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There’s something truly magical about a cookie that looks like it’s been dusted with fresh winter snow. These Cranberry Pistachio Snowballs are exactly that—a little bite of festive wonder that’s as delightful to make as it is to eat. Honestly, they’ve become a non-negotiable part of my holiday baking lineup. The buttery, tender dough is flecked with vibrant green pistachios and tart red cranberries, creating a beautiful confetti-like appearance. Then, they get a generous roll in powdered sugar while still warm, creating that iconic, crackly snowy coat. The texture is sublime—a perfect crumble that melts in your mouth, followed by the gentle crunch of nuts and the chewy pop of fruit. They’re elegant enough for a cookie platter but simple enough for a cozy afternoon with tea. You’ll find the process incredibly straightforward, and the aroma that fills your kitchen… well, it’s pure happiness.

Recipe Overview

Why You’ll Love This Cranberry Pistachio Snowballs

They’re a total showstopper. The snowy white exterior with little pops of red and green inside makes these cookies look professionally made, even though they’re incredibly simple to put together.
The texture is pure magic. You get that classic melt-in-your-mouth shortbread quality, but then you hit little pockets of crunchy pistachio and chewy, tart cranberry. It’s a wonderful play of sensations in every single bite.
They fill your home with the best aroma. The scent of toasting nuts and brown butter—if you go that route—is honestly one of the coziest things you can experience. It smells like the holidays.
They’re wonderfully make-ahead. You can freeze the dough logs for up to a month, so you’re always just a slice-and-bake away from fresh, warm cookies for unexpected guests or a sudden cookie craving.

Ingredients & Tools

225 g (1 cup) unsalted butter, softened
60 g (1/2 cup) powdered sugar, plus more for rolling
1 tsp vanilla extract
1/4 tsp salt
240 g (2 cups) all-purpose flour
100 g (3/4 cup) shelled pistachios, finely chopped
80 g (2/3 cup) dried cranberries, finely chopped

Tools: Stand mixer or hand mixer, baking sheets, parchment paper, a small bowl for powdered sugar

The quality of your butter really shines here, so use a good one. For the pistachios, I find that buying them already shelled but unsalted gives you the most control over the final flavor. And don’t skip the step of finely chopping the cranberries and pistachios—it ensures every slice of dough has a perfect distribution of goodies.

Nutrition (per serving)

Calories: 150 kcal
Protein: 2 g
Fat: 10 g
Carbohydrates: 15 g
Fiber: 1 g

Serves: 24 | Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Before You Start: Tips & Ingredient Notes

Butter temperature is everything. Your butter should be softened to room temperature, meaning it’s cool to the touch but your finger can easily make an indentation. If it’s too melty, your cookies will spread; if it’s too cold, your dough will be crumbly.
Don’t overmix the dough. Once you add the flour, mix just until the dough comes together and no dry streaks remain. Overmixing develops gluten, which can make the cookies tough instead of tender and crumbly.
The chop is key. Take the time to finely chop your pistachios and cranberries. Large pieces can make the dough log difficult to slice neatly and can cause the cookies to break apart when you’re handling them.
Embrace the chill. Chilling the dough logs is not a suggestion—it’s a requirement! This solidifies the butter, which prevents the snowballs from spreading into puddles in the oven and helps them hold their beautiful round shape.

How to Make Cranberry Pistachio Snowballs

Step 1: Start by creaming your butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup of powdered sugar on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. This step is crucial for incorporating air, which gives the cookies their delicate texture. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

Step 2: Add your flavorings and dry ingredients. Beat in the vanilla extract and salt until just combined. Now, with the mixer on low speed, gradually add the flour. Mix only until the dough just comes together and there are no more visible pockets of flour. You’ll notice the texture change from sandy to a cohesive, soft dough. Overmixing at this stage is the enemy of a tender cookie!

Step 3: Incorporate the stars of the show. Take the bowl off the mixer and add your finely chopped pistachios and cranberries. Use a sturdy spatula or your hands to fold them in until they are evenly distributed throughout the dough. The dough will be quite stiff, so don’t be afraid to use a little muscle. You should see a beautiful confetti-like effect.

Step 4: Shape the dough into logs. Divide the dough in half on a clean surface. Gently roll and shape each half into a log that’s about 1.5 inches in diameter and 6-7 inches long. Don’t worry if it’s not perfectly cylindrical—you can tidy it up. Wrap each log tightly in plastic wrap. This is where the magic of patience begins.

