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The Most Delightful Cranberry Orange Snowballs
I discovered this amazing twist on traditional snowball cookies in my grandmother's recipe box. These beauties combine sweet citrus and tart cranberries in the most perfect melt-in-your-mouth cookie. Whenever I make them for Christmas parties they're the first to vanish from the cookie tray.
A Fresh Take on Classic Snowballs
These aren't your ordinary snowball cookies. The tangy cranberries and fresh orange zest create little bursts of flavor in every bite. I love watching guests' faces light up when they taste this unexpected combination. They always steal the show on my holiday cookie platters.
What You'll Need
- Shortening or Butter: 1 cup; for a soft texture, use shortening. Butter can be substituted for additional flavor but may make the cookies slightly crispier.
- Powdered Sugar: ½ cup; for the dough and additional for coating.
- Flour: 2 cups; all-purpose works best.
- Orange Zest: 1 tbsp; adds bright citrus flavor.
- Dried Cranberries: ½ cup; chopped finely for even distribution.
- Vanilla Extract: 1 tsp; enhances sweetness.
Let's Get Baking
- Prepare the Dough
- Preheat oven to 350°F (175°C). In a large bowl, cream together shortening (or butter) and powdered sugar until light and fluffy. Mix in vanilla extract and orange zest.
- Add Dry Ingredients
- Gradually add flour to the mixture, blending until combined. Fold in chopped dried cranberries.
- Form and Bake
- Shape dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the bottoms are lightly golden.
- Coat in Powdered Sugar
- Let cookies cool slightly before rolling in powdered sugar. Roll them again once fully cooled for a snowy finish.
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My Take on Butter vs Shortening
I've tested this recipe countless times with both butter and shortening. Shortening creates that classic melt-away texture we all love but butter adds such rich flavor. My sister swears by shortening while I prefer butter. Try both and see which version your family loves more.
Keep Them Fresh
I usually store these snowballs in my favorite cookie tin on the counter they last about 5 days if my family doesn't eat them first. When I'm planning ahead for the holidays I make a double batch and freeze some. They keep beautifully in the freezer for 3 months and taste just as fresh when thawed.
Frequently Asked Questions
- → Why do my snowball cookies crumble when rolling in sugar?
These cookies are very delicate when hot. Use two small forks to handle them and let them sit in the sugar for a minute to help it stick better. The cookies become more stable as they cool.
- → Can I make these cookies ahead of time?
Yes, these cookies store well in an airtight container for up to a week. You can also freeze them for up to 3 months, though you may want to add a fresh dusting of sugar after thawing.
- → Can I use fresh cranberries instead of dried?
Stick with dried cranberries as fresh ones contain too much moisture. The excess water would change the texture of the cookies and make them too wet.
- → How finely should I chop the cranberries?
Chop the cranberries into small pieces about the size of raisins. This helps distribute them evenly through the dough and makes the cookies easier to shape.
- → Why use shortening instead of butter?
Shortening helps create the signature tender, crumbly texture of snowball cookies. It also helps them hold their shape better during baking than butter would.
Conclusion
These Cranberry Orange Snowballs put a fresh spin on classic snowball cookies by adding tart cranberries and bright orange zest. Coated in powdered sugar, they're both pretty and delicious.