Go Back

Soft & Buttery Pistachio Wedding Cookies Everyone Will Love - Tender, Melt-In-Your-Mouth Bites

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup confectioners’ sugar (plus more for rolling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional but lovely)
  • 1/2 teaspoon fine sea salt
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup shelled pistachios, unsalted, finely chopped
  • Zest of 1 small lemon (optional for brightness)

Method
 

  1. Prep the pistachios: Pulse pistachios in a food processor until finely chopped but not pasty. You want tiny pieces for even texture.
  2. Cream the butter and sugar: In a large bowl, beat softened butter and 2/3 cup confectioners’ sugar until smooth and fluffy, about 2 minutes.
  3. Add flavorings: Mix in vanilla, almond extract (if using), salt, and lemon zest. Scrape the bowl so everything combines well.
  4. Bring in the dry ingredients: Add flour and mix on low until almost combined. Fold in chopped pistachios. The dough should be soft but not sticky.
  5. Chill: Cover and refrigerate for 45–60 minutes. This helps the cookies hold their shape and stay tender.
  6. Preheat and prep: Heat oven to 325°F (165°C). Line two baking sheets with parchment.
  7. Shape: Scoop 1-tablespoon portions and roll into balls. Arrange 2 inches apart. For the classic look, keep them round; you can also form crescents.
  8. Bake: Bake 14–17 minutes, until the bottoms are lightly golden and the tops look set. The cookies should not brown on top.
  9. First sugar coat: Let cookies cool on the sheet for 5 minutes, then gently roll warm cookies in confectioners’ sugar. Place on a rack to cool completely.
  10. Second sugar coat: Once cool, roll again for a soft, snowy finish that clings beautifully.