These Pistachio Wedding Cookies are one of my absolute favorite treats to bake when I want something special that will impress guests without hours of complicated work. I’ve been making these for years, and they never fail to disappear quickly at gatherings!

Why You’ll Love These Pistachio Wedding Cookies

When I first discovered these pistachio wedding cookies, I immediately fell in love with their delicate texture and unique flavor. The pistachio pudding mix gives them a subtle nutty sweetness and that beautiful light green color that makes them so distinctive. Plus, they’re incredibly simple to make! I find that these cookies strike the perfect balance between special occasion worthy and everyday treat. The powdered sugar coating makes them look like they just came from a fancy bakery, but trust me they’re so much better homemade.

Ingredients

2 sticks (1 cup) salted butter, softened
1¼ cups powdered sugar, divided
2 teaspoons vanilla extract
1¾ cups all-purpose flour
1 package (3.4 ounces) pistachio instant pudding mix, dry
½ cup chopped pistachios (optional, but I highly recommend them!)

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugar in a large bowl, mixing the softened butter with ½ cup of powdered sugar until fluffy. Add the vanilla and mix well.
Combine the dry ingredients in another bowl, mixing the flour and dry pistachio pudding mix. Gradually add this mixture to the butter mixture until a dough forms. If using, fold in the chopped pistachios until evenly distributed.
Chill the dough by forming it into a ball, wrapping it in wax paper, and refrigerating for 1 hour.
Shape the cookies by scooping teaspoon-sized balls of dough, slightly flattening them, and placing them on the prepared baking sheet.
Bake the cookies in the preheated oven for 6 to 9 minutes, until the edges are lightly golden. Let them cool on the baking sheet for 3 to 5 minutes.
Coat with sugar by rolling the warm cookies in the remaining powdered sugar and placing them on a wire rack to cool completely.
Store the cooled pistachio wedding cookies in an airtight container and enjoy!

Expert Tips

Don’t skip the chilling step! I’ve learned the hard way that chilling the dough helps prevent spreading and gives these cookies their perfect texture.
Be gentle when rolling in sugar as these cookies are delicate when warm. I like to do a second coating once they’ve cooled for maximum prettiness!
Watch the baking time carefully – these cookies are best when just barely golden at the edges.
Use room temperature butter for the creamiest, most even texture in your dough.
Measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly with the cup.

Recipe Variations & Possible Substitutions

I love experimenting with my pistachio wedding cookies recipe! Here are some of my favorite variations:

For a chocolate twist, add ¼ cup of mini chocolate chips to the dough. The chocolate-pistachio combination is divine!

If you’re out of pistachios, these work beautifully with walnuts or pecans instead. You could also try almond extract in place of vanilla for a different but complementary flavor profile.

For special occasions, I sometimes add a drop of green food coloring to enhance the pistachio color, making them even more festive for spring gatherings or holidays.

Serving and Pairing Suggestions

These pistachio wedding cookies are perfect with afternoon tea or coffee. I love serving them on a pretty plate dusted with a little extra powdered sugar for visual appeal.

For a dessert table, I pair them with other small cookies in contrasting flavors and colors – chocolate chip and lemon cookies create a beautiful spread alongside these green beauties!

During the holidays, I include these in cookie gift boxes, where they always stand out among traditional offerings.

Storage and Reheating Tips

These cookies actually get better after a day, as the flavors have time to meld! Here’s how I store them:

Store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.

For longer storage, these pistachio wedding cookies freeze beautifully. I place them in a freezer-safe container with parchment between layers and they keep for up to 3 months. Let them thaw at room temperature before serving.

If they lose their powdered sugar coating after storage, simply give them a fresh dusting before serving!

Recipe FAQs

Can I make these cookies gluten-free? Absolutely! I’ve made a gluten-free version by substituting the all-purpose flour with a high-quality gluten-free flour blend. Just make sure the blend contains xanthan gum, or add ½ teaspoon yourself for the right texture. Also double-check that your pistachio pudding mix and pistachios are certified gluten-free.

Why did my cookies spread too much? When my cookies spread, it’s usually because I didn’t chill the dough long enough or my butter was too warm. Make sure to refrigerate the dough for the full hour!

Can I make the dough ahead of time? Yes! I often make the dough up to 3 days ahead and keep it refrigerated. You can also freeze the dough for up to a month. Just thaw in the refrigerator before shaping and baking.

My cookies crumbled when I rolled them in sugar. What did I do wrong? Patience is key! If your pistachio wedding cookies are crumbling, they’re probably still too warm. Let them cool on the baking sheet a bit longer before attempting to roll them.

Troubleshooting Tips

If your cookies are too dry, you might have added too much flour. Next time, measure carefully and remember that the dough should be soft but not sticky.

If your cookies aren’t green enough for your liking, the pudding mix might be less vibrant than expected. A tiny drop of food coloring works wonders!

For cookies that aren’t sweet enough, try using a different brand of pistachio pudding mix, as some have more sugar than others. You can also increase the powdered sugar coating.

Remember, baking is both an art and a science! These pistachio wedding cookies are forgiving, so don’t be afraid to make them your own.