I’m baking elegant, melt-in-your-mouth pistachio wedding cookies—delicate, buttery bites with a soft crumb, dusted in powdered sugar for that classic, romantic finish.
Why I’ll Love This Recipe
I love how these cookies feel special yet are surprisingly simple to make. The buttery, tender texture melts in my mouth, and the subtle pistachio flavor gives them a lovely touch of elegance. They’re perfect for celebrations or just when I want to treat myself without tons of effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, softened
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Powdered sugar (plus extra for dusting)
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Vanilla extract (and optional almond extract for extra flavor)
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All-purpose flour
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Lightly chopped or ground pistachios
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Salt
Directions
I start by preheating my oven to 350 °F (175 °C) and lining a baking sheet with parchment paper. In a large bowl, I cream together the softened butter and powdered sugar until light and fluffy, then stir in the extracts (vanilla and optional almond). Next, I gradually add the flour and salt, mixing just until combined, and incorporate the pistachios. The dough should be soft but firm enough to form balls. I shape teaspoon-sized balls, place them on the prepared sheet, bake for about 12–15 minutes until the edges are just golden, then let them cool slightly before rolling them in more powdered sugar. Finally, I move them to a wire rack to cool completely.
Servings and timing
Yield: about 24 cookies. Total time is roughly 27 to 30 minutes—about 15 minutes for prep and 12–15 minutes for baking.
Variations
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I add lemon zest for brightness.
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A drizzle or dip in melted chocolate for extra indulgence.
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I’ve swapped vegan butter and flax “egg” to make vegan-friendly versions.
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For gluten-free, I use a 1:1 gluten‑free flour blend with xanthan gum.
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Vanilla pudding mix can be swapped with pistachio pudding for a classic twist.
Storage/reheating
I store the cooled cookies in an airtight container at room temperature—they stay soft and tasty for several days. For longer storage, I freeze them (without powdered sugar), then roll in sugar after thawing for that fresh look and taste.
FAQs
What if I don’t have almond extract?
I just skip it or add a little more vanilla—still delicious either way.
Can I roll the dough in sugar before baking?
I’ve found it’s best to wait until after baking; rolling beforehand can flatten the cookies too much
How do I know the cookies are done?
I look for faintly golden edges—they should still be pale on top and firm up as they cool
Can I prepare the dough ahead of time?
Definitely. I refrigerate the dough for up to 2 days, then let it come to room temperature before rolling and baking
How can I make them vegan?
I swap the butter for vegan butter and include a flax or other egg substitute—works out beautifully
Conclusion
I adore how these pistachio wedding cookies feel both elegant and effortlessly cozy. They melt in my mouth, carry a whisper of nutty flavor, and finish with a dreamy sugar-dusted look. Perfect for sharing—and for savoring solo alongside a hot drink or with loved ones.
Print
Homemade Pistachio Wedding Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Delicate, buttery cookies filled with crunchy pistachios and coated in a sweet powdered sugar layer, perfect for special occasions or gifting.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped pistachios
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until just combined.
Stir in the chopped pistachios until evenly distributed.
Shape the dough into small 1-inch balls and place them on the prepared baking sheet, about 1 inch apart.
Bake for 12–15 minutes, or until the bottoms are lightly golden.
Allow cookies to cool for 5 minutes, then roll them in powdered sugar while still warm.
Let them cool completely and roll in powdered sugar again before serving for an extra snowy coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
