I love making these snowball cookies when I want something soft, buttery, and perfectly sweet. Their delicate crumb and powdered sugar coating give them that classic melt-in-the-mouth texture that makes them irresistible, especially during holidays or cozy baking days.
Why You’ll Love This Recipe
I enjoy how simple and elegant these cookies are. They require only a few ingredients, yet the flavor is rich and satisfying. I also like how they store well, making them perfect for preparing ahead or sharing with others.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (225 g) unsalted butter (softened) 1/2 cup (60 g) powdered sugar (plus extra for coating) 1 teaspoon vanilla extract 2 1/4 cups (280 g) all-purpose flour 1/4 teaspoon salt 3/4 cup (90 g) finely chopped walnuts or pecans
Directions
I start by preheating the oven to 180°C (350°F) and lining a baking sheet with parchment paper.
In a bowl, I cream the softened butter and powdered sugar until the mixture is smooth and light. Then I mix in the vanilla extract.
Next, I gradually add the flour and salt, mixing until a soft dough forms. I fold in the chopped nuts until evenly distributed.
I scoop small portions of dough and roll them into 1-inch balls, then place them on the prepared baking sheet.
I bake the cookies for about 12–15 minutes, just until the bottoms are lightly golden while the tops remain pale.
Once out of the oven, I let them cool slightly, then roll them gently in powdered sugar while still warm. After they cool completely, I roll them again in powdered sugar for that classic snowy finish.
Servings and timing
I usually get about 24–30 cookies from this recipe. Preparation time takes around 15 minutes, and baking time is about 12–15 minutes, making the total time approximately 30 minutes.
Variations
I sometimes use almonds instead of walnuts or pecans for a different flavor. If I want a citrus twist, I add a bit of lemon or orange zest to the dough. I also like dipping half of each cookie in melted chocolate for a richer version.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 1 week. I don’t usually reheat them, but if I want them slightly warm, I leave them at room temperature for a bit before serving.
FAQs
Why are my cookies too crumbly?
I make sure not to add too much flour and to measure ingredients carefully for the right texture.
Can I make the dough ahead of time?
I often prepare the dough in advance and refrigerate it for up to 2 days before baking.
Can I freeze snowball cookies?
I can freeze both the dough and baked cookies for up to 2 months.
Do I have to use nuts?
I can skip the nuts if needed, though they add texture and flavor.
Why roll them twice in powdered sugar?
I roll them once while warm so the sugar sticks, and again after cooling for that perfect snowy look.
Conclusion
I find these delicious snowball cookies to be a timeless treat that’s easy to make and always satisfying. Their buttery texture and sweet coating make them a favorite that I come back to again and again.
Classic snowball cookies with a soft, buttery texture and a sweet powdered sugar coating that melts in your mouth, perfect for holidays or everyday treats.
Ingredients
1 cup (225 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar (plus extra for coating)
1 teaspoon vanilla extract
2 1/4 cups (280 g) all-purpose flour
1/4 teaspoon salt
3/4 cup (90 g) finely chopped walnuts or pecans
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Cream butter and powdered sugar together until smooth and light.
Mix in vanilla extract.
Gradually add flour and salt, mixing until a soft dough forms.
Fold in chopped nuts until evenly distributed.
Scoop dough and roll into 1-inch balls, placing them on the baking sheet.
Bake for 12–15 minutes until bottoms are lightly golden.
Let cookies cool slightly, then roll in powdered sugar while warm.
Once fully cooled, roll again in powdered sugar for a snowy finish.
Notes
Measure flour carefully to avoid crumbly cookies.
Dough can be refrigerated for up to 2 days before baking.
