Pistachio Lemon Snowball Cookies Recipe
These Pistachio Lemon Snowball Cookies are tender, nutty, and beautifully glazed with a zesty lemon icing. Featuring finely ground roasted pistachios and a unique touch of instant pistachio pudding mix, these cookies offer a delicate crumb and refreshing citrus flavor, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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)
- 1½ cups all-purpose flour
- 1/2 cup instant pistachio pudding mix (dry powder only)
Glaze
- 1½ cups confectioners’ sugar
- 2–3 Tbsp lemon juice
- Zest of half a lemon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone liners to prevent sticking and set aside.
- Mix Ingredients: In the bowl of a stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and smooth, about one minute. Beat in the vanilla extract until well incorporated.
- Add Dry Ingredients: Gradually add the finely ground pistachios, all-purpose flour, and instant pistachio pudding mix powder to the butter mixture. Beat until just combined. The dough may appear crumbly, which is normal and acceptable.
- Form Cookies: Using a tablespoon-sized cookie scoop, scoop dough and roll each portion between your palms to form balls. The warmth of your hands will help hold the crumbly dough together. Place each ball about 1 inch apart on the prepared baking sheets.
- Bake: Bake the cookies for 10-13 minutes or until they are lightly golden and set. Once baked, allow the cookies to cool completely on the baking sheets, as they are delicate when warm.
- Prepare Glaze: In a small bowl, whisk together the confectioners’ sugar, lemon zest, and lemon juice until smooth and combined to form the glaze.
- Glaze Cookies: Once the cookies are fully cooled, dip the tops of each cookie into the lemon glaze, allowing any excess to drip off. Place the glazed cookies on a wire rack and let the glaze set before serving or storing.
Notes
- Only use the dry instant pistachio pudding mix powder; do not prepare the pudding.
- Ensure pistachios are finely ground—not as fine as flour, but not chunky or crunchy—for best texture.
- Roasted and salted shelled pistachios work well and are easy to find.
- The dough will be crumbly but rolls into balls easily with the warmth of your hands.
- Cookies are delicate when warm; allow them to cool fully on the baking sheets to avoid breaking.
Keywords: pistachio cookies, lemon glaze, snowball cookies, nutty cookies, pistachio lemon cookies, tender cookies, holiday cookies
