There’s a certain magic in a cookie that feels like a warm hug from the inside out, and for me, that’s exactly what these Snowball Cookies with Pistachio deliver. I love how their buttery, melt-in-your-mouth texture pairs with the nutty, slightly salty crunch of pistachios, making them stand out as truly unique Christmas cookies. They’re the kind of treat that makes your holiday table feel both elegantly festive and wonderfully cozy.
If you’re brainstorming Christmas dessert ideas or looking for inspiring Christmas baking ideas, let this be your sign to start right here. What I adore is that this is a no-chill recipe, meaning you can go from bowl to blissfully powdered sugar-dusted cookie in no time. That makes them perfect easy Christmas treats, even when your schedule is packed with holiday chaos.
Honestly, every batch I make disappears instantly, becoming a beloved part of our collection of holiday treats. Whether you’re a seasoned baker or just dipping your spoon into the season, these easy snowball cookies are a comforting, crowd-pleasing batch of Christmas sweets that everyone will adore.
Craving a delicious Snowball Cookies with Pistachio? You've come to the right spot! From Christmas Cookie favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Snowball Cookies with Pistachio
- Irresistible texture: Tender and crumbly, they melt in your mouth.
- Sweet-salty balance: Buttery dough and powdered sugar are offset by savory pistachios.
- Simple to make: No mixer or chilling required—ready in under 20 minutes.
- Stunning appearance: Snowy-white with green pistachio flecks for a beautiful look.
Ingredients & Tools
- 1 cup (226 g) unsalted butter, at room temperature
- 1/2 cup (60 g) powdered sugar, plus 1 extra cup for rolling
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups (270 g) all-purpose flour
- 3/4 cup (90 g) shelled pistachios, very finely chopped
Tools: A large mixing bowl, a whisk or electric hand mixer, a baking sheet, parchment paper, and a cooling rack.
Notes: Use good-quality butter. Finely chop pistachios for seamless integration; a few larger bits add texture.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 2 g |
| Fat: | 10 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Butter temperature is non-negotiable. Your butter must be properly softened at room temperature. It should yield to gentle pressure but not be greasy or melted. This is the secret to achieving that light, crumbly texture.
- How to finely chop pistachios. You can use a food processor, but pulse carefully to avoid turning them into paste. I often just use a chef’s knife on a cutting board for more control. You’re aiming for a sandy consistency with a few small bits.
- Don’t skip the second sugar roll. The first coating of powdered sugar will mostly melt into the warm cookies, creating a thin, glossy layer. The second roll, once they’re cool, is what gives them that classic, thick, snowy appearance.
- Measure your flour correctly. For the most accurate results, spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to a dry dough.
How to Make Snowball Cookies with Pistachio
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In your large mixing bowl, combine the room-temperature butter and the 1/2 cup of powdered sugar. Use a whisk or an electric mixer on medium speed to beat them together until the mixture is very pale, fluffy, and smooth. This should take about 2-3 minutes—you’ll notice the color lighten significantly. This step is crucial for incorporating air, which gives the cookies their delicate texture.
Step 2: Beat in the vanilla extract and salt until just combined. Now, add the all-purpose flour and the finely chopped pistachios. Switch to a spatula or wooden spoon and mix gently. At first, it will seem dry and crumbly, but keep mixing. The dough will eventually come together into a soft, slightly crumbly ball. Don’t overmix it; you just want no dry spots of flour remaining.
Step 3: Scoop up about one tablespoon of dough for each cookie. Roll it firmly between your palms to form a smooth, compact ball. Place the balls about 1-2 inches apart on your prepared baking sheet—they don’t spread much, but they do need a little room for hot air to circulate. You should end up with about 24 balls.
Step 4: Bake for 12-15 minutes. The cookies are done when the bottoms are just lightly golden and the tops are still pale. They will feel soft to the touch, which is perfect—they firm up as they cool. You won’t see much browning on top, so trust the timer and the light golden bottom. Overbaking is the enemy of a tender snowball cookie!
Step 5: Let the cookies cool on the baking sheet for exactly 5 minutes. They are too fragile to move right out of the oven. Meanwhile, place your extra cup of powdered sugar in a shallow bowl. After 5 minutes, carefully roll each warm cookie in the powdered sugar until it’s fully coated. Place them on a cooling rack to cool completely.
Step 6: This is the magic step! Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This final coat will stick properly and give them that beautiful, thick, snowy, finished look. The contrast of the bright white sugar with the green pistachio flecks is just gorgeous.
Storage & Freshness Guide
- Fridge: Not recommended—refrigeration can introduce moisture and make them soggy.
- Freezer: Freeze baked cookies in an airtight container for up to 3 months; thaw and re-roll in powdered sugar. Or freeze unbaked dough balls and bake from frozen, adding 1–2 minutes.
- Reviving: If cookies soften, briefly warm in a 300°F oven for 3–5 minutes, cool, and re-dust with powdered sugar.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The sharp saltiness of an aged cheddar or a creamy brie provides a fantastic savory counterpoint to the sweet, nutty cookies.
- Citrus-infused fruit salad — A bright salad with segments of orange and grapefruit cuts through the richness of the cookies and cleanses the palate beautifully.
- Spiced nuts — A bowl of warm, rosemary-and-chili roasted almonds continues the nutty theme but in a savory, snackable way.
Drinks
- Earl Grey tea — The bergamot in the tea is a classic partner for pistachio, creating an aromatic and sophisticated pairing.
- Hot chocolate with a pinch of salt — A rich, decadent hot chocolate emphasizes the cozy, wintery vibe of the snowballs, and the salt echoes the pistachios.
- A crisp, cold glass of milk — Sometimes, you just can’t beat the classic. The cold milk is the perfect partner for these rich, crumbly cookies.
