Cranberry Pistachio Snowball Cookies
Buttery, melt-in-your-mouth snowball cookies packed with crunchy pistachios and tangy dried cranberries, rolled in powdered sugar for a festive holiday treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 3 sticks butter, softened to room temperature
- 1 cup confectioners sugar, plus additional for dusting
- 1 teaspoon pure vanilla extract
- 1 cup chopped pistachios
- 1 cup dried cranberries
- ½ teaspoon salt
- 2½ cups all-purpose flour
Instructions
- Preheat oven to 350 degrees
- Cream together the softened butter and 1 cup confectioners sugar
- Add the vanilla and mix
- Add the chopped pistachios, cranberries, salt, and all-purpose flour
- Mix until thoroughly combined
- Roll the cookie dough into 1 inch balls and place on parchment lined baking sheets
- Bake in preheated oven for 20-25 minutes or until the bottoms are lightly golden brown
- Remove the cookies to a cooling rack and cool completely
- Once completely cool, sprinkle liberally with confectioners sugar
Notes
These cookies can be frozen or made up to 4 days ahead and stored at room temperature in an airtight container. For a classic snowy finish, roll the cookies in powdered sugar a second time after cooling. You can use either salted or unsalted pistachios depending on preference.
Nutrition
- Calories: 185
- Sugar: 14
- Sodium: 95
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 20