Snowball Cookies with Pistachios and Cranberries
Snowball Cookies with Pistachios and Cranberries are a must-make cookie for the holidays. They're light, softly crunchy, and buttery sweet. You just can't go wrong with something described as buttery sweet!
Servings: 3 ½ dozen
Calories: 125kcal
Ingredients
- 3 sticks butter softened to room temperature (I use salted butter)
- 1 cup confectioners sugar plus additional for dusting
- 1 teaspoon pure vanilla extract
- 1 cup chopped pistachios
- 1 cup dried cranberries
- ½ teaspoon salt
- 2½ cups all-purpose flour
Instructions
- Preheat oven to 350-degrees.
- Cream together the softened butter and 1 cup confectioners sugar.
- Add the vanilla and mix.
- Add the chopped pistachios, cranberries, salt, and all-purpose flour.
- Mix until thoroughly combined.
- Roll the cookie dough into 1" balls and place on parchment lined (optional) baking sheets.
- Bake in a preheated oven for 20-25 minutes or until the bottoms are lightly golden brown.
- Remove the cookies to a cooling rack and cool completely.
- Once the cookies are completely cool, sprinkle them liberally with confectioners sugar.
Notes
Tools and equipment:
baking sheets
parchment paper (optional)
stand mixer or hand mixer
large bowl
measuring spoons
measuring cups
spatula
cutting board and chef's knife (for chopping pistachios)
fine mesh sieve (for dusting cookies) (optional)
parchment paper (optional)
stand mixer or hand mixer
large bowl
measuring spoons
measuring cups
spatula
cutting board and chef's knife (for chopping pistachios)
fine mesh sieve (for dusting cookies) (optional)
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 91mg | Fiber: 1g | Sugar: 6g
