These cherry pistachio snowball cookies will melt in your mouth. The buttery shortbread cookies are flavored with vanilla and almond extract, and are packed with pistachios and maraschino cherries. Roll the cookies in powdered sugar for the perfect classic Christmas cookie recipe.
Ingredients for Cherry Pistachio Snowball Cookies
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar. You will need powdered sugar for the cookie dough and for dusting onto the cookies.
- Vanilla extract + almond extract – This combination is the perfect compliment to the pistachios.
- Salt
- All-purpose flour
- Pistachio nuts – Coarsely ground pistachios. I recommend pulsing the pistachios in a food processor.
- Maraschino cherries – Finely chopped. Remove the excess moisture from the cherries with a paper towel.
How to Make Cherry Pistachio Snowball Cookies
- Make the cookie dough: Cream the unsalted butter, powdered sugar, vanilla extract, almond extract, and salt with an electric mixer until smooth. Add in the all-purpose flour and finely chopped pistachios. Mix on low speed until the dough is crumbly. Add in the finely chopped maraschino cherries and continue to mix until it comes together into a dough ball.
- Portion and chill: Scoop the cookie dough with a medium cookie scoop and place on a cookie tray. Chill the cookie dough balls for about 1 hour.
- Bake the cookies: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper. Place the dough balls on the prepared cookie sheet. Bake the cookies for 16 to 18 minutes. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool for an additional ten minutes.
- Roll the cookies in powdered sugar: Roll the warm cookies in powdered sugar and place on a wire rack to cool to room temperature.
Recipe Tips
- Be sure to chill the cookie dough before you bake the cookies. This helps the cookie dough balls maintain a round shape and creates the perfect texture.
- Use a food processor to grind the pistachios into fine crumbs.
- Roll the cookie dough balls in powdered sugar when they are slightly warm. The warmth will melt the powdered sugar slightly which helps coat the cookies. I also recommend re-rolling the cookies in additional powdered sugar before serving.
- Use a medium cookie scoop to make uniform cookies. If you want a smaller cookie, use a small cookie scoop and reduce the baking time to about 14 minutes.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! After you portion the cookie dough into balls and chill in the refrigerator for 30 minutes, store the cookie dough balls in an airtight container or resealable storage bag for 1 to 2 weeks. When you are ready to bake, simply place the cookie dough balls on a baking tray and bake as directed.
- You can also store the cookie dough balls in the freezer for up to 1 month.
Other Cookie Recipes You Will Love
- Almond shortbread cutout cookies
- Cherry almond shortbread cookies
- Chocolate snowball cookies
- Cranberry orange shortbread cookies
- Pecan snowball cookies
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Cherry Pistachio Snowball Cookies
Yield: 2 dozen
These cherry pistachio snowball cookies will melt in your mouth. The buttery shortbread cookies are flavored with vanilla and almond extract, and are packed with pistachios and maraschino cherries. Roll the cookies in powdered sugar for the perfect classic Christmas cookie recipe.
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp salt
- 2 cups all-purpose flour
- 1 cup coarsely ground pistachios
- ¾ cup finely chopped maraschino cherries remove the excess moisture
- 1 ½ cups powdered sugar for coating the cookies
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, vanilla extract, almond extract, and salt on medium speed until smooth. Add in the all-purpose flour, coarsely ground pistachios, and finely chopped maraschino cherries. Mix on low speed until the dough comes together.
- Portion the cookie dough with a medium cookie scoop. Chill the cookie dough balls for about 1 hour.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the dough balls on the prepared baking sheet pan. Bake the cookies for approximately 16 to 18 minutes. Cool the cookies on the pan for 2 minutes and transfer to a wire rack to cool for an additional ten minutes.
- Roll the warm cookies in powdered sugar. Place the cookies on a wire rack to cool completely. Roll the cookies in additional powdered sugar after they are completely cooled, if desired.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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