If you pop by my place in December, there is a good chance I will hand you a plate of Snowball Cookies and say careful, they shed. I learned these from my aunt who always wore a red sweater that ended up powdered like fresh snow, and honestly I think that is half the fun. They are buttery, nutty, melt in your mouth, and easy enough to make while chatting on the phone and, um, keeping the cat from swatting at the sugar cloud. I once tried to count how many I ate while they cooled. Bad idea.
Why you will love this, or at least why I do
I make this when I need a no fuss cookie that still feels special, like you dressed up a Tuesday. My family goes a bit bonkers for that first warm roll in sugar. The double dip is key by the way. And if you are holiday baking with kids, these are perfect, because the dough is forgiving and the sugar coating is basically edible glitter. Tiny gripe, I used to think they were fussy about nuts, turns out they are not. Pecans, walnuts, almonds, whatever is lurking in your pantry, it all works. Oh, and I stopped sifting flour for this recipe, actually, I find it works better if you just fluff it with a fork.
What you need, give or take
- 1 cup unsalted butter, room temp, about 225 g
- 1 cup powdered sugar, also called confectioners sugar, divided, about 120 g
- 2 teaspoons vanilla extract, plus a cheeky extra splash if you love it
- 2 cups all purpose flour, about 260 g
- 1 heaped cup finely chopped nuts, I like toasted pecans, about 120 g
- 1 to 2 tablespoons milk or cream if the dough looks dry, I rarely need it
- 1 quarter teaspoon fine salt
Swaps and little freedoms
- No pecans. Use walnuts or almonds, or even hazelnuts if you fancy. My grandmother always insisted on a particular brand of pecans, but honestly any fresh nut tastes great.
- Gluten free flour blend works if it measures cup for cup. Add a smidge more vanilla to keep flavor lively.
- Almond extract in place of some vanilla for a stronger bakery vibe. Or orange zest for a bright twist.
- I sometimes use caster sugar for the dough in a hurry, then still roll in powdered sugar. Not traditional, still tasty.
PS if you are unsure about measuring flour, I like this handy guide on spooning and leveling from King Arthur Baking. It helped me stop making cookies that spread into tiny pancakes.
Step by step, but not fussy
- Heat the oven to 350 F, 175 C. Line two baking sheets with parchment. If you forget the parchment, not the end of the world, just do a light buttering.
- Cream the butter and 1 half cup of the powdered sugar in a bowl until soft and fluffy. Mixer on medium for 2 to 3 minutes works, but a sturdy wooden spoon and some tunes also does the job. This is where I usually sneak a taste.
- Add vanilla and salt, beat to combine. Scrape the bowl because butter likes to hide.
- Tip in the flour. Mix on low until it looks like damp sand that suddenly comes together. Do not panic if it looks a bit crumbly, it always does right before it behaves. If it stays dry, add a teaspoon of milk, then another if needed.
- Fold in the chopped nuts so they are evenly dotted through the dough. If you toasted them, the kitchen smells unreal right now.
- Roll the dough into small balls, about 1 tablespoon each. You can use a tiny scoop if you are feeling tidy, or go by feel and a handful at a time. Place on the tray with a little space between. They barely spread.
- Bake 10 to 12 minutes until the bottoms are light golden and the tops look set. They should not really brown on top. If they do, still tasty, just a bit more toasty.
- Cool 3 minutes on the sheet, then while still warm, roll gently in the remaining powdered sugar. Let them cool fully on a rack, then roll again for the proper snowy coat. Yes, the second roll matters.
Tiny aside. I once forgot the second sugar roll and tried dusting over the rack. Looked pretty. Did not cling as nicely. Lesson learned.
Notes I scribbled after a few rounds
- Toasting nuts makes a big difference, probably more than you think. Five to seven minutes in the oven while it preheats, then cool before chopping. If you want the why behind it, Serious Eats explains it well.
- Chop nuts quite fine or the cookies can crack oddly. I like some tiny specks and a few bigger bits for texture.
- If your kitchen is hot, chill the dough 15 minutes so the cookies hold their round shape.
- Powdered sugar clumps. Sift it if you want, or just whisk it in a bowl and break the lumps with a fork, which is what I usually do because life.
