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Pistachio Cherry Cookies are tender, buttery snowball cookies filled with toasted pistachios and real maraschino cherries. The no-chill dough comes together in about 25 minutes and bakes up consistently crumbly and festive!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
48 cookies
Difficulty
Easy—no chilling, no shaping tools, and very forgiving.
Calories *
85 kcal per serving
Technique
Cream the butter and sugar, mix in flour, fold in cherries and pistachios, roll, bake, and coat.
Flavor Profile
Buttery and tender with nutty pistachios, sweet cherry pieces, and a light almond finish.
* Based on nutrition panel
I made these for a cookie swap and they disappeared fast. Drying the cherries really mattered—thank you for that note. The almond extract with the pistachios was subtle but perfect, and I loved that I didn’t have to chill the dough. ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Powdered sugar creates a tender crumb. Using confectioner’s sugar in the dough keeps these cookies delicate and soft instead of crisp.
- Moisture is carefully controlled. Thoroughly drying the maraschino cherries prevents streaking and ensures the dough stays crumbly, not wet.
- Toasted pistachios add contrast. Lightly toasted nuts bring depth and crunch that balance the buttery base and sweet cherries.
- The dough bakes immediately. No chilling means faster baking and consistent results—ideal for holiday cookie production.
Table of Contents
Snowball cookies are one of my favorite formats to play with. They’re forgiving, giftable, and actually improve as they sit. These pistachio cherry cookies are a festive twist inspired by classics like my snowball cookies and the warmly spiced cardamom walnut snowballs.
They’re also the kind of cookie I reach for when I need something dependable during a busy baking season—especially when I’m already committed to more involved recipes like traditional speculoos cookies. No chilling, no fuss, and they ship beautifully.
Ingredients & Substitutions
- All-purpose flour: Provides just enough structure for a tender, crumbly cookie without toughness.
- Unsalted butter: Gives clean butter flavor and allows full control over salt.
- Confectioner’s sugar: Used in the dough and coating; it keeps the cookies soft and delicate over time. Unlike meltaway cookies that rely on cornstarch or pudding mixes, this recipe achieves tenderness through powdered sugar.
- Almond extract: Subtle but important—it enhances the cherry flavor without overpowering.
- Vanilla extract: Rounds out sweetness and supports the butter and nuts.
- Maraschino cherries: Drain and dry thoroughly to prevent excess moisture. If you love cherry-forward cookies, try these cherry chocolate chip cookies next.
- Pistachios: Use shelled, unsalted pistachios and toast lightly for the best flavor.
- Red sanding sugar: Adds sparkle and crunch; optional, but perfect for holiday trays.
See the recipe card below for full ingredient quantities.
Variations on Pistachio Cherry Cookies
- Swap the nuts. Replace pistachios with walnuts for a flavor closer to traditional snowballs or cookies like my chocolate chip shortbread cookies.
- Change the extract. Use orange or lemon extract instead of almond for a brighter citrus note.
- Add chocolate. Fold in mini chocolate chips and skip the sanding sugar for a less festive but equally delicious cookie inspired by my cream cheese chocolate chip cookies.
Professional Tips
- Dry ingredients matter. Any excess moisture from the cherries will soften the dough and compromise the crumbly texture snowball cookies are known for.
- Gentle mixing preserves texture. Once the flour is added, mix only until combined to avoid developing gluten.
- Light toasting boosts flavor. Toast pistachios just until fragrant; deeper color will introduce bitterness.
- Don’t chase browning. These cookies should stay pale—color develops more from the coating than the bake.
How to Make Pistachio Cherry Cookies
Use these instructions to make perfect Pistachio Cherry Cookies every time. Full measurements are in the recipe card below.
Step 1: Preheat oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
Step 2: Prep cherries. Drain the chopped maraschino cherries. Pat the cherries dry with a paper towel to remove excess liquid and any lingering red juice.
Step 3: Cream butter. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, confectioner’s sugar, almond extract, and vanilla extract until light and fluffy, about 2–3 minutes.
Step 4: Add flour. Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated.
Step 5: Fold mix-ins. Add the toasted pistachios and dried cherries, mixing briefly until evenly distributed.
Step 6: Shape dough. Roll the dough into 1-inch balls and place cookie portions 1 inch apart on the prepared cookie sheet.
Scoop roughly a tablespoon of dough per cookie, reshaping gently as you work through the remaining dough.
Step 7: Bake cookies. Bake until lightly golden and cracked on top, about 9–11 minutes, depending on size. Cool completely on a wire rack.
Step 8: Coat cookies. Roll cooled cookies in the sugar mixture, then sprinkle lightly with extra red sanding sugar for sparkle.
Chef Lindsey’s Recipe Tip
Snowball cookies continue to set as they cool. Pull them from the oven while they still look slightly underdone—this preserves their tender interior and prevents dryness once coated.
Recipe FAQs
Store in an airtight container at room temperature, layered with parchment paper. They keep for up to 2 weeks at room temperature or 3 months frozen. Freeze baked, cooled cookies after coating for best texture. If pausing mid-batch, wrap the dough tightly in plastic wrap and store in the refrigerator or freezer.
Yes—they’re sturdy and crumb-resistant when packed with tissue paper.
Common pistachio cookie problems include bland flavor, greasy texture, or soggy dough. These issues are avoided in pistachio cherry cookies by lightly toasting unsalted pistachios to boost flavor, fully drying cherries to control moisture, and mixing the dough gently to maintain a tender crumb. Using powdered sugar instead of granulated sugar also helps prevent spreading.
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If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pistachio Cherry Cookies
Equipment
Ingredients
- ¼ cup maraschino cherries chopped
- 1 cup unsalted butter room temperature
- ½ cup confectioner’s sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ¾ cup pistachios toasted
- 1 cup confectioner’s sugar for rolling
- ¼ cup red sanding sugar or edible glitter, for rolling
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Drain and thoroughly dry chopped cherries.
- Cream butter, confectioner’s sugar, almond extract, and vanilla extract until light and fluffy.
- Mix in flour on low speed until just incorporated.
- Fold in pistachios and cherries.
- Roll dough into 1-inch balls and place on baking sheets.
- Bake about 10 minutes, until lightly golden and cracked. Cool completely.
- Roll in confectioner’s sugar mixed with red sanding sugar.
Notes
- Storage: Store airtight for 2 weeks or freeze for 3 months.
- Technique: Fully drying cherries prevents excess moisture.
- Presentation: Red sanding sugar adds festive sparkle.
Nutrition
Before You Go
I hope you enjoyed these festive, buttery snowball cookies. Be sure to explore my other chef-tested cookie recipes and my curated christmas cookie recipes for additional gift-worthy bakes. However you share them, happy holidays and happy baking!
I made these for a cookie swap and they disappeared fast. Drying the cherries really mattered—thank you for that note. The almond extract with the pistachios was subtle but perfect, and I loved that I didn’t have to chill the dough.
This is a new family favorite! Easy to make, I used red sugar, as food glitter was not available. I just hope my husband saves some for Christmas Eve guests!
Hi Cindy! Red sugar sounds gorgeous. Good luck saving any, you might just have to make another batch 😉 Merry Christmas!