About the Recipe
If you’ve been around here a while, you know I have a soft spot for nostalgic holiday cookies—especially the kind that show up year after year on the cookie tray. From my traditional Swiss Chrabeli and jam filled Spitzbuebe to delicate little Vanillekipferl, I love the way each cookie brings its own bit of history, tradition, and flavor to the table.
These Pistachio Cranberry Snowball Cookies may be a more recent addition to our holiday baking, but they’ve quickly earned their place among the classics. Buttery, melt-in-your-mouth texture, festive pops of green pistachios and tart red cranberries—they’re basically holiday cheer in cookie form.
I like to roll them in powdered sugar twice (because why not?), once while they’re still warm and again after they’ve cooled. They look like little snow-covered treats and taste just as magical. They’re simple to make, easy to love, and perfect for gifting—or, let’s be real, sneaking straight off the cooling rack.
Melt-in-Your-Mouth Texture – Buttery, tender, and just the right amount of crumbly—classic snowball cookie vibes.
Festive Colors – The pistachio and cranberry bits give a cheerful red-and-green sparkle in every bite.
Not Too Sweet – Perfect if you love cookies that are rich but not overly sugary.
Easy to Make Ahead – The dough can be chilled or frozen, and they stay fresh for days—perfect for holiday prep.
Perfect for Gifting – Wrap them up in a little tin or box—they travel well and make a lovely homemade gift.
What You'll Love
Can I use salted butter? Yes, just skip the added salt if your recipe includes it. But unsalted gives you better control over the flavor, especially in delicate cookies like these.
Do I have to chop the cranberries and pistachios super fine? Yes—smaller pieces help the dough hold together and give a more even texture. Aim for a fine chop so the cookies don’t fall apart while shaping or baking.
Can I make the dough ahead of time? Absolutely. The dough can be chilled for up to 3 days in the fridge or frozen for up to 3 months. Let it soften just slightly before rolling into balls if frozen solid.
Why roll in powdered sugar twice? The first coating (while warm) melts into the cookie, giving that soft outer layer. The second roll (after they’ve cooled) gives them their signature snowy finish.
Can I swap the nuts or dried fruit? Totally! Try chopped almonds or pecans, or swap the cranberries for dried cherries or apricots—just keep the ratios the same.
Do they need to be stored in the fridge? Nope! Store in an airtight container at room temperature for up to a week. They also freeze beautifully after baking if you want to prep ahead.
Frequently asked Questions
Ingredints Explained
Ingredients
227g unsalted butter, softened (1 cup)
60g powdered sugar (½ cup)
5g vanilla extract (1 teaspoon)
240g all-purpose flour (2 cups)
60g finely chopped pistachios (½ cup)
60g dried cranberries, chopped (½ cup)
Additional powdered sugar for coating (as needed)
Preparation
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
Gradually add the flour, mixing until well combined.
Fold in the chopped pistachios and dried cranberries until evenly distributed in the dough.
Shape the dough into 1-inch balls and place them on the prepared baking sheet (I like to sometimes roll the cookies in some ground pistachios before baking).
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Once cooled, roll the cookies in powdered sugar to coat generously.
Enjoy these festive and delicious Pistachio Cranberry Snowball Cookies!
Feel free to customize the recipe by adding white chocolate chips or orange zest for extra flavor.
