Melt-in-your-mouth Snowball Cookies

This melt-in-your-mouth snowball cookie recipe has been a staple in my holiday baking rotation for years. Their delicate texture and subtle sweetness make them irresistible for winter gatherings and Christmas cookie exchanges.

I first made these snowball cookies during a particularly snowy December when my kids were small. The powdery coating reminded them of the snowballs they'd been throwing outside, and they've been requesting these cookies every holiday season since.

Ingredients

• Flour 2 cups white, spelt, whole wheat pastry, or Bob's Red Mill gluten free all work beautifully providing the perfect tender structure
• Finely chopped nuts 1/2 cup walnuts, almonds or pecans add a wonderful textural contrast and nutty flavor that elevates these simple cookies
• Butter or coconut oil 1 cup use high quality butter for the richest flavor or coconut oil for a dairy free alternative that still delivers exceptional results
• Powdered sugar 1/2 cup plus extra for rolling gives these cookies their signature sweetness and creates that beautiful snowy exterior that makes them so festive
• Optional cocoa powder for rolling creates a delicious chocolate variation perfect for chocolate lovers

Step-by-Step Instructions

Prepare the oven

Set your oven to 325 degrees Fahrenheit and allow it to fully preheat before baking. This moderate temperature ensures the cookies bake evenly without browning too quickly.

Mix wet ingredients

Combine the butter with powdered sugar in a medium bowl or stand mixer. Beat until fully incorporated and creamy looking. This creates the rich base of your cookie dough.

Combine dry ingredients

Stir together the flour and finely chopped nuts in a separate bowl. Make sure the nuts are chopped very fine for the best texture in the finished cookies.

Form the dough

Mix all ingredients together until a cohesive dough forms. The mixture should hold together well and feel slightly crumbly but moldable. If it seems too dry add a tiny bit more butter.

Shape and bake

Roll the dough into small balls about 1 inch in diameter and place them on a cookie sheet leaving a little space between each. Bake for 20 to 25 minutes until the cookies are just lightly browned around the edges.

Create the snowy coating

While cookies are still warm but not too hot to handle roll them in a bowl of powdered sugar. This first coating will partially melt into the warm cookie creating a sweet glaze. For an extra snowy appearance roll them again once completely cool.

Bookmark

The finely chopped nuts are truly what make these cookies special in my opinion. I learned this from my grandmother who always insisted on chopping the nuts by hand rather than using pre chopped ones. The varying sizes add such wonderful texture contrast to the melt in your mouth cookie base.

Make Them Gluten Free

These cookies adapt beautifully to gluten free diets with minimal adjustments. I have found that Bob's Red Mill Gluten Free 1 to 1 Baking Flour works perfectly as a substitute for traditional flour. The cookies maintain their tender crumb and delicate texture with no gritty aftertaste that sometimes plagues gluten free baked goods. Just be sure to measure the flour accurately using the spoon and level method for best results.

Storing Your Snowball Cookies

These cookies are actually even better on the second day after baking when the flavors have had time to meld. Store them in an airtight container at room temperature for up to two weeks. Layer them between sheets of parchment paper to prevent the powdered sugar coating from being disturbed. You can also freeze them for up to three months in a freezer safe container. Let them thaw at room temperature and give them a fresh dusting of powdered sugar before serving if needed.

Flavor Variations

While the classic snowball cookie is perfect as is you can easily customize this recipe to create different flavor profiles. Try adding a teaspoon of vanilla extract or almond extract to the dough for a subtle aromatic note. For a holiday twist incorporate a quarter teaspoon of cinnamon or a pinch of cardamom. Chocolate lovers can fold in mini chocolate chips or roll the finished cookies in a mixture of cocoa powder and powdered sugar. I particularly love adding finely grated orange zest to the dough during Christmas season for a bright citrus note.

Recipe Q&A

→ Can I make snowball cookies without nuts?

Yes, the nuts can be omitted entirely. The cookies will still have a delicious buttery texture and taste, though slightly less crunchy. No other adjustments to the recipe are needed when leaving out the nuts.

→ What makes snowball cookies different from other butter cookies?

Snowball cookies are distinguished by their characteristic round shape, delicate crumbly texture that melts in your mouth, and the generous coating of powdered sugar that gives them their 'snowball' appearance. The addition of chopped nuts provides a contrasting texture to the tender cookie base.

→ Can I use a different type of flour for snowball cookies?

The recipe works with white flour, spelt flour, whole wheat pastry flour, or Bob's gluten-free flour blend. Other flour substitutions haven't been tested and may affect the texture and consistency of the cookies.

→ How should I store snowball cookies?

Store cooled snowball cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to three months. Before serving frozen cookies, allow them to thaw completely at room temperature and consider rolling them in fresh powdered sugar.

→ Why did my snowball cookies go flat?

Flattened snowball cookies usually result from butter that was too warm or overmixing the dough. Make sure your butter is cool but pliable, not melted, and mix just until ingredients are combined. Chilling the dough for 30 minutes before shaping can also help maintain their round shape during baking.

→ Can I add flavors to snowball cookies?

Absolutely! Try adding 1 teaspoon of vanilla extract for a classic flavor, or experiment with almond extract, lemon zest, or even a touch of cinnamon. For chocolate lovers, rolling the cookies in a mixture of cocoa powder and powdered sugar creates a delicious variation.