Your New Holiday Favorite is Here: Cherry Pistachio Snowball Cookies!
Okay, let’s be real for a second. The holiday cookie platter is a competitive sport. You’ve got your classics, your showstoppers, your gingerbread houses that look like they belong on an architectural digest. But what’s the cookie that always, always disappears first? In my family, it’s the humble snowball. That soft, buttery, melt-in-your-mouth bite that feels like a sweet, powdered-sugar hug. But this year, I knew we had to ride a new flavor wave. We’re taking that beloved classic and giving it a serious glow-up with my Cherry Pistachio Snowball Cookies.
Imagine this: the same irresistibly tender, crumbly shortbread you know and love, but packed with little jewels of sweet glazed cherries and a subtle, nutty crunch from pistachios. A hint of almond extract ties it all together like a festive bow, and the whole thing is rolled in a blizzard of powdered sugar. They’re festive, they’re fancy-looking, but I promise you, they are SO not fussy. These cookies are the ultimate proof that the best recipes are the ones that bring a little joy into your kitchen without a side of stress. So, preheat your oven, grab your favorite mixing bowl, and let’s make some magic that will absolutely steal the cookie platter spotlight.
A Snowy Kitchen and a Grandma’s Secret Ingredient
My love for snowball cookies runs deep, right back to the linoleum floor of my grandma’s coastal kitchen. Every December, the world outside would be a blur of gray sea and sky, but inside, her kitchen was a golden, buttery haven. I’d stand on a wobbly stool, my job being the “official sugar duster.” Grandma would pull tray after tray of plain, warm pecan snowballs from the oven, and once they were just cool enough to handle, she’d hand them to me one by one to roll in the big, fluffy mound of powdered sugar. I’d get it everywhere—all over my hands, my clothes, probably even the cat. She’d just laugh and say, “A little sugar never hurt anyone, Isla. It’s just happiness you can see.”
One year, she surprised me. She’d tucked a handful of maraschino cherries into the dough. “For a pop of color, my little artist,” she’d said with a wink. They were a revelation! That little twist, that spark of unexpected joy, is what cooking is all about for me. My Cherry Pistachio version is a direct nod to her—and to the idea that the best family recipes aren’t meant to be static. They’re meant to be played with, loved, and passed down with your own delicious stamp on them.
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Cherry Pistachio Snowball Cookies : Festive, Nutty, and Irresistibly Soft
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Cherry Pistachio Snowball Cookies are buttery, melt-in-your-mouth holiday treats studded with tart cherries and crunchy pistachios. Rolled in powdered sugar, these festive cookies are perfect for cookie swaps, gift boxes, or cozy winter gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2/3 cup chopped dried cherries
- 2/3 cup chopped shelled pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Add flour and salt, and mix until just combined.
- Stir in chopped dried cherries and pistachios until evenly distributed.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 12–14 minutes, or until the bottoms are lightly golden. Do not overbake.
- Let cookies cool slightly, then roll in powdered sugar while still warm. Cool completely and roll again for a snowy finish.
Notes
- Use room temperature butter for best mixing results.
- Re-roll in powdered sugar after cooling for extra coverage.
- Swap cherries for cranberries or pistachios for pecans if desired.
- Store in an airtight container for up to a week.
- Freeze unbaked dough balls and bake from frozen with 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cherry pistachio snowball cookies, holiday cookies, Christmas cookies, nutty cookies, powdered sugar cookies
Gathering Your Flavor Crew
Here’s the beautiful part: the ingredient list is short and sweet. No wild goose chases at the grocery store! This is all about quality and a couple of smart twists. Let’s break it down:
- 1 cup unsalted butter, room temperature – This is the heart and soul of our snowball. Using room temp butter is non-negotiable for that light, fluffy creaminess. Chef Insight: I always use unsalted so I can control the salt level myself. If you only have salted, just reduce or omit the pinch of salt later.
- 1/3 cup granulated sugar – Just enough to sweeten the dough without making it overly sweet, especially since we’re coating them in powdered sugar later.
