Pistachio Snowball Cookies

These Pistachio Snowball Cookies are a delicious twist on the classic snowball cookie. Buttery, nutty, and coated in a sweet powdered sugar “snow,” they’re the perfect addition to your holiday cookie platter. With finely chopped pistachios adding a subtle crunch and flavor, these cookies are as festive as they are flavorful.

I first made these cookies as a holiday experiment, and they quickly became a family favorite. They’re simple to prepare, beautiful to present, and irresistibly delicious. Whether you’re gifting them or serving them at your next gathering, these cookies are sure to spread holiday cheer.

Let’s bake up a batch of Pistachio Snowball Cookies and bring a little magic to your holiday season!

Quick Overview in Todd Wilbur’s Style

These Pistachio Snowball Cookies are buttery, nutty, and coated in powdered sugar, offering a melt-in-your-mouth texture and a delightful pistachio flavor. A perfect treat for holidays, gifting, or anytime you crave a sweet, nutty bite.

Why You’ll Love These Cookies

Buttery, Nutty, and Easy to Make

• Melt-in-Your-Mouth Texture: Soft and tender with a delicate crumble.
• Nutty Flavor: Pistachios add a unique twist to the classic snowball cookie.
• Festive Appearance: The powdered sugar coating gives them a snowy, holiday-ready look.
• Simple to Make: A straightforward recipe with just a few ingredients.

What You Need for Pistachio Snowball Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar (plus more for coating)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pistachios (unsalted or lightly salted)
• ¼ tsp salt

How to Make Pistachio Snowball Cookies

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugar

1. In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes.

Step 3: Add Vanilla and Dry Ingredients

1. Mix in the vanilla extract. Gradually add the flour, salt, and chopped pistachios, mixing until a soft dough forms.

Step 4: Shape the Cookies

1. Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.

Step 5: Bake the Cookies

1. Bake for 12–14 minutes, or until the bottoms are lightly golden. The tops should remain pale.

Step 6: Coat in Powdered Sugar

1. Allow the cookies to cool for 5 minutes, then roll them in powdered sugar while they’re still warm.
2. Let the cookies cool completely, then roll them in powdered sugar again for a thicker coating.

Tips for Perfect Snowball Cookies

1. Use Fresh Pistachios: For the best flavor, use high-quality unsalted or lightly salted pistachios.
2. Coat While Warm: Rolling the cookies in powdered sugar while warm helps the sugar adhere better.

Substitutions and Variations

• Nut-Free Option: Replace pistachios with sunflower seeds or omit them entirely for a plain version.
• Almond Twist: Substitute pistachios with finely chopped almonds or almond flour for a different flavor.
• Matcha Snowballs: Add 1 tsp of matcha powder to the dough for a green tea-infused twist.

Make a Healthier Version

• Reduce Sugar: Skip the second powdered sugar coating for a lighter option.
• Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.
• Dairy-Free: Use plant-based butter for a vegan-friendly version.

Closing Thoughts

And there you have it—Pistachio Snowball Cookies, a delicate and nutty treat that’s perfect for the holidays or any time of year. These cookies are easy to make, delightful to share, and a guaranteed crowd-pleaser.

Happy baking, and enjoy every snowy bite! 😊🎄

Frequently Asked Questions for Pistachio Snowball Cookies

1. Can I make these cookies ahead of time?
   Yes! Store them in an airtight container for up to 5 days or freeze for up to 3 months.
2. What’s the best way to chop pistachios?
   Use a food processor or a sharp knife for finely chopped nuts.
3. How do I store these cookies?
   Store in an airtight container at room temperature for up to 5 days.
4. Can I freeze the dough?
   Absolutely! Roll the dough into balls and freeze on a baking sheet. Transfer to a freezer bag and bake directly from frozen, adding a minute or two to the baking time.
5. Can I use salted pistachios?
   Yes, but omit the added salt in the recipe to balance the flavors.
6. Why did my cookies flatten?
   Make sure your butter isn’t too soft and chill the dough for 30 minutes if your kitchen is warm.
7. Can I make smaller cookies?
   Yes! Adjust the baking time to 9–11 minutes for smaller cookies.
8. What if I don’t have powdered sugar?
   Blend granulated sugar in a food processor to create a powdered sugar substitute.
9. Can I add other flavors?
   A pinch of cardamom or cinnamon adds a warm, aromatic touch.
10. What’s the yield for this recipe?
    This recipe makes about 24–30 cookies, depending on the size.
11. Can I use other nuts?
    Yes, walnuts, pecans, or hazelnuts are great alternatives to pistachios.
12. How do I prevent the dough from sticking to my hands?
    Lightly flour your hands or chill the dough for easier rolling.

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