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+ servings

Pistachio Snowball Cookies

These snowball cookies filled with walnuts are rich and flavorful, and a must-bake for me every holiday season.


  • 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 walnuts , very finely chopped (180 grams) (See Notes)
  • Pinch of salt
  • About 1 cup powdered sugar (113 grams)


  • Preheat oven to 3505°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 3-4 minutes. Add the vanilla extract. Add the flour, nuts and salt, and mix until just combined.
  • Shape the dough into rounded tablespoons and place on the prepared baking sheet, about 2 inches 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: You can use any variety of nut in place of the walnuts, such as pecans, pistachios, hazelnuts, etc.


Sodium: 1mg, Calcium: 15mg, Vitamin C: 1mg, Vitamin A: 279IU, Sugar: 4g, Fiber: 1g, Potassium: 118mg, Cholesterol: 20mg, Calories: 175kcal, Saturated Fat: 5g, Fat: 12g, Protein: 3g, Carbohydrates: 14g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.