google-site-verification=dNtWSFnhrxEGo1iJON0Dvr7ntP475mkGhPBgTcAmHUw
top of page

Pistachio Cranberry Snowballs

Prep Time:

15 minutes

Cook Time:

12 minutes

Serves:

24 Cookies

About the Recipe

Pistachio Cranberry Snowball Cookies are a delightful and festive treat that captures the essence of the holiday season. These bite-sized cookies are soft and buttery, with a melt-in-your-mouth texture that makes them irresistible. The combination of finely chopped pistachios and dried cranberries adds a perfect balance of nuttiness and tart sweetness to each bite.

The exterior is dusted generously with powdered sugar, giving the cookies a snowy appearance and a sweet finish. The powdered sugar coating not only adds a touch of elegance but also enhances the overall texture, creating a delightful contrast with the tender cookie beneath.

These Pistachio Cranberry Snowball Cookies are not only visually appealing but also boast a harmonious blend of flavors. The pistachios bring a rich, nutty depth, while the cranberries contribute a burst of fruity tanginess. Together, they create a festive medley that is sure to please your taste buds and add a cheerful note to your holiday celebrations. Whether served at festive gatherings, gifted to loved ones, or enjoyed with a warm cup of tea or coffee, these cookies are a delicious way to spread holiday joy.

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup finely chopped pistachios

1/2 cup dried cranberries, chopped

Additional powdered sugar for coating

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.



bottom of page