- 1 tablespoon cold water – A tiny bit of hydration to help bring the dough together without making it tough.
- 1/2 teaspoon almond extract – This is the secret weapon! It adds a beautiful, warm depth that pairs perfectly with the cherries and pistachios. Substitution Tip: If you’re not an almond fan, an equal amount of vanilla extract works wonderfully too.
- 1/3 cup red and green glazed cherries, finely chopped – These are the festive confetti! The sticky sweetness is a dream against the buttery cookie. Chef Insight: Give them a good chop and try to separate them as you add them to the flour to prevent one big cherry clump.
- 1/4 cup finely chopped pistachios – They add a gorgeous pop of green and a lovely, mild nuttiness. Substitution Tip: Not a pistachio person? Toasted pecans or almonds would be fantastic here.
- 2 1/4 cups all-purpose flour – The trusty structure-builder.
- A pinch of salt – To make all the flavors sing!
- 3/4 cup powdered sugar (for coating) – For that iconic, snowy finish. Don’t be shy with it!
Let’s Make Some Snow(balls)!
Ready for the fun part? This is where the magic happens. Put on some holiday tunes, and let’s get baking. Follow these steps, and you’ll have perfect, melt-in-your-mouth snowballs every single time.
- Preheat and Prep: First things first, get that oven preheating to a cozy 350°F (175°C). This is key for even baking. Line a baking sheet with parchment paper. Chef Hack: Parchment paper is your best friend here—it prevents sticking and makes cleanup an absolute dream. No scrubbing pans for us!
- Cream the Good Stuff: In a large bowl, grab your room-temperature butter and granulated sugar. Now, cream them together using a hand mixer or a stand mixer with the paddle attachment. We’re not just mixing; we’re creaming. Do this on medium-high speed for a good 2-3 minutes until the mixture is light, pale, and wonderfully fluffy. This step incorporates air, which is what gives us that tender, crumbly texture.
- Add the Flavor Boosters: Scrape down the sides of the bowl with a spatula (a crucial step for even mixing!). Add the one tablespoon of cold water and that half teaspoon of magical almond extract. Mix for just another 30 seconds until it’s all beautifully combined.
- The Dry Team Assembles: In a separate bowl, whisk together your all-purpose flour and that sneaky pinch of salt. Now, add your finely chopped glazed cherries and pistachios. Toss them around with the flour until they’re nicely coated. Chef Hack: Coating the sticky cherries in flour first helps them distribute evenly throughout the dough instead of all clumping together in one spot. It’s a game-changer!
- Bring It All Together: With your mixer on low speed, gradually add the flour and mix-in mixture to the butter bowl. Mix just until the flour disappears and a soft dough forms. Don’t overmix! As soon as you don’t see any dry flour patches, you’re done. The dough might be a bit crumbly, but it should hold together when you squeeze it.
- The Roll-Up: It’s time to get your hands dirty! Using a small cookie scoop (about 1 tablespoon size) or your hands, roll the dough into 1-inch balls. Chef Hack: If the dough feels too crumbly, just squeeze a portion in your hand for a few seconds to warm it up slightly—it’ll roll perfectly. Place the dough balls on your prepared baking sheet, spacing them about an inch apart. They don’t spread much, but they do need their personal space.
- Bake to Perfection: Slide that tray into your preheated oven and bake for 18-20 minutes. You’re looking for the very bottoms to be just lightly golden. The tops will still look pale and set, not brown. Chef Insight: We’re going for a soft bake, not a crispy one! Overbaking is the enemy of a tender snowball.
- The Cool Down (Patience is a Virtue!): Take the baking sheet out of the oven and let the cookies cool right on the sheet for at least 15-20 minutes. They are incredibly fragile when warm, so please, please let them cool completely before the next step. Go have a cup of tea, I’ll wait!
- The Snowy Transformation: Now for the grand finale! Place your powdered sugar in a shallow bowl. Gently roll each completely cooled cookie in the sugar until it’s fully coated. Chef Pro-Tip: For that truly epic, winter-wonderland snowy effect, give them a second roll in the powdered sugar right before you serve them. It creates a gorgeous, thick, white coating that will have everyone reaching for one.
