Why You’ll Love These Cranberry Snowball Cookies
Trust me, these cookies will become your new holiday obsession. Here’s why:
- They’re ridiculously easy to make – just mix, roll, and bake!
- The buttery melt-in-your-mouth texture is pure magic
- Tart cranberries cut through the sweetness perfectly
- That snowy powdered sugar coating makes them look festive
- They stay fresh for days (if they last that long!)
Seriously, I make multiple batches every December because everyone keeps asking for them!
Ingredients for Cranberry Snowball Cookies
Here’s everything you’ll need to make these little bites of heaven – and yes, every single ingredient matters! I’ve learned through years of baking that quality ingredients make all the difference with these delicate cookies.
- 1 cup (2 sticks) unsalted butter – softened to room temperature (this is crucial for proper creaming!)
- 1/2 cup powdered sugar – plus another 1/2 cup for rolling later
- 1 teaspoon pure vanilla extract – none of that imitation stuff!
- 2 cups all-purpose flour – spooned and leveled, please don’t pack it
- 1/4 teaspoon salt – just enough to balance the sweetness
- 1/2 cup dried cranberries – finely chopped (I use kitchen shears for this)
See? Simple ingredients, but when combined just right, they create absolute magic. Now let’s get baking!
How to Make Cranberry Snowball Cookies
Alright, let’s get to the fun part! Making these cookies is as easy as 1-2-3, but I’ll walk you through each step so they turn out perfect. I’ve burned (okay, slightly overbaked) enough batches to know exactly what works!
Step 1: Cream Butter and Sugar
First things first – that butter better be at room temperature! I leave mine out for about an hour before baking. Toss it in a bowl with the powdered sugar and beat them together until they’re smooth and creamy. You’ll know it’s ready when it looks like fluffy clouds – about 2 minutes with a hand mixer. This step gives the cookies that melt-in-your-mouth texture we love!
Step 2: Combine Dry Ingredients
Now, grab that vanilla and give it a good mix into the butter mixture. Here’s my secret: add the flour about 1/2 cup at a time, mixing just until combined after each addition. Don’t overmix! Once the dough comes together, gently fold in those chopped cranberries. I use a spatula and fold like I’m turning pages in a book – keeps them from breaking.
Step 3: Bake and Roll in Sugar
Roll your dough into 1-inch balls (I use a small cookie scoop for uniform size) and pop them on a parchment-lined baking sheet. Bake at 350°F for 12-15 minutes – you want just the barest hint of golden on the edges. Let them cool for 5 minutes (crucial step!) before rolling in powdered sugar. If you roll them too soon, the sugar will melt right in. After they’re completely cool, give them another sugar coat for that perfect snowy look!
Tips for Perfect Cranberry Snowball Cookies
After years of perfecting this recipe, I’ve picked up some tricks that make all the difference. First, if your dough feels sticky when rolling (this happens in warm kitchens!), pop it in the fridge for 15 minutes – it’ll firm right up. Always use parchment paper on your baking sheets to prevent sticking – trust me, it’s worth it. And here’s my golden rule: store these beauties in an airtight container with parchment between layers. They’ll stay fresh and crumbly for days… if they last that long!
Cranberry Snowball Cookies Variations
While I adore the classic version, sometimes I like to mix things up! Try adding 1 teaspoon of orange zest to the dough – it makes the cranberries sing. For extra decadence, stir in 1/2 cup white chocolate chips (mini ones work best). Feeling nutty? A handful of chopped pecans adds wonderful crunch. The possibilities are endless – have fun with it!
Serving and Storing Cranberry Snowball Cookies
These cookies are absolute perfection when served at room temperature – the butter has softened just enough to make them melt in your mouth. For storing, I always layer them in an airtight container with parchment between layers. They’ll keep fresh for about a week this way (though they never last that long at my house!). And here’s a little secret – they actually taste even better on day two as the flavors meld together beautifully.
Cranberry Snowball Cookies Nutritional Information
Just so you know, each of these little snowball cookies clocks in at about 120 calories – but who’s counting during the holidays? These values are estimates since ingredients can vary. The tart cranberries do add a nice touch of fiber and antioxidants to balance out all that buttery goodness!
FAQs About Cranberry Snowball Cookies
Can I use fresh cranberries instead of dried?
Oh honey, I tried this once and it was a sticky mess! Fresh cranberries release too much moisture during baking. Stick with dried – they give that perfect tart pop without making your cookies soggy. If you’re desperate, you can try chopping dried cherries instead!
How long do these cookies stay fresh?
In an airtight container, they’ll keep their magic for about a week. But here’s a pro tip – the powdered sugar coating helps preserve them! Just give them a fresh dusting if the sugar starts to absorb after a few days. They never last more than 48 hours at my house though!
Can I freeze the dough?
Absolutely! I always make extra dough balls and freeze them on a baking sheet before transferring to a freezer bag. When cookie cravings hit, just bake frozen (add 1-2 minutes to baking time). The dough keeps beautifully for 3 months – perfect for last-minute holiday guests!
Share Your Cranberry Snowball Cookies
I’d love to see your cookie creations! Snap a photo and tag me on Instagram – nothing makes me happier than seeing these sweet little snowballs spreading holiday cheer in other kitchens. Happy baking!
Print
Buttery Cranberry Snowball Cookies: 5-Star Holiday Magic in 30 Minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cranberry snowball cookies are buttery, crumbly treats with a tart cranberry filling and a dusting of powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream the butter and 1/2 cup powdered sugar until smooth.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Fold in the chopped cranberries.
- Roll the dough into 1-inch balls and place them on the baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool for 5 minutes, then roll them in the remaining powdered sugar.
- Cool completely before serving.
Notes
- Use room-temperature butter for easier mixing.
- Chop cranberries finely so they distribute evenly.
- Store in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cranberry snowball cookies, holiday cookies, easy dessert