Snowball Cookies with Cranberries – They are so easy and perfect for Christmas! Made with pecans and dried cranberries. Skip the chocolate this year and make snowball cookies!
- 1 cup unsalted butter, softened at room temperature
- ⅔ cup confectioners sugar
- 1 tsp salt
- 3 tbsp cornstarch
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup dried cranberries
- 2 cups confectioners sugar, for coating
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Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a non-stick silicon baking mat. Set aside
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Cream together the butter and confectioners sugar until creamy and fluffy.
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Fold in the salt, cornstarch and flour until combined.
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Add the pecans and cranberries to the dough and fold until combined.
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Scoop 1.5-2 tablespoons of cookie dough using a medium cookie scoop onto the cookie sheet. Bake for 15-18 minutes or until the bottoms are lightly golden.
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Allow the snowball cookies to cool for 2 minutes, then coat in the confectioners sugar and place onto a cooling rack to cool. Repeat until all have been coated.
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Place each snowball again into the confectioners sugar and place them in an airtight container.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.