Snowball Cookies are the perfect bite-sized treat, offering a delightful mix of buttery richness and melt-in-your-mouth texture. With just 15 minutes of prep and a quick 10-minute bake, these cookies come together effortlessly, making them ideal for holiday baking or last-minute cravings. Their soft, crumbly centers are coated in a snowy dusting of powdered sugar, creating a sweet, velvety finish that’s impossible to resist.
These cookies are not only easy to make but also incredibly versatile, pairing beautifully with a cup of coffee or tea. The 30-minute chilling time ensures they hold their shape, while the blend of nutty, buttery flavors and subtle sweetness makes them a crowd-pleaser. Whether you’re gifting them or enjoying them yourself, Snowball Cookies are a timeless treat that feels both indulgent and comforting.
What You’ll Need for Snowball Cookies
- 1 cup (226 g) unsalted butter, softened (European style preferred)
- ¾ cup (93 g) powdered sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ cups (280 g) all-purpose flour
- 2 Tablespoons (16 g) cornstarch
- ¾ cup (90 g) very finely chopped pecans or walnuts (substitute with almonds if preferred)
- 1 ½ cups (188 g) powdered sugar (for rolling)
How to Make Snowball Cookies
- Using an electric mixer, combine butter and powdered sugar in a large bowl. Beat on high for several minutes, until light and fluffy.
- Add vanilla extract and salt, stirring well until fully combined.
- In a medium-sized mixing bowl, whisk together flour and cornstarch.
- Gradually add the flour/cornstarch mixture to the butter mixture, stirring until completely combined.
- Fold in chopped pecans or walnuts with a spatula until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper. Set aside.
- Scoop the chilled dough into scant 1 Tablespoon-sized portions. Roll gently between your palms to form smooth balls.
- Place the cookies on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart.
- Bake on the center rack of the preheated oven for 10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Once the cookies are completely cool, roll them liberally in powdered sugar until fully coated. Enjoy!
Perfect Pairings: Serving Suggestions
Snowball cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot cocoa, coffee, or tea. For a festive touch, serve them alongside a plate of assorted holiday cookies or a slice of spiced fruitcake. They also make a great addition to a dessert charcuterie board!
Keep Them Fresh: Storage Tips
Store your snowball cookies in an airtight container at room temperature for up to 1 week. To maintain their powdered sugar coating, place a sheet of parchment paper between layers. For longer storage, freeze the cookies in a sealed container for up to 2 months—just let them thaw at room temperature before serving.
Mix It Up: Recipe Variations
Want to experiment? Swap the pecans for almonds or hazelnuts for a different flavor profile. You can also add a hint of citrus by mixing in 1 teaspoon of lemon or orange zest with the butter and sugar. For a chocolate twist, replace ¼ cup of flour with cocoa powder and roll the cookies in a mix of powdered sugar and cocoa.
Time-Saving Hacks
Short on time? Skip the chilling step by using cold butter and working quickly to shape the dough. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake the next day. You can also use a cookie scoop to speed up portioning the dough.
Essential Equipment Tips
For best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A fine-mesh sieve is perfect for dusting the cookies with powdered sugar evenly. Don’t forget parchment paper to prevent sticking and make cleanup a breeze!
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened (European style preferred)
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 2 Tablespoons cornstarch
- 3/4 cup very finely chopped pecans or walnuts
- 1 1/2 cups powdered sugar for rolling
Instructions
- Using an electric mixer, combine butter and sugar in a large bowl. Beat on high for several minutes, until light and fluffy.
- Add vanilla extract and salt, stir well until combined.
- In a medium sized mixing bowl, whisk together flour and cornstarch.
- Gradually add flour/cornstarch mixture to butter mixture, stir until completely combined.
- Add pecans, fold in with a spatula until evenly distributed.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once dough is almost done chilling, preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
- Scoop chilled cookie dough into scant 1 Tablespoon-sized scoop. Roll gently between your palms to form a smooth ball. Place cookies on baking sheet, spacing at least 2” (5cm) apart, and transfer to center rack of 350F (175C) preheated oven for 10 minutes.
- Allow to cool for 10 minutes on baking sheet before carefully transferring to a cooling rack to cool completely.
- Allow cookies to cool completely before rolling through powdered sugar until liberally coated with sugar. Enjoy!