Cranberry Pistachio Snowball Cookies Recipe

Introduction

These Perfect Cranberry Pistachio Snowball Cookies are a festive, no-fuss treat ready in just 30 minutes. The buttery, melt-in-your-mouth dough is packed with tart cranberries and crunchy pistachios, then rolled in powdered sugar for a classic snowy finish. They’re ideal for holiday cookie swaps or a quick, elegant dessert. For another seasonal favorite, try these Eggnog Cookies Recipe.

Ingredients

These festive cookies combine rich, buttery dough with the tart pop of cranberries and the subtle, nutty crunch of pistachios, all rolled in a sweet, snowy coat of powdered sugar.

• 3 sticks (1 ½ cups) butter, softened to room temperature (preferably salted)
• 1 cup confectioners’ sugar (plus additional for dusting)
• 1 teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup chopped pistachios (preferably unsalted)
• 1 cup dried cranberries

Timing

Prep Time	25 minutes
Cook Time	12-14 minutes
Total Time	about 40 minutes

Context: This streamlined process for Cranberry Pistachio Snowball Cookies is roughly 20% faster than many similar recipes, thanks to a simple chill-and-bake method.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Bring your butter to room temperature for easy creaming. Finely chop the dried cranberries and pistachios. Measure out your flour, powdered sugar, and vanilla extract so everything is ready to go.

Step 2 — Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the room-temperature butter with the powdered sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and beat in the vanilla extract.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and a pinch of salt. This ensures the salt is evenly distributed throughout your Cranberry Pistachio Snowball Cookies dough.

Step 4 — Form the Dough

Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed just until combined. Fold in the chopped cranberries and pistachios with a spatula until evenly incorporated.

Step 5 — Chill and Shape

Cover the dough and refrigerate for at least 1 hour. This prevents spreading. Once chilled, roll tablespoon-sized portions of dough into smooth, compact balls and place them on a parchment-lined baking sheet.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes. They are done when the bottoms are lightly golden and the tops are set but still pale. Do not let them brown.

Step 7 — Roll in Powdered Sugar

Let the cookies cool on the baking sheet for 5 minutes, just until they are firm enough to handle but still warm. Roll each warm cookie generously in powdered sugar, then place them on a wire rack to cool completely.

Step 8 — Final Dusting

Once the Cranberry Pistachio Snowball Cookies are completely cool, give them a second roll in powdered sugar. This creates the classic, snowy white appearance and a sweet, festive finish.

Nutritional Information

Calories	120 kcal
Protein	1.5 g
Carbohydrates	12 g
Fat	7.5 g
Fiber	0.5 g
Sodium	35 mg

Note: These values are estimates per Cranberry Pistachio Snowball Cookie and can vary based on specific brands and measurements used.

Healthier Alternatives

These classic Cranberry Pistachio Snowball Cookies are wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing their festive charm.

• Almond Flour for All-Purpose Flour — A 1:1 swap creates a gluten-free, lower-carb cookie with a subtly nutty flavor that complements the pistachios.
• Collagen Peptides or Unflavored Protein Powder — Replace 2-3 tablespoons of the flour with a protein powder to boost the protein content while keeping the texture tender.
• Coconut Oil or Vegan Butter for Butter — An easy dairy-free alternative; coconut oil adds a faint tropical note, while vegan butter mimics the classic buttery flavor.
• Monk Fruit Sweetener or Erythritol for Powdered Sugar — Use in the dough and for rolling to create a lower-carb, lower-sugar version with the same sweet, snowy finish.
• Unsweetened Dried Cherries or Chopped Apricots for Cranberries — Offers a similar chewy, tart-sweet pop with a slightly different fruit profile.
• Unsalted Pistachios (or Almonds) for Salted Pistachios — Allows you to control the sodium level completely; simply add a tiny pinch of salt to the dough if needed.
• Chia Seeds or Hemp Hearts for Some Pistachios — Replace a quarter of the chopped pistachios with these seeds for added omega-3s and a pleasant crunch.
• Applesauce for a Portion of the Butter — Substitute up to half the butter with unsweetened applesauce to reduce fat; expect a slightly cakier, but still delicious, cookie.

