I can still picture my grandmother’s kitchen counter dusted with a blizzard of powdered sugar every December. For me, that’s where the magic of holiday baking truly began, with these tender, buttery bites that vanish the moment they touch your tongue. I want to share that same simple joy with you. This Classic Snowball Cookies recipe is my ultimate comfort food, and it’s astonishingly easy. With just a few staple ingredients, you can create a whole batch of these perfect little Christmas sweets.
They are, without a doubt, one of my favorite easy Christmas treats. They come together so quickly, making them a lifesaver for last-minute Christmas dessert ideas or a spontaneous afternoon of festive baking. Rolling the warm cookies in sugar to create their snowy finish is a ritual I love, and the result is always a beautiful addition to any platter of holiday treats.
Whether you’re a seasoned baker or just starting out, this recipe is a wonderful place to find inspiration for your Christmas baking ideas. It’s a timeless entry in any collection of Christmas cookies recipes, offering that perfect blend of simple elegance and pure, melt-in-your-mouth delight that defines the season for me.
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Why You’ll Love This Classic Snowball Cookies
- Melt-in-your-mouth: They have a delicate, sandy texture that dissolves on your tongue.
- Simple process: No chilling or mixer is needed—just cream, mix, roll, and bake.
- Elegant appearance: A final powdered sugar roll gives a beautiful, snow-dusted look.
- Make-ahead friendly: Freeze beautifully as dough or baked cookies for easy prep.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened to room temperature
- 60 g (1/2 cup) powdered sugar, plus much more for coating
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 240 g (2 cups) all-purpose flour
- 120 g (1 cup) very finely chopped pecans or walnuts
Tools: A mixing bowl, a wooden spoon or electric hand mixer, a baking sheet, parchment paper, and a wire cooling rack.
Notes: The quality of your butter really shines here, so use a good one. And don’t skimp on toasting the nuts—it adds a deep, warm flavor that takes these from good to unforgettable. You’ll notice the dough is quite soft, and that’s exactly what we want for that signature texture.
Nutrition (per serving)
| Calories: | 150 kcal |
| Protein: | 2 g |
| Fat: | 11 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Butter temperature is everything. Your butter should be softened so that it yields to the pressure of your finger, but it shouldn’t be greasy or melted. If it’s too cold, your dough will be crumbly; if it’s too warm, the cookies will spread too much.
- Toast those nuts! I know it’s an extra step, but please don’t skip toasting your pecans or walnuts. Spread them on a baking sheet and toast at 175°C (350°F) for 6-8 minutes until fragrant. It deepens their flavor immensely and prevents a raw taste.
- Chop the nuts until they’re almost a meal. You want a very fine chop here, almost like a coarse sand. Large pieces can make the dough harder to roll and can create pockets that cause the cookies to break. A food processor makes this quick work.
- Don’t overwork the dough. Once you add the flour, mix just until it disappears. Overmixing develops gluten, which can make the cookies tough instead of tender and crumbly. A light hand is your best friend here.
How to Make Classic Snowball Cookies
Step 1: First, preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Now, in your mixing bowl, combine the softened butter and the 60 grams (1/2 cup) of powdered sugar. Use a wooden spoon or an electric mixer on medium speed to cream them together. You’re not looking for a light and fluffy mixture like with traditional cookies; you just want it to be smooth and well-combined. Stir in the vanilla extract and salt until they’re fully incorporated.
Step 2: It’s time to add the dry ingredients. Add the all-purpose flour and your very finely chopped, toasted nuts to the butter mixture. Use a spatula or your hands to gently fold everything together. The trick is to mix just until no dry streaks of flour remain. The dough will be soft and might seem a bit greasy—that’s perfectly normal and exactly what we’re going for. If it feels too soft to handle, you can let it rest for 10 minutes at room temperature to firm up slightly.
Step 3: Now for the rolling. Scoop up about one tablespoon of dough for each cookie. Roll it firmly between your palms into a smooth, compact ball. You want them to be uniform in size so they bake evenly. Place the dough balls about 2-3 cm (1 inch) apart on your prepared baking sheet. They don’t spread much, so you don’t need a ton of space, but you also don’t want them touching.
