Pistachio Cookies Recipe
Introduction
Pistachio Wedding Cookies are delicate, buttery treats dotted with finely chopped pistachios and dusted with powdered sugar. These light, melt-in-your-mouth cookies are perfect for weddings, holidays, or any special celebration. Their subtle nutty flavor and elegant appearance make them a timeless favorite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 1 1/2 cups all-purpose flour
- 1 cup shelled pistachios, finely chopped (or ground)
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using an electric or hand mixer until light and fluffy, about 2–3 minutes.
- Step 3: Add the vanilla extract and almond extract (if using), and mix until combined.
- Step 4: Gradually add the flour and salt to the butter mixture, mixing just until combined.
- Step 5: Stir in the finely chopped or ground pistachios until evenly distributed throughout the dough.
- Step 6: Using a tablespoon or your hands, roll the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Step 7: Bake for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in color.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: Once cooled, dust the cookies generously with powdered sugar.
- Step 10: Serve on elegant trays or package in gift boxes for a beautiful presentation.
Tips & Variations
- For a richer flavor, toast the pistachios lightly before chopping.
- Almond extract is optional but adds a lovely extra hint of nuttiness.
- Use finely ground pistachios for a smoother texture, or larger pieces for more crunch.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming dry.
Storage
Store Pistachio Wedding Cookies in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months; thaw at room temperature and re-dust with powdered sugar if needed. When reheating, warm gently in a low oven to refresh their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute other nuts for pistachios?
Yes, you can use finely chopped almonds, walnuts, or pecans as alternatives. Keep in mind each nut will slightly change the flavor and texture of the cookies.
Why are my cookies not melting in the mouth?
Make sure to cream the butter and sugar thoroughly to incorporate air, and avoid overbaking. Using finely ground nuts also helps achieve a tender, melt-in-the-mouth texture.
PrintPistachio Cookies Recipe
These Pistachio Wedding Cookies are delicate, buttery treats with a subtle nutty flavor from finely chopped pistachios. Coated with a dusting of powdered sugar, they offer a melt-in-your-mouth texture perfect for weddings, holidays, or special occasions. With hints of vanilla and optional almond extract, these cookies combine simplicity with elegance in every bite.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 1 1/2 cups all-purpose flour
- 1 cup shelled pistachios, finely chopped or ground
- 1/4 teaspoon salt
For Dusting
- 1/4 cup powdered sugar
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix the Dough: In a large mixing bowl, cream the softened butter with 1/2 cup powdered sugar using an electric or hand mixer until the mixture is light and fluffy, approximately 2-3 minutes. This step incorporates air for a tender texture.
- Add Extracts: Blend in the vanilla extract and almond extract (if using) to impart subtle aromatic flavors to the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture. Mix gently until just combined to avoid overworking the dough, which could make cookies tough.
- Incorporate Pistachios: Fold in the finely chopped or ground pistachios evenly through the dough to distribute their flavor and crunch.
- Form the Cookies: Using a tablespoon or your hands, roll dough into small balls about 1 inch in diameter. Place them on the baking sheet, spacing each approximately 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until edges are lightly golden but the cookies remain mostly pale, signaling a delicate crumb inside.
- Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. This prevents breakage.
- Dust with Powdered Sugar: Once fully cooled, generously dust the cookies with the reserved 1/4 cup powdered sugar for a classic snowy finish.
- Serve and Enjoy: Present these elegant, nutty cookies on trays or gift boxes for weddings, festive occasions, or anytime you want a sweet, sophisticated treat.
Notes
- For a stronger pistachio flavor, lightly toast the pistachios before chopping.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Almond extract is optional but enhances the flavor beautifully.
- Ensure butter is softened (not melted) for proper creaming.
- Do not overbake to maintain the tender texture – cookies should be pale with just golden edges.
Keywords: Pistachio Wedding Cookies, nutty cookies, buttery cookies, powdered sugar cookies, festive cookies, holiday desserts, wedding treats
