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Pistachio Wedding Cookies are soft, buttery cookies that are a little sweet, a little salty, and a whole lot of delicious. These melt-in-your-mouth good cookies just might have you reaching into that cookie jar often this Holiday Season.

Pistachio Wedding Cookies in green Christmas tree bowl

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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!  Add 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.

Creamed butter in glass bowl

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!

Dry Pistachio Wedding Cookie Ingredients in glass bowl with jello pudding in background

Once mixed, pour onto wax paper and make a dough ball. Wrap and refrigerate for an hour.

Pistachio Wedding Cookie Dough Ball

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.

Pressing Pistachio Wedding Cookie before baking

Bake for 6 to 9 minutes at 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 a baking rack. Then store in an air-tight container. If they last long enough to store 😉

Pistachio Wedding Cookie on tray with pistachios and powdered sugar sprinkled on top

Enjoy, Pin and Share this with your friends! They will love you for life!

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Pistachio Wedding Cookies
Recipe
4.82 from 120 votes

(click stars to rate)

Pistachio Wedding Cookies

Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 48 cookies
Author: Nikki Lee
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.

Ingredients 

  • 2 sticks salted butter, softened
  • 1 ¼ cup powdered, confectioners sugar, divided
  • 2 tsp vanilla
  • 1 ¾ cups all purpose flour
  • 1 3.4 oz package pistachio instant pudding mix, dry

Instructions

  • In a large bowl, with a stand or hand mixer cream butter until smooth. Add in 1/2 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 Information

Serving: 1cookie Calories: 54kcal (3%) Carbohydrates: 4g (1%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Cholesterol: 10mg (3%) Sodium: 39mg (2%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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98 Comments

  1. 5 stars
    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!!

    1. 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!

  2. 5 stars
    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!

    1. Awesome, Linda! Thank you so much! I love the lemon pudding in this cookie too! I want to try all the flavors!

    1. 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.