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.
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
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…
Amy, I think you could definitely do that. Sounds delicious. I would love to hear how they turn out.
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!
My family loves these cookies! I just made them using coconut cream pudding and coconut extract. DELICIOUS!!!!
Thank you so much Evelyn! I am so glad you tried the coconut cream version! So so delish. <3