Cranberry Orange Snowball Cookies Recipe

If you’re searching for a treat that’s as delightful to look at as it is to eat, let me introduce you to my absolute favorite holiday gem: Cranberry Orange Snowball Cookies. These melt-in-your-mouth morsels blend buttery, crumbly texture with vibrant orange zest and tart pops of cranberry, all wrapped up in a snowy blanket of powdered sugar. They’re perfect for any occasion where you want a little sparkle on the dessert table, embodying the sweet tang and festive flair that make winter baking truly magical.

Ingredients You’ll Need

This recipe for Cranberry Orange Snowball Cookies is beautifully simple, relying on a handful of pantry staples with a couple of special additions that really turn up the flavor. Each ingredient has its own special role—think of them as the cast of characters in your new favorite cookie story!

• Unsalted Butter: The backbone of any classic snowball cookie, butter gives richness and helps achieve that tender, melt-away crumb.
• Powdered Sugar (for the dough): This keeps the dough ultra-soft and smooth, dissolving seamlessly while adding just the right touch of sweetness.
• Salt: Don’t skip this tiny addition—it balances the sweetness and enhances all the other flavors.
• Vanilla Extract: A little splash is all you need to infuse warmth and aroma throughout each cookie.
• Chopped Dried Cranberries: These jewel-toned bits are the highlight, giving tart bursts and a pop of fruity color in every bite.
• Orange Zest: Just one tablespoon infuses the dough with bright citrus notes and a lovely perfume.
• All Purpose Flour: Your essential structure-builder—keeps the cookies airy, not dense.
• Powdered Sugar (for coating): The final touch! Rolling the warm cookies in sugar gives that signature snowy appearance and an extra layer of sweetness.

How to Make Cranberry Orange Snowball Cookies

Step 1: Cream the Butter and Sugar

Start off by beating your softened butter and powdered sugar together in a large mixing bowl. You’ll know it’s ready when the mixture looks pale, light, and fluffy—don’t rush this step! It’s what makes the cookies absolutely dreamy instead of dense.

Step 2: Add Vanilla and Salt

Once your butter and sugar are perfectly creamed, mix in the vanilla extract and salt. These two ingredients quietly work behind the scenes to elevate the flavors of the cranberries and orange, so make sure they’re evenly combined throughout the dough.

Step 3: Mix in Flour and Orange Zest

Next, add your measured flour and orange zest to the bowl. I love using a spatula for this part—you can gently fold everything together, ensuring the zest gets distributed for citrus in every bite. The dough will start to come together at this stage.

Step 4: Add Dried Cranberries

It’s time for the cranberries! Stir in your chopped dried cranberries, being careful not to overmix. You want those ruby-red pieces to stay visible and chewy throughout the cookies.

Step 5: Chill the Dough

Shape the dough into a disc, wrap it tightly in cling film, and pop it in the refrigerator for at least an hour. This chill time firms up the dough, making it easier to roll and helping the flavors meld together. (Plus, it keeps your cookies from spreading too much in the oven!)

Step 6: Shape into Balls

Once the dough is nice and cold, take it out and let it warm for a few minutes at room temperature. Then roll tablespoon-sized amounts into small, 1-inch round balls. There’s something so calming about this process—it’s like making tiny snowballs by hand!

Step 7: Bake to Perfection

Arrange your dough balls on a lined baking sheet and bake in a preheated oven at 180 degrees C for about 15 minutes. You’ll know they’re ready when the bottoms are just turning golden brown but the tops are still pale. The kitchen will smell absolutely incredible at this point!

Step 8: Double Sugar Coating

When your Cranberry Orange Snowball Cookies come out of the oven, let them cool for just a few minutes—then roll them in a generous dish of powdered sugar while they’re still warm. Once fully cooled, roll a second time for that snowy, picturesque finish.

Step 9: Time to Enjoy!

Arrange your finished cookies on a pretty platter, admire your handiwork, and get ready for compliments. Each bite is a perfect combination of sweet, tart, and citrusy flavors—with a delightfully tender texture that nearly dissolves on your tongue.

How to Serve Cranberry Orange Snowball Cookies

Garnishes

Sprinkle a little extra orange zest over the cookies just before serving, or top the platter with a few curls of candied orange peel for a shimmer of color. For a festive holiday touch, add a small sprig of rosemary or holly to your serving plate.

Side Dishes

A hot cup of spiced tea or mulled wine is the perfect companion to these cookies, but they’re equally lovely with freshly brewed coffee or a simple glass of milk. For dessert spreads, pair them with shortbread, fruit tarts, or even a slice of simple pound cake for a varied sweet selection.

Creative Ways to Present

If you want to make your Cranberry Orange Snowball Cookies extra special as gifts, pack them in clear cellophane bags tied with a ribbon, or stack them in a festive tin lined with parchment paper. For parties, arrange them on a cake stand dusted with powdered sugar “snow” and scatter extra cranberries and orange zest around for color.

Make Ahead and Storage

Storing Leftovers

These cookies hold up beautifully at room temperature if stored in an airtight container—you’ll get nearly a week of fresh, soft texture. Layer wax or parchment paper between the cookies to keep them from sticking together and losing their snowy finish.

Freezing

If you’d like to prep ahead, the Cranberry Orange Snowball Cookies freeze like a dream! You can freeze the shaped, unbaked dough balls for up to two months—just bake directly from frozen, adding a couple of extra minutes. Baked and sugared cookies also freeze well; let them thaw at room temperature and re-roll in sugar before serving.

Reheating

Cookies are best enjoyed at room temperature, but if you like a barely-warm, just-baked feel, pop them in a 300-degree oven for 2–3 minutes. Don’t microwave them, as that may make the sugar coating sticky rather than crisp.

FAQs

Can I use fresh cranberries instead of dried?

For this recipe, dried cranberries are key because they provide sweetness and a chewy texture without adding excess moisture. Fresh cranberries may change the dough and could make your cookies too tart or soggy.

Is it possible to make these cookies gluten-free?

Absolutely! Swap out the all-purpose flour for a high-quality 1:1 gluten-free flour blend, and your Cranberry Orange Snowball Cookies will turn out just as buttery and delicious—with that same snowy texture.

Can I make the dough ahead of time?

Yes, you can prepare the dough and leave it wrapped in the fridge for up to two days before baking. This gives you more flexibility, especially during busy holiday weeks or when prepping treats in advance for guests.

How do I keep the powdered sugar from melting?

Certainly do two sugar coatings: one while the cookies are warm, then another after they’ve cooled completely. This double-roll method ensures they look snowy and stay that way for serving and gifting.

What’s the best way to zest an orange?

Use a microplane or a fine zesting grater for the best results. Try to avoid the white pith—it’s bitter and can overpower the bright, fragrant oils in the zest that make these cookies sing.

Final Thoughts

I can’t help but hope you’ll give Cranberry Orange Snowball Cookies a try—they’re a true burst of joy in cookie form, and always a hit at gatherings or for a quiet afternoon treat. If you love sharing the sweet spirit of the season, these cookies are sure to sprinkle a little extra happiness wherever they go!

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