How do I keep my snowball cookies from falling apart?

If your Cranberry Lime Snowball Cookies are crumbly, it’s usually due to not enough chilling or over-measuring flour. Be sure to spoon and level your flour correctly and chill the dough thoroughly. The dough should hold together when rolled.

Can I freeze Cranberry Lime Snowball Cookies?

Yes! These cookies freeze beautifully. After baking and cooling, store them in an airtight container with parchment between layers. Re-roll in powdered sugar before serving for a fresh, snowy finish.

Do I need to use fresh lime zest, or can I use bottled?

Fresh lime zest is highly recommended for this recipe. Bottled zest lacks the essential oils and bright aroma that give these cookies their signature citrusy lift. If lime isn't available, fresh lemon zest is a good alternative.

Cranberry Lime Snowball Cookies – Best Festive Recipe

Name: Cranberry Lime Snowball Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1/2 cup (60g) powdered sugar, sifted; 1 teaspoon vanilla extract; 2 cups (260g) all-purpose flour, spooned and leveled; 1/4 teaspoon salt; 1/2 cup (60g) dried cranberries, finely chopped; 1 tablespoon lime zest; 1 cup (120g) powdered sugar, sifted (for coating); 1 teaspoon lime zest (for coating)

Description

Cranberry Lime Snowball Cookies are buttery, citrusy, melt-in-your-mouth holiday cookies filled with tart cranberries and zesty lime. Perfect for gifting, holiday cookie trays, or festive gatherings, these cookies are simple to make and bursting with seasonal flavor.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar, sifted
1 teaspoon vanilla extract
2 cups (260g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1/2 cup (60g) dried cranberries, finely chopped
1 tablespoon lime zest
1 cup (120g) powdered sugar, sifted (for coating)
1 teaspoon lime zest (for coating)

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Instructions

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract and 1 tablespoon of lime zest until well combined.
Gradually add the flour and salt, mixing until just incorporated.
Fold in the chopped dried cranberries.
Cover and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough into 1-inch balls and place them 1 inch apart on the prepared sheet.
Bake for 12–14 minutes, or until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
In a small bowl, combine 1 cup powdered sugar and 1 teaspoon lime zest for the coating.
While the cookies are still slightly warm, gently roll them in the coating mixture until fully covered.
Once the cookies have cooled completely, re-roll them in the sugar mixture for a festive finish.

Notes

Use fresh lime zest for the best flavor — avoid bottled zest.
Don’t skip chilling the dough; it helps the cookies hold their shape.
Double-coating the cookies adds a beautiful snowy appearance and enhances sweetness.
Store cookies in an airtight container for up to 5 days or freeze for longer storage.
For a citrus variation, substitute lemon or orange zest in place of lime.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 8g
Sodium: 20mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg