Pistachio Wedding Cookies Recipe

Introduction

Pistachio wedding cookies are delicate, buttery treats with a soft crumb and a subtle pistachio flavor enhanced by instant pudding mix. Coated in confectioners sugar, these cookies are perfect for special occasions or simply enjoying with a cup of tea.

Ingredients

• 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. Step 1: In a large mixing bowl, cream the softened butter until smooth. Gradually beat in 1/2 cup confectioners sugar until the mixture is light and fluffy. Stir in the vanilla extract to combine.
2. Step 2: In a separate bowl, whisk together the flour, pistachio instant pudding mix, and salt until evenly combined.
3. Step 3: Slowly add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
4. Step 4: Divide the dough into two equal portions and shape each into a ball. Wrap tightly in plastic wrap and refrigerate for at least one hour to firm up.
5. Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Step 6: Remove dough from the refrigerator. Using a teaspoon, scoop dough and roll into small balls. Place on the prepared baking sheets about 1 inch apart and lightly flatten each ball.
7. Step 7: Bake for 9 to 10 minutes until set but still soft. Allow cookies to cool on the baking sheet for 5 minutes to firm up.
8. Step 8: While warm, gently toss cookies in the remaining 1/2 cup confectioners sugar to coat fully. Transfer to a wire rack to cool completely.

Tips & Variations

• For a nutty crunch, gently fold in 1/4 cup chopped pistachios into the dough before chilling.
• If pistachio pudding mix is not available, substitute with vanilla instant pudding and add 1/4 cup finely ground pistachios.
• Chilling the dough overnight enhances the flavor and texture.

Storage

Store pistachio wedding cookies in an airtight container at room temperature for up to one week. To refresh the sugar coating, re-toss the cookies in confectioners sugar if needed. These cookies can also be frozen for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level in the cookies. If using salted butter, reduce or omit added salt in the recipe.

Will the cookies stay soft or become crunchy?

These cookies are designed to be tender and slightly soft inside with a delicate sugar coating. Overbaking may cause them to become crisp, so watch baking time closely.

Pistachio Wedding Cookies Recipe

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★★★★★

4.6 from 224 reviews

• Author: Andria
• Total Time: 1 hour 25 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

These Pistachio Wedding Cookies are tender, buttery, and delicately flavored with pistachio instant pudding mix. Coated in a light dusting of confectioners sugar, they offer a melt-in-your-mouth texture perfect for celebrations or a delightful treat alongside tea or coffee.

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Ingredients

Scale 1x2x3x

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

For Coating

• 1/2 cup confectioners sugar

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Instructions

1. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth. Gradually beat in 1/2 cup of confectioners sugar until the mixture becomes light and fluffy. Stir in the pure vanilla extract to blend the flavors thoroughly.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt until all components are evenly distributed.
3. Mix Dough: Gradually incorporate the dry flour mixture into the butter mixture, mixing gently to form a soft dough. Be careful not to overmix to maintain cookie tenderness.
4. Chill Dough: Divide the dough into two equal portions, shape each into a ball, wrap tightly in plastic wrap, and refrigerate for at least one hour to firm up for easier handling and improved 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 facilitate even baking.
6. Shape the Cookies: Remove the dough from the refrigerator and unwrap. Using a teaspoon, scoop dough and roll into small balls. Place the balls on the prepared baking sheets spaced about 1 inch apart. Lightly press each ball to slightly flatten.
7. Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes. Watch closely to avoid overbaking; the cookies should be set but still soft. Remove from oven and let them rest on the baking sheet for about 5 minutes to firm up.
8. Coat in Sugar and Cool: While still warm, gently toss the cookies in the remaining 1/2 cup of confectioners sugar to coat completely. Transfer them to a wire rack to cool completely.
9. Store: Once cooled, store the cookies in an airtight container to preserve freshness and maintain their tender texture.

Notes

• Ensure butter is softened but not melted for proper creaming.
• Do not overbake; cookies should remain soft inside.
• Chilling the dough is key to easy handling and achieving the right texture.
• Use parchment paper or silicone mats to prevent sticking.
• These cookies freeze well; store in airtight containers for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio wedding cookies, nutty cookies, pistachio instant pudding cookies, butter cookies, wedding cookie recipes, easy holiday cookies