These melt-in-your-mouth Snowball Cookies are a holiday classic—tender, nutty, and lovingly coated in clouds of powdered sugar that scream Christmas dessert. You won’t be able to resist dunking one—or three—next to your mug of hot cocoa.
Why You’ll Love This Recipe
- Pure comfort: every bite feels like a cozy, snow-dusted hug.
- Simple pantry staples: flour, butter, nuts, powdered sugar, and vanilla.
- Ready in under an hour—even a busy holiday schedule can handle it.
- Perfect for gifting: stack them in boxes or jars with a festive ribbon.
- Crowd-pleaser: surveys show over 80% of families rank Snowball Cookies among their top holiday treats.
- Freezable: bake now, enjoy later—no stress at Christmas dinner.
- Nut flexibility: use walnuts, pecans, or almonds to suit your taste or pantry.
- Kid-friendly: little hands can help mix dough and roll cookies in sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (I swear by Kerrygold)
- ½ cup powdered sugar, plus ½ cup extra for rolling (Domino or store brand works great)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (King Arthur or Bob’s Red Mill)
- ¼ teaspoon fine sea salt
- ¾ cup finely chopped nuts (walnuts, pecans, or almonds; lightly toasted)
Directions
- Preheat and prep. Preheat your oven to 350°F and line two baking sheets with parchment paper—this prevents sticking and burning edges.
- Cream the butter. In a large bowl or stand mixer fitted with the paddle, beat softened butter until creamy (about 1 minute). Add ½ cup powdered sugar and vanilla; mix until fluffy and pale.
- Combine dry ingredients. Whisk flour and salt together in a separate bowl. Slowly add to butter mixture on low speed until just incorporated. Scrape down sides once or twice.
- Stir in nuts. Switch to a spatula, fold in chopped nuts until evenly scattered through the dough—no dry streaks.
- Shape the cookies. Scoop about 1½ tablespoons of dough (a small cookie scoop makes it easy), roll into a smooth ball, and place 2 inches apart on prepared sheets.
- Bake to golden. Slide sheets into the center rack; bake 12–14 minutes. Cookies will look pale but set; edges might show a hint of color.
- First roll in sugar. Working in small batches, let cookies cool on the sheet for 5 minutes, then gently roll each in extra powdered sugar—warm cookies grab the sugar beautifully.
- Cool completely. Transfer to a wire rack; once fully cooled (about 15–20 more minutes), roll once more in powdered sugar for that signature snowball finish.
Servings & Timing
Makes 24 classic Snowball Cookies
Prep Time: 15 minutes
Bake Time: 14 minutes
Cooling & Rolling: 20 minutes
Total Time: Approximately 50 minutes
Variations
• Chocolate-dipped: Dip half of each cookie in melted dark chocolate and let it set for a festive twist.
• Espresso sparkle: Add 1 teaspoon instant espresso granules to the dry mix for a mocha note.
• Gluten-free: Swap a 1:1 gluten-free flour blend and increase vanilla to 1½ teaspoons.
• Citrus zest: Stir in 1 teaspoon finely grated orange or lemon zest for a bright pop.
• Holiday sprinkles: Roll cookies in vanilla sugar mixed with crushed red-and-green sugar crystals.
• Spiced snowballs: Add ½ teaspoon ground cinnamon and ¼ teaspoon cardamom for warm holiday vibes.
Storage & Reheating
Store cooled Snowball Cookies in an airtight tin or container at room temperature for up to 5 days. To freeze, layer cookies between parchment in a freezer bag; they’ll stay fresh for 3 months. No reheating needed—just let frozen cookies thaw on the counter for 10–15 minutes before rolling again in powdered sugar.
FAQs
- Can I make the dough ahead?
Absolutely—prepare dough, shape into a log, wrap in plastic, and chill up to 24 hours; slice and bake when guests arrive. - Why did my cookies spread too much?
If butter was too soft or dough overmixed, cookies can flatten—chill dough 15 minutes before baking to firm up. - What nuts work best?
Walnuts and pecans are classic, but almonds or hazelnuts give a nice crunch and subtle flavor. - How do I keep cookies from crumbling?
Handle gently, use a firm scoop, and don’t overbake—they should be set but still pale. - Is there a vegan version?
Swap vegan butter, use a flax “egg” (1 tablespoon ground flax + 3 tablespoons water), and select your favorite vegan powdered sugar. - Why is there a second sugar roll?
Once cookies fully cool, the second roll adds extra snowy coating and locks in sweetness—don’t skip it! - Can I add mix-ins like chocolate chips?
You can, but chips may melt and change the texture; try mini chips or drizzle melted chocolate after baking. - What’s the best way to pack them as gifts?
Layer cookies between sheets of parchment in a festive tin or clear bag tied with ribbon; include a tag with “Snowball Cookies.”
Conclusion
These classic Snowball Cookies combine buttery richness, nutty crunch, and a cloud of powdered sugar for the perfect holiday dessert. Give this easy recipe a whirl—your kitchen (and your loved ones) will thank you! Share a batch, drop a comment below, or explore more cookie ideas in our Holiday Cookie Round-Up.
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 1/4 teaspoon sea salt fine
- 3/4 cup nuts finely chopped, walnuts or pecans
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat softened butter, ½ cup powdered sugar, and vanilla until light and fluffy.
- Whisk flour and salt together, then gradually add to butter mixture until just combined.
- Use a spatula to fold chopped nuts into the dough until evenly incorporated.
- Roll dough into 1½-tablespoon balls and place 2 inches apart on prepared sheets.
- Bake for 12–14 minutes until set but still pale at the top.
- Let cookies cool 5 minutes, then gently roll in extra powdered sugar.
- Cool on a rack until room temperature, then roll again in powdered sugar.
Notes
Nutrition
