Snowball Cookie Recipe
This post may contain affiliate links.
This easy snowball cookie recipe is a holiday classic and considered a must-bake every December. Made with items you most likely already have on hand and ready in 30 minutes! The soft and buttery texture is ideal for the powdered sugar topping.
Try serving these cookies with other Christmas cookie classics. Great when paired with coffee, tea, or hot chocolate!
What are Snowball Cookies?
I first sampled this snowball recipe at a friends gathering years ago. The flavor reminded me of a soft and tender shortbread mixed with a powdered donut. In short, these are bite-sized butter cookies that are coated in powdered sugar. They are irresistible and do not get the attention they deserve.
A fun fact, these cookies are made with powdered sugar in place of granulated sugar inside the dough. The end result is a light cookie that almost dissolves in your mouth. Perfect for anyone with a dairy allergy, as the ingredients omit the egg, and filled with finely chopped nut pieces. You will have everyone asking for the super simple recipe.
Pecan Snowball Cookie Ingredients
The list of ingredients is short and all items are fairly common in pantries. Which means you can have these shortbread cookies ready in just 30 minutes! Here’s a breakdown of what you need:
- Butter- I highly recommend using salted butter but unsalted will work well too.
- Powdered Sugar- It is what gives these cookies their soft and melt-in-your-mouth texture.
- Extracts- By combining both vanilla and almond extract you give these cookies the small punch of flavor that goes a long way. Alternatively, you could use anise extract for a more traditional flavor profile.
- All-Purpose Flour- I have yet to try these cookies with any other types of flour.
- Pecans- You can substitute other nuts if you like, but pecans are a staple in our home and convenient to use. Another great option would be chopped walnuts.
You could even get creative with your mix-in options. We have added mini chocolate chips or crushed peppermint candies with delicious results.
How to make Christmas Snowball Cookies:
- Prepare 1 large baking tray with parchment, if desired, and set aside.
- Combine the butter, 1/2 cup powdered sugar, and salt in a mixing bowl.
- Beat with a hand mixer, or the paddle attachment of a stand mixer, for 2 minutes, until the butter and powdered sugar are fully incorporated.
- Add the extracts and slowly mix to combine.
- Stir in the flour and chopped pecans until the dough forms and the nuts are evenly distributed.
- Roll 2 tablespoons of dough into round balls and place 1 to 2 inches apart on the prepared tray. Place in the freezer to chill while the oven is preheating.
- Heat the oven to 350 degrees.
- Bake the cookies for 11-12 minutes, removing before they brown too much on the bottom of the cookie.
- Immediately roll the cookies in the remaining 1/3 cup of powdered sugar.
- Transfer to a cooling rack and allow to cool completely.
- Roll a second time in the powdered sugar and serve.
Helpful tip: I love my 2 tablespoon cookie scoop (affiliate) for this recipe. It helps keep the cookies uniform in size and the scooping process quick and easy.
Snowball Cookie Tips and FAQs
Traditional snowball cookies are made of a combination of butter, powdered sugar, flour, and chopped nuts. It’s a fairly simple butter cookie recipe with bold flavor.
If you find that your cookies are a tad dry and crumbly, try adding a tablespoon or two of milk to the batter. Measuring flour properly should help keep this from happening. Always be sure to spoon the flour into your measuring cup and never scoop directly.
Storing the cookies in an airtight container, or zip top bag, inside the refrigerator will keep these cookies fresh for up to two weeks. If stored on the counter, the cookies will have a 3 to 4 day shelf life.
Yes. Freezing this recipe is incredibly simple. Place your cooled cookies into a freezer safe container and store in the freezer for up to six months.
More Cookie Recipes You Might Love
- Gingersnap Recipe
- Brown Butter Chocolate Chip Cookies
- Candy Cane Biscotti
- Cut Out Sugar Cookies
- Grinch Ginger Cookies
- The Best Oatmeal Cookies
- Chocolate Biscotti Recipe
- Melted Snowman Cookie
- Peanut Butter Kiss Cookies
- Holiday Wreath Cookies
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Snowball Cookie Recipe
Ingredients
- 1 cup butter (soft)
- 1/2 cup plus 1/3 cup powdered sugar (seperated)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2¼ cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
Instructions
- Prepare 1 large baking tray with parchment, if desired, and set aside.
- Combine the butter, 1/2 cup powdered sugar, and salt in a mixing bowl.
- Beat with a hand mixer, or the paddle attachment of a stand mixer, for 2 minutes. Or until the butter and powdered sugar are fully incorporated.
- Add the extracts and slowly mix to combine.
- Stir in the flour and chopped pecans until the dough forms and the nuts are evenly distributed.
- Roll 2 tablespoons of dough into round balls and place 1 to 2 inches apart on the prepared tray. Place in the freezer to chill while the oven is preheating.
- Heat the oven to 350 degrees.
- Bake the cookies for 11-12 minutes, removing before they brown too much on the bottom of the cookie.
- Immediately roll the cookies in the remaining 1/3 cup of powdered sugar.
- Transfer to a cooling rack and allow to cool completely.
- Roll a second time in the powdered sugar and serve.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi. Trying these tomorrow. Reading through the recipe, I see you advise putting the baking sheet of rolled cookies in the freezer while the oven heats. What do you typically do with the dough that is in the bowl while batches of cookies are cooking? Should it be kept in the refrigerator until it is ready to be formed into balls and baked? Thank you!
Hi Cecelia, I’d recommend keeping the extra dough refrigerated.