Cherry Pistachio Snowball Cookies with a Powdered Sugar Coating
These Cherry Pistachio Snowball Cookies are festive perfection! Soft, buttery, and rolled in powdered sugar, they’re a holiday favorite!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup pistachios chopped
- 1/2 cup maraschino cherries chopped
- 1/4 cup granulated sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for coating
Instructions
- Preheat oven to 325°F (165°C).
- In a large mixing bowl, combine flour, chopped pistachios, chopped cherries, granulated sugar, softened butter, and vanilla extract.
- Mix on low speed until the ingredients are well combined, scraping the bowl as needed to ensure even mixing.
- Shape the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 1 inch apart.
- Bake for 18-20 minutes, or until the bottoms of the cookies are slightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then roll each warm cookie in powdered sugar until fully coated.
- For best results, roll the cookies in powdered sugar a second time once they have completely cooled for an extra snowy coating.
Notes
- Softened Butter: Make sure your butter is softened but not melted for the best texture.
- Cherry Tips: Drain the maraschino cherries well and pat them dry with a paper towel to avoid excess moisture in the dough.
- Rolling Twice: Rolling the cookies twice in powdered sugar (once warm, once cool) gives them a beautiful, snowy coating.