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+ servings

Pistachio Snowballs

Dense pistachio cookies covered in powdered sugar to make them look like snowballs
Prep Time15 mins
Cook Time15 mins
Chilling Time30 mins
Total Time30 mins
Servings: 36 cookies


  • 1 cup pistachios shell, salted
  • 1 cup butter unsalted, softened
  • 1 3/4 cup powdered sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • pinch yellow gel food coloring
  • less than a pinch green gel food coloring


  • Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper. Set aside. Pulse pistachios in a food processor until finely ground. Set aside. 
  • Add softened butter to bowl of stand mixer. Beat on medium for 1 minute. Add 3/4 cup powdered sugar, vanilla extract, and almond extract and mix on low until combined. Add flour, 3/4 cup of ground pistachios, and food coloring and mix on low until dough forms. 
  • Pour dough out on large square of plastic wrap. Cover with another large square of plastic wrap. Using a rolling pin, roll dough into a 9x9 rectangle. Place sheet of dough in freezer for 20-30 minutes, or until firm. 
  • Remove from freezer and cut dough into 6 rows and 6 columns to make 36 evenly sized squares. Take one square and roll into a ball. Place ball on prepared baking sheet. Repeat with rest of the dough, placing dough balls no more than 1 inch apart. These cookies won't spread much so no need to keep them very separated. 
  • Bake in preheated oven for 14-15 minutes or until the edges begin to brown. Remove from oven and let cool for 5 minutes. Place remaining powdered sugar in a small bowl. Toss cookies in powdered sugar twice. Sprinkle remaining ground pistachios over the cookies. Serve immediately, or let them cool and then store for up to 3 days. 


Recipe adapted from Sally's Baking Addiction