Introduction

Snowball cookies are tender, buttery treats dusted generously with confectioners’ sugar. Their delicate texture and nutty flavor make them a classic favorite for holidays or any cozy occasion.

A stack of round snowball cookies covered in white powdered sugar fill a white plate with ornate raised designs around the edge. The cookies are pale beige underneath the sugar, and the texture looks soft and crumbly. Around the plate, there are a few broken cookies showing a crumbly light beige inside. The plate sits on a white marbled surface next to a white cloth with gray snowflake patterns and a white dish with red and white sugar sprinkles. A small white item with a snowman design is also visible in the corner. 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 using a handheld mixer or stand mixer fitted with a paddle attachment, 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 sides and bottom of the bowl as needed. Beat in the vanilla extract on medium-high speed until combined.
Step 2: Switch to low speed and slowly add the flour and salt. The dough will look dry at first, but continue mixing. Once all flour is incorporated, increase speed to high; the dough will come together. If using, beat in the chopped pecans.
Step 3: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, let the dough sit at room temperature for 30 minutes before rolling to soften.
Step 4: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. Pour the 1 and 1/4 cups confectioners’ sugar for coating into a shallow bowl.
Step 5: Scoop or roll 1 tablespoon (20g) of dough per cookie into balls. Place on prepared baking sheets about 2 inches apart. Bake until the bottom edges are golden brown and tops barely browned, about 15 minutes.
Step 6: Let cookies cool on the baking sheet for 5 minutes. Then gently roll each cookie in the confectioners’ sugar until fully coated. Transfer to wire racks to cool completely.
Step 7: Once fully cooled, roll cookies again in confectioners’ sugar so the coating sticks well and gives the classic snowball appearance.

Tips & Variations

For a different nutty flavor, try finely chopped toasted walnuts or almonds instead of pecans.
Use a gentle hand when rolling in sugar right after baking to avoid breaking the delicate cookies.
Allow the butter to soften fully at room temperature for easier mixing and better texture.

Storage

Store snowball cookies in an airtight container at room temperature for up to one week. They maintain their texture best when kept away from humidity. If desired, briefly warm in a low oven before serving to refresh their delicate crumb.

How to Serve

The image shows a white bowl with red patterns filled with small, round cookies covered in powdered sugar, creating a soft white layer on top. The cookies have a light golden brown color peeking through under the sugar. One cookie is broken in half and placed near the top center, revealing a crumbly and soft interior with a beige color. The cookies are piled closely together, filling the bowl fully. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make snowball cookies without nuts?

Yes, you can omit the nuts entirely for a simple butter cookie version. The texture and flavor will still be rich and buttery.

Why do I need to roll the cookies twice in confectioners’ sugar?

The first coating melts slightly from the warm cookie, creating a sticky layer. Rolling again after cooling ensures the sugar adheres well, giving the classic snowy appearance and sweet finish.