Step 4: Bake the cookies for 14-16 minutes. You’ll know they’re done when the bottoms are just lightly golden and the tops are still pale. They shouldn’t brown on top at all. The cookies will feel very soft to the touch—that’s okay! They firm up as they cool. Let them rest on the baking sheet for exactly 5 minutes. This allows them to set just enough so they don’t fall apart, but they’re still warm enough for the sugar to stick.
Step 5: This is the fun part—the snowball effect! Place a generous amount of powdered sugar (about a cup or more) in a shallow bowl. While the cookies are still quite warm—but not piping hot from the oven—carefully roll each one in the powdered sugar until it’s completely coated. Place them on a wire rack to cool completely. You’ll notice the first coat of sugar might get a little sticky or absorbed. That’s why we do a second coat.
Step 6: Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This final coat will be pristine and white, giving them that classic, freshly-fallen-snow appearance. Gently shake off any excess sugar and arrange them on a plate. They are now ready to disappear!
Storage & Freshness Guide
- Fridge: Not recommended; refrigeration introduces moisture and makes them soft.
- Freezer: Freeze baked, coated cookies in an airtight container for up to 3 months. Dough balls can also be frozen and baked from frozen, adding 1–2 minutes.
- Reviving: Thaw frozen cookies at room temperature. If powdered sugar coating looks damp, a light re-roll in fresh sugar refreshes their appearance.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The rich, salty flavors of a sharp cheddar or a creamy brie provide a wonderful savory contrast to the sweet, delicate cookies.
- Spiced roasted nuts — A bowl of warm, cinnamon-sugar roasted almonds or pecans continues the nutty, cozy theme and makes for great nibbling.
- A warm, savory soup — A creamy tomato soup or a hearty lentil soup makes a fantastic main course, with the snowball cookies acting as the perfect light, sweet finish.
Drinks
- Hot coffee or black tea — The slight bitterness of a strong brew is the ideal partner to cut through the buttery richness of the cookies.
- A glass of cold milk — It’s a timeless pairing for a reason. The cold, creamy milk is just heavenly with the melt-in-your-mouth texture.
- Hot chocolate with a cinnamon stick — This turns the whole experience into a decadent winter treat. The chocolate and cinnamon notes are a dream with the toasted nuts.
Something Sweet
- Dark chocolate-dipped orange segments — The bright, citrusy burst from the orange provides a lovely, refreshing counterpoint to the rich, nutty cookies.
- Peppermint bark — The cool mint and dark chocolate offer a different kind of holiday flavor that complements without competing.
- Lemon sorbet — If you’re serving these after a heavy meal, a scoop of tangy, clean lemon sorbet is the perfect palate-cleanser alongside a cookie.
Top Mistakes to Avoid
- Mistake: Using melted or liquid butter. This is the number one reason snowball cookies spread and lose their round shape. The dough needs the specific structure that creamed, softened butter provides to hold its ball form.
- Mistake: Baking until the tops are brown. These cookies are done when the bottoms are just lightly tanned and the tops are still pale. If you wait for golden tops, you’ve overbaked them, and they’ll be dry and crumbly in a bad way.
- Mistake: Skipping the second sugar coating. The first coat of powdered sugar often gets a little damp and absorbed by the warm cookie. The second roll, once cool, gives you that perfect, dry, snowy finish that makes them so visually appealing.
- Mistake: Rolling the sugar coating while the cookies are too hot. If you try to coat them straight out of the oven, they are too fragile and will likely break apart. Let them rest for 5 minutes on the baking sheet to firm up slightly first.
Expert Tips
- Tip: Weigh your flour for accuracy. If you’re using cup measures, fluff your flour first, then spoon it into the cup and level it off. Scooping directly packs in too much flour, leading to a dry dough. A kitchen scale is your best bet for perfect results every time.
- Tip: Use a cookie scoop for uniform size. A small (1-tablespoon) cookie scoop isn’t just faster; it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more some-underdone and some-overdone cookies!
- Tip: Sift your powdered sugar for coating. Lumps in your powdered sugar can create a bumpy, uneven coating on your beautiful snowballs. Giving it a quick sift into the bowl guarantees a smooth, professional-looking finish.
- Tip: For an extra flavor boost, add a pinch of spice. A quarter teaspoon of cinnamon or nutmeg whisked into the flour adds a wonderful, warm background note that makes these cookies even more complex and holiday-ish.
