Homemade Pistachio Wedding Cookies

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Homemade Pistachio Wedding Cookies – Buttery, Nutty & Perfectly Powdered

These Pistachio Wedding Cookies are a dreamy twist on the classic snowball cookie—soft, buttery, and infused with the delicate flavor of pistachio. Rolled in powdered sugar and perfect for gifting, they’re a festive treat that melts in your mouth.

Introduction: A Holiday Cookie with a Nutty Upgrade

There’s something magical about wedding cookies. Whether you know them as snowballs, Russian tea cakes, or Mexican wedding cookies, these buttery, powdered sugar-coated bites are a staple on holiday cookie trays around the world. But this version? It’s got a secret ingredient that takes them to the next level: pistachio pudding mix.

These Homemade Pistachio Wedding Cookies are soft, tender, and subtly flavored with pistachio and vanilla. The pudding mix not only adds flavor but also gives the cookies a beautiful pale green hue and an extra melt-in-your-mouth texture. They’re easy to make, require just a handful of ingredients, and are perfect for gifting, sharing, or sneaking straight from the cookie tin

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so special:

For the Cookie Dough:

  • Salted butter (2 sticks, softened)
    The base of the cookie—adds richness and that classic buttery flavor. Salted butter balances the sweetness and enhances the pistachio notes.
  • Powdered sugar (1 cup, divided)
    Used in the dough and for coating. It sweetens the cookies and gives them their signature snowy finish.
  • Vanilla extract (2 tsp)
    Adds warmth and depth to the flavor profile.
  • All-purpose flour (1 cup)
    Provides structure while keeping the cookies tender.
  • Pistachio instant pudding mix (1 package, 3.4 oz)
    The star ingredient—adds flavor, color, and a soft, chewy texture.

Optional: Add ½ cup finely chopped pistachios for extra crunch and visual appeal.

Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment-lined baking sheet
  • Wax paper or plastic wrap
  • Wire cooling rack
  • Oven

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl:

  • Beat 2 sticks of softened salted butter with ½ cup powdered sugar until light and fluffy—about 2–3 minutes.

Add 2 tsp vanilla extract and mix until fully incorporated.

Tip: Make sure your butter is truly softened for the best texture.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

  • 1 cup all-purpose flour
  • 1 package (3.4 oz) pistachio instant pudding mix

Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.

Optional: Fold in ½ cup finely chopped pistachios for added texture.

Step 4: Chill the Dough

Shape the dough into a ball, wrap it in wax paper or plastic wrap, and refrigerate for 1 hour.

Chilling helps the dough firm up, making it easier to shape and preventing spreading during baking.

Step 5: Shape the Cookies

After chilling, scoop out teaspoon-sized portions of dough.

Roll into balls and slightly flatten the tops.

Place on the prepared baking sheet, spacing about 1 inch apart

Step 6: Bake

Bake in the preheated oven for 6–9 minutes, or until:

  • The edges are lightly golden
  • The tops are set but not browned

Let the cookies cool on the baking sheet for 3–5 minutes before handling.

Step 7: Coat with Powdered Sugar

While the cookies are still warm:

  • Roll each one in the remaining ½ cup powdered sugar
  • Transfer to a wire rack to cool completely

Once cooled, you can roll them in powdered sugar a second time for an extra snowy finish.

Step 8: Store & Share

Once completely cooled, store the cookies in an airtight container at room temperature for up to 1 week.

They also freeze beautifully—just layer with parchment paper and store in a freezer-safe container for up to 2 months.

Tip: These cookies make a beautiful addition to holiday cookie boxes or dessert platters.

Serving Suggestions

Perfect for:

  • Holiday cookie exchanges
  • Bridal or baby showers
  • Afternoon tea
  • Edible gifts

Pair with:

  • A cup of pistachio or vanilla chai tea
  • Hot cocoa with whipped cream
  • A glass of cold milk or almond milk

Presentation Tip: Stack in a clear cellophane bag tied with a ribbon, or arrange in a festive tin with tissue paper.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate-Dipped

Dip half of each cooled cookie in melted white or dark chocolate and sprinkle with chopped pistachios.

Nutty Snowballs

Add chopped walnuts or almonds for a more traditional wedding cookie texture.

Lemon Pistachio

Add 1 tsp lemon zest to the dough for a citrusy twist.

Gluten-Free

Use a 1:1 gluten-free flour blend and ensure your pudding mix is gluten-free.

Storage and Make-Ahead Tips

  • Make-Ahead: Dough can be made and chilled up to 2 days in advance.
  • Refrigerate: Store baked cookies in an airtight container for up to 1 week.
  • Freeze: Freeze unbaked dough balls or baked cookies for up to 2 months.

Tip: Roll frozen dough balls in powdered sugar just before baking.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~120
  • Protein: ~1g
  • Carbohydrates: ~10g
  • Fat: ~8g
  • Sugar: ~6g
  • Sodium: ~70mg
  • Fiber: ~0.5g

These cookies are:

  • Buttery and soft
  • Lightly sweet and nutty
  • Perfectly portioned
  • Great for gifting

Final Thoughts

These Homemade Pistachio Wedding Cookies are more than just a treat—they’re a celebration of flavor, tradition, and the joy of baking something beautiful from scratch. Whether you’re making them for a special occasion or just because, they’re sure to bring smiles and sweet memories.

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