Name: Cranberry Lime Snowball Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1 cup unsalted butter, soften at room temperature; 3/4 cup confectioners’ sugar + 1 cup for coating cookies; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 large limes, zested and 2 tablespoons juice extracted; 3/4 cup chopped dried sweetened cranberries; 3/4 cup finely chopped pecans

Snowball cookies are buttery, melt-in-your-mouth tasty bites. These Cranberry Lime Snowball Cookies have everything you love about the holiday classic but with a sweet, tart, and citrusy flavor profile.

One of the best things about December is baking season. These snowball cookies are the latest and greatest baked goods coming out of my kitchen. They are easy to make and, of course, delicious! Plus, they travel well, making them perfect for all the holiday season festivities!

The texture is as it should be… light, crumbly, and melts in your mouth. The sweet/tart nature of dried cranberries, coupled with bright and citrusy lime, pairs superbly with the sweetness of the confectioners’ sugar.

What are snowball cookies?

Snowball cookies go under different names. You might also know them as Wedding Cookies, Russian Tea Cakes, or Butterballs. All are buttery shortbread-style cookies coated in confectioners’ sugar. They typically contain finely chopped nuts as well.

Snowball cookies are made without eggs or leavening. The secret to keeping the texture light and tender is to cream the butter well to incorporate air into the dough.

Ingredients needed:

All-purpose flour—for tender, light and crumbly texture, measure correctly. Too much flour will create dense and dry cookies. Fluff flour with a fork first. Use a large spoon to fill the measuring cup, then level evenly with a butter knife. Do not pack flour.
Butter—use butter softened at room temperature. You need the butter to whip up light and fluffy. It’s the only source of leavening for the cookies. Do not use melted butter.
Confectioners’ sugar—used for both the dough and for coating the cookies. Do not substitute the dough portion with granulated sugar. The powdered sugar helps keep the cookies fluffy.
Vanilla and almond extract—for great flavor.
Salt—you can omit the salt if you are using salted butter. I recommend sticking to the recipe and using unsalted butter.
Dried cranberries—get sweetened dried cranberries. Finely chop.
Limes—both lime juice and lime zest are used to give the cookies a bright, citrusy note.
Pecans—finely chopped. I prefer to hand chop for better consistency. The food processor tends to grind some pecans down too much, while others are more coarsely chopped.

Recipe highlights:

Cream butter, confectioners’ sugar, lime juice, and extracts. Add chopped pecans, dried cranberries, and lime zest.
Add flour and salt. Mix until just combined.

From into 1.25-inch balls.
Bake at 350° F for 12-15 minutes. Cool for 5 minutes, then roll in confectioners’ sugar.
Once completely cooled, roll in the confectioner’s sugar a second time.
Refer to the recipe card below for detailed instructions.

View the how-to video or save for later with this Pinterest Pin.

Should the cookies spread during baking?

The trademark of snowball cookies is their dome-shaped appearance. You do not want the dough to spread and flatten during baking. To ensure the cookies bake up properly, follow these guidelines:

Use softened butter, not melted butter. Whip butter until light and fluffy. This is the only thing that will allow the cookie dough to rise.
Do not substitute the confectioners’ sugar in the dough with granulated sugar. The latter will make the cookies spread.
Line the baking sheet with parchment paper or a silicone mat. They will prevent the cookies from sticking to the pan without promoting spreading. Do not use oil or cooking spray as they will cause spreading.
Lastly, shape the dough into little balls. If you have time, chill for 2 hours, but 30 minutes will do. To be honest, I usually bake it straight. If you follow all the other guidelines above, any amount of spreading will be unnoticeable.

How to store cookies:

Store the cookies in an airtight container at room temperature for up to 4 days or refrigerated for 2 weeks.

Can you freeze the dough and baked cookies?

These cookies are great for freezing. You can freeze both the uncooked dough and the baked cookies. Make the dough ahead freeze so that you can have it at a moment’s notice, then bake some up whenever you crave delicious cookies.

To freeze cookie dough and baked cookies—shape the dough into 1.25-inch balls. Place on a parchment paper lined baking sheet. Freeze for at least one hour. Place into a freezer bag or airtight storage container. Freeze for up to 3 months.

For frozen cookie dough—they can be baked straight from the freezer. Add a 1 minute or 2 to the baking time. Coat with confectioners’ sugar as instructed in the recipe.

For frozen baked cookies—defrost in the refrigerator overnight or 1-2 hours at room temperature. Re-roll in confectioners’ sugar, if desired, before serving.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

Small ice cream scoop— 1 tablespoon capacity. It makes quick work of forming the dough into balls.
Baking sheet and cooling rack—I have had this extra large set for years and use it all the time.
Parchment paper

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