Introduction

These Pistachio Lemon Snowball Cookies are tender, nutty, and perfectly coated with a tangy lemon glaze. They combine the rich flavor of pistachios with a bright citrus finish, making them an irresistible treat for any occasion.

The image shows several round pistachio cookies with a light green color and a smooth, white glaze on top, arranged on a black metal cooling rack set against a white marbled surface. The front cookie has a bite taken out of it, revealing a soft, crumbly texture inside with green crumbs and small nut pieces. Around the rack, there are a few whole pistachio nuts and a small white and yellow flower adding a decorative touch. The overall look is fresh and inviting with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated white sugar
1/4 cup light brown sugar
1 tsp vanilla extract
2 cups finely ground pistachios (roasted and salted recommended)
1½ cups all-purpose flour
1/2 cup instant pistachio pudding mix (dry powder only, do not prepare)

For the glaze:

1½ cups confectioners’ sugar
2-3 Tbsp lemon juice
Zest of half a lemon

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone liners and set aside.
Step 2: In a stand mixer bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and smooth, about one minute. Add the vanilla extract and mix until combined.
Step 3: Beat in the finely ground pistachios, flour, and instant pistachio pudding mix powder until the dough comes together. The dough might be crumbly, which is normal.
Step 4: Using a tablespoon-sized scoop, portion the dough and roll into balls using your hands. The warmth of your palm will help hold the crumbly dough together. Place the balls about 1 inch apart on the prepared baking sheets.
Step 5: Bake for 10 to 13 minutes, or until the cookies are lightly golden and set. Allow them to cool completely on the baking sheets, as they are delicate while warm.
Step 6: While the cookies cool, prepare the glaze by whisking together the confectioners’ sugar, lemon zest, and lemon juice in a small bowl until smooth.
Step 7: Dip the tops of each cooled cookie into the glaze, letting excess drip off. Place glazed cookies on a wire rack and allow the glaze to set before serving or storing.

Tips & Variations

Use roasted and salted pistachios finely ground—not too coarse or powdery—for the best texture and flavor.
If you can’t find pistachio pudding mix, simply omit it or replace with extra flour for a similar dough consistency.
For a stronger lemon flavor, add a little lemon extract along with the vanilla in the dough.

Storage

Store the glazed cookies in an airtight container at room temperature for up to one week. To keep the glaze intact, avoid stacking the cookies until the glaze has fully set. If desired, warm cookies slightly before serving for a soft texture.

How to Serve

The image shows several round pistachio cookies with a light green color, sitting on a black wire cooling rack. One cookie in the front is slightly broken, revealing a soft, crumbly inside with bits of pistachio visible. Each cookie has a shiny, thin white glaze on top that adds a smooth texture contrast. Around the rack are whole pistachio nuts and a small white and yellow flower, adding a natural touch. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the pistachio pudding mix?

Yes, you can omit the pudding mix. The cookies will still taste delicious, though the texture may be slightly different. You can add a bit more flour to compensate if the dough feels too sticky.

What’s the best way to grind pistachios for this recipe?

Use a food processor to pulse the pistachios until finely ground but not into a powder. Aim for a texture similar to coarse sand to maintain some bite in the cookies.