Cranberry Orange Snowball Cookies
A flavorful twist on the traditional version, these cranberry orange snowball cookies are a delicious holiday treat! Made with fresh orange zest and dried cranberries, the tender cookies have an irresistible festive flair.
Ingredients
For the Cookie Dough:
- 1/2 cup powdered sugar
- 2 tablespoons freshly grated orange zest
- 1 cup unsalted butter (softened)
- 1/4 teaspoon orange extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup dried cranberries (chopped)
For Rolling the Cookies:
- 1 cup powdered sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using an electric hand mixer), combine powdered sugar and orange zest. Use your fingers to rub the zest into the sugar, which will help to release the oils from the zest.
- Add butter to the powdered sugar mixture. Beat on medium-high speed until incorporated, scraping down the sides of the bowl as needed.
- Add the orange extract and almond extract, mixing to combine.
- Add flour and salt, mixing on low speed just until a soft dough forms.
- With the mixer still on low speed, add the dried cranberries, mixing just until incorporated.
- Use a small cookie scoop (or a tablespoon) to scoop out rounds of dough. Roll them in your hands to form a ball, then place on a parchment-lined plate or baking sheet (I use a plate because I can't fit a baking sheet in my side-by-side refrigerator). Chill for one hour.
- While the dough is chilling, preheat oven to 350F and line a baking sheet with parchment paper (if dough balls are not already on a baking sheet). Set aside.
- Remove from refrigerator and place dough balls on a parchment-lined baking sheet. Bake in preheated oven for 15 minutes, or until the bottoms of the cookies are light golden-brown.
- Remove from oven and let the cookies cool on the pan for a few minutes. Place powdered sugar (for rolling) in a shallow bowl or dish.
- While the cookies are still warm but cool enough to handle, roll each one in the powdered sugar to coat. Let the cookies cool completely, then roll them again in the powdered sugar for a more even, bright white coating. Serve and enjoy!
Notes
- I use a small cookie scoop to yield about 24 cookies.
- Double-rolling the cookies ensures they have a good coating of powdered sugar, giving them the "snowball" look.
- Store cookies in an airtight container at room temperature for up to 3-5 days.
Nutrition
Calories: 3626kcalCarbohydrates: 474gProtein: 28gFat: 188gSaturated Fat: 117gPolyunsaturated Fat: 8gMonounsaturated Fat: 48gTrans Fat: 7gCholesterol: 488mgSodium: 1203mgPotassium: 412mgFiber: 14gSugar: 265gVitamin A: 5723IUVitamin C: 17mgCalcium: 125mgIron: 12mg
Tried this recipe?Let us know how it was!