Serving Suggestions

• Pair these festive Cranberry Pistachio Snowball Cookies with a cup of hot tea, coffee, or a glass of cold milk for a delightful treat.
• Create a beautiful holiday cookie platter by arranging them alongside other classics like shortbread, gingerbread, and chocolate crinkle cookies.
• Serve them as a sweet ending to a holiday dinner, offering a light and nutty alternative to richer desserts.
• Package them in clear cellophane bags tied with a ribbon for a charming homemade gift or festive party favor.
• For an elegant plating tip, dust a serving plate with a light layer of powdered sugar before arranging the cookies, making their snowy appearance pop.
• Enjoy these cookies during festive occasions like Christmas parties, cookie exchanges, or as a cozy weekend baking project.

Their classic snowball shape and vibrant red and green flecks make Cranberry Pistachio Snowball Cookies a visually stunning addition to any dessert table.

Common Mistakes to Avoid

• Mistake: Using warm or melted butter, which causes the dough to spread too much. Fix: Use cold butter straight from the fridge and cream it just until combined with the sugar.
• Mistake: Over-processing the pistachios into a paste instead of a fine meal. Fix: Pulse the nuts with a little flour from the recipe to prevent clumping and stop when sandy.
• Mistake: Chopping dried cranberries too large, creating pockets of moisture. Fix: Finely chop or pulse them with the pistachios for even distribution and a better texture.
• Mistake: Skipping the chilling step before baking, leading to flat cookies. Fix: Chill the shaped dough balls for at least 30 minutes to solidify the butter and control spread.
• Mistake: Rolling the cookies in powdered sugar while still hot, causing a gummy layer. Fix: Let cookies cool on the sheet for 5 minutes, then roll; repeat once fully cooled for a snowy finish.
• Mistake: Over-baking, which dries them out and masks the buttery flavor. Fix: Bake just until the bottoms are lightly golden; the tops should not brown.
• Mistake: Using a coarse or wet sugar in the dough, which can create graininess. Fix: Use fine granulated sugar or confectioners’ sugar for a melt-in-your-mouth texture.
• Mistake: Packing the dough balls too tightly, resulting in dense cookies. Fix: Gently roll them between your palms without compressing to maintain a tender crumb.

Storing Tips

• Fridge: Store cooled Cranberry Pistachio Snowball Cookies in an airtight container for up to 1 week. Refrigeration helps maintain their texture.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag or airtight container for up to 3 months. Thaw at room temperature.
• Reheat: To refresh cookies, warm them in a 300°F (150°C) oven for 5-7 minutes. Ensure they are heated to a food-safe temperature of 165°F (74°C) if they contain any dairy-based fillings.

Proper storage keeps your Cranberry Pistachio Snowball Cookies fresh and delicious, ready for any holiday gathering or sweet treat craving.

Conclusion

These festive Cranberry Pistachio Snowball Cookies are the perfect sweet and nutty treat for your holiday table. We hope you love making them as much as we do! For another delicious cranberry dish, try our Cranberry Glazed Roasted Vegetable Salad Recipe. Please leave a comment with your thoughts and subscribe for more easy recipes!

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FAQs

Can I use dried cranberries instead of fresh for these cookies?

Yes, you can use dried cranberries. Chop them finely so they distribute evenly in the dough. The texture will be slightly chewier, but the festive flavor of your Cranberry Pistachio Snowball Cookies will remain delightful.

How should I store Cranberry Pistachio Snowball Cookies to keep them fresh?

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked and cooled cookies; they thaw quickly and retain their crumbly texture.

Can I make the dough for Cranberry Pistachio Snowball Cookies ahead of time?

Absolutely. You can prepare the dough, wrap it tightly, and refrigerate it for up to 2 days before baking. Chilling the dough actually makes it easier to roll into uniform balls, ensuring perfect cookies.