Cherry Pistachio Snowballs are the ultimate winter delight, combining buttery, melt-in-your-mouth cookie dough with pops of cherry and crunchy pistachios, all wrapped up in a snowy dusting of powdered sugar. With their festive colors and delicate texture, these cookies are sure to steal the show at any cookie exchange or family gathering. Each bite captures the perfect blend of sweet, nutty, and fruity flavors, making them a highly-requested treat year after year.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the simple but essential ingredients for Cherry Pistachio Snowballs is part of the charm—each one brings a special magic to the texture, flavor, and even the visual appeal of your cookies. Just a handful of pantry staples and a couple of star mix-ins come together to create a batch of cookies that’s downright irresistible.
- Butter: Provides that tender, melt-in-your-mouth base and adds rich flavor to every bite.
- Powdered Sugar: Adds sweetness to the dough and gives the cookies their classic snowy coating.
- Vanilla Extract: Infuses a warmth and depth, enhancing both the cherries and pistachios.
- All-Purpose Flour: Keeps the cookies sturdy enough to hold all the good stuff without being heavy.
- Salt: Just a touch sharpens flavors and balances all the sweet and nutty notes.
- Maraschino Cherries: Bring a bright color and gentle tartness—be sure to drain and dry thoroughly!
- Pistachios: Their gentle crunch and vibrant green really put these snowballs over the top.
How to Make Cherry Pistachio Snowballs
Step 1: Prep Your Ingredients
Before you start, get your cherries and pistachios ready. Make sure those maraschino cherries are well-drained and patted dry with paper towels—this keeps your dough perfectly tender without turning it soggy. Chop both the cherries and shelled pistachios finely; this lets their flavor shine in every bite and gives the cookies a beautiful peek of color throughout.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and almost cloud-like. Don’t rush this step! Proper creaming creates that signature tender, delicate crumb that makes Cherry Pistachio Snowballs so irresistible.
Step 3: Add Vanilla and Dry Ingredients
Pour in the vanilla extract and blend until just combined, then gradually add the flour and salt. Use low speed or gentle stirs—overmixing can make the cookies tough. As soon as you no longer see dry streaks of flour, stop mixing! The dough should be soft and a little crumbly but hold together when pressed.
Step 4: Fold in Cherries and Pistachios
Using a spatula, gently fold in the chopped cherries and pistachios. The dough comes alive with bursts of red and green—it’s a little moment of holiday magic right there in your bowl. Make sure everything is distributed evenly without overmixing.
Step 5: Shape and Bake
Scoop out tablespoon-sized portions and gently roll each into a ball between your palms. Place them about an inch apart on a parchment-lined baking sheet. Bake in your preheated 350°F (175°C) oven for 12 to 14 minutes. You’re looking for bottoms that are just turning gold, while the tops remain pale and delicate.
Step 6: Roll in Powdered Sugar
Let the cookies cool on their baking sheet for about 5 minutes—just enough to handle them. While they’re still warm, roll each cookie gently in powdered sugar for the first snowy coat. After they’ve cooled on a rack, roll them again to create that signature frosty finish we all love in Cherry Pistachio Snowballs.
How to Serve Cherry Pistachio Snowballs
Garnishes
For a little extra flair, dust your Cherry Pistachio Snowballs with an extra sprinkle of powdered sugar right before serving. You might nestle a few additional chopped pistachios or diced cherries around the platter, adding pops of green and red to amp up the festive look. A sprig of mint or rosemary on the serving plate is another lovely touch that promises homemade magic to come.
Side Dishes
These cookies pair beautifully with a hot cup of tea, coffee, or even spiced holiday cider. If you’re serving them as part of a dessert spread, consider pairing with other nutty or fruity treats—think almond crescents, lemon bars, or chocolate-dipped strawberries to create a colorful, varied cookie tray that everyone will rave about.
Creative Ways to Present
Present Cherry Pistachio Snowballs in a vintage tin lined with parchment for a homey, nostalgic gift. Stack them in a glass jar with a ribbon for an edible hostess present, or arrange in a snow-white bowl for a wintery centerpiece. For parties, pile them into little paper cups or mini cupcake wrappers—each guest gets their own snowy bite!
Make Ahead and Storage
Storing Leftovers
Store your Cherry Pistachio Snowballs in an airtight container at room temperature, where they’ll stay fresh and tender for up to 5 days. If your kitchen runs warm or humid, place a sheet of wax paper between cookie layers to prevent them from sticking together or losing their perfect finish.
Freezing
These cookies freeze beautifully! Once completely cooled, layer Cherry Pistachio Snowballs between parchment or wax paper in a sturdy container. Pop them in the freezer for up to 1 month. When you’re ready for a sweet treat, thaw at room temperature—then roll in extra powdered sugar to revive that magical snowy look.
Reheating
While you don’t need to reheat these cookies to enjoy them, if you like that “just-baked” taste, pop a few on a baking sheet in a 250°F (120°C) oven for about 3 to 5 minutes. Let them cool briefly, then give them one last toss in powdered sugar to finish.
FAQs
Can I use fresh cherries instead of maraschino cherries?
While fresh cherries taste delicious, they tend to have a lot more moisture and can make the dough too wet. For best results, stick with well-drained maraschino cherries, which deliver that signature sweet flavor without making your Cherry Pistachio Snowballs soggy.
Are there any nut-free alternatives for pistachios?
If you’re baking for someone with a nut allergy, you can swap the pistachios for chopped dried cranberries, sunflower seeds, or even mini chocolate chips. The key is to keep the festive colors and a bit of texture in your snowballs.
Why do my cookies look flat?
Flat cookies usually mean your butter was too soft or the dough got overworked. Be sure to start with butter that’s soft but not melted, and mix the dough until it just comes together for perfectly rounded Cherry Pistachio Snowballs every time.
Can I make the dough ahead of time?
Absolutely! Prepare the dough and refrigerate it, covered, for up to 24 hours before baking. If you chill it longer, let it sit at room temperature for about 20 minutes to soften a bit before rolling into balls and baking.
Do Cherry Pistachio Snowballs work for gifting?
They’re actually one of the best cookies for gifting—perfectly portable, adorable, and sturdy enough to pack. Tuck them into a festive box or cellophane bag with a ribbon and you’ve got a thoughtful homemade treat that brightens anyone’s day!
Final Thoughts
If you’re searching for a way to add a sparkle of joy to your baking routine, Cherry Pistachio Snowballs are a must-try. Whether you’re sharing them at a holiday gathering or tucking one into your afternoon coffee break, these cookies offer a bite of festive cheer with every snowy morsel. Happy baking!
Print
Cherry Pistachio Snowballs Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cherry Pistachio Snowballs are delightful, buttery cookies filled with maraschino cherries and chopped pistachios, coated in powdered sugar for a snowy finish. These festive treats are perfect for holiday gatherings or as sweet gifts.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Mix-ins:
- 1/2 cup finely chopped maraschino cherries (well drained and patted dry)
- 1/2 cup finely chopped shelled pistachios
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla extract and mix until combined.
- Add Dry Ingredients: Gradually mix in the flour and salt until just combined.
- Stir in Mix-ins: Fold in the chopped cherries and pistachios.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Bake for 12 to 14 minutes until lightly golden on the bottom.
- Coat with Sugar: Let cool for 5 minutes, then roll warm cookies in powdered sugar. Transfer to a wire rack to cool completely before rolling in powdered sugar again.
Notes
- Ensure cherries are well drained to avoid excess moisture.
- Cookies can be made ahead and frozen for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