Step 5: The essential chill. Place the wrapped dough logs in the refrigerator for at least 2 hours, or up to 3 days. For a firmer log that’s easier to slice, you can chill them for 30 minutes in the freezer. The dough must be firm to the touch. This step ensures your snowballs bake up thick and round, not flat and sad.

Step 6: Slice and bake. When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap one dough log at a time and use a sharp knife to slice it into 1/2-inch thick rounds. Place them about 1 inch apart on the prepared baking sheets. They won’t spread much, so you can crowd them a little.

Step 7: Bake to perfection. Bake for 10-12 minutes, or until the bottoms are just lightly golden. The tops should still look pale and feel set to the touch. You’re not looking for any browning on top. They’ll continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes—this is the perfect window for the next step.

Step 8: Create the snowy coat. Pour a generous amount of powdered sugar (about a cup) into a small bowl. While the cookies are still warm—but not piping hot—gently roll each one in the powdered sugar. The residual heat will help the first layer of sugar melt slightly and adhere. Place them on a wire rack to cool completely.

Step 9: The final dusting. Once the cookies are completely cool, give them a second roll in the powdered sugar. This double-dipping method is the secret to that thick, snowy, professional-looking coating that won’t just absorb into the cookie. And there you have it—a perfect batch of Cranberry Pistachio Snowballs.

Serving Suggestions

Complementary Dishes

A simple cheese board — The rich, salty notes of a sharp cheddar or creamy brie provide a wonderful savory contrast to the sweet, buttery cookies, making for a sophisticated snack spread.
Spiced pear and arugula salad — The peppery arugula and sweet pears with a light vinaigrette cleanse the palate beautifully between bites of the rich, nutty snowballs.
Creamy tomato soup — For the ultimate cozy comfort, dunking a snowball into a warm bowl of soup is a surprisingly delightful sweet-and-savory experience.

Drinks

Earl Grey tea — The bergamot in the tea complements the pistachios and cuts through the butteriness of the cookie in the most elegant way.
Hot chocolate with a peppermint stirrer — This is pure, unadulterated holiday joy. The minty chocolate is a classic partner for any snowy-themed treat.
A crisp, cold glass of milk — Sometimes, you just can’t beat the classic. The cold milk is the perfect partner to the crumbly, melt-in-your-mouth texture.

Something Sweet

Dark chocolate-dipped orange segments — The intense, bitter dark chocolate and bright citrus provide a sharp, clean finish that contrasts wonderfully with the cookie’s richness.
Lemon sorbet — A small scoop of tangy, refreshing sorbet is the perfect palate-cleanser if you’re enjoying these as part of a larger dessert course.
Candied ginger — A little piece of spicy, sweet ginger eaten alongside the snowball creates an exciting flavor explosion that’s both warm and festive.

Top Mistakes to Avoid

Mistake: Using melted or too-warm butter. This is the number one reason snowballs spread and lose their shape. The butter must be properly softened but still cool. If your dough feels greasy or looks oily, chill it before proceeding.
Mistake: Skipping the second sugar roll. Rolling the cookies in powdered sugar only once, especially when they are hot, often results in a thin, spotty coating that gets absorbed. The second roll on cooled cookies gives you that perfect, thick, snowy look.
Mistake: Overbaking. You’re not looking for golden-brown tops. These cookies are done when the bottoms are just lightly tanned and the tops are set. Overbaking will make them dry and crumbly instead of tender.
Mistake: Slicing with a dull knife. A dull knife will crush your beautifully chilled dough log instead of slicing through it cleanly, causing the cookies to crack and lose their round shape.

Expert Tips

Tip: Brown your butter for a deeper flavor. Gently melt and cook your butter until it turns a nutty golden-brown and smells toasty. Let it solidify again in the fridge before using. This one extra step adds an incredible, complex nuttiness that pairs perfectly with the pistachios.
Tip: Use a bench scraper for perfect logs. After you’ve roughly shaped your dough log, use a bench scraper to press and tidy the sides. Press each side against the counter to form a smooth, even cylinder for perfectly round cookies.
Tip: Add a pinch of cardamom. Stirring in 1/4 teaspoon of ground cardamom with the flour introduces a warm, aromatic note that feels incredibly festive and complements the cranberry and pistachio beautifully.
Tip: Freeze the dough logs for future you. These logs freeze magnificently for up to a month. Just wrap them tightly in a layer of plastic wrap and then a layer of foil. Thaw in the fridge for a few hours before slicing and baking.

