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

Scale

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.