Made with butter, powdered sugar, pistachio pudding mix, flour, and vanilla — these Pistachio Wedding Cookies are buttery, soft, and sweet with a hint of nutty goodness.
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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!
You ever bake something because you’re slightly panicked, halfway tired, and already committed to bringing “a dessert” but forgot to buy ingredients? Yeah… same. That’s exactly how I stumbled into these Pistachio Wedding Cookies.
It was a few days before Christmas. The kids were in full holiday chaos mode (there was glitter in the cat’s fur, don’t ask), and my in-laws were due to arrive in less than 48 hours. My plan was to whip up some classic snowball cookies — you know, the powdered sugar-covered ones you always find in old tin boxes or grandma’s cookie tray. But, of course, I was out of walnuts. And it was snowing. Like, real snowing. Not cute flurries, but “shovel a path to the mailbox” snow.
I wasn’t about to battle the grocery store crowd. So I rummaged through the pantry, found a forgotten box of pistachio pudding mix, and figured… why not? I tossed it into the dough, crossed my fingers, and hoped for the best.
You guys — they were so good. Ridiculously good. Like, “I meant to make these all along” kind of good. My husband had three before they cooled. My youngest licked powdered sugar off the counter. They’ve been a holiday staple ever since — though now I call them Pistachio Wedding Cookies because, let’s be honest, it sounds classier.
Why You’ll Love This Pistachio Wedding Cookies Recipe?
Okay, look. If you’ve ever said, “Eh, I’m not that into pistachio,” hear me out. These cookies aren’t pistachio overload. They’re more like… pistachio whispers. Just a gentle nudge of nutty sweetness wrapped in buttery, sugary meltiness.
Here’s why I keep making them — and why you probably will too:
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They’ve got this melt-in-your-mouth texture that’s just… addictive.
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They’re coated in powdered sugar, which, yes, is a little messy but also totally part of the experience.
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They’re way easier than they look. No rolling pins. No decorating. Just scoop, bake, and dust.
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They’re subtle. Not too sweet, not too nutty, not too anything. Just soft little bites of “Oh wow, what is this?”
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They look like you tried. You didn’t. But no one needs to know.
Ingredient Notes:
Let’s break it down — because if you’re like me, you’re probably checking your pantry mid-mix, hoping you have just enough flour.
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Salted Butter: Yep. Salted. I’ve tried it with unsalted and added my own salt, but honestly, the salted stuff makes them richer. And I’m not about to argue with flavor.
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Powdered Sugar: Half goes into the dough, the rest gets rolled on top. You will get it on your shirt. Accept this early.
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Vanilla: Nothing fancy. Just the usual bottle you use for everything.
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All-Purpose Flour: Regular, bleached or unbleached, either works.
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Pistachio Pudding Mix: Just the dry powder — don’t make the pudding. I once almost added milk because my brain short-circuited. Caught myself. Barely.
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Chopped Pistachios (Optional): Adds crunch. I skip them sometimes. Depends on the mood, you know?
How To Make Pistachio Wedding Cookies?
Step 1: Preheat That Oven
Set it to 350°F. Line a baking sheet with parchment paper if you have it. If not? Just grease the pan and hope for the best. (It’ll be fine.)
Step 2: Cream the Butter + Sugar
Use a big mixing bowl. Beat together your softened butter and ½ cup powdered sugar until it’s fluffy and almost frosting-like. Add in the vanilla. Mix again. Try not to eat it with a spoon (but I won’t judge if you do).
Step 3: Add the Dry Stuff
In a separate bowl, whisk the flour and pudding mix together. Slowly add it to the butter mix. I’ve dumped it all in at once — didn’t ruin it, but you’ll have to mix longer. Fold in chopped pistachios if you’re using them. You should end up with a soft, slightly sticky dough.
Step 4: Chill Out
Wrap the dough in wax paper or throw it in a container and refrigerate for at least an hour. I’ve forgotten about it overnight before — didn’t hurt a thing.
Step 5: Shape + Bake
Scoop out teaspoon-sized chunks and roll them into little balls. Slightly flatten with your fingers. Bake for 6–9 minutes. You want just the faintest golden edge. If they look fully baked, they’re probably overdone.
Want To Save This Recipe?
Step 6: Roll in Powdered Sugar (AKA The Fun Part)
Let them cool for a few minutes, then roll them in powdered sugar while they’re still warm. This makes the sugar stick and creates that dreamy snowball look. Then transfer to a wire rack to cool completely.
Storage Options:
Let them cool all the way, then toss them in an airtight container. They stay soft for 4–5 days — unless your people find them. I’ve started hiding mine behind the frozen peas.
Freezing? Yep. They freeze like champs. Just skip the powdered sugar until after they thaw.
Variations and Substitutions:
I tinker with recipes constantly. Mostly by accident. But here are a few adjustments that actually worked:
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No pistachio mix? Use vanilla pudding and add a dash of almond extract. Totally different, still awesome.
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Add lemon zest. I tried this once on a whim. Gave the cookies a bright, almost “tea cookie” vibe.
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Mini chocolate chips. Not traditional, but surprisingly amazing.
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Use gluten-free flour. I’ve swapped in a 1:1 blend before. No issues at all.
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Skip the pistachios. Honestly, I forget them half the time. Still delicious.
What to Serve with Pistachio Wedding Cookies?
These are great on their own, but here’s what makes them even better:
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Coffee with cream. Not too sweet, not too bitter — just right.
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Chai tea. The spice + pistachio combo? Chef’s kiss.
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Sparkling wine. I brought these to a bridal shower once and paired them with bubbly. People were impressed.
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A holiday movie and zero interruptions. My favorite pairing, to be honest.
Frequently Asked Questions:
Do I have to chill the dough?
Short answer: yes. Longer answer: you could skip it, but your cookies might spread more and lose that soft, perfect bite.
Can I freeze them?
Yup. Dough or baked — just sugar-coat after thawing.
What if I don’t have pistachio pudding?
Try vanilla or almond pudding and add chopped nuts. Still works. Different, but lovely.
These Pistachio Wedding Cookies might not come from a 100-year-old family cookbook or a celebrity chef’s kitchen. But they’ve got heart. They’re easy, cozy, just a little unexpected — and honestly, they taste like something you’d eat in your grandma’s kitchen, with powdered sugar on your nose and a second cookie already in hand.
So try them. Tweak them. Bake a batch, eat half, and maybe share the rest. And if you do, I wanna hear about it — did you make a mess? Forget the pistachios? Use a wine glass as a cookie scoop? (Been there.) Drop a comment and let’s talk cookies.
< 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!
Keep the Flavor Coming – Try These:
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!
6 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!
How many cookies does this recipe make?
Hi Cindy,
Great question! This recipe makes approximately 48 cookies, perfect for sharing or keeping a stash for yourself (no judgment here!). The size of the cookies can vary slightly depending on how big you scoop the dough, but sticking to teaspoon-sized portions should give you close to 48 melt-in-your-mouth treats.
Let me know if you have any other questions—I’m here to help!
Cheers,
Bitty
These are sooooo good! Such an easy recipe too.
I made these with date sugar in place of the powder sugar for the dough and they turned out great! I did lightly sprinkle powdered sugar when they were done!