Pistachio Wedding Cookies are tiny treats that are nutty, buttery, and delightfully crumbly. Coated in powdered sugar, they look as fancy as they taste!
These cookies make every occasion feel special. They remind me of that delightful crunch you get when you bite into a nut. Perfect for sharing—if you can resist eating them all yourself! 😄
What I love most is how easy and quick they are to whip up. Just mix the ingredients, shape the cookies, bake, and dust with sugar. They’re a sweet hug in a bite!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a rich flavor and tender texture. If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter substitute.
Granulated Sugar: This adds sweetness and structure. If you want a healthier option, consider using coconut sugar which has a bit more flavor and nutrients.
Pistachios: Chopped pistachios are essential for that nutty crunch. If you don’t have pistachios, you could use walnuts or pecans, but they will change the taste slightly.
Almond Extract: This is optional but highly recommended. It enhances the nutty flavor of the cookies. If you’re allergic or don’t have it, just use more vanilla extract instead.
How Do I Cream Butter and Sugar for the Best Result?
Creaming butter and sugar is a crucial technique in cookie baking. It helps incorporate air into the mixture, making cookies light and fluffy. Here’s how to do it well:
- Start with softened butter, about 65°F. It should be pliable, not melted.
- Use a hand mixer or stand mixer. Beat on medium speed until the mixture is light in color and fluffy, usually around 3-5 minutes.
- Scrape down the sides of the bowl to ensure even mixing.
Don’t rush this step! Proper creaming will make a big difference in the final texture of your cookies.
Pistachio Wedding Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but enhances flavor)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped (reserve some whole for topping)
- Powdered sugar, for dusting
Time Estimate:
This delightful recipe will take about 25 minutes of prep time and another 12-14 minutes of baking time. Plus, you’ll want to allow about 5 minutes for cooling on the pan, and some additional time to cool completely before serving. Altogether, you’re looking at roughly 40-45 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 350°F (175°C). This ensures a nice, even cook for your cookies. While waiting, prepare your baking sheets with parchment paper to keep cleanup easy!
2. Cream The Butter and Sugar:
In a large bowl, combine softened butter and 3/4 cup granulated sugar. Using a hand mixer or stand mixer, cream them together until the mixture is light and fluffy. This will take about 2-3 minutes. Make sure to scrape the sides of the bowl to mix everything well.
3. Add Egg and Extracts:
Next, add in the egg, vanilla extract, and almond extract if you’re using it. Mix until everything is well combined and smooth. The extracts really boost the flavor!
4. Combine Dry Ingredients:
Now, in a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the butter mixture. Stir gently until just combined; don’t overmix or the cookies may become tough.
5. Fold in the Pistachios:
Gently fold in the chopped pistachios into the dough until they are evenly distributed. The green color will add a lovely touch to the cookies!
6. Shape the Cookies:
Scoop small portions of dough (about 1 tablespoon each) and roll them into balls in your hands. Once rolled, lightly coat each ball in granulated sugar before placing them spaced apart on the prepared baking sheets.
7. Decorate and Bake:
For an extra touch, gently press a few reserved whole pistachio pieces on the top of each dough ball. Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are just lightly golden while the tops remain pale.
8. Cool and Dust with Sugar:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they are still warm, generously dust them with powdered sugar for that classic wedding cookie finish!
9. Enjoy!
Let the cookies cool completely before serving or storing them in an airtight container. These tender and flavorful Pistachio Wedding Cookies are perfect for celebrations or just a lovely treat for yourself. Enjoy!
Can I Substitute the Pistachios with Another Nut?
Absolutely! If you’re not a fan of pistachios or have an allergy, you can substitute them with chopped walnuts, pecans, or even almonds. Just keep in mind that the flavor and texture will change slightly!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them in a single layer, then transfer to a zip-top bag for up to 3 months. Just thaw before enjoying!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. Just be sure to tightly wrap it in plastic wrap. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes before forming the cookies.
What Happens If I Overmix the Dough?
Overmixing can lead to tougher cookies due to the gluten development in the flour. To achieve that tender crumb, mix until just combined after adding the flour. A few streaks of flour are okay!