Description
Cranberry Pistachio Snowballs are delicate, buttery cookies infused with tangy dried cranberries and crunchy pistachios, coated in a sweet layer of confectioners' sugar. Perfect for festive occasions or a delightful afternoon treat, these snowballs combine a tender crumb with a delightful nutty flavor and a hint of vanilla.
Ingredients
Cookie Dough
- 1 ½ cups confectioners' sugar, divided
- ¾ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup pistachios, finely chopped
- ¼ cup dried cranberries, finely chopped
Instructions
- Prepare the creamed mixture: In a large bowl, combine ½ cup of the confectioners' sugar, softened butter, and vanilla extract. Use an electric hand whisk to beat the mixture until smooth and creamy to create a soft base for the cookies.
- Add dry ingredients: Gradually whisk in the flour and salt on a low speed until just combined. Fold in the finely chopped dried cranberries and pistachios gently to evenly distribute them throughout the dough.
- Chill the dough: Cover the dough and refrigerate it for at least 2 hours to firm up, making it easier to shape the cookie balls and enhancing flavor development.
- Prepare to bake: Preheat the oven to 350°F (175°C). Line a large baking tray with parchment paper and lightly spray it with cooking spray to prevent sticking.
- Shape the cookies: Using your hands, form the chilled dough into 1-inch balls and place them on the prepared baking tray, spacing them at least 1 inch apart to allow for slight spreading.
- Bake the snowballs: Bake for 10-15 minutes until the bottoms are lightly golden brown. Remove from the oven and let them cool on a wire rack for 5 minutes.
- Coat with confectioners' sugar: Roll the slightly cooled cookies in the remaining 1 cup of confectioners' sugar until well coated. After the cookies cool completely, roll them again in confectioners' sugar for an extra snowy finish.
Notes
- Chilling the dough is essential to maintain the shape and texture of the cookies.
- Use finely chopped pistachios and cranberries for even distribution and better texture.
- Rolling the cookies twice in confectioners' sugar gives them a classic snowball appearance and adds a sweet coating.
- Store the cookies in an airtight container at room temperature for up to a week.
- For variation, you can substitute pistachios with walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
