Welcome, culinary adventurers! If you’re looking to add a delicious, festive twist to your holiday baking, you’re in the right place. Today, we’re making Cranberry Pistachio Snowball Cookies, a delightful treat that brings the perfect blend of tangy cranberries, nutty pistachios, and sugary sweetness. Let’s create some magic in the kitchen!
Introduction
Cranberry Pistachio Snowball Cookies are a holiday classic loved by many. These delicate, melt-in-your-mouth cookies are rolled in powdered sugar, giving them a snowy appearance perfect for winter celebrations. Originating from traditional Mexican wedding cookies, they’ve evolved into a seasonal favorite with a vibrant pop of color from cranberries and pistachios. My first encounter with these cookies was during a family gathering where their unique flavor and texture made them an instant hit. Let’s dive into making these festive delights!
Ingredients
To prepare these delicious Cranberry Pistachio Snowball Cookies, you’ll need the following:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
- 1/2 cup dried cranberries, chopped
Optional substitutions:
For a dairy-free version, substitute with plant-based butter. To make this recipe gluten-free, use a 1:1 gluten-free flour blend.
Note: You do not change anything in the ingredients or directions.
How to Make Cranberry Pistachio Snowball Cookies
Follow these simple steps to create your own delicious Cranberry Pistachio Snowball Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and powdered sugar together until light and fluffy. This step ensures the cookies have a soft texture.
Step 3: Add Vanilla and Dry Ingredients
Stir in the vanilla extract. Gradually mix in the all-purpose flour and salt until just combined. Be careful not to overmix.
Step 4: Fold in Cranberries and Pistachios
Gently fold in the chopped pistachios and cranberries, ensuring they’re evenly distributed for bursts of flavor in every bite.
Step 5: Shape and Bake
Roll the dough into 1-inch balls and place them on the baking sheet. Bake for 12–15 minutes, or until the bottoms are slightly golden.
Step 6: Coat in Powdered Sugar
Let the cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Once cooled, coat them in powdered sugar again for a perfect snowy finish.
Helpful Tips
- Chill the Dough: If the dough feels sticky, refrigerate it for 15–20 minutes before rolling.
- Use Fresh Ingredients: Fresh butter, pistachios, and cranberries enhance the flavor.
- Double-Coat for Festivity: Roll the cookies twice in powdered sugar for a vibrant, snowy look.
Cooking Tips
- Achieving the Fluffy Texture: Beat butter and sugar thoroughly to create a soft dough.
- Avoid Overbaking: Keep an eye on the cookies, removing them when the bottoms turn golden.
- Uniform Baking: Roll dough balls to a consistent size to ensure even baking.
Serving Suggestions
Serve these cookies with a warm cup of hot cocoa or spiced chai tea for a comforting winter treat. They’re also a festive addition to any cookie platter, alongside gingerbread or sugar cookies. Arrange them on a holiday-themed tray and dust with extra powdered sugar for a magical, snowy effect.
Nutritional Information
These Cranberry Pistachio Snowball Cookies offer a balanced indulgence, perfect for festive occasions.
Nutritional Information (per serving):
Calories: 110
Fat: 7g
Carbohydrates: 12g
Protein: 1g
Fiber: 1g
Sodium: 30mg
Storage and Leftovers
Refrigerate: Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks.
Freeze: Place the cookies in a freezer-safe bag and store them for up to three months. Thaw at room temperature before serving.
Reheat: Warm slightly in a preheated oven (250°F) for a freshly baked taste.
Frequently Asked Questions (FAQs)
Q1: Can I use different nuts?
Absolutely! Walnuts or almonds are great alternatives to pistachios.
Q2: Can I make these ahead of time?
Yes, prepare the dough in advance, refrigerate, and bake when ready.
Q3: Are these cookies suitable for vegans?
Yes, with plant-based butter and a vegan powdered sugar, they can be made vegan-friendly.
Q4: How do I prevent the cookies from spreading?
Ensure the dough is chilled before baking for better shape retention.
Related Recipes
For more festive treats, check out these recipes:
Conclusion
Thank you for joining me in creating these delightful Cranberry Pistachio Snowball Cookies. They’re perfect for spreading holiday cheer and adding a touch of sweetness to your festivities. I’d love to hear your feedback—did you try any creative twists? Share your experience and let’s celebrate the joy of baking together!
Print
Cranberry Pistachio Snowball Cookies
Description
Cranberry Pistachio Snowball Cookies are a holiday classic loved by many. These delicate, melt-in-your-mouth cookies are rolled in powdered sugar, giving them a snowy appearance perfect for winter celebrations. Originating from traditional Mexican wedding cookies, they’ve evolved into a seasonal favorite with a vibrant pop of color from cranberries and pistachios. My first encounter with these cookies was during a family gathering where their unique flavor and texture made them an instant hit. Let’s dive into making these festive delights!
Ingredients
To prepare these delicious Cranberry Pistachio Snowball Cookies, you’ll need the following:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
- 1/2 cup dried cranberries, chopped
- Optional substitutions:
For a dairy-free version, substitute with plant-based butter. To make this recipe gluten-free, use a 1:1 gluten-free flour blend.Note: You do not change anything in the ingredients or directions.
Instructions
Optional substitutions:
For a dairy-free version, substitute with plant-based butter. To make this recipe gluten-free, use a 1:1 gluten-free flour blend.
Note: You do not change anything in the ingredients or directions.
Notes
- Chill the Dough: If the dough feels sticky, refrigerate it for 15–20 minutes before rolling.
- Use Fresh Ingredients: Fresh butter, pistachios, and cranberries enhance the flavor.
- Double-Coat for Festivity: Roll the cookies twice in powdered sugar for a vibrant, snowy look.