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
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- Santa’s Chocolate Chip Cookies
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- Chocolate Oreo Peppermint Cake Mix Cookies
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- Peanut Butter Fudge Cookies
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- Strawberry Cake Mix Cookies
Pistachio Wedding Cookies
Pistachio Wedding Cookies
Ingredients
- 2 sticks salted butter, softened
- 1 1/4 cup powdered (confectioners) sugar, divided
- 2 tsp vanilla
- 1 3/4 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 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.
Other Delicious Recipes
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- Peanut Butter Fudge Cookies
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- Collard Greens Au Gratin
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- Instant Pot Mashed Potatoes
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- Crock Pot Cranberry Sauce
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- Instant Pot Mac n Cheese
You can also find this on Weekend Potluck and Meal Plan Monday!
My fellow foodie friends are sharing fabulous Christmas Cookies all week long! SO come back everyday to see all the fabulous recipes we are sharing!
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- Candy Cane Tassies by Cindy’s Recipes and Writings
- Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
- Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
- Dutch Speculaas Cookies by Palatable Pastime
- Easy Sugar Cookies by Bear & Bug Eats
- Empire Cookies by Red Cottage Chronicles
- Gingerbread Gooey Butter Cookies by Making Miracles
- Gingerbread Men Cookies by The Freshman Cook
- Graham Cracker Chocolate Chip Cookies by Books n Cooks
- Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
- Italian Rainbow Cookies by Everyday Eileen
- Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
- Makrut Macaroons by Culinary Adventures with Camilla
- Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
- Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
- Pecan Caramel Turtle Bars by Tip Garden
- Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
- Peppermint Candy Canes by Karen’s Kitchen Stories
- Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
- Peppermint Macarons by House of Nash Eats
- Peppermint Mocha Shortbread Cookies by Cooking with Carlee
- Peppermint Shortbreads by A Day in the Life on the Farm
- Pistachio Wedding Cookies by Soulfully Made
- Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
- Raspberry Thumbprint cookies by Simple And Savory
- Rum Logs by Corn, Beans Pigs and Kids
- Vanilla Bean Pizzelles by Love and Confections
- White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box
We do not have butter sticks here. Could you tell me how much butter to use for these cookies.
It is 1 cup or 16 tablespoons of butter.
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
Thank you Cyn! I love the addition of more pistachios! Best wishes to the Bride and Groom.
I just made these for St. Patrick’s day tomorrow. They are so easy & are absolutely delicious. Wedding cookies are my favorites anyway, but the pistachio pudding sends it over the top. Love the light green color. I’m going to try other flavors of pudding as well. Thank you so much for the recipe.
Thank you Mary! I am thrilled to hear you love them! They are one of my favorites. I would love to hear what other flavors you try!
I had to add some finely chopped pistachios. but they are great…Love it…I Like any kind of shortbread type cookie…
Adding in pistachios is a wonderful idea. I am a shortbread lover too! I am so glad you enjoyed them Linda! <3 Nikki
What about pistachio nuts? Aren’t any pistachio nuts called for? Did I miss read the recipe?
They are made with pistachio pudding. I have not tried adding in some nuts, but I may the next time and see how they turn out.
I love the idea of these but I made them twice and both times they are just waaaay too rich with butter. The consistency seems off as well, mine came out looking more like sugar cookies and tasted like butter with a hint of pistachio. I used two sticks as the recipe says.. I wonder what I am doing wrong? Everyone else seems to love them 🙂
Can I chill the cookie dough overnight? Love the recipe!
Thank you so much! I have not done it overnight, but I don’t see why you couldn’t. Enjoy 🙂
Hi! I just made a variation on these–chocolate peppermint snowballs. I used chocolate fudge pudding mix and peppermint extract instead of vanilla (I tripled the recipe, and used 2/3 of the required amount of extract–4tsp instead of 6–so it wouldn’t be too strong). Delicious!
That sounds so delicious! I make variations of these as well! You can never ever go wrong with chocolate, especially when paired with peppermint. I have a Chocolate Candy Cane Kiss Cookie I love to make as well!
These looks AMAZING! I love shortbread and I love pistachios so this is perfect for me!
Thank you so much Mandy! I love both as well! It’s the perfect cookie combo! <3
I’d love to give these a try! They look amazing!
Thank you so much Toni! I hope you are able to! They are a tradition for our Christmas Cookie Tray!
These are wonderful and beautiful. I made these for my boss. He loved loved loved them. Thank you so much for sharing. I going home to bake him more for tomorrow.
Linda, Thank you so much! I am glad he loved them! They are one of my favorites too!
These cookies look amazing!
Thank you so much! Wishing you and yours a Very Merry Holiday Season!
These look melt in your mouth delicious! I love pistachios, but never thought to put pistachio pudding in anything. LOVE this idea!
Oh the pudding just gives the cookies such great flavor and texture! Thank you <3
Are these soft and chewy or crispy? Also, can these be frozen?
These are more on the soft side, as long as you don’t over bake them. I have not frozen these before, but I would not see any reason they would not freeze well.
I love the color; so pretty!
Thank you so much Carolyn! I love the subtle green too! Perfect for the Holidays! Have a Merry Christmas!! XOXO – Nikki
These are so pretty! They would be fun to add to a cookie exchange!
Thank you so much! They are always a hit!!
Pistachios are my favorite!
Me too! They are my favorite nut, well and pecans too! 🙂
These cookies look amazingly good!!!
Thank you so much Jocelyn! XOXO
I love pistachios! These sound so good. A bit a green is nice change from all the red too!
I do too Cindy! A little green is always nice 😉 I hope you have a wonderful Holiday Season <3
That green color is so pretty! What a delicious sounding cookie.
Love pudding cookies and these sound wonderful. I think I will try adding some crushed pistachios to the dough.
Wendy that is a fabulous idea! I may sneak some in on my next batch! You can’t go wrong with extra!
I love how these cookies and sweet & salty!
Such a pretty green – these cookies will brighten up any cookie tray this holiday season!
Thank you Liz! That green color is so festive! Hope you have a wonderful holiday season!