Cranberry Orange Snowball Cookies are the perfect balance of buttery richness, citrus zing, and chewy dried cranberries all wrapped in a delicate powdered sugar coating. Whether you’re making them for the holidays or just because, these festive treats are a delight to bite into—soft, crumbly, tangy, and sweet.
Imagine a cookie that melts in your mouth, surprises you with a burst of orange flavor, and leaves behind a subtle tartness from cranberries. These snowball cookies are easy to make, freezer-friendly, and guaranteed to impress.
Why You’ll Love This Recipe
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No eggs, no fuss – just pantry staples and fresh flavor
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Melt-in-your-mouth texture with a burst of orange zest
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Perfect for gifting during the holidays or year-round
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Kid-friendly and freezer-friendly
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Pretty enough for dessert tables, easy enough for a weekday treat
Ingredients
Tip: You can find the full ingredients and measurements list in the recipe card below.
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½ cup unsalted butter, softened
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¼ cup powdered sugar (for the dough)
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½ teaspoon salt
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½ teaspoon vanilla extract
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½ cup chopped dried cranberries
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1 tablespoon orange zest
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1 cup all-purpose flour (plain flour)
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½ cup powdered sugar (for coating the baked cookies)
Instructions
1. Cream the Butter and Sugar
In a mixing bowl, combine softened butter and ¼ cup powdered sugar. Beat until light, fluffy, and creamy.
2. Add Vanilla and Salt
Mix in vanilla extract and salt until fully incorporated.
3. Mix in Flour and Zest
Add flour and orange zest to the butter mixture. Stir using a spatula or wooden spoon until no streaks of flour remain.
4. Fold in Cranberries
Gently stir in chopped dried cranberries until evenly distributed throughout the dough.
5. Chill the Dough
Form the dough into a ball, wrap it tightly in cling film, and refrigerate for at least 1 hour, or until firm. This helps prevent spreading.
6. Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
7. Shape and Bake
Let the chilled dough sit for a few minutes at room temperature to soften slightly. Roll into small 1-inch balls and place them on the baking sheet spaced slightly apart. Bake for 12–15 minutes, or until the bottoms are lightly golden.
8. Coat in Sugar
Remove from the oven and let cookies cool for just a few minutes. While still warm, roll them in powdered sugar. Once completely cooled, roll them again for a thick snowball effect.
9. Serve and Enjoy
These cookies are best enjoyed fresh but also make a great gift or teatime treat!
Variations
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Add chopped pecans or pistachios for extra crunch
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Swap orange zest for lemon or lime zest for a different citrus twist
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Use white chocolate chips for a sweeter variation
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Make them vegan by using plant-based butter
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Dip half in melted white chocolate and let it set for a decorative finish
Storage & Freezing
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Room Temp: Store in an airtight container for up to 5 days
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Refrigerator: Keep chilled for up to 10 days if desired
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Freezer: Freeze unbaked cookie dough balls or baked cookies for up to 3 months. Coat in sugar after thawing or baking
FAQs
Can I make these cookies ahead of time?
Yes! You can chill the dough for up to 48 hours or freeze it for later.
Do I need to chill the dough?
Yes, chilling ensures the cookies hold their shape and don’t spread too much.
Can I use fresh cranberries?
Dried cranberries are best for this recipe as they don’t release moisture. Fresh ones may alter texture.
Can I make these gluten-free?
Yes! Substitute with a good 1:1 gluten-free flour blend.
Why do I roll the cookies in sugar twice?
Rolling once while warm helps the sugar stick, and a second time after cooling gives the signature “snowball” look.
Can I skip the orange zest?
You can, but it adds essential brightness and balances the sweetness.
What if my dough is too crumbly?
If your dough is dry, add 1–2 teaspoons of milk or orange juice to bring it together.
Can I add nuts?
Absolutely. Walnuts, pecans, or pistachios work well here.
How do I know when they’re done baking?
The bottoms should be lightly golden, and the tops still pale. They firm up as they cool.
Do they ship well for gifting?
Yes! They’re sturdy enough for shipping—just pack them with care and lots of padding.
Conclusion
These Cranberry Orange Snowball Cookies are a magical mix of tart and sweet, soft and crumbly. Whether you’re baking for a cookie exchange or just need a cozy afternoon treat, this recipe is a keeper. They look elegant, taste incredible, and melt in your mouth with every bite. Don’t be surprised if they disappear fast!
Print
Cranberry Orange Snowball Cookies
- Total Time: 1 hour 25 minutes
- Yield: 20-24 cookies
- Diet: Vegetarian
Description
These Cranberry Orange Snowball Cookies are buttery, tender, and full of festive flavor. Made with dried cranberries and orange zest, then rolled in powdered sugar for a perfect snowy finish.
Ingredients
½ cup unsalted butter, softened
¼ cup powdered sugar (for the dough)
½ teaspoon salt
½ teaspoon vanilla extract
½ cup chopped dried cranberries
1 tablespoon orange zest
1 cup all-purpose flour
½ cup powdered sugar (for coating)
Instructions
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Beat butter and powdered sugar until creamy.
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Mix in salt and vanilla.
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Add flour and orange zest; stir until combined.
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Fold in dried cranberries.
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Chill dough for 1 hour.
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Preheat oven to 180°C (350°F).
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Roll into 1-inch balls and place on lined tray.
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Bake for 12–15 minutes or until bottoms are lightly golden.
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Roll warm cookies in powdered sugar. Cool, then roll again.
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Serve and enjoy!
Notes
- For whiter cookies, sift sugar before rolling.
- Add 1–2 teaspoons of milk if dough is too dry.
- Double the batch for freezing or gifting.
- Prep Time: 10 minutes
- chill time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