FAQs

Can I use salted butter?
You can, but I’d recommend reducing the added salt in the recipe to just a tiny pinch. Unsalted butter gives you complete control over the seasoning, which is especially important in a simple recipe like this where the butter flavor is front and center. Salted butter can vary widely in saltiness between brands, so it’s a bit of a gamble.

My dough is too crumbly and won’t come together. What do I do?
This usually happens if the butter was a bit too cold or if the flour was over-measured. Don’t panic! Try squeezing a handful of the dough—if it holds together when pressed, it’s fine. If it’s truly dry, add cold water, just one teaspoon at a time, and mix until it just comes together. Be very conservative with the water.

Can I make these gluten-free?
Absolutely! A 1:1 gluten-free all-purpose flour blend works wonderfully here. Just make sure it contains a binder like xanthan gum. The texture might be slightly more delicate, so handle the baked cookies with extra care when rolling them in the sugar.

Why did my cookies spread too much?
This almost always traces back to the butter being too warm or the dough not being chilled long enough. The butter must be firm going into the hot oven so it takes time to melt, setting the cookie’s structure. Next time, ensure your dough logs are rock-solid cold before slicing and baking.

How do I store these to keep them fresh?
Store them in an airtight container at room temperature for up to a week. Place parchment paper between layers to protect the sugary coating. You can also freeze the fully baked and cooled cookies for up to 3 months. Just give them a light fresh dusting of powdered sugar after thawing to brighten them up.

Cranberry Pistachio Snowballs

Cost Level $

Category Healthy Christmas Cookies

Difficulty Medium

Cuisine Dessert

Servings 24

Total Time 32 minutes

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Learn how to make the perfect Cranberry Pistachio Snowballs! This easy holiday cookie recipe is buttery, festive, and melts in your mouth. Get the recipe now!

Ingredients

For the Ingredients

225 g unsalted butter (softened)
60 g powdered sugar (plus more for rolling)
1 tsp vanilla extract
1/4 tsp salt
240 g all-purpose flour
100 g shelled pistachios (finely chopped)
80 g dried cranberries (finely chopped)

Instructions

01
Start by creaming your butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup of powdered sugar on medium speed for about 2-3 minutes. You’re looking for it to become light, pale, and fluffy. This step is crucial for incorporating air, which gives the cookies their delicate texture. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
02
Add your flavorings and dry ingredients. Beat in the vanilla extract and salt until just combined. Now, with the mixer on low speed, gradually add the flour. Mix only until the dough just comes together and there are no more visible pockets of flour. You’ll notice the texture change from sandy to a cohesive, soft dough. Overmixing at this stage is the enemy of a tender cookie!
03
Incorporate the stars of the show. Take the bowl off the mixer and add your finely chopped pistachios and cranberries. Use a sturdy spatula or your hands to fold them in until they are evenly distributed throughout the dough. The dough will be quite stiff, so don’t be afraid to use a little muscle. You should see a beautiful confetti-like effect.
04
Shape the dough into logs. Divide the dough in half on a clean surface. Gently roll and shape each half into a log that’s about 1.5 inches in diameter and 6-7 inches long. Don't worry if it's not perfectly cylindrical—you can tidy it up. Wrap each log tightly in plastic wrap. This is where the magic of patience begins.
05
The essential chill. Place the wrapped dough logs in the refrigerator for at least 2 hours, or up to 3 days. For a firmer log that’s easier to slice, you can chill them for 30 minutes in the freezer. The dough must be firm to the touch. This step ensures your snowballs bake up thick and round, not flat and sad.
06
Slice and bake. When you're ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Unwrap one dough log at a time and use a sharp knife to slice it into 1/2-inch thick rounds. Place them about 1 inch apart on the prepared baking sheets. They won't spread much, so you can crowd them a little.
07
Bake to perfection. Bake for 10-12 minutes, or until the bottoms are just lightly golden. The tops should still look pale and feel set to the touch. You’re not looking for any browning on top. They’ll continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes—this is the perfect window for the next step.
08
Create the snowy coat. Pour a generous amount of powdered sugar (about a cup) into a small bowl. While the cookies are still warm—but not piping hot—gently roll each one in the powdered sugar. The residual heat will help the first layer of sugar melt slightly and adhere. Place them on a wire rack to cool completely.
09
The final dusting. Once the cookies are completely cool, give them a second roll in the powdered sugar. This double-dipping method is the secret to that thick, snowy, professional-looking coating that won’t just absorb into the cookie. And there you have it—a perfect batch of Cranberry Pistachio Snowballs.