Cranberry Orange Snowball Cookies (Print Version)

Buttery cookies with cranberries and orange zest, rolled in powdered sugar for a beautiful snowy coating perfect for the holidays.

# Ingredients:

01 - ½ Cup Unsalted Butter, softened
02 - ¼ Cup Powdered Sugar (for the dough)
03 - ½ Teaspoon Salt
04 - ½ Teaspoon Vanilla Extract
05 - ½ Cup Chopped Dried Cranberries
06 - 1 Tablespoon Orange Zest
07 - 1 Cup All Purpose Flour / Plain Flour
08 - ½ Cup Powdered Sugar (for coating)

# Steps:

01 - Combine softened butter and powdered sugar in a bowl and mix until light and creamy.
02 - Incorporate vanilla extract and salt, mixing until well combined.
03 - Add flour and orange zest to the creamed butter mixture and combine thoroughly using a spatula.
04 - Fold in chopped dried cranberries and mix to form a smooth, cohesive dough.
05 - Wrap the dough in cling film and refrigerate for one hour or until firm.
06 - Remove chilled dough from refrigerator and let rest at room temperature for a few minutes. Preheat oven to 180°C.
07 - Roll the chilled dough into 2.5 cm (1-inch) round balls and arrange on a lined baking tray.
08 - Bake in preheated oven for approximately 15 minutes, or until the bottoms of cookies are slightly browned.
09 - Remove from oven and allow to cool slightly. While still warm, roll cookies in powdered sugar.
10 - Once completely cooled, roll cookies in powdered sugar again to create the distinctive snowball appearance.

# Notes:

01 - These delicate cookies are best stored in an airtight container and will keep fresh for up to one week.
02 - For the best flavor, allow the dough to chill completely to help the orange and cranberry flavors fully develop.

Go Back