Cranberry Orange Snowball Cookies

I’m delighted to share Cranberry Orange Snowball Cookies—delicate, buttery confections bursting with tart cranberries and bright orange zest. They’re elegant, festive, and perfect for any holiday table.

Why You’ll Love This Recipe

I love how these cookies combine tender, melt-in-your-mouth texture with festive flavors. The dried cranberries bring a delightful tang, while the orange zest adds a sunny lift. Rolling them twice in powdered sugar gives them that classic “snowball” look—so charming and utterly irresistible.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– unsalted butter, softened
– powdered sugar (for the dough and coating)
– salt
– vanilla extract
– chopped dried cranberries
– orange zest
– all-purpose flour

directions

I start by creaming softened butter with powdered sugar until light and fluffy. Then I stir in vanilla and salt. Next, I fold in the flour and orange zest, mixing with a spatula until everything is combined. I gently incorporate the chopped dried cranberries into the dough. Once it’s smooth, I wrap it in cling film and chill it in the fridge for about an hour until firm. When chilled, I let it soften at room temperature briefly, then roll it into 1-inch balls. I place them on a lined baking tray and bake at 180 °C (about 350 °F) for 15 minutes or until the bottoms are just starting to brown. While still warm, I roll them in powdered sugar once, then again after cooling for extra snowy coverage.

Servings and timing

This recipe yields 27 cookies.

• Prep time: around 20 minutes

• Chilling time: 1 hour

• Cook time: approximately 15 minutes

• Total time: about 1 hour 35 minutes

Variations

Sometimes I swap the dried cranberries for chopped pistachios or white chocolate chips. When I want a sweeter zing, I add a touch more orange zest or a hint of nutmeg. For a citrus twist, I’ve used lemon zest instead of orange—bright and fresh.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days; they stay tender and retain their snowy coating. If I’ve already dusted them, I toss in a few extra sugar-coated ones before serving to refresh their look—no reheating needed!

FAQs

Can I use frozen butter?

I always use room-temperature butter—it creams better and gives the cookies a lighter texture.

What if I don’t have orange zest?

If I’m out of zest, I’ll add a few drops of orange extract—just enough to lift the flavor without overpowering it.

Do the cookies spread while baking?

Not much. If I chill the dough well and use a gentle hand rolling, they keep a perfect round shape.

Are these gluten-free?

They’re not by default, but I’ve successfully substituted a 1:1 gluten-free flour blend and they still bake up beautifully.

Can I freeze the dough or baked cookies?

Yes—I freeze dough balls in a single layer, then transfer to a bag to bake fresh. The baked cookies freeze well too—just re-coat with powdered sugar after thawing for that snowy finish.

Why double roll in powdered sugar?

I roll first when they’re warm so the sugar sticks, then again after cooling to build that classic snowy-white look.

Are they very sweet?

They’re mildly sweet, with butter richness and orange brightness balancing the sweetness perfectly.

Can kids help make these?

Definitely! Rolling the balls and rolling them in sugar is easy and fun—perfect for little hands.

What kind of cranberries work best?

Dried sweetened cranberries are my choice—they pop with flavor without adding moisture.

Can I make them bite-sized?

Yes! If I make them ¾ inch instead, there’s about 45–50 cookies per batch—cute for platters.

Conclusion

These Cranberry Orange Snowball Cookies are pure holiday magic in bite form—tender, flavorful, and adorned with a snowy finish. I love their festive charm and how they make any gathering feel extra special. Let me know if you’d like tweaks or side ideas to pair with them!

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