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Irresistible Cranberry Orange Snowballs
I found this wonderful spin on traditional snowball cookies tucked away in my grandma's collection. They blend zesty citrus with tangy cranberries in a cookie that simply melts away as you eat it. At Christmas gatherings, these treats are always the first ones people grab from the platter.
A Creative Spin on Traditional Snowballs
These cookies go beyond the ordinary snowball recipe. Tart cranberries paired with bright orange zest create unexpected flavor pops in every mouthful. I love seeing the surprise on people's faces when they bite into one. They're always the standout stars on my holiday cookie displays.
What You'll Need
- Shortening or Butter: 1 cup; shortening makes them softer. You can swap in butter for better taste but your cookies might turn out a bit crunchier.
- Powdered Sugar: ½ cup; use some in the mix and save the rest for the outside coating.
- Flour: 2 cups; regular all-purpose is your best bet.
- Orange Zest: 1 tbsp; gives that sunny citrus kick.
- Dried Cranberries: ½ cup; chop them small so they spread evenly.
- Vanilla Extract: 1 tsp; boosts the sweet notes.
Let's Get Baking
- Prepare the Dough
- Set your oven to 350°F (175°C). Mix shortening (or butter) with powdered sugar in a big bowl until it's light and fluffy. Stir in the vanilla and orange zest.
- Add Dry Ingredients
- Slowly mix the flour into your bowl until everything comes together. Then fold in your tiny chopped cranberry pieces.
- Form and Bake
- Roll the mix into 1-inch balls and put them on a baking sheet lined with parchment. Bake them for 10-12 minutes until you see golden color on the bottoms.
- Coat in Powdered Sugar
- Cool the cookies briefly then roll them in powdered sugar. Once they've cooled completely, roll them again for that snowy look.
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My Take on Butter vs Shortening
I've made this recipe tons of times with both options. Shortening gives you that soft, melty texture everyone craves, but butter adds such amazing flavor. My sister won't use anything but shortening while I lean toward butter. Give both a try and see which one your family fights over.
Keep Them Fresh
I typically keep these snowballs in my trusty cookie tin on the counter and they stay good for about 5 days if my family doesn't finish them first. When I'm getting ready early for holidays, I make twice as many and freeze half. They last wonderfully in the freezer for 3 months and taste just as good after thawing.
Frequently Asked Questions
- → Why are the cookies so fragile when rolling in sugar?
Warm cookies are very crumbly. Use small forks to handle them gently, and leave them in the sugar for a bit to help coat them better. As they cool, they'll firm up.
- → How far in advance can I make these?
They'll stay fresh in a sealed container for about a week. You can also freeze them for three months. Give them a fresh coat of sugar if they look dull after thawing.
- → Can I use fresh cranberries instead of dried ones?
Stick to dried cranberries. Fresh ones add too much liquid, which can mess up the dough and make the cookies too soft.
- → What size should I chop the cranberries to?
Cut them into small bits, similar to raisin size. It makes them blend into the dough better and keeps the cookies easy to handle.
- → Why is shortening used instead of butter?
Shortening keeps the texture light and crumbly, which is key for snowball cookies. It also helps them hold their round shape better while baking.
Conclusion
Orange and cranberries give a zippy twist to these flaky snowball cookies. Covered in powdered sugar, they look festive and taste incredible.