Step 1: Cream the butter and sugar
Place the softened butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add in ½ cup of the confectioners’ sugar and continue mixing until light and fluffy. Stir in the vanilla extract.

Step 2: Mix the dry ingredients
In a separate medium-sized bowl, whisk together the flour, pistachio pudding mix, and salt until evenly combined.

Step 3: Form the dough
Gradually add the dry mixture to the creamed butter mixture, stirring just until a soft dough begins to form. Avoid overmixing — you want the dough tender, not tough.

Step 4: Chill the dough
Shape the dough into two round disks, wrap each tightly in plastic wrap, and refrigerate for about 1 hour, or until firm enough to handle easily.

Step 5: Get ready to bake
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup.

Step 6: Shape the cookies
Remove the chilled dough from the refrigerator. Roll small portions (about a teaspoon each) into balls, and arrange them on the baking sheets about 1 inch apart. Lightly press the tops of each ball with your fingertips to flatten slightly.

Step 7: Bake to perfection
Place the trays in the preheated oven and bake for 9–10 minutes, just until the bottoms are lightly golden. Keep a close eye on them — these cookies are meant to stay pale and soft, not brown.

Step 8: Sugar coat them
Let the cookies rest on the baking sheets for about 5 minutes after baking. While still warm, gently roll each one in the remaining confectioners’ sugar until fully coated. Transfer to a wire rack to cool completely.

Step 9: Store and enjoy
Once cooled, store your pistachio cookies in an airtight container at room temperature. They’ll stay delicious for several days — if they last that long!