Something Sweet
- Dark chocolate-dipped orange segments — The intense, bitter dark chocolate and bright citrus offer a completely different, yet harmonious, flavor profile.
- Lemon sorbet — A small scoop of tart, refreshing sorbet is a lovely, light way to end a meal after these buttery cookies.
- Cardamom-spiced coffee — Brew your coffee with a crushed cardamom pod; the warm spice is a wonderful bridge between the nutty cookies and the bitter coffee.
Top Mistakes to Avoid
- Using cold or melted butter. Cold butter won’t cream properly, leading to a dense cookie. Melted butter will make the dough greasy and cause the cookies to spread too much. Room temperature is your only option here.
- Overbaking the cookies. I’ve messed this up before too—it’s tempting to leave them in for that golden-brown color. Resist! They continue to cook on the hot tray. Take them out when the bottoms are just tan and the tops are pale and soft.
- Rolling in powdered sugar only once. Skipping the second roll is the difference between a cookie that looks a little sad and one that looks professionally dusted with snow. The first coat seals in moisture, the second coat provides the visual wow factor.
- Handling the cookies when they’re too hot. If you try to move or sugar-coat them straight from the oven, they will crumble and fall apart. That 5-minute rest on the pan is essential for them to set.
Expert Tips
- Tip: For an extra flavor boost, toast your pistachios before chopping them. Spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool completely before chopping. This deepens their nutty flavor immensely.
- Tip: If your dough is too crumbly to roll, it might be a bit dry. Don’t add water! Just use the warmth of your hands to knead a portion of the dough for a few seconds. The butter will soften slightly and bind everything together.
- Tip: Make them ahead! These cookies freeze beautifully. You can freeze the unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the baking time. Or, freeze the fully baked and cooled cookies, then give them a fresh final sugar roll after thawing.
- Tip: For a super-fine, professional-looking powdered sugar coating, sift your powdered sugar before rolling the cookies in it. This breaks up any lumps and ensures an even, smooth, snowy finish.
FAQs
Can I use a different type of nut?
Absolutely! While pistachios are fantastic, this recipe is very adaptable. You can use an equal amount of finely chopped pecans, walnuts, or hazelnuts. Toasting them first is always a good idea to maximize flavor. Each nut will bring its own unique character—pecans are buttery, walnuts are earthy, and hazelnuts are wonderfully aromatic.
Why are my cookies dry and crumbly?
This usually points to two potential issues. First, you may have over-measured your flour. Remember to spoon and level! Second, you might have over-baked them. Even a minute or two too long in the oven can drive out too much moisture. Next time, check them at the 12-minute mark and look for that just-set, soft top and lightly golden bottom.
Can I make these cookies gluten-free?
You can, with a few adjustments. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly more sandy, but still delicious. Be extra careful not to overmix the dough once the flour is added, as GF blends can sometimes become gummy if worked too much.
How do I store them and how long do they last?
Store these cookies in an airtight container at room temperature. They will keep beautifully for up to a week. If you layer them, place a sheet of parchment paper between the layers to prevent them from sticking together. Do not refrigerate, as the fridge can introduce moisture and make them soggy.
The powdered sugar coating melts and gets sticky. What happened?
This is almost always due to humidity. If you live in a humid climate, the sugar will absorb moisture from the air. The second roll after cooling helps, but for the best long-term results, store them with a few silica gel packets in the container (the kind you find in new purses or shoe boxes) to absorb excess moisture.
Snowball Cookies With Pistachio: An Easy No-Chill Recipe
Snowball Cookies with Pistachio are an easy snowball cookie recipe, perfect for your holiday treats. These buttery, melt-in-your-mouth delights are a uniquely festive and cozy Christmas dessert.
Ingredients
For the Ingredients & Tools
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1 cup unsalted butter (at room temperature)
-
1/2 cup powdered sugar (plus 1 extra cup for rolling)
-
1 teaspoon vanilla extract
-
1/4 teaspoon salt
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2 1/4 cups all-purpose flour
-
3/4 cup shelled pistachios (very finely chopped)
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In your large mixing bowl, combine the room-temperature butter and the 1/2 cup of powdered sugar. Use a whisk or an electric mixer on medium speed to beat them together until the mixture is very pale, fluffy, and smooth. This should take about 2-3 minutes—you’ll notice the color lighten significantly. This step is crucial for incorporating air, which gives the cookies their delicate texture.01
-
Beat in the vanilla extract and salt until just combined. Now, add the all-purpose flour and the finely chopped pistachios. Switch to a spatula or wooden spoon and mix gently. At first, it will seem dry and crumbly, but keep mixing. The dough will eventually come together into a soft, slightly crumbly ball. Don't overmix it; you just want no dry spots of flour remaining.02
-
Scoop up about one tablespoon of dough for each cookie. Roll it firmly between your palms to form a smooth, compact ball. Place the balls about 1-2 inches apart on your prepared baking sheet—they don’t spread much, but they do need a little room for hot air to circulate. You should end up with about 24 balls.03
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Bake for 12-15 minutes. The cookies are done when the bottoms are just lightly golden and the tops are still pale. They will feel soft to the touch, which is perfect—they firm up as they cool. You won't see much browning on top, so trust the timer and the light golden bottom. Overbaking is the enemy of a tender snowball cookie!04
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Let the cookies cool on the baking sheet for exactly 5 minutes. They are too fragile to move right out of the oven. Meanwhile, place your extra cup of powdered sugar in a shallow bowl. After 5 minutes, carefully roll each warm cookie in the powdered sugar until it’s fully coated. Place them on a cooling rack to cool completely.05
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This is the magic step! Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This final coat will stick properly and give them that beautiful, thick, snowy, finished look. The contrast of the bright white sugar with the green pistachio flecks is just gorgeous.06
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