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
For making the amazing Cranberry Pistachio Snowball Cookies You’ll require these items:
- 1 cup unsweetened butter softened
- 1 cup of powdered sugar (plus additional sugar to roll)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
- Half cup of dried cranberries chopped
Alternate substitutions:For dairy-free versions substitute vegan butter. In order to make the recipe gluten free, you need to use the gluten-free flour blend 1:1.
Note Note: You should not alter anything in the directions or ingredients.
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.