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.
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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.
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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 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 😉
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, dry
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.
Carol says
Do you need to use salted butter? Can you use unsalted instead?
Nikki Lee says
You can make it with unsalted butter. If you want add 1/4 teaspoon of salt or omit if desired.
Vane says
What a delightful treat! Thank you for sharing this simple yet delish cookie recipe!
Nikki Lee says
I am so glad to hear you enjoyed these cookies! Thank you!
Donna Marcott says
can I use sugar free pudding mix? If I do do I need to add sugar or anything?
Nikki Lee says
I haven't made them with sugar-free pudding, but you could give it a try. You can add the powdered sugar as directed or even try the powdered sugar substitute. I would love to know how it works for you.
Michelle says
Very good but I guess I made them to big. Yes I did bake them longer and added green gel food coloring. It didn’t make 40 some cookies but of course that’s because of their size! I did use the small ice cream scoop, but we’re still pretty big. I wish I could post a picture!!!
Nikki Lee says
Well, a bigger cookie just means a little more and that's okay! Try a small cookie scoop or even use a heaping tablespoon measuring spoon for a smaller cookie. I am so glad you enjoyed them!
Debi Watson says
It was a hit at the family holiday get together. Everyone wanted the recipe.
Nikki Lee says
That makes my day! I am so glad everyone enjoyed them!
Kathleen Ann Nelson says
These are delicious! Easy to make and each cookie is bite-size and melts in your mouth.
Nikki Lee says
Thank you, Kathleen! I am so glad you enjoyed them and appreciate you stopping by to let me know! I love bite-sized cookies. I make my strawberry cake mix cookies like that too!
MJ says
Messed up the first by using the wrong measuring cup for the flour. The second batch came out fantastic.
Nikki Lee says
Oh, goodness! I have done that before with measuring spoons and baking powder! I am glad I am not the only one. I am glad you got it figured out and you loved them! I am about to make a batch this weekend!
Dottie says
I always add a 1/2 tsp of Pistachio Extract. Amazing results !!!
Nikki Lee says
That is a great addition! Even more pistachio flavor! YUM!
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.
Mary says
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.
Nikki - Soulfully Made says
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!
Linda A Pense says
I had to add some finely chopped pistachios. but they are great...Love it...I Like any kind of shortbread type cookie...
Nikki - Soulfully Made says
Adding in pistachios is a wonderful idea. I am a shortbread lover too! I am so glad you enjoyed them Linda! <3 Nikki
Rima featherstonehaugh says
What about pistachio nuts? Aren’t any pistachio nuts called for? Did I miss read the recipe?
Nikki - Soulfully Made says
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.
Kristin says
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 🙂
Ariel says
Can I chill the cookie dough overnight? Love the recipe!
Nikki - Soulfully Made says
Thank you so much! I have not done it overnight, but I don't see why you couldn't. Enjoy 🙂
Rachel Hedges says
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!
Nikki - Soulfully Made says
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!
Mandy @ South Your Mouth says
These looks AMAZING! I love shortbread and I love pistachios so this is perfect for me!
Nikki - Soulfully Made says
Thank you so much Mandy! I love both as well! It's the perfect cookie combo! <3
Amy says
Could these be rolled out and cut into shapes like a shortbread dough?? Thinking of swirling with cranberry shortbread to make a festive holiday cookie...
Nikki - Soulfully Made says
Amy, I think you could definitely do that. Sounds delicious. I would love to hear how they turn out.
Toni | Boulder Locavore says
I'd love to give these a try! They look amazing!
Nikki - Soulfully Made says
Thank you so much Toni! I hope you are able to! They are a tradition for our Christmas Cookie Tray!
Linda says
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.
[email protected] says
Linda, Thank you so much! I am glad he loved them! They are one of my favorites too!
Richa Gupta says
These cookies look amazing!
[email protected] says
Thank you so much! Wishing you and yours a Very Merry Holiday Season!
Christie says
These look melt in your mouth delicious! I love pistachios, but never thought to put pistachio pudding in anything. LOVE this idea!
[email protected] says
Oh the pudding just gives the cookies such great flavor and texture! Thank you <3
Irene says
Are these soft and chewy or crispy? Also, can these be frozen?
[email protected] says
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.
Carolyn says
I love the color; so pretty!
[email protected] says
Thank you so much Carolyn! I love the subtle green too! Perfect for the Holidays! Have a Merry Christmas!! XOXO - Nikki
Jennifer says
These are so pretty! They would be fun to add to a cookie exchange!
[email protected] says
Thank you so much! They are always a hit!!
Megan @ MegUnprocessed says
Pistachios are my favorite!
[email protected] says
Me too! They are my favorite nut, well and pecans too! 🙂
Jocelyn (Grandbaby Cakes) says
These cookies look amazingly good!!!
[email protected] says
Thank you so much Jocelyn! XOXO
Cindy @CindysRecipesAndWritings says
I love pistachios! These sound so good. A bit a green is nice change from all the red too!
[email protected] says
I do too Cindy! A little green is always nice 😉 I hope you have a wonderful Holiday Season <3
Karen says
That green color is so pretty! What a delicious sounding cookie.
Wendy Klik says
Love pudding cookies and these sound wonderful. I think I will try adding some crushed pistachios to the dough.
[email protected] says
Wendy that is a fabulous idea! I may sneak some in on my next batch! You can't go wrong with extra!
Val - Corn, Beans, Pigs & Kids says
I love how these cookies and sweet & salty!
Liz @ Books n' Cooks says
Such a pretty green - these cookies will brighten up any cookie tray this holiday season!
[email protected] says
Thank you Liz! That green color is so festive! Hope you have a wonderful holiday season!
Evelyn Summers says
My family loves these cookies! I just made them using coconut cream pudding and coconut extract. DELICIOUS!!!!
Nikki - Soulfully Made says
Thank you so much Evelyn! I am so glad you tried the coconut cream version! So so delish. <3