The air at the little bakery down the street always smells of butter and sugar this time of year, but last week, it was the faint scent of orange zest that caught my attention. I was standing there, waiting for my coffee, when the baker brought out a tray of delicate snowball cookies dusted with powdered sugar.
They reminded me of the ones my grandmother used to make—soft, crumbly, and kissed with citrus. When I got home, I couldn’t resist recreating my own version with a festive twist: dried cranberries for a tart sparkle against the buttery sweetness.
I spent that afternoon in my cozy kitchen, the window slightly fogged from the oven’s warmth. My husband wandered in, drawn by the aroma, and asked if it was snowing outside or just in the kitchen.
I laughed as I rolled the cookies in powdered sugar, the white coating puffing up like fresh snow on mittens. There’s a quiet kind of joy in recipes like these—simple, comforting, and filled with old-fashioned love.
Short Description
These Cranberry Orange Snowball Cookies are buttery, melt-in-your-mouth treats with bright citrus notes and sweet-tart cranberries. Lightly coated in powdered sugar, they make a perfect bite of holiday cheer.
Key Ingredients
- ½ cup unsalted butter, softened
- ¼ cup powdered sugar (for the dough)
- ½ teaspoon salt
- ½ cup chopped dried cranberries
- 1 tablespoon orange zest
- 1 cup all-purpose flour
- ½ cup powdered sugar (for coating)
Tools Needed
- Mixing bowl
- Hand or stand mixer
- Spatula
- Baking tray
- Parchment paper
- Measuring cups and spoons
- Cling film
Cooking Instructions
Step 1: Cream butter and sugar
Combine ½ cup softened butter and ¼ cup powdered sugar in a large bowl. Beat on medium speed until light and creamy, about 1–2 minutes.
Step 2: Add flavor and salt
Stir in ½ teaspoon vanilla extract and ½ teaspoon salt until evenly mixed.
Step 3: Add flour and zest
Fold in 1 cup all-purpose flour and 1 tablespoon orange zest with a spatula until the dough just begins to come together.
Step 4: Add cranberries and adjust texture
Stir in ½ cup chopped dried cranberries, then knead gently until smooth. If the dough feels sticky, add 1 tablespoon flour at a time until manageable.
Step 5: Chill the dough
Wrap the dough tightly in cling film and refrigerate for about 1 hour, or until firm.
Step 6: Shape the cookies
Let the chilled dough sit at room temperature for a few minutes to soften slightly. Roll into 1-inch balls and space them on a parchment-lined baking tray.
Step 7: Bake
Bake at 350°F (180°C) for 15 minutes, or until the bottoms are lightly golden.
Step 8: Powder and finish
While still warm, roll the cookies in ½ cup powdered sugar. Once completely cooled, roll them in powdered sugar again for a bright, snowy finish.
Why You’ll Love This Recipe
Delightfully Festive: Each bite bursts with holiday flavor from the orange zest and cranberries.
Simple and Quick: Minimal ingredients, easy steps, and no complicated techniques.
Perfect Texture: Buttery and tender inside, dusted with a soft snowy coating.
Beautifully Giftable: Their charming look makes them perfect for cookie exchanges or homemade gifts.
Freezer Friendly: You can make the dough ahead of time and bake when needed.
Mistakes to Avoid & Solutions
Overmixing the Dough: This makes cookies dense. Mix only until ingredients come together.
Skipping the Chill Step: The dough needs time to firm up so cookies keep their round shape.
Baking Too Long: They should be pale with just a hint of golden color on the bottom. Watch closely in the last few minutes.
Rolling When Too Hot: If the cookies are too warm, the sugar coating will melt. Let them cool slightly first.
Using Too Much Flour: Measure accurately using the spoon-and-level method to keep them soft and buttery.
Serving and Pairing Suggestions
Serve these cookies with hot cocoa, chai tea, or a cup of fresh coffee.
Add them to your holiday cookie tray for a splash of color.
Pair with a citrusy dessert like orange mousse or cranberry bars for a themed dessert spread.
They make wonderful edible gifts, wrapped in a small tin or clear bag tied with a festive ribbon.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Keep in the fridge for up to 10 days if your kitchen is warm.
Freezing Dough: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before baking.
Re-Coating: If cookies lose their powdered sugar dusting, simply re-roll them before serving.
FAQs
1. Can I use fresh cranberries instead of dried ones?
No, fresh cranberries contain too much moisture. Dried ones give the best chewy texture and flavor.
2. My dough is too crumbly—what should I do?
Add 1 teaspoon of milk or a bit more softened butter to help it come together.
3. Can I substitute lemon zest for orange?
Yes, lemon zest will add a bright, tangy flavor, though the cookies will taste less sweet and more citrus-forward.
4. How do I make them gluten-free?
Use a 1:1 gluten-free flour blend that’s designed for baking. The texture will remain similar.
5. Can I double this recipe?
Absolutely. It doubles well, just make sure to chill the dough in two portions for easier handling.
Tips & Tricks
Toast your orange zest briefly in a dry pan for deeper flavor.
Use a fine-mesh sieve to coat cookies evenly with powdered sugar.
Add a pinch of cinnamon for a warm holiday twist.
To keep cookies soft longer, place a slice of white bread in the storage container.
Recipe Variations
Almond Cranberry Snowballs: Replace orange zest with almond extract for a nutty aroma.
White Chocolate Cranberry Snowballs: Stir ¼ cup of white chocolate chips into the dough for added sweetness.
Lemon Blueberry Snowballs: Substitute dried cranberries with dried blueberries and orange zest with lemon.
Coconut Orange Snowballs: Add 2 tablespoons of shredded coconut for a tropical touch.
Chocolate-Dipped Snowballs: Once cooled, dip half the cookie in melted white or dark chocolate and let it set.
Final Thoughts
When I finally carried a plate of these cookies to the living room, my husband was already waiting with two mugs of tea. The powdered sugar dusted across his fingers as he reached for one, and we both laughed, watching it fall like winter snow. These are the kinds of cookies that make a home feel warmer—simple, fragrant, and made with care.
As the evening light faded, I tucked a few into a tin for my granddaughter. She loves the “sparkly cookies,” as she calls them. Maybe someday she’ll make them for her own family, and the scent of orange and butter will drift through her kitchen, just like it does in mine.
Cranberry Orange Snowball Cookies
Ingredients
- ½ cup unsalted butter softened
- ¼ cup powdered sugar for the dough
- ½ teaspoon salt
- ½ cup chopped dried cranberries
- 1 tablespoon orange zest
- 1 cup all-purpose flour
- ½ cup powdered sugar for coating
Instructions
- Cream together ½ cup softened butter and ¼ cup powdered sugar until light and fluffy, about 1–2 minutes.
- Stir in ½ teaspoon vanilla extract and ½ teaspoon salt. Fold in 1 cup all-purpose flour and 1 tablespoon orange zest until the dough starts to form.
- Mix in ½ cup chopped dried cranberries and knead gently until smooth. If it feels sticky, add flour 1 tablespoon at a time.
- Wrap in cling film and refrigerate for 1 hour, or until firm. Let it rest for a few minutes, then roll into 1-inch balls and arrange on a parchment-lined baking tray.
- Bake at 350°F (180°C) for 15 minutes, or until the bottoms are just golden. Roll the warm cookies in ½ cup powdered sugar, then again once cooled for that pretty snowball look.
