Cranberry Hazelnut Snowball Cookies

Cranberry Hazelnut Snowball Cookies

Cranberry Hazelnut Snowball CookiesCranberry Hazelnut Snowball Cookies


Makes 24

Total Time: 22min


  • 1 cup butter (softened)
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup dried cranberries (chopped)
  • 1/4 cup chopped hazelnuts
  • cookies
  • powdered sugar


  1. Preheat oven to 190 C. Line a baking sheet with baking 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.
Instead of ¼ cup of each chopped cranberries and hazelnuts, you can substitute with ½ cup of chopped nuts like pecans or almonds.