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These snowball cookies are classic holiday cookies! They’re a delicious combination of vanilla, powdered sugar, and your choice of chopped walnuts or pecans.
One of my favorite times of year is cookie season!
With so many different kinds – Almond Sugar Cookies, Peppermint Kiss Cookies, or Soft Gingerbread Cutout Cookies – it’s hard to pick a favorite.
But these snowball cookies are definitely in my top 3!
Snowball cookies are light, airy cookies that are slightly sweet and nutty.
They don’t have any eggs in them, which helps keep them crunchy and light!
Kids love helping make these cookies, too; they can help roll the finished cookies in the powdered sugar or put the powdered sugar in a zip-top bag and have them give it a good shake.
If you haven’t tried snowball cookies before, it’s better late than never!
They’re sure to become a favorite on your cookie platter.
Ingredients for snowball cookies
- Butter – The fat of choice for our cookie that will give a delicious buttery flavor.
- All-purpose flour – A simple cookie ingredient that helps hold your batter together.
- Granulated sugar – Granulated sugar will add sweetness to these snowball cookies.
- Vanilla extract – This will give the cookies a sweet vanilla flavor.
- Chopped nuts – Feel free to use either walnuts or pecans here.
- Kosher salt – Even baked goods need a little salt to help bring out the flavors.
- Powdered sugar – The powdered sugar coating after they bake is what makes these cookies look like cute little snowballs!
Different types of nuts
These delicious snowball cookies can be made with any of the following nuts (or maybe a fun combination of them all!)
- Pecans
- Walnuts
- Cashews
Topping options
While most of the time you’ll see these cookies just rolled in powdered sugar, adding these fun extras along with the powdered sugar would really make them special:
- Crushed candy canes
- Mini chocolate chips
- Colorful sprinkles
Recipe for success
Be sure to chill the dough for 30 minutes before baking!
This ensures that they’ll be easier to roll into balls.
Fun for the kids
After the cookies have been baked, fill ziptop bags with powdered sugar and drop the baked cookies in, let the kids shake away!
Storage and leftovers
Any leftover snowball cookies can be stored in an airtight container and left at room temperature for up to 4 days.
More cookie recipes
- Love a cute classic? Try my Soft Gingerbread Cutout Cookies.
- Looking for something nutty? Try my Almond Sugar Cookies.
- Need something sweet? Try my Jam Filled Shortbread Cookies.
- Want something chocolaty? Try my Peppermint Kiss Cookies.
Snowball Cookies
Equipment
Ingredients
- 8 ounces unsalted butter, room temperature
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 cups finely chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
Instructions
- In the bowl of a stand mixer add butter and granulated sugar.
- Beat on medium speed until creamed and light and fluffy in texture.
- Add the flour, chopped nuts, vanilla extract, and kosher salt.
- Mix until combined. Making sure to scrape the sides occasionally to get all the ingredients incorporated.
- Roll the dough and cover with plastic wrap and place it in the refrigerator for 30 minutes.
- When ready to bake, remove the cookie dough from the refrigerator.
- Preheat your oven to 350 degrees F and line two baking trays with parchment paper.
- Scoop the mixture and roll it firmly into a ball of dough. Place on the baking tray.
- Bake for 25 – 30 minutes until slightly golden.
- Remove from the oven and let them cool for a minute or two. Roll them in the powdered sugar until completely covered and set them on a rack to cool completely.
- If you want them really white, roll them in the sugar for a second coating once they are completely cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
