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+ servings

Pistachio Snowball Cookies

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
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