Pistachio Wedding Cookies

Why You’ll Love This Recipe

• Simple and quick to make with minimal ingredients
• Buttery texture that melts in your mouth
• Perfect for holidays, weddings, or special occasions
• Naturally beautiful with a soft green tint from pistachios
• Make-ahead friendly and freezer-friendly
• Not overly sweet, with a delicate nutty flavor
• Great for gifting or cookie exchanges
• Can be made with or without food coloring
• No eggs, making it suitable for certain dietary needs
• Loved by both kids and adults

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Powdered sugar (plus more for coating)
• All-purpose flour
• Finely chopped pistachios
• Vanilla extract
• Salt
• Optional: almond extract or a drop of green food coloring

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy.
3. Mix in the vanilla extract (and almond extract if using).
4. Gradually add the flour and salt, mixing until just combined.
5. Stir in the finely chopped pistachios. If desired, add a drop of green food coloring for a more vibrant color.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet about an inch apart.
7. Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
8. Let cookies cool slightly, then roll them in powdered sugar while still warm.
9. Once completely cool, roll in powdered sugar again for a snowy finish.

Servings and timing

This recipe yields approximately 24–30 cookies.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Cooling Time: 20 minutes
Total Time: About 45 minutes

Variations

• Nut Mix: Combine pistachios with almonds or walnuts for added texture.
• Chocolate Dipped: Dip half of each cookie in melted dark or white chocolate.
• Spiced Version: Add a pinch of cinnamon or cardamom for extra warmth.
• Lemon Zest: Add a bit of lemon zest to brighten the flavor.
• Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
• Vegan: Use plant-based butter for a dairy-free version.
• Mini Cookies: Make smaller bite-sized versions for parties or gifts.

Storage/Reheating

Store Pistachio Wedding Cookies in an airtight container at room temperature for up to 1 week.
They can be refrigerated for up to 2 weeks if needed.
For longer storage, freeze the cookies in a sealed container for up to 3 months.
To thaw, let them sit at room temperature, then re-roll in powdered sugar if desired.

FAQs

Why are they called wedding cookies?

They’re often served at weddings and celebrations due to their elegant appearance and delicate flavor, similar to Russian tea cakes or Mexican wedding cookies.

Can I use roasted or salted pistachios?

Yes, but unsalted pistachios are best for controlling the saltiness of the final cookie. If using salted nuts, reduce the added salt.

Why do I roll them in powdered sugar twice?

The first coating sticks to the warm cookie, while the second layer adds a snowy, decorative finish.

Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 2 days or frozen for longer storage. Let it soften slightly before baking.

What’s the best way to chop pistachios?

Use a food processor for a fine chop or a knife for a coarser texture.

Can I add food coloring?

Yes, a drop of green food coloring enhances the natural pistachio hue but is entirely optional.

Are these cookies very sweet?

No, they’re mildly sweet with a rich, buttery base and sweet powdered sugar coating.

Do they spread while baking?

No, these cookies hold their shape, making them perfect round balls.

Can I substitute other nuts?

Yes, pecans, almonds, or walnuts can replace pistachios for a different flavor.

How do I keep them from crumbling?

Let them cool slightly before rolling in sugar to prevent breakage, and handle them gently as they are delicate.

Conclusion

Pistachio Wedding Cookies are a refined yet easy treat that brings a touch of elegance to any dessert spread. With their nutty flavor, buttery texture, and charming powdered sugar coating, they’re a timeless favorite for holidays, weddings, and everyday indulgence. Whether you’re baking for guests or gifting a sweet treat, these cookies are sure to impress.

Pistachio Wedding Cookies

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Pistachio Wedding Cookies are buttery, melt-in-your-mouth treats filled with finely chopped pistachios and coated in powdered sugar. These elegant cookies are perfect for holidays, weddings, or everyday indulgence.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 24–30 cookies
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus more for coating)
• 2 cups all-purpose flour
• 3/4 cup finely chopped pistachios
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/4 tsp almond extract
• Optional: 1 drop green food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the softened butter and powdered sugar together until light and fluffy.
3. Mix in the vanilla extract and almond extract if using.
4. Gradually add the flour and salt, mixing until just combined.
5. Stir in the finely chopped pistachios. Add food coloring if desired.
6. Roll dough into 1-inch balls and place on the prepared baking sheet about an inch apart.
7. Bake for 12–15 minutes, or until the bottoms are lightly golden and tops remain pale.
8. Let cookies cool slightly, then roll in powdered sugar while still warm.
9. Once fully cooled, roll the cookies in powdered sugar again for a snowy finish.

Notes

• Use unsalted pistachios to control saltiness.
• Rolling in powdered sugar twice ensures a snowy finish.
• Cookies don’t spread, so no need to space far apart.
• Handle gently when warm to avoid crumbling.
• Chill dough if it feels too soft to roll.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 6g
• Sodium: 40mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 20mg