- I think this tastes better the next day when the sugar has settled and the butter flavor blooms, but warm ones are a vibe too.
Variations I tried, including one flop
- Chocolate chip snowballs. Stir in a handful of mini chips along with the nuts. Super cute and kid approved.
- Mocha version. Replace 1 tablespoon flour with 1 tablespoon cocoa and add 1 teaspoon instant espresso. Deep flavor, a bit grown up.
- Lemon poppy. Zest a lemon into the dough and add 2 teaspoons poppy seeds. Different, bright, we liked it with tea.
- Flop alert. I tried coconut flakes instead of nuts. Texture went weird and the balls collapsed. Tasty crumbs for ice cream, not great as cookies.
Gear I use, and what to do if you do not have it
- A stand mixer makes creaming easy. That said, I have made these with just a bowl and a wooden spoon, took a little elbow grease but totally fine.
- A small cookie scoop for even size. Or two teaspoons to scoop and nudge the dough into a ball. If you want to nerd out on scoops, this read from Food52 is oddly satisfying.
- Cooling rack helps keep the bottoms crisp. No rack. Move them to a clean tea towel and it works in a pinch.
Storing and make ahead thoughts
Store in an airtight tin at room temp for up to 5 days. They hold pretty well, though honestly, in my house it never lasts more than a day. You can freeze the baked cookies for a month, then thaw and give a fresh sugar roll. Or freeze unbaked dough balls, bake form frozen adding a minute or two.
How we serve them at my place
We pile them on a platter with a little sieve of extra sugar for dramatic snowfall at the table. My dad dunks his in coffee. I like mine with cold milk, and if it is late, a quiet cup of mint tea. There is also a tiny tradition of sneaking the smallest cookie as a pre breakfast treat, nobody complains.
Pro tips I learned the hard way
- I once tried rushing the butter softening and microwaved it till melty. Regretted it because the dough got greasy and the cookies spread.
- Another time I skipped the salt thinking the nuts had enough. They were flat in flavor, salt matters even in sweet things.
- I used to bake them till golden all over. Too long. Pull them when they are just set, the carryover heat finishes the centers.
Questions you actually asked
Can I make SNOWBALL COOKIES without nuts
Yes, you can. Use mini chips or finely chopped seeds like sunflower for a bit of texture. They will be slightly different but still lovely.
Why did my snowballs crack
Usually the nut pieces were too big, or the dough was a bit dry. Next time, chop finer and add a teaspoon of milk till the dough holds together like soft clay.
Do I have to roll them twice in sugar
I mean, you do not have to, but the first roll melts and the second sticks for that classic snowy look. It is worth the extra bowl dust.
Salted or unsalted butter
I prefer unsalted so I can control the salt. If salted is what you have, reduce the added salt to a tiny pinch. No big drama.
Can I add spices
Absolutely. A whisper of cinnamon or cardamom is lovely. Start with a quarter teaspoon and see how you like it.
How many does this make
About 30 to 36, depending on how big you roll them and whether a few go missing on the cooling rack. Happens, right
Ingredients
- 1 cup (226 g) unsalted butter, at room temperature
- ½ cup (60 g) powdered (confectioners') sugar, plus 1 to 1 ½ cups for rolling
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) finely chopped pecans or walnuts, toasted and cooled
- ¼ teaspoon fine sea salt
- 2 tablespoons granulated sugar (optional, for slight sweetness in dough)
- ½ teaspoon cornstarch (optional, for a tender texture)
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the room-temperature butter and ½ cup powdered sugar until light and fluffy. Mix in the vanilla extract.
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3In a separate bowl, whisk together the all-purpose flour, salt and cornstarch (if using). Gradually add the dry ingredients to the butter mixture and mix until just combined. Stir in the toasted, finely chopped nuts.
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4Shape the dough into 1-inch (about 24) balls and place them about 1 inch apart on the prepared baking sheet.
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5Bake for 10–12 minutes, or until the edges are set and the bottoms are lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
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6While still warm, gently roll each cookie in powdered sugar. Once completely cool, roll again in powdered sugar for a thick, snowy coating. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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