Ingredients You’ll Need
These ingredients make about 40–45 cookies.
Main Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped nuts (pecans or walnuts)
- 1½ cups powdered sugar (for coating)
Simple ingredients. Big flavor.
Why These Cookies Are So Special
What makes snowball cookies different from regular cookies?
They don’t use:
- Baking powder
- Baking soda
- Eggs
That’s why the texture is unique.
Instead of fluffy or chewy, they’re:
- Tender
- Buttery
- Crumbly
- Melt-in-the-mouth
The powdered sugar coating gives that signature soft sweetness and beautiful snowy look.
They feel fancy but are secretly very easy.
Preparing the Butter Base
Start with softened butter. This step is very important.
Butter should be:
- Soft but not melted
- Room temperature
- Easy to press with your finger
If butter is too hard → dough won’t mix well
If melted → cookies spread too much
Step
In a large bowl:
- Add butter + powdered sugar
- Beat until creamy and fluffy (2–3 minutes)
This traps air and makes the cookies light.
Then mix in vanilla.
The smell already becomes amazing at this stage.
Adding the Dry Ingredients
In another bowl, combine:
- Flour
- Salt
Slowly add dry ingredients into the butter mixture.
Mix gently. Don’t overmix.
Overmixing makes cookies tough instead of soft.
The dough will look:
- Slightly crumbly
- Soft
- Easy to shape with hands
That’s perfect.
Adding the Nuts
Traditional snowball cookies always include nuts.
They add:
- Crunch
- Flavor depth
- Rich buttery taste
Best choices:
- Pecans (classic, sweet, soft)
- Walnuts (stronger flavor)
- Almonds (optional twist)
Finely chop them. Big pieces can break the cookies.
Fold nuts gently into dough.
Now your dough is ready.
Shaping the Snowballs
Preheat oven to 175°C (350°F).
Line a baking tray with parchment paper.
How to shape
- Take 1 tablespoon dough
- Roll between palms
- Form smooth balls
Try to keep same size so they bake evenly.
Place them on tray with small space between.
They don’t spread much, so you don’t need big gaps.
They should look like tiny dough marbles.
Cute already 😄
Baking to Perfection
Bake for 12–15 minutes.
Important:
They should NOT turn brown.
Snowball cookies stay pale.
Look for:
- Light golden bottom
- Firm edges
- Soft center
If tops brown too much, they’re overbaked.
Soft is better than dry.
Let them cool for 5 minutes before touching — they are fragile when hot.
The Powdered Sugar Coating
This is the magic moment ❄️
While cookies are still slightly warm:
Roll them gently in powdered sugar.
The warmth helps sugar stick perfectly.
Place back on tray to cool completely.
After they cool, roll them AGAIN in powdered sugar.
Double coating makes:
- Thick snowy look
- Extra sweetness
- Beautiful finish
This step is what makes them iconic.
Texture and Taste
When done correctly, these cookies should be:
Outside:
- Soft sugar coating
- Powdery and sweet
Inside:
- Buttery
- Tender
- Crumbly
- Nutty
They almost dissolve in your mouth.
Perfect with:
- Coffee
- Tea
- Milk
- Hot chocolate
Danger level: very addictive 😅
Flavor Variations
Want to customize? Try these ideas.
Chocolate Snowballs
Add 2 tablespoons cocoa powder.
Lemon Version
Add lemon zest for freshness.
Cinnamon Spice
Add 1 teaspoon cinnamon.
Coconut
Replace nuts with shredded coconut.
Almond
Add almond extract instead of vanilla.
Nut-Free
Skip nuts completely (still delicious).
This recipe is super flexible.
Storage Tips
Snowball cookies store beautifully.
Room temperature:
- Airtight container
- Up to 1 week
Fridge:
- Up to 2 weeks
Freezer:
- Up to 3 months
Pro tip:
Freeze without sugar coating, then coat after thawing.
They taste freshly baked every time.
Common Mistakes to Avoid
Melted butter
Makes flat cookies.
Overbaking
Turns dry and hard.
Big nuts
Break the shape.
Skipping second sugar coat
Less flavor and less pretty.
Rough handling when hot
They crumble easily.
Be gentle and patient.
Serving Ideas
These cookies are perfect for:
- Holiday trays
- Eid treats
- Christmas boxes
- Tea parties
- Homemade gifts
- Kids snacks
- Dessert tables
Stack them in a bowl or dust extra sugar for a snow effect.
They always look elegant and festive.
Why This Recipe Works
The magic comes from:
- High butter content → rich flavor
- No eggs → tender crumb
- Powdered sugar → soft sweetness
- Nuts → texture balance
Together they create that famous melt-away texture.
Simple science, delicious results.
Final Thoughts
Snowball cookies are proof that the best desserts are often the simplest. With just a few basic ingredients, you get something incredibly rich, delicate, and comforting.
They look like little snowballs, taste like buttery clouds, and disappear faster than you expect. Once you make one batch, you’ll probably start making them every holiday… and then randomly during the year too.