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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
4.83 from 127 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.
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Ingredients 

  • 2 sticks salted butter, softened (1 cup)
  • 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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112 Comments

    1. 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.

  1. 5 stars
    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!!!

    1. 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!

    1. 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!

    1. 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!

  2. 5 stars
    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.

    1. Thank you, Nancy! I am so glad you enjoyed them! The memory of your mom’s cookies is the best compliment ever!

  3. 5 stars
    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!

  4. 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?

    1. No you don’t add the milk to the pudding. Make sure your butter is well softened to room temperature.

      1. 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.

      2. 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!

      1. 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.

  5. 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.

    1. 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!

    1. 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!

  6. 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?

    1. 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.

  7. 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!

    1. 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.

  8. 5 stars
    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