigerate for 1 hour.
- Shape Cookies: Scoop teaspoon-sized balls of dough, slightly flatten them, and place them on the prepared baking sheet.
- Bake: Bake in the preheated oven for 6 to 9 minutes, until the edges are lightly golden. Let cool on the baking sheet for 3 to 5 minutes.
- Coat with Sugar: Roll warm cookies in the remaining powdered sugar and place on a wire rack to cool completely.
- Store: Once cooled, store cookies in an airtight container. Enjoy!
Notes
Additionally, double-check that your pistachio pudding mix **and pistachios** are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
The pistachios are missing? I see them in the cookies, but not in the recipe.
Hi Rosmarie,
Great catch, and thanks for pointing that out! The recipe doesn’t include pistachios as an ingredient, but they’re a wonderful addition if you’d like to include them. You can add about ½ cup of chopped pistachios to the dough right after mixing in the dry ingredients. They’ll add a nice crunch and enhance that pistachio flavor.
I’ll update the post to clarify this—thanks again for bringing it to my attention! Let me know how your cookies turn out.
Happy baking!