Get ready to transform your kitchen into a winter wonderland with these irresistible Cranberry Hazelnut Snowball Cookies! Imagine biting into a delicate, powdery-soft cookie that crumbles with a delightful nutty crunch and bursts with tangy cranberry sweetness. These magical little treats are not just cookies - they're edible memories of cozy holiday moments, perfect for sharing with loved ones or enjoying with a warm cup of cocoa. Whether you're a seasoned baker or a curious kitchen novice, these snowball cookies will become your new favorite seasonal sensation that looks as stunning as they taste!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped hazelnuts
- 1/2 cup dried cranberries, chopped
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Add vanilla extract to the butter mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution of ingredients.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the finely chopped hazelnuts and dried cranberries using a spatula, distributing them evenly throughout the dough.
- Cover the dough and refrigerate for 15-20 minutes to make it easier to handle and shape.
- Using clean hands, roll the chilled dough into small 1-inch balls, placing them about
- 5 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden but the centers remain pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- While still warm, gently roll each cookie in the reserved 1/2 cup of powdered sugar, coating them completely. This creates the signature "snowball" appearance.
- Transfer the coated cookies to a wire rack to cool completely. Once cooled, you can roll them in powdered sugar a second time for an extra-snowy look.
- Store the cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- • Keep your butter softened but not melted for the perfect cookie texture • Chill the dough before shaping to prevent spreading and maintain compact snowball shape • Use a light touch when rolling cookies in powdered sugar to avoid clumping • For extra flavor, toast the hazelnuts lightly before chopping • Allow cookies to cool slightly before first powdered sugar coating for best adhesion • Use parchment paper to prevent sticking and ensure easy cleanup • Don't overbake - golden edges mean a perfectly tender cookie interior • Store in an airtight container with parchment between layers to maintain freshness
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
