Indulge in these delightful Cherry Pistachio Snowballs! Buttery, melt-in-your-mouth cookies with a festive twist—dried cherries and finely chopped pistachios add a chewy and nutty surprise to each bite. Coated in powdered sugar for a classic snowball finish, these treats are perfect for the holiday season or any special occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pistachios
- 1/2 cup chopped dried cherries
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until combined.
- Fold in chopped pistachios and dried cherries until evenly distributed.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, about 1 inch apart.
- Bake for 12-14 minutes, or until the edges are just lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then roll in powdered sugar while warm.
- Transfer to a wire rack to cool completely and roll in powdered sugar a second time for a generous coating.
- Enjoy these delightful snowball cookies with a cup of tea or hot cocoa!
Helpful Tips:
- Room Temperature Butter: Make sure the butter is softened to room temperature to achieve a creamy consistency when mixed with the sugar.
- Chop Ingredients Finely: For an even texture, finely chop the pistachios and dried cherries to ensure they are well distributed in each cookie.
- Coat Twice in Powdered Sugar: Rolling the cookies in powdered sugar while warm helps the first layer to melt slightly and stick better. A second coating once they’re completely cool gives a perfect snowy finish.
- Prevent Spreading: If the dough becomes too soft, chill it in the fridge for 15-20 minutes before baking to prevent the cookies from spreading too much.
- Dust-Free Workspace: Roll the cookies over a large piece of parchment paper or use a bowl to minimize the mess when coating them in powdered sugar.
Substitutions and Variations:
- Nuts: If you don’t have pistachios, substitute with chopped walnuts, pecans, or almonds.
- Dried Fruits: Swap dried cherries with dried cranberries, raisins, or chopped dried apricots for a different flavor profile.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend to make these cookies gluten-free.
- Add Zest: For a citrusy twist, add 1 tablespoon of orange or lemon zest to the dough.
- Chocolate Drizzle: For a decadent variation, drizzle the cooled cookies with melted dark or white chocolate.
Frequently Asked Questions:
1. Can I freeze these cookies?
Yes! You can freeze the unbaked dough balls for up to 2 months. Bake directly from frozen, adding an extra 2-3 minutes to the baking time. Baked cookies can also be frozen for up to 1 month in an airtight container.
2. Why do my cookies spread too much?
If the cookies spread too much, the dough might have been too warm. Chill the dough for 15-20 minutes before baking, especially if your kitchen is warm.
3. Can I make these cookies dairy-free?
Yes, you can use dairy-free butter substitutes, but the flavor and texture may vary slightly.
4. How long do these cookies stay fresh?
Cherry Pistachio Snowballs stay fresh for up to 5 days in an airtight container. You can also refresh them by rolling in powdered sugar again before serving.
5. Do I need to toast the pistachios?
Toasting the pistachios is optional, but it enhances their nutty flavor. If you decide to toast them, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant.
For more delicious ideas, check out this Cherry Pistachio Snowballs recipe that pairs perfectly with our Cherry Pistachio Snowballs!
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Cherry Pistachio Snowballs: Festive Cookies for Every Occasion
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cherry Pistachio Snowballs! Buttery, melt-in-your-mouth cookies with a festive twist—dried cherries and finely chopped pistachios add a chewy and nutty surprise to each bite. Coated in powdered sugar for a classic snowball finish, these treats are perfect for the holiday season or any special occasion.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped pistachios
- 1/2 cup chopped dried cherries
Instructions
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until combined.
- Fold in chopped pistachios and dried cherries until evenly distributed.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, about 1 inch apart.
- Bake for 12-14 minutes, or until the edges are just lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then roll in powdered sugar while warm.
- Transfer to a wire rack to cool completely and roll in powdered sugar a second time for a generous coating.
- Enjoy these delightful snowball cookies with a cup of tea or hot cocoa!
Notes
Notes:
- Storage: Keep cookies in an airtight container for up to 5 days.
- Make Ahead: Dough can be made a day in advance and refrigerated until ready to bake.
- Variations: Substitute dried cherries with dried cranberries for a tart flavor twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Holiday cookies, snowball cookies, pistachio cookies, cherry cookies