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straight down shot of pistachio snowballs with rose petals

Pistachio Snowballs with Rose and Cardamom

Beth Lee
With the addition of some rose water and cardamom, this Betty Crocker cookie takes on the exotic flavors of the Middle East but is still as easy to prepare as always. The dough can be made ahead and the cookies baked off as you need them. I halved the original recipe because it makes a lot of cookies so this can easily double.
4.82 from 11 votes
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American, Middle Eastern
Servings 24 servings
Calories 74 kcal


  • 1 stick soft butter
  • 1/4 cup sifted confectioners' sugar
  • ½ teaspoon rose water
  • ¼ teaspoon cardamom I think you can go heavier on the rose water and cardamom.
  • 1 1/8 cups sifted flour
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped toasted pistachio nuts


  • In a stand mixer, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom
  • Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.
  • Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a 1/2 hour or even overnight.
  • Preheat oven to 400 degrees or 375 convection while the dough chills.
  • To bake them, roll into 1" balls. Place about 2 inches apart on an ungreased baking sheet (I used parchment). Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or my MILs "burnt" version. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. (I used a small tea strainer as a sifter to put the second coat of sugar on.)


Calories: 74kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 45mgPotassium: 32mgSugar: 1gVitamin A: 130IUVitamin C: 0.2mgCalcium: 5mgIron: 0.4mg
Keyword Pistachios, Rose Water, snowball cookie,
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