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+ servings
Servings: 24

Cranberry Hazelnut Snowball Cookies

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cranberry Hazelnut Snowball Cookies - very easy to whip up, the perfect addition to a holiday gift bag. Soft and delicious.
cranberry hazelnut snowball cookies
5 from 5 votes
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Ingredients

  • 1 cup butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup chopped dried cranberries
  • 1/4 cup chopped hazelnuts
  • POWDERED SUGAR FOR ROLLING THE COOKIES

Instructions

  1. Preheat oven to 325 F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer with paddle attachment cream butter for 2 minutes. Add sugar and mix until combined.
  3. In a separate bowl sift flour and salt. Gradually add flour and salt to the butter mixture. Mix until incorporated. Add hazelnuts and cranberries and mix so they are evenly distributed.
  4. Roll 1 tbsp balls and line them on the baking sheet, leaving 2 inches in between. If you prefer not to bake all the cookies at once, transfer to a Hefty bag and freeze for later.
  5. Bake cookies for 12-15 minutes, until edges are lightly browned.
  6. Let them cool on the baking sheet for 2 minutes, then roll in powdered sugar and transfer to a cooling rack to cool down completely
  7. Roll cookies in powdered sugar again before serving.

Recipe Notes

Instead of 1/4 cup of each chopped cranberries and hazelnuts, you can substitute with 1/2 cup of chopped nuts like pecans or almonds.
Course: cookies

Nutrition Information

Calories: 127, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 21mg, Carbohydrates: 11g, Sugar: 3g, Protein: 1g, Vitamin A: 235%, Vitamin C: 0.1%, Calcium: 5%, Iron: 0.5%