Ingredients
Scale
- 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!
Notes
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!
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 54 kcal
- Sodium: Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Carbohydrates: 4 g
- Protein: 1 g
- Cholesterol: 10 mg