Snowball Cookies are one of those Christmas classics that many consider to be a must-bake during the holidays. Buttery and nutty with an airy, melt-in-your-mouth texture like a whipped shortbread, snowball cookies always remind me a little of cotton candy.
These Italian cookies are always popular throughout the winter. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing!
What are Snowball Cookies?
Snowball cookies are round, bite-sized butter cookies with chopped nuts. They are rolled in powdered sugar to give them a snowy whiteness.
A couple things that set this cookie recipe apart from others include the absence of egg and the use of powdered instead of granulated sugar in the dough. The result is a light, crumbly cookie that dissolves almost the second it hits your tongue.
How to Make Snowball Cookies
This is a delicious cookie that comes together with simple staple ingredients you probably already have on hand. Nothing could be easier!
- Cream butter and powdered sugar, then add in dry ingredients (per recipe below).
- Form into bite-sized balls and bake.
- Roll in powdered sugar while still warm.
- Cool completely, then roll again.
Snowball cookies are a tad messy to eat, but in the best possible way! A little dusting of powdered sugar all over everyone just adds more sweetness to the season!
Variations
Nuts: I prefer walnuts but pecans or other chopped nuts work well too.
Flavoring: For an Italian flair, consider flavoring the dough by adding a teaspoon of anise extract.
Fun Add-Ins: Try adding mini-chocolate chips, shredded coconut, or even crushed peppermint candy canes for a fun festive twist.
How Long Do Snowball Cookies Last?
Snowball cookies last for at least four days in the pantry, stored in the paper bag, and up to two weeks in the fridge, tightly covered or in a zippered bag.
Freezer
They will even keep in the freezer for up to six months. These are the ideal make-ahead cookie! To freeze, store in containers because they will remain fragile when frozen. This is a cookie that you won’t want to crumble before serving!
More Christmas Favorites
- Perfect Gingerbread Cookies – with the perfect touch of ginger!
- Favorite Toffee Recipe – great for gifts
- Snickerdoodle Cookies – ready in under 30 minutes
- Best Sugar Cookie Recipe – perfect for decorating!
- Homemade Eggnog Cookies – soft & chewy
- Hershey Kiss Cookies – double chocolate
Snowball Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup finely chopped walnuts
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar plus extra for dusting
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine flour, walnuts and salt in a small bowl. Set aside.
- Beat butter, vanilla, and powdered sugar with a mixer until creamy.
- Turn the mixer to low and add flour mixture until combined.
- Form dough into 1" balls and place on prepared pan.
- Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
- Cool a few minutes until you're able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
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I first used this recipe in 2022 and I love it. I’ve seen snowball cookies on line filled with preserves and rolled but I’ve never been served one. Can I do this using your recipe? Maybe put a dent in dough, preserves, then a little dough to fully cover. Roll and bake? I sure don’t want to ruin the dough by overworking. I’m just looking for a little twist. It would also be a neat little surprise people wouldn’t be expecting. I would never expect a snowball to be filled. Thanks in advance for your advice. Happy Thanksgiving!
I haven’t tried filling these but it sounds delicious! Let us know how it goes!
I’ll try it and report back. Bet a lot of people would like them (if they turn out)!
I absolutely love this recipe. It reminds me of Christmas at my Grandparents home when I was a child.
Hello Debi. So glad that you enjoyed the recipe and that it brought back some fond memories. Have a great day!
Not the best.
I made this and the dough was extremely sticky. I put it in the oven and when it came out it was less than a centimeter thin and flat. Didn’t taste too well either.
I did everything right , tried it again, same result.
Did you use margarine instead of real butter? The oils in margarine would change the chemistry of the cookie. Also, the butter could have been too soft.
I’ve followed this recipe for over 50 yrs Now after I mix all it won’t hold together You think Flour is maybe to old Please let me know
If the dough wasn’t mixed enough or the flour was measured by scooping the flour with a measuring cup this can cause the dough to be dry. I would suggest letting the dough come to room temperature, when chilled the butter in the dough hardens and can make it seem more crumbly. Hope that helps.
This is an amazing recipe. The cookies melt in your mouth, just like the author said. And these are so quick and easy, you can scale up with no problem! Highly recommend!!!
I love these cookies, they are my very favorite Christmas cookie. This recipe is perfect- the only thing I’d adjust is the prep time! The step of rolling them in powdered sugar after baking adds at least 10 minutes. I’d giving myself 35-45 to make a batch of these cookies. But everything else is just right, so delicious!
I followed recipe exact with using salted butter(left to get room temp over night) and omitted the salt. I baked 10 minutes. Let sit on cookie sheet for a few minutes before the first powdering. cooled completely then did second powdering. These are so easy and so good. I always use “real” ingredients. Perfect cookies.
Make this all the time! They are so delicious. I was wondering if I could scoop them out on parchment then freeze them to make later?
Hi Diane, yes you can definitely freeze these before baking. I would freeze on a cookie sheet, then once they’re frozen you can toss them in a ziploc bag if you’d like. When you’re ready to bake, let them thaw out on the counter and bake per the recipe!
Could you tell me if I should use all purpose or self rising flour?
Thanks!
Hi Rhonda, we use all-purpose flour in this recipe :)