These snowball cookies are tender, soft, and truly melt in your mouth with every bite. Featuring a simple dough made from basic ingredients and coated in powdered sugar, they’re a beloved holiday treat that’s easy to make and delightful to share. With no eggs and lots of buttery flavor, these cookies stay light and crumbly while offering a sweet, snowy finish. Whether made for a festive cookie tray or a cozy afternoon snack, they are irresistible and addictive.
Ingredients
- 2 cups all-purpose flour
- ½ cup finely chopped nuts (walnuts, pecans, or almonds), optional
- 1 cup butter (or coconut oil at room temperature)
- ½ cup powdered sugar
- Extra powdered sugar for rolling
Instructions
- Preheat your oven to 325°F (about 165°C).
- In a large bowl or stand mixer, beat the butter and powdered sugar together until creamy and smooth.
- In a separate bowl, stir together the flour and chopped nuts if you’re using them.
- Add the dry mixture to the butter and sugar, stirring until a soft dough forms.
- Shape the dough into small balls, about the size of a walnut, and place them spaced apart on an ungreased cookie sheet.
- Bake in the preheated oven for about 20 to 25 minutes, or until the bottoms are lightly golden.
- While the cookies are still warm, roll them in powdered sugar to coat completely.
- Let the cookies cool on a wire rack.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: Around 35 minutes
- Servings: About 40–50 cookies
- Cuisine: American
- Course: Dessert / Cookie
Tips & Variations
- Nut-Free Option: Simply omit the nuts—the cookies will still be tender and delicious.
- Flavor Boost: Add a teaspoon of vanilla or almond extract to the dough for extra aroma.
- Shape Fun: Press a fork on top before baking for a different look.
- Citrus Zest: Add a little lemon or orange zest for a bright twist.
- Storage: Store in an airtight container at room temperature for up to 5 days.
Approximate Nutrition
(Per cookie, estimate)
- Calories: ~75–90
- Carbohydrates: ~8–10 g
- Protein: ~1–2 g
- Fat: ~5–7 g
- Fiber: ~0.2–0.5 g
Ingredients
Method
- Preheat your oven to 325°F (about 165°C).
- In a large bowl or stand mixer, beat the butter and powdered sugar together until creamy and smooth.
- In a separate bowl, stir together the flour and chopped nuts if you’re using them.
- Add the dry mixture to the butter and sugar, stirring until a soft dough forms.
- Shape the dough into small balls, about the size of a walnut, and place them spaced apart on an ungreased cookie sheet.
- Bake in the preheated oven for about 20 to 25 minutes, or until the bottoms are lightly golden.
- While the cookies are still warm, roll them in powdered sugar to coat completely.
- Let the cookies cool on a wire rack.
Notes
- Carbohydrates: ~8–10 g
- Protein: ~1–2 g
- Fat: ~5–7 g
- Fiber: ~0.2–0.5 g
FAQs
- Can I make the dough ahead of time?
Yes — you can refrigerate the dough for up to a day before baking. - Why are they called snowball cookies?
Because they’re rolled in powdered sugar and resemble little snowballs. - Can I freeze these cookies?
Yes — unbaked dough balls can be frozen, then baked fresh later. - How do I keep them from crumbling?
Don’t overbake — once the bottoms just begin to color, they’re done.
