Name: Pistachio Wedding Cookies: A Sweet, Buttery Treat for Every Celebration
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American / European Fusion
Ingredients: For the Cookie Dough; ; 1 cup (2 sticks) unsalted butter, softened; ½ cup powdered sugar (plus extra for coating); 1 teaspoon pure vanilla extract; ¼ teaspoon almond extract (optional); 2 cups all-purpose flour, sifted; ¾ cup finely ground pistachios (unsalted, shelled); ¼ teaspoon salt; ; For Rolling and Coating; 1 cup powdered sugar (for dusting and rolling); Optional Garnish; Chopped pistachios for decoration; Edible gold flakes or crushed rose petals (for a wedding touch)

Few treats capture the essence of celebration quite like Pistachio Wedding Cookies. These delicate, melt-in-your-mouth cookies have a timeless charm that makes them a favorite at weddings, holidays, and family gatherings. Traditionally known as Mexican Wedding Cookies, Russian Tea Cakes, or Snowball Cookies, this pistachio variation adds a subtle nuttiness and an irresistible green hue that stands out beautifully on dessert tables.

Whether served at an elegant wedding or enjoyed with afternoon tea, these cookies strike the perfect balance between rich buttery texture and the unique flavor of pistachios. Their snowy powdered sugar coating gives them a festive look, while their delicate crumb makes them practically irresistible. Best of all, they’re simple to prepare and require only a handful of ingredients.

Ingredients

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar (plus extra for coating)
1 teaspoon pure vanilla extract
¼ teaspoon almond extract (optional, for a nutty aroma)
2 cups all-purpose flour, sifted
¾ cup finely ground pistachios (unsalted, shelled)
¼ teaspoon salt

For Rolling and Coating

1 cup powdered sugar (for dusting and rolling)

Optional Garnish

Chopped pistachios for decoration
Edible gold flakes or crushed rose petals (for a wedding touch)

Instructions

Step 1: Prepare the Pistachios

Start by finely grinding the pistachios using a food processor. Be careful not to over-process, as you want a fine crumb texture—not a paste. The natural oils in pistachios can make them clump if blended too long. Set the ground nuts aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer on medium speed until light and creamy (about 2–3 minutes). This process incorporates air, ensuring a light and tender cookie. Add the vanilla extract and almond extract, mixing until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky. Fold in the ground pistachios gently using a spatula until evenly distributed.

Step 4: Chill the Dough

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30–45 minutes. Chilling helps firm up the dough, preventing the cookies from spreading too much while baking and enhancing their crumbly texture.

Step 5: Shape the Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Once chilled, scoop about one tablespoon of dough and roll it into a smooth ball using your palms. Place each cookie about 1 inch apart on the prepared baking sheet. For a uniform look, use a small cookie scoop.

Step 6: Bake the Cookies

Bake for 14–16 minutes, or until the bottoms are lightly golden. The tops should remain pale. Avoid overbaking, as this can make them dry. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Coat in Powdered Sugar

While the cookies are still slightly warm, roll each one gently in powdered sugar until evenly coated. Place them back on the wire rack to cool completely. Once cool, roll them a second time for that signature “snowball” appearance. The double coating gives them a beautiful, soft finish and a touch of extra sweetness.

Conservation and Storage

Proper storage keeps your Pistachio Wedding Cookies tasting as fresh as the day they were baked. Once completely cooled, store them in an airtight container lined with parchment paper. They will stay fresh at room temperature for up to 7 days.

If you plan to store them longer, freeze the cookies (without powdered sugar) in an airtight container for up to 2 months. When ready to serve, thaw them at room temperature and roll them again in powdered sugar before presenting. Freezing the dough before baking is another great option—just shape the cookies, freeze on a baking sheet, and then transfer to a bag or container. Bake directly from frozen, adding an extra minute or two to the baking time.

Variations

The beauty of Pistachio Wedding Cookies lies in their adaptability. You can easily modify them to suit your taste or occasion:

Chocolate-Dipped Pistachio Cookies: Once cooled, dip half of each cookie in melted white or dark chocolate. Sprinkle with crushed pistachios for an elegant touch.
Rosewater Pistachio Cookies: Add ½ teaspoon of rosewater to the dough for a subtle floral note—perfect for spring celebrations or bridal events.
Lemon Pistachio Cookies: Mix in 1 teaspoon of lemon zest to brighten the flavor profile with a citrusy twist.
Nut-Free Version: Substitute pistachios with finely ground oats or desiccated coconut for a nut-free option with a delightful texture.
Vegan Version: Replace butter with a vegan butter alternative and use plant-based powdered sugar to make these cookies completely dairy-free.

