Get the Recipe:
Snowball Cookies
These classic snowball cookies are tender, buttery, and melt in your mouth. Coated in powdered sugar, they’re perfect for the holiday season or any occasion that calls for a sweet treat.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (82 g) confectioners’ sugar, sifted, plus about another cup (110g) for rolling the cookies
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup finely ground toasted nuts, pecans, walnuts, or almonds*
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Instructions
- Whisk together the flour and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, 3/4 cup (82g) confectioners’ sugar, vanilla, and almond extract until thoroughly combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. The dough will be crumbly but should hold together when pinched. Stir in the finely ground toasted nuts.
- Chill the dough for 30 minutes. (This is optional but recommended to prevent spreading.)
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoon of dough at a time, roll the dough into balls. Place on the prepared pans, leaving about 2 inches between the cookies.
- Bake for 12 to 15 minutes, or until lightly browned. Cool the cookies on the pans for about 10 minutes, then transfer to a wire rack to continue cooling.
- While the cookies are still warm, roll them in the remaining confectioners’ sugar. Once cooled, roll them again in confectioners’ sugar for a thicker coating.
Notes
- *You'll need 4-5 ounces (113-140g) of whole nuts to get this amount of ground nuts.
- Store in an airtight container at room temperature up to a week.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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