Snowball Cookies

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Delicate, buttery, and dusted in a snowy blanket of powdered sugar, Snowball Cookies are the ultimate nostalgic treat. These melt-in-your-mouth morsels have been a holiday classic for generations, but their charm goes far beyond festive tables. Whether you’re hosting an afternoon tea or simply craving something sweet, these cookies deliver a rich, nutty crunch with a perfectly tender texture.

Each bite is a soft explosion of vanilla, butter, and finely chopped nuts wrapped in a velvety sugar coating. They’re delightfully crumbly, almost shortbread-like, and best enjoyed with a warm cup of coffee or a glass of cold milk. These cookies look like little snowballs, hence the name, and are just as fun to eat as they are to serve. Plus, they require no eggs and only a few simple pantry staples.

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Ingredients for Snowball Cookies

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar (plus more for rolling)
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup finely chopped pecans or walnuts

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Step-by-Step Instructions for Snowball Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and ½ cup of powdered sugar together until light and fluffy. This helps create that tender, crumbly texture snowball cookies are known for. Mix in the vanilla extract until fully combined.

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Step 2: Add the Dry Ingredients

Gradually add the flour and salt into the butter mixture. Stir slowly at first to prevent flour from puffing everywhere, then mix until the dough comes together. It may look crumbly, but should hold its shape when pressed. Fold in the finely chopped nuts.

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Step 3: Chill the Dough

Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the cookies hold their round shape during baking and intensifies the flavor.

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Step 4: Preheat and Shape

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about a tablespoon of dough and roll it into a 1-inch ball. Place them about 1 inch apart on the prepared baking sheet.

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Step 5: Bake

Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale. Do not overbake, as that can dry them out.

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Step 6: Coat in Powdered Sugar

Let the cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm. Once completely cooled, roll them again for a beautiful snowy finish.

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Storage Instructions

Snowball Cookies store beautifully, making them ideal for gifting or prepping ahead. Keep them in an airtight container at room temperature for up to 7 days. For longer storage, place them in the refrigerator for up to 2 weeks, though they’re best enjoyed at room temperature.

To freeze, store uncoated cookies in a sealed freezer-safe bag or container for up to 3 months. When ready to serve, let them thaw at room temperature and roll in fresh powdered sugar for that just-made look and taste.

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Estimated Nutrition (per cookie, based on a 24-cookie yield)

• Calories: 120
• Fat: 9g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Sugar: 3g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 15mg
• Sodium: 30mg

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Frequently Asked Questions

1. Can I use different nuts besides pecans or walnuts?

Yes! Almonds, hazelnuts, or even macadamia nuts work well. Just make sure they’re finely chopped.

2. Can I make Snowball Cookies without nuts?

Absolutely. You can omit the nuts for a nut-free version—just note the texture will be slightly different, but still delicious.

3. Why did my cookies flatten instead of staying round?

This usually happens when the dough isn’t chilled enough. Be sure to refrigerate for at least 30 minutes before baking.

4. Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend. Results may vary slightly in texture, but they’ll still hold their shape well.

5. Do I need to roll them in powdered sugar twice?

It’s highly recommended! The first coating sticks to the warm cookie, and the second gives them that iconic powdery look.

6. Can I freeze the cookie dough instead of the baked cookies?

Yes! Roll into balls and freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 2–3 extra minutes.

7. How do I prevent the powdered sugar from melting off?

Let the cookies cool slightly before rolling in sugar, then re-roll once fully cooled for a lasting finish.

8. Can I flavor the dough with something else?

Definitely—try adding a splash of almond extract, citrus zest, or even a touch of cinnamon for a festive twist.

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