This snowball cookie recipe brings together rich butter, ground walnuts, and vanilla in delicate little cookies that crumble and melt in your mouth. Each one gets two coats of powdered sugar, creating the snowy finish that gives these holiday favorites their name.
I love the contrast between the nutty, buttery cookie and its sweet powdered sugar coating. There’s no filling or frosting to prepare, just a handful of basic ingredients and a short rest in the refrigerator before shaping the dough into little balls.
Pile them onto a Christmas cookie platter, tuck them into holiday gift boxes, or enjoy a few with a warm cup of coffee. With their snowy appearance and tender texture, these walnut snowball cookies deserve a spot in your holiday baking plans.
The key to this snowball cookie recipe is a tender dough and a little patience after baking. Measure the flour carefully so you don’t accidentally add too much. If you’re using measuring cups, King Arthur Baking’s guide on how to measure flour explains how to spoon it into the cup and level the top without packing it down.
Once baked, let the cookies rest for 5-10 minutes before gently rolling them in powdered sugar. They should still be warm enough for the sugar to cling, but firm enough to handle carefully. Let them cool completely before adding the second coating for that beautiful snowy finish.
For a little variety on your cookie platter, pair them with my Traditional Linzer Cookies. Their almond dough and apricot jam filling add a fruity contrast to these buttery walnut snowballs.
Quick Recipe Info
- Prep Time: Approximately 15 minutes
- Chill Time: 30 minutes
- Bake Time: 15 minutes per batch
- Total Time: Approximately 1 hour, plus cooling and coating
- Oven Temperature: 350°F (175°C)
- Yield: 28 cookies
- Cookie Size: 1 tablespoon of dough per cookie
- Equipment: Mixing bowl, hand mixer, baking sheet, and parchment paper
- Difficulty: Beginner-friendly
Why You’ll Love These
- Melt-in-your-mouth texture: These delicate, buttery cookies have a tender, crumbly bite that practically melts in your mouth.
- Rich walnut flavor: Ground walnuts add a nutty flavor that pairs beautifully with butter and vanilla.
- A snowy sugar coating: Rolling the cookies in powdered sugar twice gives them their signature white finish.
- Simple pantry ingredients: You only need six ingredients, with powdered sugar used in both the dough and the coating.
- No rolling pin or cookie cutters: Scoop the chilled dough by the tablespoon, roll into balls, and bake.
- Made for holiday sharing: With 28 cookies in a batch, you’ll have plenty for a Christmas cookie platter or homemade gift boxes.
Ingredients You’ll Need
This snowball cookie recipe uses six basic ingredients. You’ll find the full measurements in the recipe card below.
- Unsalted butter: Use softened butter so it creams smoothly with the powdered sugar. It gives the cookies their rich flavor and delicate texture.
- Powdered sugar: Sweetens the dough and creates the snowy coating. You’ll roll the cookies in it twice, first while warm and again once completely cooled.
- Vanilla extract: Adds warmth and complements the buttery walnut flavor.
- All-purpose flour: Gives the cookies structure. Spoon it into your measuring cup and level the top without packing it down.
- Salt: Balances the sweetness and brings out the butter and walnuts.
- Ground walnuts: Add nutty flavor throughout the dough. Keep them finely ground with a little texture, and avoid processing them into a paste.
How to Make Snowball Cookies
Follow these steps to make this snowball cookie recipe, from the buttery walnut dough to the double coating of powdered sugar.
1. Cream the Butter and Powdered Sugar
In a large mixing bowl, beat the softened butter and powdered sugar with a hand mixer until light and fluffy. Scrape down the sides of the bowl as needed, then add the vanilla extract and mix until combined.
2. Add the Dry Ingredients and Walnuts
Add the all-purpose flour and salt, mixing on low speed just until incorporated. Mix in the ground walnuts until evenly distributed. Use a spatula to bring the dough together, making sure no dry flour remains.
3. Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes. This firms up the butter and makes the dough easier to shape.
