Description
Buttery snowball cookies filled with dried cranberries and bright orange zest, rolled in powdered sugar for a festive holiday treat. A delightful twist on the classic cookie. Perfect for cookie exchanges and holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (for dough), plus more for rolling
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, finely chopped
- 3/4 cup finely chopped pecans (optional)
- 1 cup powdered sugar, for coating
Instructions
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add orange zest and vanilla extract; mix well.
- 3. In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, mixing until well combined.
- 4. Fold in the chopped cranberries and pecans (if using) until evenly distributed.
- 5. Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- 6. Bake for 12-15 minutes, or until the edges are just lightly golden. Remove from oven and let cool slightly on the baking sheets for 5 minutes.
- 7. Place 1 cup of powdered sugar in a shallow bowl. Roll each warm cookie in the powdered sugar until coated. Place on a wire rack to cool completely.
- 8. Once completely cool, roll the cookies in powdered sugar again for a snowy, finished look.
Notes
For best texture, use high-quality butter. The orange zest can be increased to 1.5 teaspoons for a more pronounced citrus flavor. Store in an airtight container at room temperature for up to one week, or freeze for up to three months. Roll in powdered sugar again after freezing if desired.
Nutrition
- Calories: 135 kcal
- Sugar: 8 g
- Fat: 8 g
- Carbohydrates: 16 g
- Protein: 1 g