Pistachio Snowball Cookies
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Pistachio Snowball Cookies are light, softly crunchy, and buttery sweet with a strong pistachio flavor. They are a must-make cookie for the holidays!
Are you a pistachio lover? If you do, you should try out these Pistachio Snowball Cookies!
While snowball cookies are typically made with walnuts or pecans, you can try them with all different kinds of nuts. Because each nut is different, each lends a different quality to the overall experience. In this case, I used pistachios which are naturally a little sweet and have unique and signature mild buttery nuttiness that is so perfect for snowball cookies. And of course, the natural color gives these cookies a beautiful light green color with flecks of brown.
I can’t get enough of these cookies! They are so buttery and crumble and delicate all at the same time. More importantly, these cookies are packed with nutty pistachio flavor which I love. These Pistachio Snowball Cookies are the ones to add to your baking list, especially around the holidays.
Use Roasted Pistachios to Bring Out the Flavor
Roasting the nuts draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the nuts crunchier. Roasting your nuts before adding them to a recipe can improve the flavor and texture of the cookies.
Roast the pistachios on a baking sheet at 350F/180°C for about 5-10 minutes or until the nuts have browned lightly. Make sure your nuts are completely cooled before blending them.
Baking Tips
- Use room-temperature butter. It refers to soft and pliable butter, but still cool to the touch. There should be an indent when you press with your finger.
- Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. To best and easiest way to measure flour is by using a scale. If you still insist on using volume measurement, make sure to fluff your flour and spoon it into your measuring cup. Then, use a knife to level it off.
- Add more milk if your dough is too dry. I find the recipe ratio is perfect for me, but if your dough is too crumbly, try to add a teaspoon of milk to the dough.
More Cookies Recipes
- Strawberry Snowball Cookies
- Matcha Wreath Cookies
- Strawberry Matcha Thumbprint Cookies
- Double Chocolate Butter Cookies
- Earl Grey Butter Cookies
Ingredients
- 1/3 cup (75 gr) unsalted butter, room temperature
- 1/3 cup (45 gr) confectioners’ sugar
- 1/2 tsp vanilla extract
- 14 tbsp (107 gr) all-purpose flour
- 1/4 tsp salt
- 9 tbsp (75 gr) roasted shelled pistachios
- Confectioners’ sugar, for coating
Instructions
- Preheat oven to 300F/150°C and line a baking sheet with parchment paper or a silicone mat.
- Blend roasted shelled pistachios with a food processor until finely ground. Set aside.
- In a large bowl, add butter and sift in confectioners' sugar. Using a mixer or spatula, mix them until combined. Add vanilla extract. Mix until well combined.
- Sift in all-purpose flour and salt. Add finely ground pistachios and mix with a spatula until well incorporated.
- Scoop 1 1/2 teaspoon of dough and roll into balls. Arrange the balls onto the prepared pan.
- Bake the cookies for 16-18 minutes. Remove from the oven and cool the cookies slightly.
- While the cookies are still warm, roll them in confectioners' sugar.
- Cool the cookies completely before transferring them into an airtight container.
