These Cranberry Pistachio Snowball Cookies are the perfect treat to add a little sparkle to your holiday baking! With every bite, you’ll get a buttery, melt-in-your-mouth texture that’s packed with crunchy pistachios and tangy dried cranberries. The combination is as festive as it is delicious.
Once baked, these little cookies are dusted with powdered sugar, creating a snowy finish that’s just too pretty to resist. The vibrant red cranberries and green pistachios make them a standout on any cookie platter, and their sweet, nutty flavor will have everyone coming back for more.
They’re simple to make, yet feel so special, making them perfect for sharing at holiday parties, gifting in treat boxes, or just enjoying with a cozy cup of tea.
So, if you’re looking for a festive cookie that’s as fun to bake as it is to eat, give these Cranberry Pistachio Snowball Cookies a try.
How to make snowball pistachio and cranberry cookies
Begin with mixing the butter and sugar in a large bowl until light and creamy. Add the salt and vanilla extract, continuing to mix until well combined.
Next, gradually incorporate the flour into the mixture, followed by the chopped pistachios and cranberries. Mix until evenly combined, then refrigerate the dough for 30 minutes to firm up.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Shape the dough into small balls and place them on the prepared baking sheet.
Bake the cookies for about 12–13 minutes, or until they are slightly browned. Be careful not to overbake, as this could cause the cookies to crack.
Cool the cookies on the baking sheet for 5–10 minutes .Coat the warm cookies by rolling them in powdered sugar. Once they’ve cooled completely, roll them in powdered sugar again if needed for a thick, snowy coating.
Hope you will try these melt-in-your-mouth Cranberry Pistachio Snowball Cookies, tag me on Instagram if you do, and enjoy!
For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.
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Cranberry Pistachio Snowball Cookies
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Ingredients
- 1/2 cup (113g) butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1/4 tsp (1g) salt
- 1 cup (125g) all-purpose flour
- 1/3 cup (70g) pistachio , toasted and chopped
- 1/ 3 cup (70g) dried cranberries
- 1/2 cup (120g) powdered sugar , for dusting cookies twice
Instructions
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In a large add the butter and sugar. Using a hand mixer blend them together for about 3-5 minutes until light and creamy.
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Add salt and vanilla extract and continue mixing until combined.
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Gradually incorporate the flour.
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Add chopped pistachios and cranberries and mix to incorporate.
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Refrigerate the dough for 30 minutes.
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Preheat the oven to 350ºF (180ºC) and line a baking sheets with parchment paper.
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Take about a spoon of dough and roll into a ball.
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Place the dough balls into the prepared baking sheet.
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Bake for about 12-13 minutes, until slightly browned. Make sure you do not overbake otherwise the cookies could crack.
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Let the cookies cool on baking sheet for 5-10 minutes.
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Place 1/2 cup powdered sugar into a bowl. While still a bit warm roll the balls in powdered sugar.
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Let them cool completely and roll in powdered sugar again if necessary.
Nutrition
The post Cranberry Pistachio Snowball Cookies appeared first on Home Cooking Adventure.
