Pistachio Snowball Cookies

Annalise, Completely Delicious

Snowball cookies (also referred to as Mexican wedding cookies or Russian tea cakes) are a must on every holiday cookie plate. They don’t look like much, and you may be tempted to pass them over for something more flashy. If you’d had the pleasure of enjoying one (or ten), then you know what I know, that these snowballs practically melt in your mouth and are incredibly addicting.

A very simple cookie, its main components are butter and finely chopped nuts. Pecans are typically the nuts of choice, but pistachios provide a wonderfully different flavor and seasonal color. And a double-dip in powdered sugar gives the cookies their signature “snowball” look.

Pistachio Snowball Cookies
By Annalise, Completely Delicious
Makes 1 1/2 dozen cookies


1/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups pistachios, very finely chopped
Pinch of salt*
1 1/2 cups powdered sugar


Preheat oven to 325˚F. Line baking sheet pan with parchment paper or silicone baking mat.

In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand mixer, beat sugar and butter together on medium high speed until creamy and pale in color, about 4 to 5 minutes. Add vanilla extract, mix to combine. Add flour, pistachios and salt; mix until just combined.

Shape tablespoons of dough into rounded balls and place on prepared baking sheets, about 1-inch apart. Bake until cookies just begin to turn golden brown, about 15 minutes.

Let cookies sit on pan until cool enough to touch but still warm, then roll in powdered sugar. Let cool completely and then roll in powdered sugar again.

*If you use salted pistachios, omit salt in the cookies.

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  1. Martha said:

    The recipe sounds delicious! I can’t wait to make it. I thought about also using walnuts instead.