Homemade snowball cookies dusted with powdered sugar on a festive plate

Snowball cookies

ByOlivia Carter
Jump to Recipe·Print Recipe

So You Want to Make Snowball Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s be real, we all love cookies, but sometimes, the thought of all that effort makes us want to crawl back into bed. Luckily, I have just the thing for you. Say hello to the charmingly delightful snowball cookies, also known as those tasty little treats that melt in your mouth without making you feel like a total baking expert. Grab your apron, and let’s get started!

Why This Recipe is Awesome

What makes this snowball cookie recipe awesome? Well, for starters, it’s so simple that even I didn’t mess it up, and trust me, that’s saying something. You can whip up a batch while binge-watching your latest guilty pleasure on TV. Plus, they look fancy enough to impress your friends and family, even though they only cost you about five minutes of active work time and some free-wheeling in the kitchen. These cookies are buttery, nutty, and secretly make the perfect excuse to avoid anything that resembles a salad. In short, these little snowballs are the MVP of holiday baking, and they come with an air of mystery—who doesn’t love a delicious cookie that looks like it’s been dusted with snow?

Ingredients You’ll Need

Okay, let’s talk ingredients. You don’t need to raid a specialty store or summon your inner culinary wizard for this one. Here’s what you’ll need:

  • 1 cup unsalted butter, softened: Because who needs the extra salt in their life?
  • 1/2 cup powdered sugar: For that sweet touch—duh.
  • 2 cups all-purpose flour: The backbone of any cookie.
  • 1 cup finely chopped nuts (walnuts or pecans): Pick your favorite nut and let it shine.
  • 1 teaspoon vanilla extract: Because cookies should smell as good as they taste.
  • 1/4 teaspoon salt: A tiny bit of salt balances the sweetness like a pro.
  • Extra powdered sugar for coating: This is where the snowball magic happens.

Easy peasy, right? You probably have most of this stuff in your pantry, just begging to be turned into cookie magic.

Step-by-Step Instructions

Let’s roll up those sleeves and get to the good part. Here’s how you make these little nuggets of joy.

  1. Preheat your oven to 350°F (175°C). Don’t skip this step; it’s where the baking magic begins.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Think clouds, not bricks.
  3. Add the vanilla extract and mix well. Remember, there’s no such thing as too much vanilla—okay, maybe there is, but we’re not there yet.
  4. Gradually add the flour, salt, and chopped nuts, mixing until just combined. We’re not looking for perfection, just deliciousness.
  5. Form the dough into small balls, about 1 inch in diameter. Think of them as tiny, delicious snowballs.
  6. Place the balls on a baking sheet lined with parchment paper. Bonus points if you make them look pretty.
  7. Bake for 10-12 minutes, or until the edges are lightly golden. Don’t take a shower during this time; you need to keep an eye on your precious cookies.
  8. Let the cookies cool slightly, then roll them in powdered sugar while still warm. This is the moment when they transform into little snowball wonders.
  9. Allow to cool completely on a wire rack. It’s tough, I know, but your taste buds will thank you later.

Snowball cookies: 7 Comforting Treats for Holiday Joy

Common Mistakes to Avoid

Alright, friends. Here’s the deal—everyone makes mistakes, but maybe skip these rookie missteps to keep your cookie karma in check

  • Thinking you don’t need to preheat the oven: Rookie mistake. A cold oven won’t magically warm up cookies.
  • Overmixing the dough: We are not making bread here. Gentle mixing is your friend.
  • Not letting them cool before rolling in powdered sugar: You might end up with a gooey mess rather than a snowball. No one wants that.
  • Using cold butter: Softened butter is key here, unless you want to be wrestling with your dough like it’s a live animal.

Alternatives & Substitutions

If you’re feeling fancy or just don’t have all the ingredients, have no fear. Here are some easy swaps to keep you in the dough game

  • Butter: Can’t find unsalted? Use salted butter but skip the added salt. The butter gods will understand.
  • Nuts: Allergic or just not a fan? You can leave the nuts out, or swap them for some chocolate chips. Because, duh, chocolate is life.
  • Flour: You could try whole wheat flour for a healthier vibe, but the cookies might have a different texture. Worth a shot.
  • Powdered Sugar: If you don’t have sifted powdered sugar, just give it a quick blitz with a regular sugar in your blender. Boom—instant powdered sugar!

FAQ

Let’s tackle some burning questions you might have. You know the ones that make you go “hmm”

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Margarine is for sad sandwiches, not cookies.

How long will these cookies last? If they make it that long, store them in an airtight container for up to a week. If you’re anything like me, they’ll be gone in a day.

Can I freeze the dough? Yep. Roll those bad boys into balls, freeze them on a baking sheet, and then transfer to a bag. Bake them straight from frozen whenever you need a cookie fix.

Do these cookies really taste good? If you like butter, sugar, and nuts, then yes. They taste like a mini holiday miracle.

Can I use other flavorings? Absolutely! Almond extract is a fantastic alternative if you want to jazz things up a bit. Go wild, my friend!

What’s the best way to store them? Keep them in a cool place, away from your sneaky sibling or roommate who thinks cookies are meant to be shared.

Can I add chocolate chips? Of course, you can! Who’s stopping you from adding a little chocolate love to your life? Go for it.

Snowball cookies: 7 Comforting Treats for Holiday Joy

Final Thoughts

Now that you’re armed with the knowledge to whip up these gorgeous snowball cookies, go on and impress someone—or yourself—with your new culinary skills. They’re not just cookies; they’re little bites of winter magic that will have your kitchen smelling delightful in no time. And hey, if anyone asks how you made them, just shrug and say it’s a family secret. Because let’s be real, we all know the secret is just having a great recipe—but shhh, don’t tell anyone. You’ve earned these cookies, so treat yourself! Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snowball Cookies

  • Author: admin
  • Total Time: 17 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delightful snowball cookies that are buttery, nutty, and melt in your mouth, perfect for holiday baking.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 cup finely chopped nuts (walnuts or pecans)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Extra powdered sugar for coating

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together softened butter and powdered sugar until light and fluffy.
  3. Add vanilla extract and mix well.
  4. Gradually add flour, salt, and chopped nuts, mixing until just combined.
  5. Form the dough into small balls, about 1 inch in diameter.
  6. Place the balls on a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes or until the edges are lightly golden.
  8. Let cool slightly, then roll in powdered sugar while still warm.
  9. Allow to cool completely on a wire rack.

Notes

Store in an airtight container for up to a week. Dough can be frozen for later use.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

Other recipes