If you’re searching for a cookie that perfectly balances softness, buttery richness, and a subtle nutty twist, you’ve got to try these Soft Pistachio Snowball Cookies. The tender crumb and delicate pistachio flavor combined with a melt-in-your-mouth texture make them an irresistible treat, especially when coated in that sweet dusting of powdered sugar. Whether you’re baking for a special occasion or just because, these cookies bring a touch of holiday magic to any cookie jar.
Ingredients You’ll Need
These Soft Pistachio Snowball Cookies rely on simple, classic ingredients that work together to create a symphony of flavor and texture. Each ingredient plays an essential role from creamy butter to the unique addition of pistachio pudding mix, which adds both color and moistness.
- Salted butter: Provides rich, creamy flavor and creates that tender, melt-in-your-mouth texture.
- Powdered sugar: Used both in the dough and as a finishing coating for a delicate sweetness and a snowy finish.
- Vanilla extract: Enhances the overall flavor profile with warm, aromatic notes.
- All-purpose flour: The base structure of the cookie dough, ensuring the perfect soft bite.
- Dry pistachio instant pudding mix: Adds a distinctive pistachio flavor and helps keep the cookies soft and moist.
How to Make Soft Pistachio Snowball Cookies
Step 1: Cream the Butter
Start by beating the softened salted butter until it becomes smooth and creamy. This step is crucial because well-creamed butter creates a light base that makes the cookies tender.
Step 2: Add Sugar and Vanilla
Next, mix in half of the powdered sugar with the butter until the combination is light and fluffy. Pour in the vanilla extract and blend it all together, infusing the dough with a lovely vanilla aroma.
Step 3: Combine Dry Ingredients
Whisk the all-purpose flour and dry pistachio pudding mix in a separate bowl. This ensures even distribution of the pistachio flavor and avoids clumps in your dough.
Step 4: Form the Dough
Gradually add the dry mixture to the creamed butter blend. Mix until everything comes together into a soft, pliable dough that’s perfect for rolling into balls.
Step 5: Chill the Dough
Transfer your dough onto wax paper, shape it into a ball, wrap it tightly, and refrigerate it for at least an hour. Chilling helps the dough firm up, which reduces spreading and makes shaping easier.
Step 6: Prepare for Baking
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. This setup guarantees quick and even baking without sticking.
Step 7: Shape the Cookies
Take the chilled dough out of the fridge and roll it into teaspoon-sized balls. Place them spaced apart on the baking sheet and gently press down on the tops to create a slight indentation, which helps the cookies bake evenly.
Step 8: Bake and Cool
Bake the cookies for 6 to 9 minutes until they are set but not browned. Allow them to cool on the sheet for a few minutes, so they firm up just right and don’t break when you handle them.
Step 9: Coat in Powdered Sugar
While the cookies are still warm, roll them generously in the remaining powdered sugar. This final touch not only adds sweetness but also creates that iconic snowball look. Transfer them to a wire rack to cool completely.
How to Serve Soft Pistachio Snowball Cookies
Garnishes
A simple dusting of powdered sugar is classic and beautiful. For an extra special touch, sprinkle finely chopped pistachios on top right after rolling in sugar, giving additional crunch and color.
Side Dishes
These cookies pair wonderfully with a warm cup of tea or coffee, balancing the buttery richness. They also complement creamy vanilla ice cream superbly, creating an indulgent dessert experience.
Creative Ways to Present
Arrange Soft Pistachio Snowball Cookies on a tiered stand for festive gatherings or gift them in a pretty box lined with parchment paper. For parties, stack them in clear jars tied with a satin ribbon to showcase their snowy, pretty appearance.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature to keep them soft and fresh. They will maintain their delicious texture and flavor for about a week, perfect for slow snacking or sharing over days.
Freezing
You can freeze these cookies either baked or as dough balls. Wrap dough tightly in plastic and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight. For baked cookies, freeze in airtight containers layered with parchment paper to prevent sticking.
Reheating
To enjoy cookies like fresh from the oven, warm them in a 300°F oven for 5 minutes. This softens the cookie wonderfully and brings back that fresh-baked aroma and texture.
FAQs
Can I use unsalted butter instead?
Yes, you can substitute unsalted butter, but consider adding a pinch of salt to balance the sweetness and enhance the pistachio flavor.
Why pistachio pudding mix?
The dry pistachio pudding mix imparts natural pistachio flavor and color while keeping the cookies exceptionally soft and moist.
Can I make these cookies gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
What’s the best way to roll the dough?
Use your hands to gently roll teaspoon-sized balls. Chilling the dough first makes handling easier and prevents the dough from becoming too sticky.
Are these cookies suitable for holiday gifting?
Absolutely! Soft Pistachio Snowball Cookies are festive, delicious, and have a stunning presentation that makes them a perfect homemade gift.
Final Thoughts
There’s nothing quite like the joy of biting into a Soft Pistachio Snowball Cookie – that supple texture, subtle pistachio flavor, and sweet snowy coating make them truly unforgettable. I hope you’ll give this recipe a try and invite a little delicious warmth into your kitchen. Happy baking and even happier snacking!
PrintSoft Pistachio Snowball Cookies
Pistachio Snowball Cookies are soft, buttery, and melt-in-your-mouth treats infused with pistachio pudding mix for a unique flavor twist. These cookies balance a subtle sweetness with a touch of saltiness, making them perfect for the holiday season or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 48 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup salted butter – softened (2 sticks)
- 1 ¼ cup powdered sugar – divided
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 3.4 ounces pistachio instant pudding mix – dry (1 small 3.4 ounce box)
Instructions
- Cream the butter: In the bowl of a stand mixer or a large mixing bowl, beat the softened butter until smooth and creamy.
- Add sugar & vanilla: Mix in ½ cup of the powdered sugar and beat until the mixture is light and fluffy. Add the vanilla extract and mix again until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and dry pistachio pudding mix until evenly blended.
- Form the dough: Gradually add the flour and pudding mixture to the butter and sugar mixture, stirring until a soft dough forms.
- Chill: Transfer the dough onto wax paper, shape into a ball, wrap tightly, and refrigerate for 1 hour to firm up.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape cookies: Remove the dough from the refrigerator. Roll the dough into teaspoon-sized balls. Place them spaced slightly apart on the prepared baking sheet. Optionally, use the back of a spoon to gently press the tops to create a slight indentation.
- Bake: Bake the cookies for 6 to 9 minutes, or until they are set but not browned. Allow the cookies to cool on the baking sheet for 3 to 5 minutes.
- Coat in powdered sugar: While still warm, roll each cookie in the remaining powdered sugar to coat thoroughly. Transfer the coated cookies to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container at room temperature for freshness.
Notes
- Ensure the butter is properly softened to achieve a smooth, creamy texture when creaming.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Do not overbake; cookies should be set but still soft and pale for the best texture.
- Rolling cookies in powdered sugar while warm enhances the classic ‘snowball’ appearance and taste.
- Cookies can be stored at room temperature for up to one week or frozen for longer storage.