The holiday season is upon us, and if you’re anything like me, that means it’s time to break out the mixing bowls and fill the house with the smell of freshly baked cookies! I’m thrilled to share this delightful spin on a beloved classic: Cranberry Lime Snowball Cookies. These little bites of joy are everything you love about traditional snowball cookies—light, buttery, and melt-in-your-mouth—paired with a bright, tangy citrus twist from lime and the sweetness of cranberries. They are perfect for your holiday cookie exchanges or as a festive treat to enjoy with family.
Ingredients
To make these cookies, you’ll need:
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup confectioners’ sugar (plus 1 cup for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 3/4 cup dried sweetened cranberries, finely chopped
- 3/4 cup pecans, finely chopped
How to Make Cranberry Lime Snowball Cookies -Step-by-Step
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix the dry ingredients: In a small bowl, combine the all-purpose flour and salt. Set aside.
- Cream the butter and sugar: Using a hand mixer, beat the softened butter and 3/4 cup confectioners’ sugar in a large mixing bowl. Continue to whip for about 2 minutes, or until the butter is creamy and fluffy.
- Add flavors: Mix in the vanilla extract, almond extract, lime juice, and zest. Stir until combined.
- Incorporate the cranberries and pecans: Stir in the finely chopped dried cranberries and pecans until they’re evenly distributed.
- Combine dry and wet: Gradually add the flour mixture to the butter mixture, mixing just until combined. Don’t overmix—this will keep the cookies light and crumbly.
- Shape the dough: Roll the dough into 1.25-inch balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
- Bake: Bake for 12-15 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep them soft.
- Coat with sugar: After baking, let the cookies cool for about 5 minutes. While still warm, roll them in confectioners’ sugar. Once fully cooled, roll them in sugar again for that beautiful snowy finish.
Helpful Tips
- Measure flour carefully: Too much flour can make the cookies dense. Use the spoon-and-level method to ensure your cookies stay tender.
- Cream butter properly: Be sure to beat the butter until it’s light and fluffy. This step is essential because it creates air in the dough, making the cookies soft and melt in your mouth.
- Shape with care: Use a small ice cream scoop to form the dough balls quickly and evenly. It ensures uniform cookies that bake perfectly.
Substitutions & Variations
- Nuts: If you’re not a pecans fan, swap them for walnuts or almonds. The taste will still be delicious!
- Cranberries: Try swapping the cranberries with dried cherries or apricots for a fun twist.
- Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.
Frequently Asked Questions
Why didn’t my cookies hold their shape?
If your cookies spread too much, it could be due to the butter being too warm. Be sure to use softened (not melted) butter and refrigerate the dough for 30 minutes before baking if you’re worried about spreading.
Can I make these cookies ahead of time?
Yes! The dough and baked cookies can be frozen for up to 3 months. For cookie dough, shape into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready to bake, you can bake straight from the freezer—just add an extra minute or two to the baking time.
Do I need to chill the dough?
Chilling the dough for 30 minutes to 2 hours can help the cookies hold their shape better, but it’s not absolutely necessary. If you follow all the other steps, any spreading will be minimal.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to 2 weeks. If freezing, either freeze the dough or baked cookies as mentioned above. Just make sure to re-roll baked cookies in confectioners’ sugar after defrosting for the perfect look and taste.
Enjoy these Cranberry Lime Snowball Cookies as a perfect addition to your holiday treats or gift baskets. Happy baking!
Print
Cranberry Lime Snowball Cookies: A Holiday Favorite with a Twist!
- Total Time: 1 hour
- Yield: 28-30 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Lime Snowball Cookies are buttery, crumbly, and melt-in-your-mouth delicious! The sweet-tart flavor of dried cranberries paired with bright, citrusy lime creates a festive twist on the holiday classic. Perfect for cookie exchanges or holiday gatherings, they’re simple to make, travel well, and are guaranteed to be a hit! Bake a batch, and let the holiday spirit shine through every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup confectioners’ sugar (plus 1 cup for coating)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 3/4 cup dried sweetened cranberries, finely chopped
- 3/4 cup pecans, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour and salt. Set aside.
- Using a hand mixer, beat the softened butter and 3/4 cup confectioners’ sugar until light and fluffy (about 2 minutes).
- Mix in vanilla extract, almond extract, lime zest, and lime juice. Stir to combine.
- Add the finely chopped cranberries and pecans. Stir until evenly distributed.
- Gradually add the flour mixture to the butter mixture. Mix until just combined.
- Roll the dough into 1.25-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Let the cookies cool for 5 minutes, then gently roll in confectioners’ sugar while warm.
- Once fully cooled, roll the cookies in confectioners’ sugar a second time for a perfect snowball finish.
Notes
- To prevent spreading, use softened butter, not melted butter, and refrigerate the dough for 30 minutes before baking if desired.
- These cookies freeze well, both as dough or after baking. Re-roll in sugar after thawing for a fresh look and taste.
- Store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 2 weeks.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 6g
- Cholesterol: 15mg