↑Snowball cookies are a classic Christmas cookie, and this recipe dresses them up fancy. Pistachio nuts and maraschino cherries make these cherry pistachio snowball cookies festive and fun!
Growing up, the Christmas cookie tray displayed four different kinds of cookies. There was the thumbprint cookies with either red or green jelly, buckeye balls, imitation strawberry cookies and finally, snowball cookies.
I hated that green jelly with a passion, the strawberries were far too sweet, the snowballs were dry and had too many nuts for my liking. The buckeye balls, however, were fabulous.
I’ve made it my mission to recreate the cookies from my youth. While the buckeyes have remained timeless, I did remake strawberry cookies into something a little less sweet, I ditched the green-jellied thumbprint for a chocolate peppermint thumbprint, and now I’ve recreated classic snowball cookies.
These cookies still have nuts, but where traditional snowball cookies have chopped pecans, these have pistachios.
I simply adore pistachios. They take baked goods to a whole new level. These pudding cookies would be rather boring if they weren’t full of crunchy pistachios!
The flavor of pistachios is unparalleled, especially when combined with maraschino cherries like in these spumoni cupcakes. There is something about how the salty pistachios and the sweet cherries taste when they are baked together.
Green-hued nuts and bright red cherries make these snowball cookies especially festive. Snowball cookies are quite easy to prepare, so if you need a last-minute cookie, this is it!
If you are really short on time, enlist the help of family; kids will love rolling your cookies in the powdered sugar.
Snowball cookies, I love you, but it is time for a change!
Cherry Pistachio Snowball Cookies
Snowball cookies filled with salty pistachios and sweet maraschino cherries.
Ingredients
- 2 cups flour
- 3/4 cup chopped pistachios
- 1/2 cup chopped maraschino cherries
- 1/4 cup sugar
- 1 cup butter softened
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
Instructions
- Heat oven to 325 degrees. Combine all ingredients except for powdered sugar in a bowl. Beat ingredients on a slow speed, scraping the bowl as needed. Beat just until well mixed.
- Shape dough into 1 inch balls. Place cookies on an ungreased baking sheet. Bake for 18-20 minutes or until slightly golden. Remove; cool cookies for 5 minutes before rolling in powdered sugar.
Notes
- Make sure your butter isn't too soft, or your cookies will flatten.
- Also, I sometimes I like to refrigerate the cookies on the baking sheets for 15 minutes before baking to ensure that they retain their shape.
Nutrition Information
Yield 36 Serving Size 1 cookieAmount Per Serving Calories 102 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 14mg Sodium 53mg Carbohydrates 10g Fiber 1g Sugar 4g Protein 1g
heather+@french+press says
Tanya – I LOVE how you describe your childhood cookie try – I felt exactly the same, and our cutouts always had anise and I hated anise. This snowball alternative looks SO festive and much more delicious
Trish - Mom On Timeout says
These cookies are gorgeous Tanya – love the cherries! Pinned!
Jen @ Yummy Healthy Easy says
Wow. These cookies have all my favorites! I bet they taste amazing, pinned!
Kayla says
What kind of flour???
Tanya Schroeder says
All-Purpose flour is used for these cookies.
Jess @ Flying on Jess Fuel says
I love the festive colored ingredients!! These are so cute…. and anything covered in powdered sugar has GOT to be good! 😉
Shannon says
I made these yesterday and they are not only beautiful they are so delicious. They are such a perfect bite.
Lemonsforlulu says
Shannon I’m so happy to hear this! Thank you for writing in! Happy Holidays!
Mary says
These made for cookie-swap success. And I mean total success. They were easy to make and absolutely delicious. Thank you for saving the day.
Lemonsforlulu says
Oh I am so happy to hear this!! Enjoy your cookies and your holiday!
Noreen says
Is there a reason that the butter and sugar aren’t creamed first, before adding dry ingredients? Also, is there any benefit to chilling this dough?
Lemonsforlulu says
You chill the dough if you want to make rolling easier. You don’t have to cream the ingredients; you want a slightly crumbly cookie.
Hana says
Thanks for the lovely recipe, I plan to make it today but not sure if the sugar that you used is powder or regular? 🙂
Tanya Schroeder says
Hi Hana, you use granulated sugar to make the dough and then powdered sugar to roll the cookies.
Loretta says
This receipe sounds really yummy!
However, I was wondering if I add 3.4 oz pistachio pudding to the dry ingredients(to give it color and more of a pistachio flavor)
Do I need to decrease the amount of any other ingredient,(flour )
Also I would like to add some mini chocolate chips to the receipe.
And use almond extract instead of the vanilla extract.
I noticed you don’t have salt as an ingredient
Is it because the salt in the pistachio is all you need?
