Feb 16

Pistachio Wedding Cookies

Posted by Crystal // 0 Comments »

Learn how to make these pistachio wedding cookies for a twist on a classic wedding cookie. These are made with pistachio pudding, chopped pistachios, powdered sugar, butter, and more. A buttery and delicate cookie that melts in your mouth.

Pistachio Polvorones Cookies on a jadeite plate on a white countertop infront of a vintage blue stove

You also might know these cookies as Pistachio Polvorones. These cookies do have a crumbly texture that is the perfect sweet treat for snacking on.

These cookies are very popular around the holiday season. Try these cherry pie cookies, apple cookies, or even these white chocolate cranberry cookies for more cookie recipes.

Ingredients Needed

Here is all it takes to make these melt-in-your-mouth pistachio cookies! They are simple, and so flavorful.

Flour – You will use all-purpose flour as the base for the cookies. Make sure to measure the cookies properly.

Powdered Sugar – You will use powdered sugar to roll the cookies in them for a sweet coating.

Pistachio Pudding – You will use a box of instant pudding to add the pistachio flavor to the cookies along with the nuts.

Vanilla – A splash of vanilla extract is going to enhance the flavor of the cookies and all the flavors.

Butter – Reach for some salted butter that is softened and at room temperature. You will want it soft so it creams together with the ingredients.

Pistachios – You can use full pistachios or do half pecans and half pistachios for even more depth of flavor.

Pistachio Polvorones Cookies on a jadeite plate

How to Make Pistachio Wedding Cookies

Start by adding the dry ingredients in a mixing bowl. Whisk to combine.

Then work in the wet ingredients. Once well mixed fold in the chopped nuts.

Form into balls, and bake as directed.

Once the cookies cool roll them in the powdered sugar coating the whole cookies. Then serve and enjoy.

Tips and Tricks For Success

When making the cookies you will finely chop the nuts so they mix in well with the cookie dough. You can use a food processor for a quick chop.
Your butter must be at room temperature, as it will create the right texture for the dough. If you use melted butter the cookies can fall and become thinner in texture instead of holding shape.
Use a cookie scoop for scooping and rolling your dough into evenly shaped balls. This is going to help give you an even bake on all the cookies.
Make sure the cookies are fully cooled before you coat in the powdered sugar. Otherwise, the powdered sugar will melt.

Pistachio Wedding Cookies on a jadeite plate on a white countertop infront of a vintage blue stove

How to Store

You can store your cookies in an airtight container at room temperature. These cookies will be stored for up to 5 days on the counter.

Or you can freeze the cookies to extend the shelf life if you would like. Just place it in a freezer container or freezer bag. Freeze for 3-4 months. Then thaw on the counter, or eat straight from the freezer.

Variations to Recipe

Add in some orange zest for a nice punch of citrus flavor to the cookies. You could also do a lemon zest if you prefer lemon over orange.
Mix in some dried cranberries for a tart pairing to the sweetness of the cookies.
Mix in some cinnamon and cloves to a richer warmer flavor to the cookies.
Sprinkle on a bit of sea salt in the cookie dough for added flavor. The salt is going to really elevate all the flavors of the cookies.

FAQs

Can I make the dough ahead of time?

You can make your dough ahead of time if you would like. Just whip up the cookie dough, and then store it in the fridge in a sealed container for up to two days.
Then roll the dough, bake, and just add a minute or two longer to ensure the cookies bake fully.

How do I prevent my cookies from becoming too crumbly?

Make sure you do not overbake the cookies as they will dry out and become crumbly. Use the baking time as a guide.

Can I make a double batch of these cookies?

Of course. If you are looking to make a larger amount of cookies go right ahead and make a double batch. Just batch cook the cookies and ensure all the cookies fully cool before you roll in the powdered sugar.

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