CRANBERRY PISTACHIO SNOWBALLS

These snowballs are made with fresh, whole-food ingredients and they’re the perfect sweet treat to serve at your next holiday party.

Snowballs are a classic dessert recipe. They can be made with many different flavors and fillings, but the most popular is the classic vanilla-flavored snowball. Read more in detail here: snowball cookie recipe.

Dried cranberries and pistachios are rolled twice in powdered sugar to make these Cranberry Pistachio Snowball Cookies! Snowball Cookies are ideal for cookie platters and gift exchanges throughout the holidays.

We’ve discovered a new favorite cookie recipe! It’s difficult to stop eating it since it’s so easy to prepare and has so much flavor packed into every mouthful. There are enough to share with friends and family since each batch makes approximately 2 dozen cookies!

What are cranberry pistachio snowballs, and how do you make them?

Pistachios and dried cranberries are sprinkled throughout these tiny round shortbread biscuits. Then they’re baked and dusted TWICE with powdered sugar for a powdery white finish that looks just like a traditional winter snowball. (It’s also how they came up with their name!)

Ingredients for Snowballs made with cranberries and pistachios

-Confectioners Sugar: We’ll need 1 12 cup powdered sugar, which will be split between the cookie dough mixture and the two sugar coatings at the end.

-Butter: Using a third of a cup of melted butter results in a delicious, buttery biscuit that almost melts in your mouth.

-Vanilla Essence: For a decent foundation, we’ll need 1 teaspoon of vanilla extract. I suggest using high-quality products since there is a difference, but you may use anything you have on hand.

-Flour: We’ll make a doughy foundation for our cookie dough recipe using 2 cups all-purpose flour.

-Salt: This will assist to bring out the other tastes, so make sure you use the whole 12 teaspoon.

-Pistachios: A quarter cup of finely chopped pistachios adds a delicate crunch, color, and savory note to these delectable cookies.

-Dried Cranberries: The dried cranberries provide a sweet and tart flavor to the dish. For the ideal cranberry-to-cookie ratio, we’ll need 14 cup finely chopped cranberries.

How to Make Pistachio-Cranberry Snowballs

In a large mixing basin, beat together the butter, vanilla, and 1/2 cup confectioners sugar with an electric mixer until smooth and creamy.

Mix in the flour and salt on low speed until everything is well mixed.

Mix in the pistachios and cranberries, which have been coarsely chopped.

Refrigerate the batter for at least 2 hours, covered.

Preheat the oven to 350 degrees Fahrenheit.

Using parchment paper, line a large baking sheet and gently coat it with nonstick cooking spray.

Form the dough into tiny 1 inch balls and space them at least 1 inch apart on the baking sheet.

Preheat oven to 350°F and bake for 10-15 minutes, or until bottoms are gently golden brown.

Allow 5 minutes for the cookies to cool on a wire rack before rolling in the remaining 1 cup confectioners sugar.

The cookies should then be returned to the cooling rack to cool fully before being rolled in sugar again. Enjoy!