Welcome to the cozy world of holiday baking! If you’re looking for a festive treat that’s as beautiful as it is delicious, this Cranberry Pistachio Snowball Cookies recipe is the perfect addition to your holiday cookie platter. With the delicate crunch of pistachios, the tartness of dried cranberries, and a snowy dusting of powdered sugar, these cookies bring joy to any gathering. Let’s get baking and add a sprinkle of holiday cheer to your kitchen!
Introduction
Nothing says holiday season quite like Cranberry Pistachio Snowball Cookies. Inspired by traditional snowball cookies, these treats blend the sweet and tangy flavors of dried cranberries with the nutty richness of pistachios for a cookie that’s as delightful to eat as it is to share. The powdered sugar coating gives them a frosted, festive look, making them ideal for gift-giving or enjoying with loved ones. And, with just a few ingredients, these cookies are easy to make and absolutely irresistible!
Ingredients for Cranberry Pistachio Snowball Cookies
To make these delightful cookies, gather the following ingredients:
- 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.
How to Make Cranberry Pistachio Snowball Cookies – Step by Step
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This step is key to achieving that soft, melt-in-your-mouth texture.
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring until just combined. Avoid overmixing to keep the cookies tender.
Step 4: Incorporate the Cranberries and Pistachios
Gently fold in the chopped pistachios and dried cranberries, distributing them evenly throughout the dough. This ensures a balanced burst of flavor in every bite.
Step 5: Shape and Bake
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12-15 minutes, or until the bottoms are just beginning to turn golden.
Step 6: Powdered Sugar Coating
Allow the cookies to cool for about 5 minutes, then roll them in powdered sugar while they’re still warm. Once completely cooled, roll them in powdered sugar again for a second coating.
Helpful Tips for Cranberry Pistachio Snowball Cookies
- Chill the Dough: If the dough is sticky, chilling it for 15-20 minutes makes it easier to roll.
- Use Fresh Ingredients: Fresh butter, pistachios, and cranberries make all the difference in flavor.
- Double-Coat for Extra Festivity: Rolling the cookies twice in powdered sugar gives them a beautiful snowy look.
Cooking Tips for the Best Cranberry Pistachio Snowball Cookies
- Using a Mixer: An electric mixer can help achieve that fluffy texture in the butter and sugar mixture.
- Avoid Overbaking: Keep an eye on the cookies in the oven; they should have just a slight golden hue on the bottom.
- Even-Sized Balls: Roll each cookie dough ball to a consistent size for uniform baking.
Serving Suggestions for Cranberry Pistachio Snowball Cookies
For a complete festive treat experience, serve these Cranberry Pistachio Snowball Cookies with hot cocoa or a spiced tea. They also make a fantastic addition to holiday cookie platters alongside gingerbread or shortbread cookies. Display on a festive tray, and sprinkle extra powdered sugar for a winter wonderland look.
Nutritional Information
These Cranberry Pistachio Snowball Cookies offer a balance of sweetness and nuttiness with minimal added sugar. They’re a moderate indulgence, perfect for festive occasions.
Nutritional Information (per serving)
Calories: 110
Fat: 7g
Carbohydrates: 12g
Protein: 1g
Fiber: 1g
Storage and Leftovers for Cranberry Pistachio Snowball Cookies
To keep these Cranberry Pistachio Snowball Cookies fresh, store them in an airtight container at room temperature for up to a week. They can also be frozen in a sealed container for up to 3 months. To enjoy again, let them thaw at room temperature and give them a fresh roll in powdered sugar before serving.
Frequently Asked Questions (FAQs) for Cranberry Pistachio Snowball Cookies
1. Can I substitute another nut for pistachios?
Absolutely! Walnuts or almonds can work well as a substitute for pistachios.
2. Do I have to use powdered sugar for rolling?
Yes, powdered sugar is essential for the iconic “snowball” effect and sweet coating.
3. Can I make these cookies gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend for a delicious gluten-free option.
4. Can I freeze the dough?
Yes, the dough can be frozen for up to 3 months. Thaw it in the refrigerator overnight before baking.
Related Recipes for Cranberry Pistachio Snowball Cookie Lovers
Explore more delightful holiday treats with these similar recipes from Optimal Recipes:
Conclusion
These Cranberry Pistachio Snowball Cookies are a holiday favorite that’s sure to impress. With just a few simple steps, you can create a festive treat filled with flavor and holiday spirit. We’d love to hear your thoughts—try them out and let us know in the comments below! Enjoy baking, and happy holidays!
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Cranberry Pistachio Snowball Cookies – Perfect Holiday Gifts
Description
Welcome to the cozy world of holiday baking! If you’re looking for a festive treat that’s as beautiful as it is delicious, this Cranberry Pistachio Snowball Cookies recipe is the perfect addition to your holiday cookie platter. With the delicate crunch of pistachios, the tartness of dried cranberries, and a snowy dusting of powdered sugar, these cookies bring joy to any gathering. Let’s get baking and add a sprinkle of holiday cheer to your kitchen!
Ingredients
- 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.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This step is key to achieving that soft, melt-in-your-mouth texture.
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring until just combined. Avoid overmixing to keep the cookies tender.
Step 4: Incorporate the Cranberries and Pistachios
Gently fold in the chopped pistachios and dried cranberries, distributing them evenly throughout the dough. This ensures a balanced burst of flavor in every bite.
Step 5: Shape and Bake
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12-15 minutes, or until the bottoms are just beginning to turn golden.
Step 6: Powdered Sugar Coating
Allow the cookies to cool for about 5 minutes, then roll them in powdered sugar while they’re still warm. Once completely cooled, roll them in powdered sugar again for a second coating.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the Dough: If the dough is sticky, chilling it for 15-20 minutes makes it easier to roll.
- Use Fresh Ingredients: Fresh butter, pistachios, and cranberries make all the difference in flavor.
- Double-Coat for Extra Festivity: Rolling the cookies twice in powdered sugar gives them a beautiful snowy look.
