This post may contain affiliate links. Please read our disclosure policy.
These Pistachio Wedding Cookies are soft, buttery, and lightly flavored with pistachio thanks to a simple pudding mix shortcut. They bake up tender with that classic powdered-sugar finish everyone loves. Easy to make and perfect for gifting, holidays, or any cookie tray.
All About These Pistachio Snowball Cookies
These cookies fall somewhere between a classic shortbread and a traditional wedding cookie, and after baking these for years for my own family gatherings, I can promise you—they’re divine. The secret is that little packet of pistachio pudding mix. It gives the cookies the most melt-in-your-mouth texture, y’all!
That velvety, tender crumb is what keeps my family asking for them again and again, and it’s why I call this the perfect wedding cookie recipe in my kitchen.
Why You’ll Love This Recipe!
❥ Made with simple pantry ingredients (plus one secret shortcut!)
❥Melt-in-your-mouth texture thanks to the pistachio pudding mix.
❥ Easy, no-fuss dough that comes together in minutes.
❥ A beautiful standout cookie for holidays, showers, and special gatherings.
NikkiWhat You’ll Need to Make Pistachio Meltaway Cookies
- Butter: I use salted butter. Make sure it’s softened so it creams smoothly and gives the cookies their tender texture.
- Powdered Sugar: This sweetens the dough and also creates that classic snowy coating. Sift if yours looks clumpy for the prettiest finish.
- Vanilla Extract: Adds warmth and enhances the pistachio flavor. A good-quality vanilla makes a noticeable difference here.
- All-Purpose Flour: Gives the cookies their structure while still keeping them soft and delicate.
- Pistachio Instant Pudding Mix: The secret ingredient! It brings the pistachio flavor, that pale green hue, and the melt-in-your-mouth texture these cookies are known for.
How to Make Pistachio Wedding Cookies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Cream the butter
Add the softened salted butter to the bowl of a stand mixer (or a large mixing bowl). Beat the butter until it’s smooth and creamy. This step helps create that tender, melt-in-your-mouth texture these cookies are known for.
Step 2: Add powdered sugar and vanilla
Add ½ cup of the powdered (confectioners) sugar to the butter. Beat until the mixture is light and fluffy.
Pour in the vanilla extract and mix again until everything is combined.
Step 3: Mix the dry ingredients
In a separate bowl, combine the all-purpose flour and the dry pistachio instant pudding mix. Stir or whisk until the pudding mix is evenly distributed throughout the flour. This step makes sure the pistachio flavor is in every bite.
Step 4: Bring the dough together
Gradually add the flour mixture into the butter mixture, mixing on low speed. Keep mixing just until a soft dough forms, and everything is combined. The dough will be thick and easy to shape.
Step 5: Chill the dough
Transfer the dough onto a piece of wax paper and gently shape it into a ball. Wrap it up and place it in the refrigerator for about 1 hour. Chilling helps the cookies hold their shape while baking.
Step 6: Preheat Oven
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 7: Shape the cookies
Scoop out small portions of dough using a teaspoon and roll them into balls with your hands. Place them on the prepared baking sheet, leaving a little space between each one.
Use the back of a measuring spoon to gently press down the tops of the dough balls so they are slightly flattened
Step 8: Bake the cookies
Bake the cookies in the preheated oven for 6–9 minutes. They should look set but not browned—these cookies stay very light in color.
Remove the baking sheet from the oven and let the cookies cool on the pan for 3–5 minutes. They will be delicate when they are hot.
Step 9: Coat in powdered sugar
Pour the remaining powdered sugar into a shallow bowl. While the cookies are still warm but cool enough to handle, roll each one in the sugar until fully coated.
Place the sugar-coated cookies on a wire rack to cool completely. As they cool, that sweet powdered sugar coating will set beautifully.
Step 10: Store and enjoy
Once the cookies are completely cool, store them in an airtight container at room temperature.
They’re perfect for weddings, holidays, or any time you want a pretty little bite of sweetness with coffee or tea.
Variations and Substitutions
- Swap the pudding flavor – If pistachio isn’t your thing or you want to mix it up, vanilla, cheesecake, or any pudding mix will still give you that soft, melt-in-your-mouth texture.
- Add chopped nuts – Fold in a handful of finely chopped pistachios or pecans for extra crunch. Just keep the pieces small so the cookies stay delicate.
- Make them extra festive – Add a light drizzle of white chocolate or a sprinkle of crushed pistachios on top after rolling them in powdered sugar.
- Boost the flavor – Add a tiny splash of almond extract if you want a stronger nutty note. A little goes a long way!
- Color adjustments – If you prefer a brighter green cookie, add a drop (or until you get the color you want) of green gel food coloring to the dough. Totally optional, but pretty for holidays.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
FAQs for this Pistachio Cookie Recipe
In this recipe, the green color comes from the pistachio instant pudding mix. If you want, you can add a drop or two of food coloring for a brighter shade.
Pistachio pairs beautifully with flavors like vanilla, almond, chocolate, cherry, and citrus. Its mild nuttiness makes it easy to match with sweet or slightly tart ingredients.
