Pistachio Snowball Cookies

Nutty and indulgent, these pistachio snowball cookies are quick to prepare and always a hit on the dessert table. Great for the holidays but delicious anytime of year.

Prep Time 15

Cook Time 18

Chill 30

Total Time 1 3

Servings -30 cookies

Calories 146kcal

Ingredients

▢ 1 cup unsalted butter softened
▢ ½ cup powdered sugar
▢ 1 ½ teaspoons vanilla extract
▢ ½ teaspoon almond extract
▢ 2 ¼ cups all-purpose flour
▢ ¼-½ teaspoon salt
▢ 1 cup roasted pistachios unsalted preferred, finely chopped
▢ 1 cup powdered sugar for rolling

Instructions

In a large mixing bowl, beat butter and powdered sugar together until creamy, light and fluffy. Add almond and vanilla extract, mix again.
Add flour and salt. Mix on medium just until the dough starts to come together. Add chopped pistachios and mix again. The dough will be crumbly at first but just keep mixing until it begins to hold shape when pressed together.
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them ½ inch apart on baking sheet.
Cover and refrigerate the balls of cookie dough for 30 minutes. This helps them hold their shape when baking and improves their flavor.
Preheat your oven to 350°F (175°C). Bake for 18–22 minutes, or until the bottoms are lightly golden. The tops will still look pale.
Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm. Cool completely on a wire rack, then roll again for a thick snowy coating.

Notes

Though almond extract is used in the cookies, you can omit it and still have great results.
You want to roll the snowball cookies in powdered sugar while they’re still warm so that the coating sticks.
Make these pistachio cookies vegan by using a high-quality vegan butter stick like Earth Balance.

Nutrition