Before we dive in, let me take a moment to say thank you for being here — truly. If you’ve found your way to this recipe, I already know we share a love for cookies that are anything but ordinary. These Homemade Pistachio Wedding Cookies are a heartfelt nod to traditional nut-filled pastries, but with a vibrant twist that turns heads and warms hearts. And trust me — the first bite? Pure magic. Want this Pistachio wedding cookies straight to your inbox?
What Are Pistachio Wedding Cookies?
Pistachio Wedding Cookies are delicate, buttery shortbread-style cookies with a rich, vibrant pistachio filling. They’re inspired by the nut-filled cookies of Mediterranean and Middle Eastern traditions, with a Western-style shortbread exterior and a soft, chewy, nutty core. Finished with a dusting of powdered sugar, they’re elegant enough for weddings and simple enough for afternoon tea.
Reasons to Love This Recipe
They’re stunning — just look at that green filling!
They melt in your mouth with a perfect balance of buttery richness and nutty crunch.
Naturally festive for holidays, weddings, or special occasions.
Easy to make ahead and freezer-friendly.
Impressive yet approachable for all skill levels.
What Do Pistachio wedding cookies Taste Like?
The outer shell is like the softest shortbread, lightly crisped on the edges and buttery throughout. But the filling? Oh, that pistachio filling. It’s chewy, just the right amount of sweet, and packed with real pistachio flavor and texture. The powdered sugar on top adds that whisper of sweetness that makes the whole cookie feel like a bite of celebration.
Why You’ll Want to Make These Again and Again
Benefits of This Recipe
They hold their shape beautifully — no spreading or flattening.
They’re freezer-friendly both before and after baking.
You can customize the filling with different nuts or flavorings.
They make a gorgeous edible gift (especially in a tin!).
Ingredients
For the Dough:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
The Pistachio Filling:
1 cup shelled, unsalted pistachios
1/3 cup granulated sugar
1–2 tbsp orange blossom water (or 1 tbsp water + 1/2 tsp vanilla)
1–2 tsp lemon zest (optional but lovely)
For Finishing:
Powdered sugar for dusting
Tools You’ll Need
Food processor (for the filling)
Mixing bowls
Hand mixer or stand mixer
Baking sheet
Parchment paper
Cookie scoop or spoon
Cooling rack
Ingredient Substitutions & Additions
No pistachios? You can sub in almonds or walnuts for a different take.
Orange blossom water can be replaced with rose water or vanilla extract.
Add a touch of cardamom or cinnamon to the dough for extra warmth.
You can mix in chopped dried cranberries or white chocolate chips into the filling for a holiday flair.
How to Make Pistachio Wedding Cookies
Make the Dough
Cream the butter and powdered sugar until light and fluffy. Mix in vanilla. Add flour and salt and mix until just combined. Wrap the dough and chill for 30 minutes.Make the Pistachio Filling
In a food processor, pulse pistachios and sugar until finely ground. Add orange blossom water and lemon zest. Pulse again until mixture becomes slightly paste-like but still textured.Assemble the Cookies
Preheat oven to 350°F (175°C). Scoop a tablespoon of dough and flatten it in your palm. Place 1 tsp of filling in the center. Wrap the dough around the filling and roll into a ball. Flatten slightly for the classic wedding cookie shape.Bake
Place cookies on a parchment-lined baking sheet and bake for 12–14 minutes or until bottoms are lightly golden.Cool and Dust
Let cookies cool completely, then generously dust with powdered sugar.
What to Serve with Pistachio Wedding Cookies
A hot cup of tea or espresso makes the perfect match.
Serve alongside other Mediterranean pastries like maamoul, baklava, or ghraybeh for a dessert tray.
Pair with a scoop of vanilla ice cream or a drizzle of honeyed yogurt.
Tips for Perfect Cookies
Chill the dough for easier shaping and better structure.
Use high-quality, fresh pistachios — flavor really matters here.
Don’t overbake! They should be just set, not browned.
Cool completely before dusting with sugar to avoid melting.
How to Store These Cookies
Keep them in an airtight container at room temperature for up to 1 week.
Freeze unbaked, shaped cookies for up to 3 months and bake from frozen (add 2–3 minutes).
Baked cookies can also be frozen — just re-dust with sugar before serving.
Frequently Asked Questions About Pistachio wedding cookies
Can I make these vegan?
Yes! Use a plant-based butter and ensure your sugar is vegan-friendly. The texture may be slightly different but still delicious.
Do I have to use orange blossom water?
No — vanilla or rose water works well too. It just adds a floral note that pairs beautifully with pistachio.
How do I know when they’re done baking?
Look for a very light golden color on the bottom. The tops will still look pale — that’s perfect!
Can I make them gluten-free?
You can try using a 1:1 gluten-free flour blend. Results may vary slightly but others have had success!
Conclusion
These Pistachio Wedding Cookies are a celebration wrapped in buttery dough. They’re elegant, nostalgic, and surprisingly easy to make. Whether you’re baking for a special event or just for yourself (because you deserve it!), these cookies are bound to become a new favorite.
Still craving more nutty, fruity goodness? Check out my Peach Pistachio Tart or the dreamy Honey Peach Almond Bars — both are a natural next stop on your baking journey.
Share the Love
Did you try this recipe? I’d LOVE to see it! Share your photos on Pinterest and tag me so I can drool right along with you. Don’t forget to leave a review below — it means the world.
Nutritional Information (per cookie, approx.)
Calories: 180
Fat: 11g
Carbohydrates: 17g
Sugar: 6g
Protein: 3g
Fiber: 1g
Happy baking, my friend — may your kitchen smell amazing and your heart feel full.
Homemade Pistachio Wedding Cookies
Equipment
- Food processor
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Baking sheet
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- For the Dough:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- For the Pistachio Filling:
- 1 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 1 –2 tbsp orange blossom water or 1 tbsp water + 1/2 tsp vanilla
- 1 –2 tsp lemon zest optional
- For Finishing:
- Powdered sugar for dusting
Instructions
- Make the Dough
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla and mix. Gradually add flour and salt, mixing until a soft dough forms. Wrap in plastic and chill for 30 minutes.
- Make the Filling
- In a food processor, pulse pistachios and sugar until finely ground. Add orange blossom water and lemon zest, and pulse again until the mixture is paste-like but still textured.
- Assemble the Cookies
- Preheat oven to 350°F (175°C). Take about 1 tbsp of dough, flatten it in your palm, and place 1 tsp of pistachio filling in the center. Gently seal and roll into a ball. Slightly flatten and place on a parchment-lined baking sheet.
- Bake
- Bake for 12–14 minutes or until the bottoms are just golden. Tops should remain pale.
- Cool and Dust
- Allow cookies to cool completely on a wire rack. Generously dust with powdered sugar before serving.
