With their melt-in-your-mouth texture and sweet, buttery flavor, these Snowball Cookies are a holiday classic. Easy to make with just 6 ingredients, they’re a great addition to any holiday cookie tray.
There are a handful of Christmas cookies that I make every year and these snowball cookies are at the top of the list. I remember enjoying these as a little girl and helping to dust the freshly baked cookies with powdered sugar. Now, as an adult, I appreciate the simplicity of the classic recipe.
Why You’ll Love This Snowball Cookies Recipe
What makes this the best snowball cookie recipe? Here are a few things!
- Melt-in-your-mouth texture. The combination of the buttery shortbread dough and powdered sugar gives these cookies a true melt-in-your-mouth texture. They’re so sweet and buttery!
- Only 6 ingredients. One of the reasons snowball cookies always make it onto my holiday baking list is that I usually already have all of the ingredients on hand. No need to run to the store every time I want to make these!
- A holiday classic. The name alone makes these snowball cookies fun and festive. They’re a cookie everyone looks for around the holidays and they look so cute on any holiday cookie platter.
Looking for more classic Christmas cookies to bake this year? Check out my cut out sugar cookies, shortbread cookies, and peanut butter blossoms too.
What Are Snowball Cookies?
Snowball cookies are a rich, buttery shortbread cookie that is combined with finely chopped walnuts and rolled in powdered sugar.
These cookies actually have many different names, such as Mexican wedding cookies, Russian tea cakes, Italian Wedding Cookies, Snowdrops, and Butter Balls. However, we have always called them snowball cookies because they look like little snowballs.
Recipe Ingredients
These simple Christmas cookies are made with just six ingredients. You probably already have most of them on hand! Scroll down to the recipe card below for the exact measurements.
- Butter – I like to use unsalted butter as I also add sea salt to my cookies. If you use salted butter, you’ll want to omit the extra salt. The butter should be softened but not melted.
- Granulated sugar
- Vanilla extract – Since these cookies are so simple, you can really taste the vanilla flavor. Be sure to use a good-quality vanilla.
- Sea salt – I like to use fine-grain sea salt. It enhances the flavors of the cookies.
- All-purpose flour – Measured properly with the spoon and level technique so you don’t end up with dry cookies.
- Chopped nuts – You can use walnuts, almonds, or pecans.
- Confectioner’s sugar – For dusting the cookies.
How To Make Snowball Cookies
Here’s an overview of how to make this snowball cookie recipe. It’s so easy! Just remember to allow time for the dough to chill. You can find the printable version of the instructions in the recipe card below.
- Make the dough. Cream together the butter and sugar until smooth. Beat in the vanilla and salt then gradually add the flour, making sure to mix thoroughly after each addition. Stir in the nuts.
- Chill. Divide the dough in half then wrap it in plastic wrap. Refrigerate for 45 minutes.
- Prep for baking. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Shape the cookies. Scoop the dough into 1-inch balls then roll each one in your hands to make a perfect round ball.
- Bake. Place the dough balls 1 1/2 inches apart on the baking sheets. Bake for 12-14 minutes, just until the cookies are beginning to brown around the bottom edges.
- Add the sugar. Cool the cookies for a few minutes then use a sifter to dust with the confectioner’s sugar while they’re still warm. Once they’ve cooled completely, dust them with the sugar again.
Tips for Success
Here are a few helpful things to keep in mind as you make your snowball cookies.
- Measure the flour correctly. When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, spoon the flour into your measuring cup, and level it off with the back of a knife.
- Do not make the cookies too big. You only want about 1 tablespoon of dough per cookie. I like to use a 1 tablespoon measuring spoon to measure out the cookie dough.
- Keep the cookie size consistent. Make sure that your cookies are the same size to make sure smaller cookies don’t over-bake and cookies that are too large under-bake. This is another great reason to use a measuring spoon.
- Don’t overbake. These cookies bake quickly. Pull them from the oven when the bottoms are just beginning to brown. If you overbake them, they’ll be too dry.
- Try other mix-ins. Walnuts are the typical filling for snowball cookies. However, you can also use other nuts like almonds or pecans or use another mix-in such as dried cranberries or mini chocolate chips. For a Christmas twist, I’ve also used red and green M&Ms.
Proper Storage
- Room temperature. Store any leftover snowball cookies in an airtight container at room temperature. They will stay fresh for 3-4 days (though truthfully they rarely last that long in our house!).
- Freezer. These cookies can also be frozen for up to 2 months. Once they’ve cooled completely, transfer them to a ziploc bag or other freezer container. Thaw on the counter. You may want to add more powdered sugar before serving.
Other Christmas Cookies You Will Love
- White Chocolate Oatmeal Cranberry Cookies
- Best Sugar Cookie Recipe
- Christmas Hot Cocoa Cookies
- Peanut Butter Blossoms
- Pecan Ball Cookies
- Peppermint Kiss Cookies
- Christmas Chocolate Chip Cookies
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 5 Tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts, almonds or pecans
- 1 1/2 cups confectioners sugar
Instructions
- Using a handheld electric mixer (or stand mixer), cream together softened butter and granulated sugar until smooth. Beat in the vanilla and salt. Gradually add flour beating after each addition. Stir in the finely chopped nuts until blended. Divide dough in half and refrigerate in plastic food wrap for 45 minutes.
- While the dough is in the fridge, preheat the oven to 350 degrees. Line two baking sheets with a cookie mat or parchment paper and set aside.
- Remove the dough from the fridge and scoop 1-inch balls. Roll the balls with your hands to make them round.
- Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown around the bottom edges, about 12 to 14 minutes. Do not overbake.
- Cool cookies on baking sheets on wire racks for a couple of minutes. Spoon the powdered sugar in a sifter and dust the cookies while they are still warm. Let the sugar-coated cookies cool completely, then dust once again with the confectioners’ sugar.
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32 comments on “Snowball Cookies”
Snow ball cookies they are easy too make
Thanks Terry!
Lovely texture and flavor! You cannot eat just one!
The biscuits are very delicious. I tried them today
Thank you Duha!