FAQs
Can I use a different type of nut?
Absolutely! While pecans and walnuts are the classics, you can experiment with others. Finely ground hazelnuts would be lovely, or even pistachios for a festive green hue inside. Just make sure whatever nut you use is toasted and chopped very finely. The key is to use a nut you enjoy the flavor of, as it’s a prominent taste in the final cookie.
Why are my cookies dry and crumbly?
This usually points to two potential issues: too much flour or overbaking. First, double-check that you measured your flour correctly using the spoon-and-level method. Second, your oven might run hot, so the cookies baked for too long. They continue to cook on the hot baking sheet, so pulling them out when they’re just set is crucial for that moist, tender crumb.
Can I make the dough ahead of time?
You sure can! The dough balls freeze beautifully. After you’ve rolled them, place them in a single layer on a parchment-lined tray and freeze until solid. Then, transfer them to a freezer bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. It’s the ultimate shortcut for fresh-baked cookies anytime.
My powdered sugar coating melted. What happened?
This is totally normal for the first coat! The residual heat and moisture from the warm cookies causes the sugar to dissolve slightly and create a thin glaze. This is actually a good thing, as it acts like a primer. Once the cookies are completely cool, the second coat of powdered sugar will stick to this base layer and stay dry and white, giving you that perfect snowy look.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. Place a sheet of parchment or wax paper between layers to keep them from sticking together. Do not refrigerate them, as the fridge will introduce moisture and make them soft. They also freeze brilliantly after being fully baked and twice-coated—just thaw at room temperature.
Classic Snowball Cookies: An Easy Holiday Cookie Recipe
Make your holiday baking magical with Classic Snowball Cookies. This easy snowball cookie recipe yields melt-in-your-mouth treats, perfect for Christmas dessert ideas and festive gatherings.
Ingredients
For the Ingredients
-
225 g unsalted butter (softened to room temperature)
-
60 g powdered sugar (plus much more for coating)
-
1 tsp pure vanilla extract
-
1/4 tsp salt
-
240 g all-purpose flour
-
120 g very finely chopped pecans or walnuts
Instructions
-
First, preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Now, in your mixing bowl, combine the softened butter and the 60 grams (1/2 cup) of powdered sugar. Use a wooden spoon or an electric mixer on medium speed to cream them together. You’re not looking for a light and fluffy mixture like with traditional cookies; you just want it to be smooth and well-combined. Stir in the vanilla extract and salt until they’re fully incorporated.01
-
It’s time to add the dry ingredients. Add the all-purpose flour and your very finely chopped, toasted nuts to the butter mixture. Use a spatula or your hands to gently fold everything together. The trick is to mix just until no dry streaks of flour remain. The dough will be soft and might seem a bit greasy—that’s perfectly normal and exactly what we’re going for. If it feels too soft to handle, you can let it rest for 10 minutes at room temperature to firm up slightly.02
-
Now for the rolling. Scoop up about one tablespoon of dough for each cookie. Roll it firmly between your palms into a smooth, compact ball. You want them to be uniform in size so they bake evenly. Place the dough balls about 2-3 cm (1 inch) apart on your prepared baking sheet. They don’t spread much, so you don’t need a ton of space, but you also don’t want them touching.03
-
Bake the cookies for 14-16 minutes. You’ll know they’re done when the bottoms are just lightly golden and the tops are still pale. They shouldn’t brown on top at all. The cookies will feel very soft to the touch—that’s okay! They firm up as they cool. Let them rest on the baking sheet for exactly 5 minutes. This allows them to set just enough so they don’t fall apart, but they’re still warm enough for the sugar to stick.04
-
This is the fun part—the snowball effect! Place a generous amount of powdered sugar (about a cup or more) in a shallow bowl. While the cookies are still quite warm—but not piping hot from the oven—carefully roll each one in the powdered sugar until it’s completely coated. Place them on a wire rack to cool completely. You’ll notice the first coat of sugar might get a little sticky or absorbed. That’s why we do a second coat.05
-
Once the cookies are completely cool to the touch, give them a second roll in the powdered sugar. This final coat will be pristine and white, giving them that classic, freshly-fallen-snow appearance. Gently shake off any excess sugar and arrange them on a plate. They are now ready to disappear!06
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