Cranberry Orange Snowball Cookies
Delightful treats with a soft, snowy exterior and a burst of tangy cranberry and zesty orange flavor, perfect for the holiday season.
Servings: 24 cookies
Calories: 80kcal
Ingredients
For the dough
- 1/2 Cup Unsalted Butter, softened (113 g)
- 1/4 Cup Powdered Sugar (for the dough) (30 g)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Chopped Dried Cranberries (75 g)
- 1 Tablespoon Orange Zest
- 1 Cup All-Purpose Flour (130 g)
For coating
- 1/2 Cup Powdered Sugar (to coat the baked cookies) (60 g)
Instructions
Preparation
- In a mixing bowl, combine the softened butter and 1/4 cup powdered sugar. Mix until light and creamy.
- Pour in the vanilla extract and sprinkle in the salt. Mix until everything is combined.
- Gradually fold in the all-purpose flour and orange zest using a spatula until the dough is smooth.
- Gently fold in the chopped dried cranberries until they are evenly distributed throughout the dough.
- Wrap the dough in cling film and refrigerate for about an hour until firm.
- Take the dough out and let it sit for a few minutes at room temperature. Roll the dough into small 1-inch round balls.
Baking
- Arrange the balls on a lined baking tray and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes or until the bottoms are slightly browned.
- Once baked, allow the cookies to cool for a few moments, then roll them in powdered sugar while still warm for a snowy effect.
- For an extra touch, let them cool completely and roll them again in powdered sugar.
Notes
These cookies store well in an airtight container. Chill the dough longer if too soft to roll. Try adding cinnamon or nutmeg for added warmth.