Tanya Schroeder says
Yes you could decrease the flour to 1 1/2 cups and use a small box of pudding mix. I did not find it necessary to add salt to this recipe, but if you choose to add salt, only use about 1/4 teaspoon or use salted butter instead.
Loretta says
I prepared these cookies. I’m not sure what happened but they flattened out during baking. They did not keep their ball form.
Tanya Schroeder says
A few thoughts, was your butter too warm? Did you add granulated sugar to your batter or did you use powdered? Other than that, I am a little stumped, I haven’t had a problem with the cookies retaining their shape.
TThom says
I also had this problem. 1 batch turned out right out of three. It was the batch I only used half a cup of butter in.
Susan says
Do you use the candied cherries or the ones in the juice?
Tanya Schroeder says
I used the jarred cherries!
DOT GOTTUSO says
can I freeze these before rolling them in P. Sugar ?
Tanya Schroeder says
Yes, you can. Just bring them to room temperature when you are ready to roll. Keep in my mind however that the heat from the freshly baked cookies helps the powdered sugar stick to the cookies.
Krissy Allori says
Cherry and pistachio is such a great flavor combination!
Toni | Boulder Locavore says
These are an amazing holiday treat! Can’t wait to try them!
Lindsay Cotter says
These cookies are so fun and festive! They’ll be a great addition to any cookie platter!
Vickie says
Just made these, they are great and easy to make! I added 1/4 c. mini choc. chips. Delicious! I’m off to make another batch to freeze.
Tanya Schroeder says
I love the idea of adding mini chips, I think I may steal that idea!
Kim says
Hi I LOVE these cookies. I never cared for any other ”snowball” type cookie in the past. I first made your recipe about 3-4yrs ago. Loved it. Determined to make every yr and I have. Last yr I was going to share as gifts but for some reason they seemed very tender crumbly and I thought they’d fall apart so I kept them. LOL turns out I didn’t give them enough time to cool after they cooled awhile they were fine and I had the whole batch to myself. I plan to make them this yr too and thought i’d drop you a note to let you know how much I love this recipe and it is now my fave. Merry Christmas.
Tanya Schroeder says
I’m so, so happy to hear this! They really are easy, festive cookies. Someone suggested adding mini chips which I need to try next time. Thank you for sharing!
J Garza says
Good Morning! I am wondering how long I can keep the cookies. I want to make them before Christmas! Can you tell me how long they keep?
Tanya Schroeder says
These cookies freeze very nicely. They would last at least a month as long as they are sealed in an airtight container.
Linda says
Just made these and they are delicious! So easy to make too!
Tanya Schroeder says
I’m so glad you enjoyed the recipe! Thank you for tying it!
Jerry Kelsall says
The cherries turn my dough pink. Should I rinse them and dry them first. Your thoughts
Tanya Schroeder says
I’m sorry, the maraschino cherries have a very strong color. I would perhaps drain them and dab them with a paper towel to absorb the excess moisture.
judith judge says
i made these today i didnt have pistachios so i used pecans and they were very good
Tanya Schroeder says
I’m so glad you liked them!
Teri says
This recipe looks very interesting. Can you suggest another fruit to use, since I don’t care for the cherries?
Thank you.
Tanya Schroeder says
You can use dried fruit in place of the cherries if you would like.
Bill says
What kind of butter? Salted or unsalted?
Tanya Schroeder says
You can use either. I prefer to use unsalted butter when I bake. But if you choose to use salted, omit salt from the recipe.
Pennie Sue Merchant says
How long will these keep unfrozen?
Tanya Schroeder says
They should keep up to a week if stored in an airtight container.
Linda says
Will these cookies hold up to being shipped?
Tanya Schroeder says
Yes! They are sturdy little cookies.
Donna c says
I’m still going to have to make the pecan ones (my mom would freak). But I need to try these!! Thanks for sharing!
Tanya Schroeder says
I know what you mean, my mom is a purist as well. But these are worth trying for those of us who are more adventurous!
Annabelle says
In fridge now, can’t wait!!
Tanya Schroeder says
I hope you enjoy!
Heather says
I just made a batch of these, so yummy and not terribly sweet! Will go perfect with some tea this holiday evening after a long afternoon of wrapping presents! So festive with the green and red! Definitely a keeper!!
Tanya Schroeder says
Yay! I’m so glad you liked them! And no, they aren’t too sweet, which is a nice change.
Jilliann says
Can I make the dough and freeze it? Then roll into balls when I am ready to bake?? These sound so delicious I can’t wait to make them!
Tanya Schroeder says
I think it would be better to freeze the balls, the dough could end up being really hard to work with. After you freeze the balls, allow them to come to room temperature before baking.