Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pistachios (unsalted)
• 1/4 teaspoon salt

Instructions

Step 1: Prepare the Dough

1. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy, about 2-3 minutes. This step helps create a tender and delicate cookie texture.
2. Add Vanilla: Mix in the vanilla extract, ensuring it is well incorporated for a subtle flavor boost.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined. Be careful not to overmix.
4. Add Pistachios: Fold in the finely chopped pistachios, making sure they’re evenly distributed throughout the dough. This will ensure each cookie is packed with nutty flavor.

Step 2: Shape and Chill

1. Shape the Dough: Using a tablespoon or a small cookie scoop, portion out the dough and roll it into 1-inch balls. Place them on a baking sheet lined with parchment paper.
2. Chill: Cover the baking sheet with plastic wrap and refrigerate the cookie balls for at least 30 minutes. Chilling helps the cookies hold their shape during baking.

Step 3: Bake the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Bake: Remove the chilled cookie balls from the refrigerator and bake in the preheated oven for 12–15 minutes, or until the cookies are lightly golden around the edges. Avoid over-baking, as they are meant to be tender.
3. Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Coat in Powdered Sugar

1. First Coating: While the cookies are still slightly warm, roll them gently in powdered sugar to coat. Place them back on the wire rack and allow them to cool completely.
2. Second Coating: For an extra snowy effect, roll the cookies in powdered sugar a second time once they have cooled fully.

Nutrition Facts (approximate per serving, based on 24 cookies)

• Calories: 150
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 15mg
• Carbohydrates: 14g
• Fiber: 1g
• Sugars: 6g
• Protein: 2g

Frequently Asked Questions (FAQs)

Q: Can I use a different nut instead of pistachios?
A: Yes, you can easily substitute pistachios with almonds, walnuts, pecans, or hazelnuts. The cookies will have a slightly different flavor but will still be delicious.

Q: Do I need to chill the dough?
A: Chilling the dough helps the cookies keep their shape during baking and prevents them from spreading. It’s recommended for a tender, crumbly texture, but if you’re in a rush, you can bake them right away (they may just be a little less round).

Q: How can I make these cookies vegan?
A: Substitute the butter with a vegan alternative and use plant-based powdered sugar. The result may be slightly different in texture but should still taste delightful.

Q: Can I freeze the cookie dough?
A: Absolutely! You can freeze the shaped dough balls in a single layer on a baking sheet, then transfer them to an airtight container. They can be stored in the freezer for up to 2 months. Simply bake from frozen, adding 2–3 minutes to the baking time.

Tips for Success

• Use Softened Butter: Softened butter mixes more easily and helps create the right texture in the cookies. If the butter is too cold, it may not blend as smoothly, and if it’s too melted, the cookies could spread too much.
• Chop Pistachios Finely: Ensure the pistachios are finely chopped so they distribute evenly throughout the dough. Large pieces may cause the cookies to crack during shaping.
• Don’t Over-Bake: These cookies are meant to be tender and crumbly, so keep a close eye on them as they bake. They should be just barely golden around the edges when done.
• Double-Coat in Powdered Sugar: For the classic snowball look, give the cookies a second coating of powdered sugar once they’re cool. The sugar will stick better to the slightly warm cookies, but the second coat makes them look and taste extra special.

Storage Tips

• Room Temperature: Store the cookies in an airtight container at room temperature for up to a week. They will remain tender and delicious.
• Freezer: To freeze baked cookies, let them cool completely before transferring them to a freezer-safe container. Place parchment paper between layers to prevent sticking. They can be frozen for up to 2 months and enjoyed anytime.

Conclusion

Pistachio Snowball Cookies are a delightful treat that brings together a crumbly, buttery texture with the unique nutty flavor of pistachios. Rolled in powdered sugar, they make an elegant presentation and a deliciously light dessert. Perfect for holidays, family gatherings, or just an indulgent snack, these cookies are sure to be a hit. With minimal ingredients and straightforward steps, they’re also easy to make, even for beginner bakers. Whip up a batch of these delightful cookies, and enjoy a timeless treat with a nutty twist!