Soft & Buttery Pistachio Wedding Cookies
Delicate, melt-in-your-mouth pistachio wedding cookies dusted in powdered sugar and perfect for celebrations.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup finely ground pistachios unsalted
- 2 cups all-purpose flour
- 0.25 tsp salt
Coating
- 1 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract, ground pistachios, and salt.
- Gradually add flour and mix just until dough forms.
- Roll dough into 1-tablespoon balls and place on baking sheets.
- Bake 12–15 minutes until bottoms are lightly golden.
- Cool slightly, then roll cookies in powdered sugar. Cool completely and roll again.
Notes
Double rolling in powdered sugar gives the best texture and appearance.