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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.
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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
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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.
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Do you need to use salted butter? Can you use unsalted instead?
You can make it with unsalted butter. If you want add 1/4 teaspoon of salt or omit if desired.
What a delightful treat! Thank you for sharing this simple yet delish cookie recipe!
I am so glad to hear you enjoyed these cookies! Thank you!
can I use sugar free pudding mix? If I do do I need to add sugar or anything?
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.
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!!!
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!
It was a hit at the family holiday get together. Everyone wanted the recipe.
That makes my day! I am so glad everyone enjoyed them!
These are delicious! Easy to make and each cookie is bite-size and melts in your mouth.
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!
Messed up the first by using the wrong measuring cup for the flour. The second batch came out fantastic.
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!
I always add a 1/2 tsp of Pistachio Extract. Amazing results !!!
That is a great addition! Even more pistachio flavor! YUM!
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.
Thank you, Nancy! I am so glad you enjoyed them! The memory of your mom’s cookies is the best compliment ever!
These sound great but I made a boo-boo. I added 2 pks of pistachio pudding instead of 1. What should I do now?
Just double the other ingredients and make a double batch! More to share!
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!
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?
No you don’t add the milk to the pudding. Make sure your butter is well softened to room temperature.
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.
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!
Mine never turned into a dough either. I ended up throwing the batter out.
Make sure you are measuring the flour correctly. Fluff the flour in its container. Then spoon the flour into a dry measuring cup and level of with the handle of the spoon, a knife or a level. You don’t want to scoop the measuring cup into the flour or pack it in, as this will result in too much flour for the recipe.
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.
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!
What size cookie scoop should I use?
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!
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?
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.
Can powdered pistachio and an egg be used as a substitute?
I have not tried that. I would love to hear if it works well in this recipe.
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!
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.
I will give it a try. It looks very yummy.
Thank you! I hope you love them!
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.
Thank you!! Cooking these today ??
You are so welcome! I hope you enjoy!
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.