There’s something magical about holiday baking, from cozy cookies to rich desserts like apple cider cheesecake that bring families together. These cranberry orange snowball cookies carry that same warmth, with citrusy zest and tart cranberries in every bite.
Whether you’re planning a holiday cookie platter or simply craving a cozy afternoon treat, this recipe will quickly become a seasonal favorite. The best part? It’s simple enough for even the busiest bakers to whip up in no time.
Table of Contents
Why You’ll Love This cranberry orange snowball cookies
- Quick & Easy: Only a few steps with no complicated techniques.
- Simple Ingredients: Pantry staples meet festive flavors.
- Holiday Perfect: A must-have for Christmas cookie exchanges.
- Buttery & Delicate: They melt in your mouth with every bite.
- Pretty Presentation: Double-coated in powdered sugar for a “snowball” effect that looks stunning on any dessert table.
These cranberry orange snowball cookies stand out because the orange zest brightens the richness of butter, while chewy cranberries add bursts of tartness. Together, they create a balance that feels nostalgic yet refreshing, exactly the kind of comfort you want to share with loved ones. They’re also the perfect companion to other seasonal bakes like cinnamon sugar pumpkin donut holes, making your dessert spread feel complete.
Ingredients You’ll Need
For the Dough:
- ½ cup unsalted butter, softened to room temperature
- ¼ cup powdered sugar (for creaming into dough)
- ½ teaspoon salt, for flavor balance
- ½ teaspoon vanilla extract, warm and aromatic
- 1 tablespoon fresh orange zest, finely grated
- 1 cup all-purpose flour, sifted for a smooth dough
- ½ cup dried cranberries, chopped into small bits
For the Coating:
- ½ cup powdered sugar, used after baking to create the snowy finish
Tip: Use fresh, firm oranges for zest, it makes a huge difference in flavor.
How to Make Cranberry Orange Snowball Cookies
Follow these steps for foolproof results. The process is simple but each step adds flavor and texture you don’t want to miss.
- Cream the butter and sugar
In a large mixing bowl, beat the softened butter with powdered sugar until it turns pale and fluffy. This step creates the airy base that gives your cookies their melt-in-the-mouth texture. - Add vanilla and salt
Mix in vanilla extract and salt. The vanilla rounds out the citrus notes while the salt keeps the sweetness balanced. - Incorporate flour and zest
Gently fold in sifted flour and orange zest using a spatula. The zest infuses the dough with bright, fragrant oils that carry through every bite. - Stir in cranberries
Add the chopped dried cranberries and mix until evenly distributed. Their chewy bursts of tartness make each snowball special. - Chill the dough
Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This firming time is crucial, it prevents the cookies from spreading and helps them keep their round shape. - Shape the cookies
After chilling, let the dough rest for a few minutes at room temperature so it’s easier to roll. Form 1-inch balls and place them evenly on a parchment-lined baking tray. - Bake to perfection
Bake at 350°F (180°C) for about 15 minutes, or until the bottoms are lightly golden. The tops should stay pale to keep that signature snowball look. - First sugar roll
While still warm, carefully roll the cookies in powdered sugar. The warmth helps the sugar cling, creating the first snowy layer. - Cool and re-roll
Once cooled, roll the cookies again in powdered sugar for a perfectly white, festive finish. - Serve and enjoy
Arrange on a platter, pair with hot cocoa, or package in a tin for gifting. These cookies are as pretty as they are delicious.
Serving and Storage Tips
These cranberry orange snowball cookies are as versatile as they are delicious. Serve them as part of a holiday cookie spread, tucked alongside classics like gingerbread or spiced treats such as white chocolate pumpkin snickerdoodles. Their snowy look makes them a centerpiece on any dessert table. For a cozy touch, pair them with a mug of hot chocolate, spiced tea, or even mulled wine.
When it comes to storage, keep the cookies in an airtight container at room temperature for up to 5 days. If stacking them, separate layers with parchment paper to preserve the sugar coating. For longer storage, freeze baked cookies for up to 2 months. Just thaw at room temperature and roll them in powdered sugar again if needed to refresh their snowy finish.
Helpful Notes
- Zest smartly: Always zest only the bright orange skin, not the white pith, to avoid bitterness.
- Butter matters: Use real unsalted butter for the best flavor. Margarine won’t deliver the same rich taste or texture.
- Cranberry swap: You can replace dried cranberries with dried cherries for a slightly sweeter twist.
- Make ahead: The dough can be prepared and chilled up to 2 days in advance. Roll and bake when ready.
- Size consistency: Try to keep the dough balls uniform in size. This ensures even baking and a prettier presentation.
Conclusion
Cranberry orange snowball cookies are more than just a holiday treat, they’re little bites of comfort wrapped in sugar and love. With a buttery base, tangy cranberries, and the uplifting citrus of orange zest, they’re guaranteed to brighten your dessert table. They store well, gift beautifully, and most importantly, bring joy with every bite.
If you’ve tried this recipe, don’t forget to leave a comment and a star rating below, I’d love to hear how they turned out in your kitchen. Share them with friends and family on Pinterest or Facebook to spread the holiday cheer. What’s your favorite twist on a classic snowball cookie? Let us know in the comments!
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries release too much moisture and may make the dough unstable. Stick with dried cranberries for the chewy texture that balances the buttery base.
How do I make these cookies gluten-free?
Simply swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Make sure it contains xanthan gum for structure. The flavor stays just as bright and festive.
Can I freeze the dough?
Yes! Shape the dough into balls, place them on a tray, and freeze until solid. Store in a freezer bag for up to 3 months. When ready, bake straight from frozen, just add 1–2 extra minutes.
Why are my cookies flat?
If your cookies spread too much, the dough may not have chilled long enough. Always refrigerate for at least an hour to help them hold their signature round shape.
Cranberry Orange Snowball Cookies
- Total Time: 1 hour 35 minutes
- Yield: 27 cookies 1x
- Diet: Vegetarian
Description
Buttery cranberry orange snowball cookies with tangy cranberries and bright orange zest, coated in powdered sugar for a festive finish.
Ingredients
½ cup unsalted butter, softened
¼ cup powdered sugar (for dough)
½ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon orange zest
1 cup all-purpose flour
½ cup dried cranberries, chopped
½ cup powdered sugar (for coating)
Instructions
1. Beat butter and powdered sugar until fluffy.
2. Mix in vanilla and salt until smooth.
3. Fold in flour and orange zest.
4. Stir in dried cranberries evenly.
5. Wrap dough and refrigerate for 1 hour.
6. Let dough rest briefly, then shape into 1-inch balls.
7. Bake at 350°F (180°C) for 15 minutes until bottoms are golden.
8. Roll warm cookies in powdered sugar.
9. Cool, then roll again for snowy finish.
10. Serve and enjoy!
Notes
Chill the dough for best results.
Use only the orange zest, not the bitter white pith.
Store cookies in airtight container for up to 5 days.
Freeze baked cookies up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 5g
- Sodium: 44mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 9mg