Homemade Pistachio Wedding Cookies
Buttery, melt-in-your-mouth cookies with subtle pistachio flavor and powdered sugar coating, perfect for any occasion.
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Wire cooling rack
Ingredients
- 2 sticks salted butter softened
- 1 1/4 cups powdered sugar divided
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 package pistachio instant pudding mix 3.4 ounces, dry
- 1/2 cup chopped pistachios optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together 2 sticks softened butter with 1/2 cup powdered sugar until fluffy, about 2-3 minutes. Add 2 teaspoons vanilla and mix well.
- In separate bowl, whisk 1 3/4 cups flour and pistachio pudding mix. Gradually add to butter mixture until dough forms. Fold in chopped pistachios if using.
- Wrap dough and refrigerate for at least 1 hour until firm.
- Roll teaspoon-sized portions into balls. Place on prepared sheets 1 inch apart.
- Bake for 6-9 minutes until edges are lightly golden. Cool on sheet 3-5 minutes.
- Roll warm cookies in remaining powdered sugar. Transfer to wire rack to cool completely.
Notes
- For gluten-free version, use 1:1 gluten-free flour blend and ensure pudding mix is certified gluten-free
- Don't skip chilling step - it's essential for proper texture
- Roll cookies twice in powdered sugar for thicker coating
- Store in airtight container up to 5 days or freeze without sugar coating