Pistachio Wedding Cookies are soft, buttery cookies that are a little sweet, a little salty, and a whole lot of deliciousness. These melt-in-your-mouth good cookies just might have you reaching into that cookie jar often this Holiday Season.
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It's December and it's time to talk Christmas Cookies! This time of year you will find me in the kitchen whipping up batches of cookies for annual Christmas cookie exchanges! I usually have 2 or 3 I attend every year. What about you? Do you host or attend any during the Holiday Season?
I find they are always festive and so much fun! A time filled with friends, laughter, and a big dose of Christmas Spirit!
These cookies are a cross between a shortbread and a traditional wedding cookie. The addition of the pudding mix makes them melt-in-your-mouth y'all! And this velvety texture bakes up the PERFECT cookie in my book!
Not to mention, they are so beautiful covered in confectioners (for you refined friends out there) sugar. Here in the south we affectionately call it Powdered Sugar! And hey, you know it's winter and I need some snow in my life here in Florida! A a little dustin' with this and you have one delicious sweet treat!
Pistachio Wedding Cookies are perfect to take along this year to your Cookie Exchange, Holiday Party or to leave out for SANTA.
How to Make Pistachio Wedding Cookies
First cream your butter until nice and smooth. Add in the powdered sugar and mix until fluffy! Then add in vanilla until combined.
Meanwhile, in a separate bowl mix together the flour and pudding mix. Then gradually add into butter and sugar. Mix until combined! I used my stand mixer, but if you don't have one use your hand mixer. Or a little elbow grease works wonders too!
Once mixed, pour onto wax paper and make a dough ball. Wrap and refrigerate for an hour.
Remove from fridge and use a measuring teaspoon to make a ball. Then press down slightly with the back of the measuring spoon. I like these cookies a little more flat like a cookie rather than a ball.
Bake for 6 to 9 minutes on 350 degrees! Remove from oven and let cool down for about 5 minutes or so. Roll in powdered sugar and let them completely cool on baking rack. Then store in air tight container. If they last long enough to store 😉
A few items you may need for Pistachio Wedding Cookies
Enjoy, Pin and Share this with your friends! They will love you for life!
Christmas Cookie Recipes
Pistachio Wedding Cookies
Ingredients
- 2 sticks salted butter, softened
- 1 ¼ cup powdered, confectioners sugar, divided
- 2 teaspoon vanilla
- 1 ¾ cups all purpose flour
- 1 3.4 oz package pistachio instant pudding mix
Instructions
- In a large bowl, with a stand or hand mixer cream butter until smooth. Add in ½ cup powdered sugar and beat until fluffy. Add in vanilla and mix until combined.
- In another bowl combine flour and dry pudding mix until combined. Gradually add flour mixture into butter mixture until it forms a dough.
- Pour dough onto wax paper and form a ball. Wrap and refrigerate for 1 hour.
- Remove from refrigerator and use teaspoon measuring spoon to make a cookie ball. Take back of measuring spoon to slightly press ball.
- Place on parchment lined baking sheet and bake on 350 degree preheated oven for 6 to 9 minutes. Remove and let cool 3 to 5 minutes on baking sheet.
- Using remainder of powdered sugar. Roll cookies in sugar and place on wire rack to cool completely. Store in air tight container.
Nutrition
You can also find this on Weekend Potluck and Meal Plan Monday!
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Nancy E All says
These are so good. I will make again. Mine made about 48 cookies. Reminded me of a recipe my mother made. I didn't roll them in powdered sugar I shook them in a paper bag.
Nikki Lee says
Thank you, Nancy! I am so glad you enjoyed them! The memory of your mom's cookies is the best compliment ever!
Shirley says
These sound great but I made a boo-boo. I added 2 pks of pistachio pudding instead of 1. What should I do now?
Nikki Lee says
Just double the other ingredients and make a double batch! More to share!
Deb says
I made a batch of these last night and divided them into cookie tins for the kids. Guess what.....the hubby ate almost all of them! Just finished making 3 more batches. Delish!
e says
i tried this recipe today and I think I did something wrong. It never turned into a dough. It was very crumbly. Was I supposed to mix the pudding with milk and then add to the flour?
Nikki - Soulfully Made says
No you add the milk to the pudding. Make sure your butter is well softened to room temperature.
LISA M says
VERY CONFUSED. THERE IS NO MENTION OF MILK IN THE INGREDIENTS OR DIRECTIONS. DO WE ADD MILK AS IF WE WERE MAKING PUDDING? THANKS IN ADVANCE. I AM MAKING THESE FOR MY COOKIE TABLE FOR MY WEDDING AND I WANT TO MAKE SURE I MAKE THEM CORRECTLY.
Nikki - Soulfully Made says
There is no milk in the recipe. You do not need to add it to the pudding mix. Just make as directed. Enjoy! And congratulations on the wedding!
Valerie McElnea says
I’ve made these the last three years as part of my Christmas cookie baking party and they are ALWAYS requested and the favorite choice. I do have two questions. First...would I be able to make them with a tablespoon cookie scoop rather than a teaspoon one? If so would cooking time change? SECOND...can I add green food coloring to the recipe to give it a more vibrant green color rather than the pale green it is or would that affect the dough? I was thinking like 3-5 drops of green food coloring.
Nikki - Soulfully Made says
You can make the cookies larger if you like. I would just keep an eye on them they will need to cook a little longer. I always have made them this size so I have not tested the time. You can drop a few drops of food coloring in. I like a good quality gel based one if you can get that. Merry Christmas Valerie!
louise says
What size cookie scoop should I use?
Nikki - Soulfully Made says
I just use a round teaspoon measure as a guide and roll it in a ball. You could use a small scoop, but may need to cook a little longer. It will make fewer but larger cookies!
lisa says
Question about the confectioner sugar it only says use a half a cup so I’m kind of confused that 3/4 of a cup is used for sprinkling?
Nikki - Soulfully Made says
Hi Lisa. You use 1/2 of the powdered sugar in the butter mixture in step 1. The remained 3/4 cups are used in step 6 to roll the cookie in after baking them. You can cut that amount if you like. I like them nice and dusted and have found this amount works well. I hope you enjoy.
Hailey says
Can powdered pistachio and an egg be used as a substitute?
Nikki - Soulfully Made says
I have not tried that. I would love to hear if it works well in this recipe.
Capitolah says
When I first saw the picture, I thought they may be lime flavored. I’m wondering if this recipe works best with pudding mix or if gelatin could be substituted. Has anyone tried these with lime or lemon jello? My imagination is running wild with the possibilities...pistachio, cheesecake, butterscotch, or cookies and cream pudding!
Nikki - Soulfully Made says
I know I want to try to make these with some other pudding mixes! I have lots of combinations in my mind as well. I haven't made this particular recipe with jello gelatin but I will have to do one and get it on the blog soon.
Recipebook says
I will give it a try. It looks very yummy.
Nikki - Soulfully Made says
Thank you! I hope you love them!
Elaine says
We do not have butter sticks here. Could you tell me how much butter to use for these cookies.
Nikki - Soulfully Made says
It is 1 cup or 16 tablespoons of butter.
Elaine says
Thank you!! Cooking these today ??
Nikki - Soulfully Made says
You are so welcome! I hope you enjoy!
Cyn says
Just made these for a wedding. I added some finely chopped pistachios to the dough. They were beautiful and everyone loved them. Such an easy yet tasty cookie - thanks for it. I'll make these often
Nikki - Soulfully Made says
Thank you Cyn! I love the addition of more pistachios! Best wishes to the Bride and Groom.