Cranberry Pistachio Snowball Cookies
Delicious cookies combining tart cranberries and crunchy pistachios, perfect for festive gatherings.
Ingredients
Cookie Dough Ingredients
- 1 cup butter, room temperature Make sure your butter is at room temperature for better mixing.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour You can substitute with gluten-free flour for a gluten-free version.
- ½ cup pistachios, toasted and chopped Toasting the pistachios enhances their flavor.
- ½ cup dried cranberries Can be swapped for other dried fruits like cherries or apricots.
Topping Ingredients
- additional powdered sugar for dusting Roll the cookies while warm for better sugar adherence.
Instructions
Preparation
- Cream the butter and powdered sugar with a hand mixer until the mixture is light and fluffy, about 3–5 minutes.
- Add the salt and vanilla extract, and mix to combine.
- Gradually mix in the flour until fully incorporated.
- Fold in the chopped pistachios and dried cranberries.
- Chill the dough for 30 minutes.
Baking
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-tablespoon balls and place them on the baking sheet.
- Bake for 12–13 minutes until the bottoms are lightly golden.
- Cool for 5–10 minutes, then roll the warm cookies in powdered sugar.
- Once cooled, roll them in powdered sugar again for a snowy finish.
Notes
These cookies are great for holiday cookie platters or as sweet gifts. Store them in an airtight container at room temperature for up to one week, or freeze for three months.
