Pistachio Wedding Cookies Recipe
Introduction
Pistachio Wedding Cookies are tender, buttery treats with a delicate nutty flavor. Coated in sweet confectioners sugar, these cookies are perfect for celebrations or anytime you want a melt-in-your-mouth cookie.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup confectioners sugar (divided)
- 2 teaspoons pure vanilla extract
- 1 3/4 cup all-purpose flour
- 3.4 oz package pistachio instant pudding mix
- 1/2 teaspoon salt
Instructions
- Step 1: In a large mixing bowl, cream the softened butter. Beat in 1/2 cup of the confectioners sugar until the mixture is fluffy. Add the vanilla extract and mix well.
- Step 2: In a separate medium bowl, combine the flour, pistachio instant pudding mix, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 3: Divide the dough in half and shape each half into a ball. Wrap each ball in plastic wrap and refrigerate for at least one hour to firm up.
- Step 4: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to prevent sticking.
- Step 5: Remove the dough from the refrigerator and plastic wrap. Form teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Gently press down on each ball.
- Step 6: Bake the cookies for 9 to 10 minutes. Avoid overbaking to keep them tender. Once out of the oven, let them sit on the baking sheet for about 5 minutes.
- Step 7: While the cookies are still warm, toss them in the remaining confectioners sugar. Transfer the cookies to a wire rack to cool completely before serving.
Tips & Variations
- For extra crunch, add 1/2 cup chopped pistachios to the dough before baking.
- Use almond extract instead of vanilla for a different nutty aroma.
- Chill the dough longer for thicker cookies with a softer center.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat gently in the microwave for a few seconds if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pudding mix instead of pistachio flavor?
Yes, but the pistachio flavor gives these cookies their signature taste. Using another flavor will change the overall profile but still make tasty cookies.
Do these cookies freeze well?
Yes, you can freeze the baked cookies in an airtight container for up to three months. Thaw at room temperature before serving and re-coat with confectioners sugar if needed.
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Pistachio Wedding Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: Approximately 36 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and buttery Pistachio Wedding Cookies coated in powdered sugar, these cookies combine the rich flavor of pistachio pudding mix with a tender crumb, perfect for weddings, holidays, or any special occasion.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup confectioners sugar (divided)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3.4 oz package pistachio instant pudding mix
- 1/2 teaspoon salt
- 1/2 cup confectioners sugar (for coating)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter until smooth and creamy. Beat in 1/2 cup of the confectioners sugar until the mixture is light and fluffy. Add in the pure vanilla extract and mix well.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pistachio instant pudding mix, and salt to evenly distribute the ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the creamed butter mixture, stirring until just combined to form the cookie dough.
- Chill the Dough: Divide the dough into two portions and shape each into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least one hour to firm up and make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Form Cookies: Remove the chilled dough from the refrigerator and unwrap. Roll the dough into teaspoon-sized balls and place them on the prepared baking sheets, spacing them about 1 inch apart. Lightly press down on each ball to flatten slightly.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes. Be careful not to overbake as they should remain soft. Once done, remove the baking sheets from the oven and let the cookies sit on the sheets for about 5 minutes to firm up.
- Coat with Powdered Sugar: While the cookies are still warm, toss them gently in the remaining 1/2 cup of confectioners sugar to coat evenly. This gives them their classic snowy appearance.
- Cool Completely: Transfer the coated cookies to a wire rack and allow them to cool completely before serving or storing.
- Store Properly: Store the cooled cookies in airtight containers to maintain freshness for several days.
Notes
- Do not overbake these cookies; they are best when slightly soft and tender.
- Chilling the dough is essential for easier handling and helps the cookies maintain their shape during baking.
- Be generous when coating the warm cookies with confectioners sugar for the best flavor and appearance.
- These cookies can be made a day ahead and stored at room temperature in airtight containers.
- For a nut-free variation, try substituting the pistachio pudding mix with vanilla pudding mix.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio wedding cookies, pistachio cookies, powdered sugar cookies, holiday cookies, soft cookies, nut-flavored cookies