Serving Suggestions

These cookies may be bite-sized, but they leave a lasting impression. Their buttery texture and delicate sweetness make them versatile for various settings:

At Weddings or Celebrations: Arrange them in tiered dessert trays or favor boxes wrapped with lace and ribbon for an elegant wedding presentation. Their snowy appearance complements any theme.
With Tea or Coffee: Serve alongside espresso, cappuccino, or herbal tea for an afternoon treat that pairs perfectly with warm beverages.
For the Holidays: Display them on a cookie platter alongside shortbread, biscotti, or gingerbread for a festive variety.
As Gifts: Package a dozen cookies in clear bags tied with gold twine or store them in decorative tins for homemade edible gifts.

If you want to add a luxurious touch, sprinkle a few chopped pistachios or edible gold flakes on top before serving. The vibrant green and golden tones make these cookies visually striking.

Tips for Perfecting the Dish

Use Room Temperature Butter: Softened butter creates the ideal creamy base for the dough. Cold butter won’t mix well, while melted butter changes the texture.
Don’t Overmix the Dough: Mix only until combined to keep the cookies tender and crumbly.
Chill Before Baking: Always refrigerate the dough. Chilling keeps the cookies from spreading and enhances flavor.
Coat Twice: Rolling the cookies twice in powdered sugar (once warm, once cool) ensures even coverage and the signature snowy finish.
Grind Pistachios Finely: A coarse grind may cause cracking during baking. Aim for a flour-like texture without turning them into paste.

Conclusion

Pistachio Wedding Cookies are more than just a dessert—they’re a celebration of texture, flavor, and elegance. Their buttery richness and nutty undertones create a treat that feels indulgent yet comforting. Perfect for weddings, holidays, or simply an afternoon indulgence, these cookies bring a touch of sophistication to any occasion.

Their simplicity makes them approachable for beginner bakers, while their delicate flavor makes them impressive enough for special events. Whether you enjoy them dusted with powdered sugar or dipped in chocolate, Pistachio Wedding Cookies promise a melt-in-your-mouth experience that captures the spirit of celebration in every bite.

These cookies prove that great desserts don’t need complexity—just quality ingredients, care, and a little sweetness shared with those you love.

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Pistachio Wedding Cookies: A Sweet, Buttery Treat for Every Celebration

Author: hafsahafsa
Total Time: 45 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Pistachio Wedding Cookies are buttery, melt-in-your-mouth confections with a delightful nutty flavor and snowy powdered sugar coating. Perfect for weddings, holidays, or everyday indulgence, these cookies offer a balance of sweetness, texture, and elegance that makes them unforgettable at any celebration.

Ingredients

Scale

For the Cookie Dough

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar (plus extra for coating)

1 teaspoon pure vanilla extract

¼ teaspoon almond extract (optional)

2 cups all-purpose flour, sifted

¾ cup finely ground pistachios (unsalted, shelled)

¼ teaspoon salt

For Rolling and Coating

1 cup powdered sugar (for dusting and rolling)

Optional Garnish

Chopped pistachios for decoration

Edible gold flakes or crushed rose petals (for a wedding touch)

Instructions

Prepare the Pistachios:
Finely grind the pistachios using a food processor. Avoid over-processing to prevent turning them into paste. Set aside.

Cream the Butter and Sugar:
In a large bowl, beat softened butter and powdered sugar together until light and fluffy (2–3 minutes). Mix in vanilla and almond extracts until smooth.

Combine Dry Ingredients:
In another bowl, whisk flour and salt together. Gradually add this mixture to the creamed butter mixture on low speed until combined. Fold in the ground pistachios gently until evenly distributed.

Chill the Dough:
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30–45 minutes to firm up and enhance texture.

Shape the Cookies:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll 1 tablespoon of dough into small balls and arrange them 1 inch apart on the baking sheets.

Bake the Cookies:
Bake for 14–16 minutes or until the bottoms turn light golden. Keep the tops pale for a soft, delicate texture. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Coat in Powdered Sugar:
While still slightly warm, roll cookies in powdered sugar. Let cool completely, then roll again for a snowy white finish.