Traditional Christmas snowball cookies get a festive and delicious makeover with pistachios. Recipe developed in partnership with Go Bold with Butter.

Pistachio Snowball Cookies

I am late to the game on these cookies. I think growing up I always assumed that since they looked so uninteresting, they must not taste good.


Whether you know them as snowballs, Mexican wedding cookies, or Russian tea cakes, these buttery mounds of toasted nuts rolled in sugar are a must for every holiday season.

Pistachio Snowball Cookies
Pistachio Snowball Cookies

In this recipe developed for Go Bold with Butter, I decided to give the traditional cookie a twist, and so I swapped out pistachios for the pecans. And I absolutely loved the subtle change in flavor and little hint of seasonal color.

View the recipe for Pistachio Snowball Cookies on the Go Bold with Butter website

Just make sure you have a plan when you bake these cookies— gift plates for the neighbors, or a holiday party, or something— because otherwise before you know what’s happened the cookies will be gone and all you’ll be left with is powdered sugar on your shirt (if you’re like me).

Pistachio Snowball Cookies

baking tip:How to finely chop nuts

A food processor is the easiest way to chop a lot of nuts, but you can also use a knife and cutting board. Alternately, look for finely chopped nuts at the grocery work and eliminate the work altogether.

Pistachio Snowball Cookies

Pistachio Snowball Cookies

Servings: 18 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
A holiday cookie favorite with a pistachio twist!


  • ¼ cup granulated sugar (50 grams)
  • ¾ cup unsalted butter , at room temperature (170 grams)
  • 1 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour (180 grams)
  • 1 ½ cup pistachios , very finely chopped (180 grams)
  • Pinch of salt
  • Powdered sugar


  • Preheat oven to 325°F. Line a sheet pan with parchment paper or a silicone baking mat.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat the butter and sugar together on medium high speed until creamy and pale in color, about 4-5 minutes. Add the vanilla extract. Add the flour, pistachios and salt, and mix until just combined.
  • Shape the dough into rounded tablespoons and place on the prepared baking sheet, about 1 inch apart. Bake until cookies just begin to turn golden brown, about 15 minutes.
  • Let sit on the pan until cool enough to touch but still warm, then roll in powdered sugar. Let cool completely and then roll in powdered sugar again.
  • Note: If you use salted pistachios, omit the salt in the cookies.


Note: You can use any variety of nut in place of the pistachios, if desired.
Calories: 175kcal, Carbohydrates: 14g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 1mg, Potassium: 118mg, Fiber: 1g, Sugar: 4g, Vitamin A: 279IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was developed in partnership with Go Bold With Butter. I am a paid contributor to their website. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in.