Wedding cookies get their name from being traditionally served at celebrations, especially weddings, in many cultures. These buttery, powdered-sugar–coated cookies are known by many names (Mexican wedding cookies, Russian tea cakes, snowballs), but they all share that tender, melt-in-your-mouth texture perfect for special occasions.
More Christmas Cookie Recipes
Looking for more Christmas Cookie Recipes to try? The ones you find in my cookie tin every Christmas are my strawberry Cool Whip Cookies, Oatmeal Lace Cookies, Brownie Cookies, and Peppermint Meltaway Cookies.
Pistachio Snowball Cookies
Click Stars To Rate
Ingredients
- 1 cup salted butter - softened (2 sticks)
- 1 ¼ cup powdered suger - divided
- 2 teaspoons vanilla
- 1 ¾ cups all-purpose flour
- 3.4 ounces pistachio instant pudding mix - dry (1 small 3.4 ounce box)
Instructions
- Cream the butter: In the bowl of a stand mixer (or a large mixing bowl), beat softened butter until smooth.
- Add sugar & vanilla: Mix in ½ cup of the powdered sugar and beat until light and fluffy. Add vanilla and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour and dry pistachio pudding mix.
- Form the dough: Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Chill: Transfer dough onto wax paper, shape into a ball, wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Shape cookies: Remove the dough from the refrigerator. Then, roll the dough into teaspoon-sized balls. Place them on the prepared baking sheet, leaving a little space between each one. Use the back of a measuring spoon to gently press the tops to make a slight indentation.
- Bake: Bake for 6–9 minutes, or until set but not browned. Let cookies cool on the baking sheet for 3–5 minutes.
- Coat in powdered sugar: Roll warm cookies in the remaining powdered sugar, then transfer to a wire rack to cool completely.
- Store: Keep in an airtight container at room temperature.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Love these cookies. I would like to add finely chopped pistachios to mine. If the nuts are salted, do you still use salted butter?
It’s just a matter of taste preference. If you think it would be a little too salty for your preference you can use unsalted butter.
Love this recipe, I added finely chopped pistachios to mine.
Thank you so much, Robin! This is one we always have on our Christmas dessert tray!
They were amazing!
Did them for my daughter’s baby shower. My next ones I’m going to try with the chocolate pudding.
Thank you so much, Aida! And congratulations on the exciting arrival of a new grandchild. It’s pure joy! Can’t wait to hear also how the chocolate turn out!
Has anyone made these with different flavored pudding??
Sounds so good cannot wait to make them!!!!
Thank you, Penny! Enjoy!
I forgot to say that I added 1/2 cup finally chopped pistachios to my batch. Perfectly delicious!
OMGoodness!!! Who would have guessed that these quirky little cookies would be so DIVINE?! PURE DELICIOUSNESS! My granddaughter, age 6, hates everything foodwise (we cannot understand it! 😏) but she INHALED these!! Do yourself a favor and make at least a double batch or you’ll be kicking yourself afterwards if you don’t. Wonderful recipe!! 😋😋😋😋😋
I am so happy to hear you love these cookies and that they are granddaughter approved! Brings a big smile to my heart!
April 3, 2024
I made these cookies tonight! Simple to make & SO DELICIOUS! Next time I will double or triple the batch. They were THAT GOOD! 5 STARS!
Thank you, Guy! I so appreciate that! We love these at our house too!
Hola… Cuánta mantequilla es ? en mi país hay barras de 100 gr y de 200 gr
Gracias
Hola Lili,
Sé que es tarde, pero la receta requiere 2 barras de mantequilla o 226 gramos. 🙂
I made a batch of these over the weekend for a green-themed bridal shower. They were delicious, and everyone raved over them. Thank you for the recipe.
Thank you, Nicole. I am so happy to hear they were a hit.
I just made these today, I am testing out new recipes for a cookie exchange next month. this one is a keeper. I did make one change I used almond extract rather than vanilla. These cookies were delicious!!
I am so glad you loved them! I love almond extract in them too. I switch it up from time to time. I hope they are a hit at your exchange!
I’ve made these cookies for Christmas and now I make them during the year also. I experimented yesterday and substituted the pistachio pudding with instant lemon pudding. They were delicious!
Awesome, Linda! Thank you so much! I love the lemon pudding in this cookie too! I want to try all the flavors!
Love these cookies.
Thank you, Peggy!
I only had sugar free pudding? What do I do as it weighs less?
I am sorry, I have not tested it with sugar-free. I’d love to hear if you try it.
Can I add some chopped pistachios to the mix?
Louie I’m going to put chopped walnuts in this recipe. I don’t see any reason you couldn’t add nuts to this recipe.
Can you freeze the pistachio wedding cookie
I have not tested this cookie specifically, however you should be able to with no problem. I would freeze them for up to 2-3
months.
Would you be able to coat with powdered sugar when thawed or coat before freezing? I would love to do these for my daughters reception.
I would coat them after thawed.