These Cranberry Pistachio Snowball Cookies are the perfect treat to add a little sparkle to your holiday baking! With every bite, you’ll get a buttery, melt-in-your-mouth texture that’s packed with crunchy pistachios and tangy dried cranberries. The combination is as festive as it is delicious.
Once baked, these little cookies are dusted with powdered sugar, creating a snowy finish that’s just too pretty to resist. The vibrant red cranberries and green pistachios make them a standout on any cookie platter, and their sweet, nutty flavor will have everyone coming back for more.
They’re simple to make, yet feel so special, making them perfect for sharing at holiday parties, gifting in treat boxes, or just enjoying with a cozy cup of tea.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar (plus extra for rolling)
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1½ tsp vanilla extract
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2¼ cups all-purpose flour
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½ tsp salt
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¾ cup finely chopped pistachios
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½ cup dried cranberries, finely chopped
Instructions
1. Make the Dough
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Preheat oven to 350°F (180°C).
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Beat butter and powdered sugar until creamy (1–2 minutes).
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Mix in vanilla.
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Add flour and salt; mix until combined.
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Fold in chopped pistachios and cranberries.
Dough will be soft, slightly crumbly — that’s normal.
2. Shape
Roll dough into 1-inch balls.
Place on a parchment-lined baking sheet (they won’t spread much).
3. Bake
Bake 12–14 minutes, until bottoms are lightly golden.
4. Roll in Powdered Sugar
Let cookies cool 5 minutes, then roll in powdered sugar.
Cool completely, then roll a second time for a snowy finish.
Tips
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If dough feels too soft to shape, chill 20 minutes.
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Use salted pistachios for extra flavor (if so, reduce added salt).
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Cookies store well in an airtight container for 1 week.
