Buttery Pistachio Wedding Cookies Recipe
These Buttery Pistachio Wedding Cookies are delightfully soft, tender, and packed with rich pistachio flavor complemented by a smooth buttery texture. Perfect for weddings, holiday gatherings, or any special occasion, these cookies are coated in confectioners’ sugar for a sweet, melt-in-your-mouth finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- ½ cup confectioners’ sugar (for dough)
- ½ cup confectioners’ sugar (for coating)
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 package (3.4 oz) instant pistachio pudding mix
- ½ teaspoon salt
Instructions
- Cream Butter and Sugar: Ensure your butter is softened but not melted. In a large bowl, cream the butter until smooth. Add ½ cup confectioners’ sugar and beat with an electric mixer until light and fluffy. Mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant pistachio pudding mix, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together without overmixing.
- Chill the Dough: Divide the dough into two equal parts, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least one hour. This step is crucial to help the cookies keep their shape during baking.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. Form the chilled dough into teaspoon-sized balls and place them one inch apart on baking sheets. Flatten each ball slightly with your palm or the bottom of a glass.
- Bake and Coat: Bake the cookies for 9 to 10 minutes. They should be soft and not browned. Let them rest on the baking sheet for five minutes, then while still warm, gently roll each cookie in the remaining ½ cup confectioners’ sugar. Transfer to a wire rack to cool completely.
Notes
- Make sure the butter is just softened and not melted to achieve the right dough consistency.
- Do not overmix the dough to keep the cookies tender and delicate.
- Chilling the dough is important to maintain the shape and prevent spreading.
- These cookies are best stored in an airtight container at room temperature and can be enjoyed for up to a week.
- Instant pistachio pudding mix adds flavor and moisture but does not require cooking or additional liquid.
Keywords: pistachio cookies, wedding cookies, buttery cookies, nutty cookies, pistachio pudding cookies, holiday cookies, soft cookies
Find it online: https://foodiecara.com/buttery-pistachio-wedding-cookies-recipe/