Snowball Cookies are one of those Christmas classics that many consider to be a must-bake during the holidays. Buttery and nutty with an airy, melt-in-your-mouth texture like a whipped shortbread, snowball cookies always remind me a little of cotton candy.
These Italian cookies are always popular throughout the winter. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing!
What are Snowball Cookies?
Snowball cookies are round, bite-sized butter cookies with chopped nuts. They are rolled in powdered sugar to give them a snowy whiteness.
A couple things that set this cookie recipe apart from others include the absence of egg and the use of powdered instead of granulated sugar in the dough. The result is a light, crumbly cookie that dissolves almost the second it hits your tongue.
Snowball Cookies
Snowball cookies are buttery and nutty with an airy, melt-in-your-mouth texture.
ingredients
- ▢2 ¼ cups flour
- ▢¾ cup walnuts finely chopped
- ▢½ teaspoon salt
- ▢1 cup butter unsalted, softened
- ▢1 teaspoon vanilla
- ▢½ cup powdered sugar plus extra for dusting
instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine flour, walnuts and salt in a small bowl. Set aside.
- Beat butter, vanilla, and powdered sugar with a mixer until creamy.
- Turn the mixer to low and add flour mixture until combined.
- Form dough into 1″ balls and place on prepared pan.
- Bake 8-10 minutes or until bottom edges of cookies are lightly browned.
- Cool a few minutes until you’re able to handle the cookes. Roll in powdered sugar and place on a rack to cool completely.
notes
Any chopped nuts can be used in this recipe.
To chop nuts quickly, give them a pulse or two in the food processor. You want them very finely chopped but not powdery. A few bigger pieces is ok too.