Introduction

Snowball Cookies are buttery, melt-in-your-mouth treats dusted generously with confectioners’ sugar. With a delicate nutty flavor and a crumbly texture, these cookies are a festive favorite perfect for the holidays or any cozy occasion.

A white plate with a red patterned edge is filled with about fifteen round, small cookies covered in thick white powdered sugar, stacked in a rough pyramid shape. The cookies are pale golden underneath the sugar coating, with a soft texture visible on the few broken cookies placed on the plate's edge and nearby on the white marbled surface. There is a gray cloth with a dark leafy pattern on the upper left side and a white dish with a snowman design at the top right. A small white bowl filled with red and white sugar crystals sits at the bottom right, and a thin red-and-white twisted string lies near two additional powdered sugar cookies on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners’ sugar
2 teaspoons pure vanilla extract
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/8 teaspoon salt
Optional: 3/4 cup (100g) finely chopped and toasted pecans
1 and 1/4 cups (150g) confectioners’ sugar (for coating)

Instructions

Step 1: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the butter for 1 minute on medium speed until smooth and creamy. Add 3/4 cup (90g) confectioners’ sugar and beat on medium-high speed until combined and creamy. Scrape down the bowl as needed.
Step 2: Beat in the vanilla extract on medium-high speed until combined. Switch to low speed and slowly add the flour and salt. The dough will appear dry at first.
Step 3: Once all the flour is added, increase the mixer speed to high until the dough comes together. Stir in the chopped pecans if using.
Step 4: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for longer than 3 hours, let the dough sit at room temperature for 30 minutes before rolling.
Step 5: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.
Step 6: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls and place them on the baking sheets at least 2 inches apart. Bake for about 15 minutes, until the bottoms are golden and the tops are just barely browned.
Step 7: Cool the cookies on the baking sheet for 5 minutes, then gently roll each cookie in the 1 and 1/4 cups of confectioners’ sugar to coat completely. Transfer to wire racks to cool completely.
Step 8: Once fully cooled, roll the cookies in confectioners’ sugar again for a thick, sugary coating that will stick well.

Tips & Variations

For a different nutty flavor, substitute pecans with finely chopped walnuts or almonds.
Make sure the butter is softened but not melted to achieve the ideal dough consistency.
To add a twist, mix in a pinch of cinnamon or a bit of grated orange zest to the dough.

Storage

Store the snowball cookies in an airtight container at room temperature for up to 1 week. They remain fresh and flavorful without losing their delicate texture. If needed, recoat with a little confectioners’ sugar before serving. Avoid refrigerating, as it may dry them out.

How to Serve

A white bowl filled with several small round cookies covered in white powdered sugar, each cookie showing a light golden-brown color beneath the sugar dusting; one cookie in the center is broken in half, revealing a crumbly, soft interior with a dense texture and a pale brown color, while the rest of the cookies are piled closely together, all resting against the bowl’s cream interior with red floral designs along the edges; the whole scene sits on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 3 days before baking. Let it sit at room temperature for about 30 minutes before shaping if it has been refrigerated for longer than a few hours.

What can I use if I don’t have pecans?

You can substitute pecans with walnuts, almonds, or even omit nuts altogether for a plain but still delicious version of snowball cookies.