Wedding cookies, also known as Mexican wedding cookies, Russian tea cakes, or snowball cookies, are a timeless favorite at celebrations, holidays, and special gatherings. These melt-in-your-mouth cookies are buttery, nutty, and delicately sweet—rolled in powdered sugar for their iconic snowy finish. While traditionally made with pecans or walnuts, Homemade Pistachio Wedding Cookies bring a fresh and colorful twist to this classic treat.
The earthy flavor and vibrant green hue of pistachios add both elegance and uniqueness, making these cookies perfect for weddings, baby showers, holiday trays, or simply an afternoon tea.
Why You’ll Love Pistachio Wedding Cookies
- Nutty Goodness: Pistachios provide a slightly sweet, earthy flavor that pairs beautifully with buttery cookie dough.
- Melt-in-Your-Mouth Texture: These cookies are crumbly, tender, and light.
- Beautiful Presentation: Their powdered sugar coating and pistachio flecks make them irresistible on dessert tables.
- Easy to Make: With simple ingredients and minimal prep, you can whip up a batch in under an hour.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pistachios (shelled, unsalted)
- ¼ teaspoon salt
Prep and Cook Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12–15 minutes
- Total Time: 1 hour
- Yield: About 24 cookies
Step-by-Step Instructions
1. Make the Dough
In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix until smooth.
2. Add Dry Ingredients
Stir in flour, salt, and finely chopped pistachios. Mix until the dough comes together—it will be soft but not sticky.
3. Chill
Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape while baking.
4. Shape and Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll into small balls. Place on the sheet about 1 inch apart. Bake for 12–15 minutes, or until the bottoms are lightly golden (the tops should remain pale).
5. Roll in Sugar
Let cookies cool slightly—just enough to handle—then roll them in powdered sugar while still warm. Place on a wire rack to cool completely, then roll in powdered sugar again for a snowy finish.
Nutrition Information
- Calories: 135
- Fat: 9g
- Carbohydrates: 12g
- Sugar: 5g
- Protein: 2g
- Fiber: 1g
These cookies are indulgent but portion-controlled, making them a delightful sweet bite.
Presentation and Serving Tips
- Holiday Platter: Arrange them on a festive tray with other cookies like biscotti or shortbread.
- Wedding Favor: Package 2–3 cookies in a clear bag with a ribbon for an elegant party favor.
- Tea Time: Serve alongside a pot of green tea or coffee for an afternoon treat.
- Pop of Color: Garnish the plate with crushed pistachios for extra flair.
Variations
- Almond-Pistachio Combo: Mix pistachios with almonds for a more layered nutty flavor.
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the dough for brightness.
- Chocolate-Dipped: Dip half of each cookie in melted white or dark chocolate and sprinkle with chopped pistachios.
- Gluten-Free Option: Swap the flour for a 1:1 gluten-free baking blend.
Tips for Success
- Use unsalted pistachios for the best balance of flavor.
- Don’t overbake—these cookies should be pale, not golden brown on top.
- Roll the cookies in sugar twice: once warm (so it sticks) and again after cooling (for that perfect coating).
Homemade Pistachio Wedding Cookies are elegant, buttery, and unforgettable. They take the nostalgia of the classic wedding cookie and elevate it with the unique charm of pistachios. Whether you’re baking them for a wedding dessert table, gifting them during the holidays, or simply treating yourself, these little cookies are guaranteed to bring joy in every bite.
Make a batch today, and share the love—after all, cookies this good are meant for celebrating life’s sweetest moments.