Name: Cranberry Pistachio Snowball Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup butter, room temperature; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups all-purpose flour; 1/2 cup pistachios, toasted and chopped; 1/2 cup dried cranberries; Additional powdered sugar, for dusting

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These Cranberry Pistachio Snowball Cookies are a festive holiday favorite in my kitchen. With their buttery melt-in-your-mouth texture, bursts of tart dried cranberries, and the crunch of toasted pistachios, they’re as delightful to eat as they are to look at. Rolled in powdered sugar for that classic snowy finish, these cookies are a sweet and nutty treat that’s perfect for the season.

Why You’ll Love This Recipe

I love how easy these cookies are to prepare—no complicated steps, no fancy equipment. Just simple, quality ingredients that come together beautifully. They look festive with the red and green accents, making them ideal for holiday trays or gift boxes. The flavor is rich, slightly sweet, and full of texture. Plus, since there’s no egg in the recipe, the dough is great for prepping ahead and baking fresh right before guests arrive. Cranberry Pistachio Snowball Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter, room temperature
powdered sugar
vanilla extract
salt
all-purpose flour
pistachios, toasted and chopped
dried cranberries
powdered sugar, for dusting

Directions

I start by creaming the butter and powdered sugar in a large bowl using a hand mixer. I beat them for about 3–5 minutes until the mixture is light and fluffy.
I add the salt and vanilla extract, then mix again until smooth.
Gradually, I mix in the flour until fully incorporated.
Then I fold in the chopped pistachios and dried cranberries until evenly distributed.
I chill the dough in the refrigerator for 30 minutes. This helps the cookies hold their shape during baking.
While the dough chills, I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
I roll the dough into small balls, about 1 tablespoon each, and place them on the baking sheet with a bit of space in between.
I bake them for 12–13 minutes, just until the bottoms begin to turn lightly golden. I make sure not to overbake to keep their soft, tender texture.
I let the cookies cool on the pan for 5–10 minutes, then roll them gently in powdered sugar while still slightly warm.
Once fully cooled, I give them a second dusting of powdered sugar for that beautiful snowy finish.

Servings and timing

This recipe makes 20 cookies.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I like to make little changes depending on the occasion:

Nut swap: I sometimes replace pistachios with chopped almonds or pecans for a different flavor profile.
Citrus twist: A bit of orange or lemon zest adds a nice brightness to the dough.
Chocolate version: I fold in mini white chocolate chips for an extra indulgent touch.
Spiced snowballs: A pinch of cinnamon or cardamom gives them a cozy, spiced flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either baked or as raw dough balls. If I freeze them after baking, I wait to coat them in powdered sugar until just before serving. To revive the snowy look, I simply re-roll them in fresh powdered sugar.

FAQs

Do I have to toast the pistachios?

I like to toast them because it brings out their flavor and adds more crunch, but it’s not required if I’m in a hurry.

Can I use salted pistachios?

Yes, but I reduce the added salt slightly in the dough to balance the flavor.

Why are my cookies cracking?

They might be slightly overbaked. I watch them closely and pull them from the oven as soon as they start to brown at the bottom.

Can I make these without nuts?

Absolutely. I simply increase the amount of cranberries or add mini chocolate chips instead.

Can I freeze the dough?

Yes, I freeze the rolled dough balls on a tray, then transfer them to a zip-top bag. When ready to bake, I pop them straight into the oven from frozen and add a minute or two to the baking time.

Conclusion

These Cranberry Pistachio Snowball Cookies are a charming, flavorful addition to any holiday spread. I love how they combine a buttery base with festive color and texture, all wrapped up in a powdered sugar coating. Whether I’m baking for guests, packing them up for gifts, or treating myself with a warm cup of tea, these cookies always bring a little holiday magic to the table.