Pistachio White Chocolate Snowball Cookies
Tender, melt-in-your-mouth snowball cookies packed with crunchy pistachios and creamy white chocolate chips, finished with a snowy coating of powdered sugar. Perfect for winter baking, holiday swaps, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups (240g) all-purpose flour
- 1 cup (115g) shelled pistachios, roughly chopped (preferably roasted, unsalted)
- 3/4 cup (120g) white chocolate chips
- 1 cup (120g) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat butter and powdered sugar until light and fluffy, about 2-3 minutes on medium speed.
- Beat in vanilla extract, almond extract (if using), and salt. Scrape down the bowl as needed.
- Gradually add flour and mix on low until just combined. The dough will look crumbly but should hold together when pressed.
- Gently fold in chopped pistachios and white chocolate chips with a spatula.
- Using a small cookie scoop or tablespoon, scoop out dough and roll into 1-inch balls (about 20g each). Place 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes, until bottoms are barely golden and tops remain pale.
- Let cookies cool on the sheet for 5 minutes. While still warm, gently roll each in powdered sugar and place on a wire rack to cool completely.
- Once cookies are fully cool, roll in powdered sugar again for a thick, snowy finish.
Notes
For best results, use room temperature butter and high-quality ingredients. Chill dough for 10-15 minutes if too soft. Roll cookies twice in powdered sugar for a snowy look. Toast pistachios for extra flavor, but watch closely to avoid burning. Cookies can be made gluten-free or vegan with simple swaps. Store in an airtight container for up to 1 week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
Keywords: snowball cookies, pistachio cookies, white chocolate cookies, winter baking, holiday cookies, easy cookie recipe, nut cookies, Christmas cookies