Snowball Cookies Recipe Easy 5-Step Classic Holiday Treat
These tender, buttery snowball cookies are coated in powdered sugar for a melt-in-your-mouth texture, perfect for holiday celebrations or any cozy occasion.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar, sifted, plus extra for rolling
- 1 ¾ cups (220 grams) all-purpose flour
- ¾ cup (90 grams) finely chopped nuts (walnuts or pecans), lightly toasted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the softened unsalted butter with sifted powdered sugar until light and fluffy, about 3-4 minutes.
- Mix in vanilla extract and a pinch of salt until well combined.
- Gradually add all-purpose flour and toasted, finely chopped nuts. Blend into a soft, crumbly dough using a spatula or hands. Add a tiny splash of milk if dough feels dry.
- Roll dough into 1-inch (2.5 cm) balls and place evenly spaced on the baking sheet, about 1 ½ inches (4 cm) apart.
- Bake for 15-18 minutes until cookies are set but not browned.
- Let cookies cool on the sheet for 5 minutes, then roll them in powdered sugar while still warm. After they cool completely, roll them again in powdered sugar for a snowy finish.
Notes
Toast nuts in a dry pan for 5 minutes to enhance flavor. Roll cookies twice in powdered sugar for the signature snowy coating. Avoid overmixing dough to keep cookies tender. Chill dough for 15 minutes if kitchen is warm to prevent spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 30
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: snowball cookies, Russian tea cakes, Mexican wedding cookies, holiday cookies, Christmas cookies, nut cookies, powdered sugar cookies