How to Serve These Festive Gems
Presentation is part of the fun! I love piling these Cherry Pistachio Snowballs high on a rustic wooden board or a vintage cake stand. They look stunning next to darker cookies like chocolate crinkles or gingerbread. For a real showstopper, sprinkle a little extra chopped pistachio and cherry bits around the platter for a hint of what’s inside. They pair perfectly with a strong cup of coffee, a glass of cold milk, or even a glass of bubbly prosecco for the adults. Honestly, they bring their own party wherever they go.
Ride Your Own Flavor Wave: Fun Variations!
This dough is your canvas! While I’m obsessed with the cherry-pistachio combo, don’t be afraid to get creative. Here are a few twists to try:
- Cranberry Orange: Swap the cherries for 1/3 cup dried cranberries and add the zest of one orange to the butter-sugar mixture.
- Double Chocolate: Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder and use chocolate chips instead of cherries and nuts.
- Lemon Poppy Seed: Use vanilla extract and add the zest of one lemon and a tablespoon of poppy seeds to the dough. So bright and lovely!
- Nut-Free Funfetti: Omit the pistachios and use extra chopped cherries and a few tablespoons of rainbow sprinkles for a kid-friendly version.
Isla’s Chef Notes & Kitchen Confessions
This recipe has become a staple in my holiday rotation, and it’s evolved in the most fun ways. The first time I made them, I was so excited I tried to roll them in the powdered sugar while they were still warm. Big mistake! The sugar melted into a weird, sticky glaze, and I had a minor panic. Lesson learned: patience is a key ingredient. Now, I use the cooling time to clean up (or, let’s be honest, to sample the previous batch).
Another confession: I’ve totally made these dough balls ahead of time and frozen them on a baking sheet before transferring them to a zip-top bag. When a cookie craving hits (or surprise guests arrive), I just pop a few frozen dough balls straight into the oven, adding a minute or two to the bake time. It’s my secret weapon for always having something homemade to offer. This recipe is forgiving, fun, and full of happy memories—just the way baking should be.
Your Snowball Cookie Questions, Answered!
I’ve made a lot of these, and I’ve answered a lot of questions from readers over the years! Here are the most common ones to help you bake with confidence.
- Q: My dough is really crumbly and won’t roll into balls. What did I do wrong?
A: Don’t worry, this is common! It usually means your butter was a bit too cold or you’re in a dry climate. The fix is easy: just use your hands to knead the dough a few times. The heat from your palms will warm the butter slightly and bring the dough together perfectly. If it’s still being stubborn, add one more teaspoon of cold water and mix. - Q: Can I use fresh or frozen cherries instead of glazed?
A: I don’t recommend it for this specific recipe. Fresh or frozen cherries have too much moisture, which will steam in the oven and make the cookies soggy, and they can also cause the cookies to spread. The dry, chewy texture of glazed cherries is what works so well here. - Q: Why did my powdered sugar coating melt/soak in?
A: This almost always means the cookies were still too warm when you rolled them. The residual heat melts the sugar. Make sure they are completely, 100% cool to the touch. The second roll right before serving also helps combat any slight absorption that happens over time. - Q: How do I store these, and how long do they last?
A: Store them in an airtight container at room temperature for up to a week. If you layer them, place parchment paper between the layers to protect that beautiful snowy coating. They also freeze beautifully for up to 3 months!
Quick Nutritional Info (Per Cookie)
Calories: ~150 • Fat: 9g • Carbs: 15g • Sugar: 6g • Protein: 1g
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
There you have it! My all-time favorite holiday cookie, reimagined. I hope these Cherry Pistachio Snowballs bring as much joy and deliciousness to your kitchen as they have to mine. Now, I’d love to hear from you! Did you try a fun variation? Have a kitchen victory to share? Drop a comment below—I read every single one.
Happy Baking!
– Isla 💛
