If you’re a fan of buttery, melt-in-your-mouth cookies, these Pistachio Shortbread Cookies are about to become a new favorite. Inspired by the classic wedding cookie we all know and love, this version has a rich pistachio flavor thanks to creamy pistachio butter (or pistachio cream) and plenty of finely chopped pistachios. The result is a delicate, tender shortbread-style cookie with a subtle nutty sweetness you can’t resist.
Traditional wedding cookies are known for their crumbly, buttery texture, and we absolutely love them. But we are huge pistachio fans, and the pistachio butter adds richness, and chopped pistachios add crunch and even more pistachio flavor. Just as with traditional wedding cookies, these cookies are rolled twice in powdered sugar after baking: once while they are still warm so the sugar sticks to the cookies, and then again for a complete covering for that beautiful snowy finish that is the signature look of wedding cookies.
One of my favorite things about these cookies is how simple they are. The dough comes together quickly, and there’s no need for fancy decorating. These cookies are elegant enough for holiday cookie trays, bridal showers, weddings, baby showers, and afternoon tea, yet simple enough to make whenever you’re craving something sweet. Their delicate texture and vibrant pistachio flavor make them stand out from the traditional pecan or walnut versions while still delivering the nostalgic charm everyone loves.
Why You’ll Love These Pistachio Shortbread Cookies
Easy to make – the dough comes together in just a few minutes.
Rich pistachio flavor from both pistachio butter and chopped pistachios.
Buttery, tender, melt-in-your-mouth shortbread texture.
Perfect for holidays, weddings, showers, and homemade gifts.
Stay fresh for days and freeze beautifully.
Tips for the Best Pistachio Shortbread Cookies
For the best flavor, use a high-quality pistachio butter (or cream) made with roasted pistachios and minimal added ingredients. We use Peppertux Turkish Pistachio Cream or Pistachio Butter.
Finely chop the pistachios so they blend evenly into the dough while still adding a little texture to every bite.
Be careful not to overbake the cookies. They should be set and just barely beginning to turn golden-brown on the bottoms. This helps preserve their soft, delicate texture.
The double coating of powdered sugar is worth the extra step. Rolling the cookies once while they’re still warm allows the sugar to stick, while the second coating after they’ve cooled creates the classic snowy appearance everyone loves.
Pistachio Butter or Pistachio Cream?
You can use either one for these cookies. I most recently used Pistachio Cream, but have used Pistachio Butter as well. The brand that we use, Peppertux, has several options. They have a two kinds of pistachio butter – one sweetened with beet sugar and one with no sugar at all. The pistachio butters are more natural in color, and more of a dark green. They are not perfectly smooth, but plenty smooth enough for these cookies, especially since we add finely chopped pistachios to the dough, anyway. The third option is their Pistachio Cream, which is super smooth, a vibrant, beautiful green color and includes cocoa butter, non-GMO unrefined sugar, sunflower lecithin, and salt in addition to the pistachios. Both work for this recipe, so the choice is yours! Even with the brighter green color of the pistachio cream, the cookies are only mildly green once they are baked.
Storing and Freezing
Store the cookies in an airtight container at room temperature for up to one week. Their flavor actually becomes even better after a day or two as the buttery pistachio notes continue to develop.
These cookies also freeze beautifully. Freeze them in a single layer until firm, then transfer them to a freezer-safe container for up to three months. Before serving, allow them to thaw completely and, if desired, give them one final dusting of powdered sugar for a freshly baked look.
Pistachio Shortbread Cookies
Ingredients
- 8 oz. unsalted butter, softened to room temp (1 cup)
- 1/3 cup pistachio cream or butter
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 cup shelled pistachios (finely chopped)
- 2 cups powdered sugar for rolling cookies in after baking
Instructions
- Blend butter until light and fluffy with an electric beater. Add pistachio butter and blend well.
- Add powdered sugar and vanilla and continue to beat with beater until well-blended.
- Stir in flour, salt, and chopped pistachios, and mix into a firm dough. Form dough into balls about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Using the bottom of a smooth glass or cup, press the round balls into a flat shape. You may need to dip the bottom of the cup in flour or sugar to keep it from sticking to the dough. Refrigerate for 10-15 minutes before baking.
- Preheat the oven to 325℉ while the dough is chilling. Bake cookies for 18-20 minutes or until golden brown. Remove from the oven and let the cookies cool for 5 minutes. Then roll each cookie in the powdered sugar. Place the cookies back on the baking sheet and allow them to sit for 10-15 minutes, or until completely cool, before rolling them in the powdered sugar a second time. Store cookies in an airtight container or freeze them.