introduction
A classic holiday favorite, Christmas Snowball Cookies are buttery, nut-studded bites rolled in powdered sugar to resemble tiny snowballs. They’re simple to make, wonderfully tender, and perfect for cookie exchanges, gift tins, or a festive dessert tray. These melt-in-your-mouth cookies are a seasonal staple that balance rich butteriness with a crisp dusting of sugar.
why make this recipe
These cookies are quick to prepare, require common pantry ingredients, and bring immediate holiday nostalgia. They’re also easy to portion and bake ahead, making them ideal for busy holiday schedules. If you enjoy other seasonal treats, you might also like this gingerbread cookies for a complementary flavor on your cookie plate.
how to make Christmas Snowball Cookies
The technique is straightforward: cream butter and sugar, incorporate dry ingredients, fold in nuts, shape into balls, bake until just set, then coat in powdered sugar while warm. Rolling them once warm gives the first layer of sugar, then a second dusting after cooling creates the signature snowy look. Keep the dough chilled if your kitchen is warm to prevent spreading.
Ingredients :
1 cup unsalted butter, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, 1 cup chopped nuts (such as walnuts or pecans), Additional powdered sugar for dusting
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy., 3. Stir in the vanilla extract., 4. Gradually add the flour and salt, mixing until combined., 5. Fold in the chopped nuts., 6. Roll the dough into 1-inch balls and place them on ungreased baking sheets., 7. Bake for 12-15 minutes until the bottoms are lightly golden., 8. Remove from the oven and let the cookies cool slightly., 9. While still warm, roll the cookies in powdered sugar., 10. Allow to cool completely before dusting with more powdered sugar if desired.
how to serve Christmas Snowball Cookies
Serve on a festive platter alongside other holiday cookies, pair with hot cocoa or coffee, or package in clear bags tied with ribbon for homemade gifts. They’re best presented dusted with powdered sugar for that fresh “snowy” look just before serving.
how to store Christmas Snowball Cookies
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, layer with parchment paper and freeze for up to three months; thaw in the container to keep the powdered sugar intact, then re-dust lightly if needed.
tips to make Christmas Snowball Cookies
- Use room-temperature butter for easier creaming and a smoother dough.
- Chop nuts uniformly so each cookie has a consistent texture.
- If your dough feels too soft, chill it 20–30 minutes to make rolling easier.
- Roll cookies in powdered sugar while warm for the first coat, then again after cooling for a snowier finish.
- Bake sheets may brown differently—rotate halfway through baking for even color.
variation (if any)
- Swap walnuts or pecans for finely chopped almonds or hazelnuts.
- For a chocolate twist, add 1–2 tablespoons unsweetened cocoa to the dry ingredients and dust with a blend of powdered sugar and a little cocoa.
- Add a pinch of cinnamon or orange zest to the dough for a warm holiday note.
FAQ
Q: Can I make these nut-free?
A: Yes—replace the chopped nuts with 1 cup of crushed crisp rice cereal or toasted coconut for crunch without nuts.
Q: Why do some snowball cookies crack?
A: Small surface cracks can be normal; avoid overbaking and handle gently when rolling in sugar to minimize breakage.
Q: Can I use salted butter?
A: You can, but reduce the added salt or omit it to avoid overly salty cookies.
Conclusion
For a trusted, classic version of this recipe you can compare yours to, see the Best Snowball Cookies Recipe which offers additional tips and user reviews.
Christmas Snowball Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped nuts.
- Roll the dough into 1-inch balls and place them on ungreased baking sheets.
- Bake for 12-15 minutes until the bottoms are lightly golden.
- Remove from the oven and let the cookies cool slightly.
- While still warm, roll the cookies in powdered sugar.
- Allow to cool completely before dusting with more powdered sugar if desired.
