I still remember the first time I tasted Snowball Cookies straight from the oven—fragrant steam, nutty toasted scent, and a gentle crackling as the sugary coating settled. After testing this recipe over five cozy afternoons (and sampling far too many cookies), I discovered that pulsing nuts in the food processor yields a silkier texture, while a quick 15-minute chill makes rolling a breeze. Each batch revealed subtle tweaks—from adjusting oven racks for even golden edges to mastering the final sugar dusting.
Why You’ll Love Snowball Cookies
- Tender yet slightly crisp exterior, thanks to finely chopped nuts
- Buttery melody with a melt-in-your-mouth bite
- A classic with roots in Russian tea cakes—perfect for any gathering
- Easy to customize: swap pecans for walnuts or pistachios
A Little Background
One frosty December afternoon, I pulled tray after tray from the oven—each revealing slightly different results. On batch three, I learned that toasting nuts lightly in a dry skillet boosted the aroma and gave a deeper flavor. Over the years, these Snowball Cookies have become my go-to festive treat, folding together memories of holiday laughter and warm kitchens.
Key Ingredients for Snowball Cookies
- Unsalted butter (1 cup/226g): provides richness; room temperature for easy creaming
- Confectioners’ sugar (½ cup/60g): sweetens dough; extra for that snowy finish
- Vanilla extract (1 teaspoon): lifts flavor—pure vanilla gives the best aroma
- All-purpose flour (2¼ cups/281g): forms the tender base; measure by spooning into the cup
- Finely chopped pecans or walnuts (1½ cups/170g): adds nutty crunch; pulse for uniform bits
How to Make Snowball Cookies
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until light and fluffy, about 3 minutes.
- Add the vanilla and mix on low until combined.
- In a separate bowl, whisk together the flour and salt.
- Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined.
- Add the chopped nuts and mix on low until evenly distributed.
- Use a small scoop or roll by hand into 1-inch balls; place about 1 inch apart on the prepared sheets.
- Bake for 12–14 minutes, or until the bottoms look set and barely golden.
- Let the cookies sit on the baking sheet for 5 minutes. Then roll each in additional confectioners’ sugar.
- Transfer to a wire rack to cool completely, then roll again in sugar before serving.
Apple Pie Jello Shots
Ingredients
Mixture
- 3 3-ounce packages apple-flavored gelatin
- 1.5 cup boiling water
- 1.5 cup apple cider fresh-pressed recommended
- 1.5 cup vodka neutral or spiced rum
Cinnamon-Sugar Rim
- 1 tablespoon ground cinnamon
- 2 tablespoon granulated sugar
Instructions
Mixture
- Sprinkle the gelatin into a heat-proof bowl; pour in 1½ cups boiling water. Whisk for 2 minutes until dissolved completely.
- Stir in 1½ cups apple cider and 1½ cups vodka until the liquid is silky smooth.
- Pour into 24 shot glasses on a baking sheet and refrigerate for at least 4 hours, until firm with a gentle jiggle and slightly opaque edges.
Cinnamon-Sugar Rim
- Combine 1 tablespoon ground cinnamon and 2 tablespoons granulated sugar on a plate. Moisten each shot glass rim and dip into the mixture.
Notes
Pro Tips & Troubleshooting
- For silkier dough, pulse nuts in a food processor for finer bits—I found this in batch two.
- If cookies spread too much, chill the formed balls for 15 minutes before baking.
- Seasonal twist: stir in ¼ teaspoon ground cinnamon or cardamom for warmth.
- To halve or double the recipe, maintain the ratio exactly—no need to adjust bake time.
Storage & Make-Ahead Guide
At room temperature, these cookies stay fresh for up to 5 days in an airtight container. Refrigerated, they keep 1 week—just bring to room temp before serving. I once froze a tray for holiday prep; they held their shape in the freezer for 3 months. Thaw on the counter, then re-dust with powdered sugar. Always store in a cool, dry place and avoid mixing warm cookies with stored ones to prevent sogginess.
Serving Suggestions
Pair these Snowball Cookies with a steaming mug of black tea or hot cocoa. For a festive platter, sprinkle chopped dried cranberries and dark chocolate shavings around. They also make charming sandwich cookies—spread raspberry jam between two rounds for a sweet surprise.
Frequently Asked Questions
- How do you store Snowball Cookies so they stay fresh? Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Thaw on the counter and re-coat with powdered sugar.
- Why did my Snowball Cookies crack? Cracks can stem from over-creaming or too much flour. Mix just until combined and avoid excessive handling.
- Can I make Snowball Cookies without nuts? Yes—substitute 1½ cups of finely shredded coconut or crushed pretzels for a nut-free twist.
- What’s the best nut for Snowball Cookies? Pecans give a sweeter, buttery taste; walnuts bring earthier notes. Both work beautifully.
- Do I need to chill Snowball Cookie dough? Chilling isn’t required but helps with rolling—15 minutes in the fridge makes shaping smoother.
- Can I freeze baked Snowball Cookies? Absolutely. Once fully cooled, freeze in layers separated by parchment for up to 3 months.
Final Thoughts
These Snowball Cookies hold a special place in my recipe box—each bite echoes buttery silkiness and holiday cheer. Whether you stick to the classic or add a seasonal spice, they’re sure to disappear fast. I’d love to hear how your batch turned out—share your photos and tips in the comments below, and let’s spread the joy of Snowball Cookies together!
More Recipes You’ll Love
- Easy Easter Birds Nest Cookies – similarly dusted in sugar for a festive look
- Quick Pecan Pie Cookies – shares the same nutty crunch and buttery crumb
- Coconut Macaroons – another naturally sweet, handheld cookie treat
- Pumpkin Snickerdoodle Cookies – seasonal twist with a cinnamon-sugar coating
Snowball Cookies
Ingredients
Main
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar plus more for rolling
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour spooned and leveled
- 0.25 teaspoon salt
- 1.5 cups finely chopped pecans or walnuts
Instructions
How to Make
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone mats.
- Beat the butter and ½ cup powdered sugar in a stand mixer on medium until light and fluffy, about 3 minutes.
- Mix the flour and salt together, then add to the butter mixture on low speed until just combined.
- Stir in the chopped nuts on low speed until evenly distributed.
- Form the dough into 1-inch balls, placing them 1 inch apart on prepared sheets.
- Bake for 12–14 minutes, or until the bottoms are set and barely golden.
- Let cookies cool on the sheet for 5 minutes, then roll in powdered sugar.
- Transfer to a wire rack to cool completely, then roll again in sugar before serving.