These Pistachio Wedding Cookies are a delightful treat that I love to bake for special occasions, whether it's a wedding, holiday, or just to enjoy with a cup of tea. They are melt-in-your-mouth delicious, with a perfect blend of buttery sweetness and roasted pistachios. The dusting of powdered sugar gives them a snowy finish, making them visually appealing as well as irresistible.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped roasted pistachios
Directions
I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, I cream the softened butter with ½ cup powdered sugar until it’s light and fluffy.
Next, I add the vanilla extract and mix until well combined.
In a separate bowl, I whisk together the flour and salt, then gradually add these dry ingredients to the wet mixture. I mix until the dough comes together.
I fold in the chopped pistachios, making sure they are evenly distributed throughout the dough.
I roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
The cookies bake for 16–18 minutes, or until the bottoms are just lightly golden. I make sure not to overbake them to keep their delicate texture.
Once done, I let the cookies cool for 5 minutes, then roll them in powdered sugar while they are still warm. After they cool completely, I give them another roll in powdered sugar for that perfect snowy finish.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Servings: 30 cookies
Variations
While I love the traditional pistachio version, here are some fun variations you might enjoy:
Chocolate Pistachio: Add a handful of mini chocolate chips to the dough for a chocolatey twist.
Gluten-Free Version: I can easily make these cookies gluten-free by swapping the all-purpose flour for a gluten-free flour blend.
Flavor Enhancements: I sometimes add a pinch of cinnamon or cardamom for a warm, spiced flavor that pairs beautifully with pistachios.
Lemon Zest: A little lemon zest in the dough adds a bright citrusy note that balances the richness of the cookies.
Storage/Reheating
These cookies are great for making ahead and storing. I typically store them in an airtight container at room temperature for up to a week. If I want to keep them for a longer period, I freeze them in a single layer and then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To enjoy, I simply let them thaw at room temperature, and they’ll be as delicious as when I first baked them.
FAQs
How can I make these cookies dairy-free?
To make them dairy-free, I can substitute the butter with a plant-based butter alternative. Make sure to also use powdered sugar that doesn't contain dairy.
Can I use salted pistachios?
While I usually use unsalted pistachios, I can use salted ones if I adjust the salt amount in the dough. I recommend reducing the added salt to ⅛ teaspoon to avoid making the cookies too salty.
Can I double the recipe?
Absolutely! If I need more cookies, doubling the recipe is easy. Just make sure I have enough space on my baking sheet to accommodate the extra cookies, or I can bake them in batches.
Are these cookies suitable for gifting?
Definitely! These cookies are perfect for gifting. I often pack them in cute boxes or tins and tie them with ribbons for a special touch. They make a lovely, homemade gift for weddings, holidays, or any occasion.
Can I make these cookies in advance?
Yes, I can make them ahead of time. These cookies stay fresh for several days, and they also freeze well, so I often bake them a week or two before an event and freeze them until I need them.
Conclusion
Pistachio Wedding Cookies are a simple yet elegant treat that never fails to impress. I love the nutty flavor of pistachios combined with the buttery richness of the dough, and the snowy finish adds a beautiful touch. Whether I’m baking for a special occasion or just for a sweet indulgence, these cookies are always a hit. With the option to easily customize them, they’re a perfect addition to any cookie tray or celebration.
Recipe:
Pistachio Wedding Cookies
- Total Time: 33 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
Pistachio Wedding Cookies are a delightful treat combining buttery sweetness with roasted pistachios, perfect for any special occasion or just to enjoy with a cup of tea. Their melt-in-your-mouth texture and snowy finish make them irresistible.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped roasted pistachios
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream the softened butter with ½ cup powdered sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- Whisk together the flour and salt in a separate bowl, then gradually add them to the wet mixture until the dough comes together.
- Fold in the chopped pistachios evenly into the dough.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the baking sheet.
- Bake for 16–18 minutes, or until the bottoms are just lightly golden.
- Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Once cooled completely, roll them in powdered sugar again for a snowy finish.
Notes
To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Add a pinch of cinnamon or cardamom for a warm spiced flavor.
For a lemon twist, add lemon zest to the dough.
If using salted pistachios, reduce the added salt to ⅛ teaspoon to avoid overly salty cookies.
These cookies freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
