I never expect a cookie this simple to steal the holiday dessert tray, but these buttery snowballs always disappear first. One bite and it’s easy to see why everyone asks for the recipe.

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I’m obsessed with Classic Snowball Cookies because they do the one thing every holiday cookie should do: disappear fast. They’re buttery, crumbly in the best way, and packed with toasted pecans that give every bite a little crunch before that powdered sugar finish takes over.

I love how they look all innocent on the dessert tray, then totally steal attention from the flashy stuff. But honestly, I’ll eat them any time of year.

No excuse needed. They melt the second I bite in, leaving that sweet, nutty, messy-fingers situation I never want to skip.

And yes, I always grab two.

Ingredients

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Butter makes them rich, soft, and melt-in-your-mouth, like a tiny holiday shortbread.
Powdered sugar sweetens gently and gives that snowy, messy, totally worth-it coating.
Vanilla adds cozy flavor so the cookies don’t taste flat or plain.
Flour holds everything together and gives them that tender, crumbly bite.
Salt keeps the sweetness in check, because nobody wants a cookie that’s just sugar.
Toasted nuts bring crunch, warmth, and a little “grandma knew what she was doing” energy.
Plus, the nuts add some real texture, so each bite isn’t just soft.
Basically, these are buttery, nutty, sweet little cookies that disappear way too fast.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened to room temperature

1/2 cup (60 g) powdered sugar, plus about 1 cup (120 g) more for rolling

1 teaspoon pure vanilla extract

2 1/4 cups (280 g) all purpose flour

1/4 teaspoon fine salt

1 cup (100 g) finely chopped walnuts or pecans, toasted and cooled

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.

3. Beat in 1 teaspoon pure vanilla extract until combined.

4. Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon fine salt in a separate bowl.

5. Gradually add the flour mixture to the butter mixture and mix just until a soft dough forms.

6. Fold in 1 cup finely chopped toasted and cooled walnuts or pecans until evenly distributed.

7. Roll dough into about 1 inch balls and place them 1 to 2 inches apart on the prepared baking sheet.

8. Bake for 12 to 15 minutes, or until the cookies are set and the bottoms are very lightly golden.

9. Let cookies cool on the baking sheet for about 5 minutes, then roll each warm cookie in about 1 cup powdered sugar to coat.

10. Transfer cookies to a wire rack to cool completely, then roll once more in powdered sugar for a snowy finish.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Medium bowl for dry ingredients
5. Electric hand mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk
8. Rubber spatula and cookie scoop or tablespoon for portioning
9. Wire cooling rack and a cutting board with a chef knife for chopping nuts

FAQ

Q: How do I store leftover snowball cookies? A: Store in an airtight container at room temperature for up to 5 days or freeze up to 3 months in a single layer in a sealed container or freezer bag, thaw, then recoat with powdered sugar.

Q: Can I use salted butter instead of unsalted? A: Yes, reduce added salt or omit it in the dough to avoid overly salty cookies.

Q: Do I have to toast the nuts and how? A: Toasting is recommended for flavor. Spread nuts on a baking sheet and bake at 350 F for 6 to 8 minutes until fragrant, or toast in a dry skillet over medium heat for 4 to 6 minutes, stirring often. Cool before chopping.

Q: How do I get an even powdered sugar coating? A: Roll warm cookies first in a shallow bowl of powdered sugar, let cool on a rack, then roll again while fully cooled for a uniform double coating.

Q: Can I substitute other nuts or make them nut free? A: Yes. Use almonds or hazelnuts, or omit nuts and add 1/2 teaspoon finely grated orange zest or 1/4 cup finely chopped chocolate for texture.

Q: How can I prevent cookies from crumbling when rolled? A: Chill the dough for 30 minutes before shaping and bake until just set; allow cookies to cool slightly before the first sugar roll to minimize breakage.

Classic Snowball Cookies Recipe Substitutions and Variations

Unsalted butter: use 1 cup (226 g) solid coconut oil for a lightly coconutty flavor, or 1 cup (226 g) vegan/butter spread for a dairy-free option. If using coconut oil, chill dough briefly before shaping.
Powdered sugar: substitute with 1 cup plus 2 tablespoons (about 130 g) granulated sugar pulsed in a blender or food processor until very fine, then sift; store-bought confectioners sugar can be used 1:1 if available.
All purpose flour: replace with 1-to-1 gluten free baking blend (280 g) for a gluten free batch; note texture may be slightly crumblier so chill dough before baking.
Walnuts or pecans: swap with 1 cup (100 g) toasted sunflower seeds or pumpkin seeds for a nut free version, or use 1 cup (100 g) finely chopped toasted almonds for a different flavor and texture.

Pro Tips

1. Use truly room temperature butter so the dough creams up light and airy; if the butter is too cold the cookies will be dense, and if it is too soft or melted they will spread too much. Aim for butter that yields slightly when pressed but still holds shape.

2. Toast the nuts in a single layer in a skillet or oven until fragrant and let them cool completely before chopping. Warm or oily nuts can make the dough greasy and affect texture, while toasting gives a deeper, nuttier flavor.

3. Keep the cookie balls uniform in size and give them a gentle roll between your palms to smooth the surface. Even sizing helps them bake consistently so you don’t end up with some underdone and some overbrowned.

4. Chill the formed dough balls for 15 to 30 minutes if your kitchen is warm or if your butter seemed soft. Chilling helps them hold their shape during baking and reduces spreading, producing that classic tender, crumbly texture.

5. Roll them in powdered sugar while still warm, then again after they cool completely for the prettiest “snowy” finish. Store in an airtight container with a layer of parchment between layers to protect the coating and keep them fresh.

Classic Snowball Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I never expect a cookie this simple to steal the holiday dessert tray, but these buttery snowballs always disappear first. One bite and it’s easy to see why everyone asks for the recipe.

Servings

servings

Calories

166

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Medium bowl for dry ingredients
5. Electric hand mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Whisk
8. Rubber spatula and cookie scoop or tablespoon for portioning
9. Wire cooling rack and a cutting board with a chef knife for chopping nuts

Ingredients

1 cup (226 g) unsalted butter, softened to room temperature
1/2 cup (60 g) powdered sugar, plus about 1 cup (120 g) more for rolling
1 teaspoon pure vanilla extract
2 1/4 cups (280 g) all purpose flour
1/4 teaspoon fine salt
1 cup (100 g) finely chopped walnuts or pecans, toasted and cooled

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
Beat in 1 teaspoon pure vanilla extract until combined.
Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon fine salt in a separate bowl.
Gradually add the flour mixture to the butter mixture and mix just until a soft dough forms.
Fold in 1 cup finely chopped toasted and cooled walnuts or pecans until evenly distributed.
Roll dough into about 1 inch balls and place them 1 to 2 inches apart on the prepared baking sheet.
Bake for 12 to 15 minutes, or until the cookies are set and the bottoms are very lightly golden.
Let cookies cool on the baking sheet for about 5 minutes, then roll each warm cookie in about 1 cup powdered sugar to coat.
Transfer cookies to a wire rack to cool completely, then roll once more in powdered sugar for a snowy finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.