Chocolate Covered Cranberry Snowball Cookies

These melt-in-your-mouth Chocolate Covered Cranberry Snowball Cookies are rich, buttery, and loaded with finely ground almonds and sweet dried cranberries, then dipped in silky dark chocolate for a festive finish. They’re soft, crumbly, and absolutely irresistible — the perfect holiday cookie for gifting, cookie exchanges, or Christmas dessert trays.

A Festive Twist on the Classic Wedding Cookie

Snowball cookies — also known as Mexican Wedding Cookies or Russian Tea Cakes — have been a holiday baking tradition for generations. This modern version adds dried cranberries and a decadent chocolate coating for a bright, sweet-tart contrast that balances the buttery cookie base beautifully.

These cranberry snowball cookies are so good, you’ll want to make them long after the holidays are over.

Only 7 Ingredients — Easy Holiday Cookie Recipe

These Chocolate Covered Cranberry Snowball Cookies require just seven pantry ingredients for the cookie dough and a few extras for decorating. The simple butter-based dough comes together quickly, but the finished cookies look bakery-worthy and special enough for any celebration.

Ingredients for Chocolate Covered Cranberry Snowball Cookies

• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup powdered sugar (confectioners’ sugar)
• 1–2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¾ cup finely chopped almonds (or pecans or walnuts)
• ½ cup dried cranberries, chopped
• Sanding sugar (optional garnish)
• Chocolate chips or melting chocolate

How to Make Chocolate Covered Cranberry Snowball Cookies

Prepare the Dough

1. In a small bowl, whisk together flour and salt. Set aside.
2. In a stand mixer or with a hand mixer, cream butter until light and fluffy.
3. Gradually add powdered sugar and continue mixing until smooth.
4. Add vanilla, chopped nuts, flour mixture, and salt. Mix until fully combined.
5. Gently fold in chopped cranberries.

Bake the Cookies

6. Roll dough into small balls and place on an ungreased baking sheet or silicone mat.
7. Bake at 300°F for 18–20 minutes.
8. Remove and cool on a wire rack for 15 minutes.

Dip in Chocolate

9. Melt chocolate in 30-second intervals in the microwave, stirring between each.
10. Dip each cookie into chocolate using a fork or slotted spoon.
11. Shake off excess and place on parchment paper.
12. Let set for 1–2 hours, or chill in the freezer for 30 minutes to speed drying.

How to Know When Snowball Cookies Are Done

Snowball cookies should still feel soft when you remove them from the oven. They may look slightly underbaked, but they’ll continue cooking as they cool. Overbaking will remove their signature crumbly, melt-in-your-mouth texture.

• Measure carefully — too much flour or sugar makes dry cookies
• Add more cranberries for a stronger tart flavor
• Fully cool before dipping or the chocolate won’t set properly
• Use finely chopped nuts for the smoothest texture
• Let chocolate dry completely before stacking or storing
• Sprinkle sanding sugar while chocolate is wet for sparkle

Store in an airtight container for 3–5 days at room temperature.

To freeze, layer cookies with parchment paper between them and store for up to 1 month. Thaw at room temperature before serving.

Chocolate Covered Cranberry Snowball Cookies

Rich and buttery, loaded with finely ground almonds and dried cranberries, then dipped in a thick dark chocolate coating.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 1 cup unsalted butter – softened
• 2 cups all-purpose flour
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ¾ cup finely ground almonds
• ½ cup dried chopped cranberries
• Chocolate chips or melting chocolate
• Sanding sugar

Instructions

 

• In a small bowl, whisk flour and salt and aside
• In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream butter until light and fluffy and gradually add the confectioner sugar, creaming continually until it’s fully incorporated
• Add vanilla, chopped nuts, and then flour and salt. Be sure to mix well so all of the ingredients are combined, and then stir in the cranberries
• Shape the cookie dough into balls and place on an ungreased baking sheet or silicone mat
• Bake at 300 degrees for about 20 minutes (start checking at 18 minutes)
• Remove from the oven, place on a wire rack, and cool for 15 minutes
• In a medium bowl, microwave the chocolate at 30-second intervals until the candy melts to your desired consistency, stirring in between. You want to melt the chocolate until it’s thin enough to dip the cookies in, but not too thin that it will slide off.
• Using a fork or slotted spoon, dip each ball into the melted chocolate and toss until it’s covered on all sides, shaking off the excess chocolate.
• Place cookies on parchment and allow to cool for at least one hour or until the chocolate has completely dried. You can also chill them in the freezer for 30 minutes.

Keyword cranberry christmas cookies, cranberry cookies

Tried this recipe?Let us know how it was!