Pistachio Wedding Cookies are little bites of joy! With crunchy pistachios and a soft, buttery texture, they’re perfect for celebrations or just because.
Trust me, these cookies will have everyone smiling. I love rolling them in powdered sugar—it makes them look fancy and taste even better! 🍪💚
Key Ingredients & Substitutions
Unsalted Butter: The base of these cookies, melted and flavored. If you’re out of unsalted butter, you can use salted butter—just skip adding extra salt to the recipe.
Powdered Sugar: This gives sweetness and helps in coating. If you want a healthier option, you could try using coconut sugar, though it may alter the cookie’s texture slightly.
Vanilla and Almond Extract: These extracts elevate the flavor. If you’re allergic to nuts, just stick with the vanilla extract or leave them out entirely for a neutral flavor.
Pistachios: These are the stars of the show! If you can’t find them or have nut allergies, try using sunflower seeds or pumpkin seeds as a crunchy substitute. Just chop them up as you would pistachios.
How Do I Get My Cookies Soft and Tender?
To ensure your Pistachio Wedding Cookies come out soft and tender, focus on these important steps:
- **Creaming Butter and Sugar:** Make sure to cream the butter and sugar until light and fluffy. This adds air to the batter, leading to lighter cookies.
- **Don’t Overmix:** Once you add the flour, mix just until incorporated. Overmixing can lead to tough cookies.
- **Bake Until Just Set:** Keep an eye on your cookies in the oven. You want them to be lightly golden on the bottom but still pale on top. This helps them stay soft!
- **Cooling:** Let them cool slightly on the baking sheet before transferring them to a wire rack. This helps them set without becoming too firm.
With these tips, you’ll have deliciously tender cookies ready to impress! Enjoy!
How to Make Delightful Pistachio Wedding Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, enhances pistachio flavor)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup shelled, unsalted pistachios, coarsely chopped
- Additional coarsely chopped pistachios for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Make sure to set aside an additional 10-15 minutes for cooling and rolling the cookies in powdered sugar. In total, you’re looking at about 40 minutes from start to finish. Perfect for a delightful treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies won’t stick.
2. Prepare the Butter Mixture:
In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar. Mix until it’s light and fluffy—this usually takes about 2-3 minutes with a hand mixer or stand mixer.
3. Add Flavorings:
Stir in the vanilla extract and almond extract (if using). This will give your cookies a lovely flavor that pairs perfectly with the pistachios!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps ensure your dry ingredients are well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture, mixing until just combined. Be sure not to overmix; we want to keep the cookies soft!
6. Add the Pistachios:
Fold in the coarsely chopped pistachios until they are evenly distributed throughout the dough.
7. Shape the Cookies:
Using your hands, form the dough into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Flatten and Garnish:
Gently flatten each cookie ball slightly and sprinkle a few chopped pistachios on top for a nice decorative touch.
9. Bake the Cookies:
Transfer the baking sheet to your preheated oven and bake for 12-15 minutes. The bottoms should be lightly golden, while the tops remain pale.
10. Cool the Cookies:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This makes them easier to transfer.
11. Powdered Sugar Coating:
While the cookies are still warm, roll them in powdered sugar until they’re completely coated. This creates that lovely snowy finish on your cookies!
12. Final Touch:
Let the cookies cool completely on a wire rack. If you like, you can roll them in powdered sugar a second time for an extra special touch!
Enjoy these tender, nutty Pistachio Wedding Cookies with a cup of tea or coffee. They’re perfect for celebrations, special occasions, or just a sweet treat any day! 🍪💚
Can I Use Other Nuts Instead of Pistachios?
Absolutely! You can swap pistachios for other nuts like walnuts, almonds, or pecans. Just be sure to chop them coarsely, and the flavor will change slightly, but the cookies will still be delicious!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, you can line each layer with wax paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough, form it into balls, and freeze them for up to 3 months. Just flash-freeze the cookie balls on a baking sheet, then transfer them to a sealed bag. When you’re ready to bake, just add a couple of extra minutes to the bake time if baking from frozen.
Why Are My Cookies Not Rolling into Balls?
If the dough feels too soft and sticky to form into balls, try chilling it in the refrigerator for about 30 minutes. This will make it easier to shape and help the cookies hold their shape while baking.