Snowball cookies are incredibly simple to make with just a few pantry staples, yet they deliver rich flavor and texture. They’re not overly sweet, with the powdered sugar coating adding the perfect touch of sweetness. These cookies are also egg-free, making them suitable for some dietary preferences. Whether you’re baking for the holidays or just want a nostalgic treat, these cookies are a timeless crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, softened
Powdered sugar (plus extra for coating)
Vanilla extract
All-purpose flour
Finely chopped nuts (such as pecans or walnuts)
Salt
Directions
Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar: In a large bowl, beat softened butter with powdered sugar until light and fluffy. Mix in vanilla extract.
Add dry ingredients: Gradually add flour and salt, mixing until just combined. Stir in chopped nuts.
Form cookies: Scoop dough and roll into 1-inch balls. Place them 1 inch apart on the prepared baking sheet.
Bake: Bake for 12–15 minutes, or until the bottoms are just beginning to turn golden. The tops should remain pale.
Coat in sugar: While warm, roll cookies in powdered sugar. Let cool completely, then roll in powdered sugar again for a snowball effect.
Servings and timing
This recipe makes about 24–30 cookies. Preparation time is 15 minutes, baking time is 12–15 minutes, and cooling/coating takes an additional 10–15 minutes.
Variations
Chocolate Chip Snowballs: Add mini chocolate chips for a chocolaty twist.
Almond Flavor: Replace vanilla with almond extract and use finely ground almonds.
Coconut Snowballs: Stir shredded coconut into the dough for extra texture.
Spiced Version: Add a pinch of cinnamon or nutmeg for a warm holiday flavor.
Lemon Snowballs: Add lemon zest and a dash of lemon juice for a bright citrus variation.
Storage/Reheating
Store snowball cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 2 months. When thawing, allow them to come to room temperature and, if desired, roll again in powdered sugar before serving. These cookies do not require reheating and are best enjoyed at room temperature.
FAQs
Why did my snowball cookies spread?
Snowball cookies should hold their round shape. If they spread, the butter may have been too soft or the dough too warm. Chill the dough before baking if needed.
Can I use different types of nuts?
Yes, pecans, walnuts, almonds, or hazelnuts all work well. Just make sure they’re finely chopped.
Are snowball cookies the same as Russian Tea Cakes?
Yes, they are essentially the same cookie, known by different names depending on the region.
Do I have to roll them in powdered sugar twice?
Rolling twice ensures an even, snowy coating. The first coat sticks while the cookies are warm, and the second adds that iconic white finish.
Can I make these cookies without nuts?
Yes, you can omit the nuts. The cookies will still hold their shape and taste buttery and delicious.
Can I freeze the dough?
Yes, you can freeze the dough balls before baking. Bake from frozen, adding a minute or two to the bake time.
How can I prevent the cookies from becoming too dry?
Avoid overbaking and be sure to measure flour properly by spooning and leveling, not scooping.
Do I need a mixer for this recipe?
A hand or stand mixer helps, but you can also cream the butter and sugar by hand with a sturdy spatula.
Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine can be used in a pinch. The cookies may be slightly softer.
How should I serve these cookies?
They’re best served with tea, coffee, or hot chocolate. They’re also perfect for holiday cookie trays or gift tins.
Conclusion
Snowball cookies are a timeless classic that bring charm and sweetness to any occasion. With their buttery texture, nutty interior, and snowy coating, they’re as delightful to eat as they are easy to make. Whether you’re baking for the holidays or simply enjoying a cozy day at home, these cookies are sure to become a cherished favorite.
Snowball cookies are buttery, nutty, melt-in-your-mouth treats rolled in powdered sugar, perfect for the holidays or any time you want a nostalgic, festive dessert.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for coating)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
3/4 cup finely chopped nuts (pecans or walnuts)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in vanilla extract.
Gradually add flour and salt, mixing until just combined. Stir in chopped nuts.
Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
Bake for 12–15 minutes, or until the bottoms are lightly golden and tops remain pale.
While warm, roll cookies gently in powdered sugar and place on a wire rack to cool completely.
Once fully cooled, roll the cookies in powdered sugar again for a snowball effect.
Notes
U dough for 30 minutes if it feels too soft or sticky before rolling.Roll in powdered sugar twice for best appearance and texture.Chills finely chopped or ground nuts for smooth texture and better binding.To make without nuts, omit and proceed with the same method.Cookies can be frozen baked or as dough balls for later use.
