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Cranberry Pistachio Snowball Cookies

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These Cranberry Pistachio Snowball Cookies are tender, buttery holiday delights rolled in powdered sugar and studded with festive red cranberries and green pistachios. Egg-free and melt-in-your-mouth delicious, they’re perfect for cookie swaps, gifting, or cozy winter baking.

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

Instructions

  1. Cream butter and powdered sugar with a hand mixer until light and fluffy (3–5 minutes).
  2. Add salt and vanilla extract; mix to combine.
  3. Gradually mix in flour until fully incorporated.
  4. Fold in chopped pistachios and dried cranberries.
  5. Chill dough for 30 minutes.
  6. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  7. Roll dough into 1-tbsp balls and place on baking sheet.
  8. Bake for 12–13 minutes until bottoms are lightly golden.
  9. Cool 5–10 minutes, then roll warm cookies in powdered sugar.
  10. Once cooled completely, roll in powdered sugar again for a snowy finish.

Notes

  • Toasting pistachios enhances flavor but is optional.
  • Salted pistachios can be used—just reduce added salt.
  • Add citrus zest or white chocolate chips for variation.
  • Store at room temp for 5 days or freeze unbaked dough balls for later.

Nutrition

Find it online: https://recipesbyliza.com/cranberry-pistachio-snowball-cookies/