These cranberry pecan snowball cookies are buttery shortbread cookies with ground pecans and cranberries. They are baked then coated with powdered sugar. You won't find a recipe easier than this because all you need is a bowl and spatula. The dough takes 5 minutes to combine and 10 minutes to bake. Easy peasy and perfect for the holiday season.
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I've always known these as snowballs, and of course, I'm used to making them during Christmas because it reminds us of snow. Mom made these with cashew nuts because in India cashew nuts are widely available.
But, did you know that these are also called Mexican wedding cookies or Russian tea cakes? How amazing is that? Same concept, similar recipes, different countries. Food brings the whole world together.
About these cookies
I don't know about you, but Christmas is a very busy time for me. So much to do and so many cookies to make. Which is why I always rely on simple and easy recipes like this one.
The recipe uses powdered sugar, which means you don't need any mixers to cream the butter and sugar. Just a spatula and you are good to go. You can also buy ground pecan meal if you don't want to make that yourself. You can also chop the cranberries fine with a chopping board and knife.
The best part is that these cookies are very versatile. You can switch the nuts to any other nuts you like. You can switch the cranberries to dates or raisins. Sometimes, I make
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Powdered sugar - Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar.
- Vanilla extract - I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
- Pecans - We love pecans, but you can also use other nuts like walnuts, hazelnuts, or cashew nuts.
- Cranberries - The tartness from the cranberries adds a unique taste to these cookies.
Step by step instructions
- In a food processor, pulse the pecans until coarse. Add the cranberries and pulse some more – set aside.
- Cream together butter and powdered sugar. You can use a stand mixer but a bowl and whisk work just as well.
- Add vanilla extract followed by the cranberry pecan meal. Finally, add the flour and salt. Combine well.
- Chill the dough for 10 minutes while you preheat the oven.
- Preheat the oven at 340° F or 170 °C
- Take about 1 to 1 ½ tablespoons amount of dough and shape it into balls. Place them on a parchment-lined baking tray.
- Bake in the preheated oven for 10 to 12 minutes.
- Let cool on the tray for 10 minutes. Then, coat each cookie with powdered sugar and dust off any excess
- Cool them completely then store in an airtight container for up to a week
Frequently asked questions
These snowball cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies are not supposed to spread. They do have a flat bottom but do not spread.
Too much butter or sugar in the recipe can lead to cookies spreading. Sometimes, too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan to prevent the butter from melting. And make sure the oven is at the right temperature, the cold oven will melt butter spreading cookies.
For these snowballs, 10 minutes is all you need. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
You can if you want cinnamon flavor. I think ½ teaspoon cinnamon powder in fall would be a great idea. You can even add ¼ teaspoon ground ginger or ½ teaspoon pumpkin spice.
These cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before coating and baking.
You can also place the unbaked cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, this snowball cookie dough can be frozen for a month or more if covered well.
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Printable Recipe
Cranberry Pecan Snowball Cookies
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Ingredients
- 1 cup (100 g) Pecans
- ½ cup (60 g) Cranberries dried
- ½ cup (113 g) Butter unsalted, room temperature
- 1 cup (120 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 1 ¼ cup (160 g) All-purpose flour
- ½ teaspoon Salt
For dusting
- 1 cup (120 g) Powdered sugar for dusting
Instructions
- In a food processor, pulse the pecans until coarse. Add the cranberries and pulse some more – set aside.
- Cream together butter and powdered sugar. You can use a stand mixer but a bowl and whisk work just as well.
- Add vanilla extract followed by the cranberry pecan meal. Finally, add the flour and salt. Combine well.
- Chill the dough for 10 minutes while you preheat the oven.
- Preheat the oven at 340° F or 170 °C
- Take about 1 to 1 ½ tablespoons amount of dough and shape it into balls. Place them on a parchment-lined baking tray.
- Bake in the preheated oven for 10 to 12 minutes.
- Let cool on the tray for 10 minutes. Then, coat each cookie with powdered sugar and dust off any excess
- Cool them completely then store in an airtight container for up to a week
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Marisa
I make something very much like these but with the addition of fresh orange zest and either a squeeze of fresh oj or a bit of orange extract. I think it combines nicely with the cranberries.
Veena Azmanov
Thank you, Marisa. This sounds delicious. Happy you enjoyed these cookies.
Karen Da Silva Collaco
Thank you for this recipe. It took me hardly any time to prepare this and turned our perfectly. I had to sample them straight out of the oven as they smelt to good! Thank you very much once again!
Veena Azmanov
Thank you, Karen. Happy you enjoyed them
Candee
I just tried this recipe but in the instructions it does not say when to add the 1/2 tsp salt. I added it to the flour but just realized it's never said.
Veena Azmanov
Thanks for bringing it to my attention, Candee. Just fixed it.
Candee
Thanks much.
Katie
Wow! Very happy to run across this recipe. The cranberries were a perfect holiday twist and balance the sweetness perfectly.
Veena Azmanov
Thank you, Katie. I am so happy to hear that