Print

Soft Pistachio Snowball Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 79 reviews

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.

Ingredients

Scale

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

  1. Cream the butter: In the bowl of a stand mixer or a large mixing bowl, beat the softened butter until smooth and creamy.
  2. 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.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and dry pistachio pudding mix until evenly blended.
  4. Form the dough: Gradually add the flour and pudding mixture to the butter and sugar mixture, stirring until a soft dough forms.
  5. Chill: Transfer the dough onto wax paper, shape into a ball, wrap tightly, and refrigerate for 1 hour to firm up.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://yumfoodusa.com/soft-pistachio-snowball-cookies/