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–+ servings
Merry

These Cranberry Pistachio Snowball Cookies are the perfect festive treat! With a buttery, melt-in-your-mouth texture, bursts of tart cranberries, and the nutty crunch of pistachios, they’re rolled in powdered sugar for a snowy, irresistible finish. Ideal for holiday baking or gifting, these cookies are as beautiful as they are delicious.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (or plant-based butter for a dairy-free option)
  • ½ cup powdered sugar plus extra for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour or a 1:1 gluten-free flour blend for gluten-free cookies
  • ¼ teaspoon salt
  • ½ cup pistachios chopped
  • ½ cup dried cranberries chopped

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Cream Butter and Sugar:
  1. In a large mixing bowl, beat the softened butter and powdered sugar together using a hand or stand mixer. Mix until light and fluffy, about 2–3 minutes.
Add Vanilla and Dry Ingredients:
  1. Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring until just combined. Avoid overmixing to keep the cookies tender.
Fold in Cranberries and Pistachios:
  1. Gently fold in the chopped pistachios and dried cranberries, ensuring even distribution throughout the dough.
Shape the Dough:
  1. Roll the dough into 1-inch balls using your hands. Place them on the prepared baking sheet, leaving a small gap between each cookie.
Bake the Cookies:
  1. Bake the cookies for 12–15 minutes, or until the bottoms are just starting to turn golden. The tops should remain pale.
Coat in Powdered Sugar:
  1. Let the cookies cool for about 5 minutes. While still warm, roll each cookie in powdered sugar for the first coating.
  2. Once the cookies have cooled completely, roll them again in powdered sugar for a second snowy coating.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week.
  • Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
  • Customization: Add orange zest or a pinch of cinnamon to the dough for extra holiday flair.

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