4. Shape the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use 1 tablespoon of dough per cookie as your measure. Gently roll each portion between your palms to form a ball, then arrange on the prepared baking sheet with space between them.
5. Bake
Bake for approximately 15 minutes, until the cookies are set and the bottoms are lightly golden. The tops should remain pale.
Let the cookies rest on the baking sheet for 5-10 minutes before coating. They are very delicate while hot, so handle them gently.
6. Coat While Warm
Place the powdered sugar for coating in a bowl. Carefully roll each cookie in the sugar while it is still warm, coating all sides.
The warmth helps the sugar cling to the surface. Lift the cookies gently to avoid breaking them, then set them on a wire rack or parchment-lined tray to cool completely.
7. Add the Second Coating
Once completely cool, gently roll the cookies in powdered sugar again. This second coating gives them their snowy finish, ready to arrange on a plate and enjoy.
How to Store and Freeze
At Room Temperature: Store completely cooled snowball cookies in an airtight container for up to 1 week. Keep them in a cool, dry place and separate layers with parchment paper to protect their delicate powdered sugar coating.
To Freeze Baked Cookies: For the prettiest finish, freeze the cooled cookies before coating them in powdered sugar. Place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature, then gently roll in powdered sugar before serving. You can also freeze coated cookies; simply refresh the coating after thawing if needed.
To Make the Dough Ahead: Cover the dough tightly and refrigerate for up to 2 days. If it becomes too firm to scoop, let it sit at room temperature briefly before shaping.
To Freeze the Dough: Arrange the dough balls on a parchment-lined tray and freeze until firm. Transfer to a freezer bag or airtight container and freeze for up to 3 months. Bake from frozen at 350°F (175°C), allowing a few extra minutes as needed, then follow the warm and cooled coating steps.
Frequently Asked Questions (FAQ)
Why are my snowball cookies falling apart?
These cookies are very delicate straight from the oven. Let them rest on the baking sheet for 5-10 minutes before gently rolling them in powdered sugar. They should still be warm, but firm enough to lift without breaking.
Why do I roll the cookies in powdered sugar twice?
The first coating sticks to the warm cookies, and some of it absorbs into the surface. The second coating, added once the cookies are completely cool, creates a more even, snowy finish.
Can I use pecans instead of walnuts?
Yes, finely ground pecans are a good substitute. Use the same weight as the walnuts and avoid processing them into a paste, which would change the texture of the dough.
Do I need to chill the dough?
Yes, refrigerate the dough for 30 minutes before shaping. Chilling firms the butter, makes the dough easier to handle, and helps the cookies hold their rounded shape during baking.
Why is my dough too crumbly to shape?
First, press a small portion together in your palm. The dough may look crumbly but should hold together when gently squeezed. Too much flour or butter that was too cold can make it difficult to shape. Measure the flour carefully and use softened butter when mixing.
How do I know when the cookies are done?
The cookies should look set, with lightly golden bottoms and pale tops. Start checking around 15 minutes. Avoid waiting for the tops to brown, as this can leave the cookies dry.
Why did my snowball cookies spread?
The butter or dough may have been too warm. Chill the dough for the full 30 minutes and use a cooled baking sheet for each batch. Make sure the oven is fully preheated before baking.
Does this snowball cookie recipe contain eggs?
No, this recipe is made without eggs. Butter brings the dough together and gives the cookies their rich flavor and tender texture. They do contain wheat, dairy, and walnuts.
Nutrition per Serving
Estimated nutrition per 1 cookie, based on a yield of 28 cookies:
- Calories: 155 kcal
- Carbohydrates: 17 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 4.5 g
- Fiber: 0.5 g
- Sugar: 8.5 g
Nutrition values are approximate and include all the powdered sugar listed for coating. Actual calories and sugar may be lower depending on how much sugar sticks to the cookies.
Conclusion
This snowball cookie recipe is a lovely addition to your holiday baking, with buttery walnut flavor, a delicate crumb, and a snowy powdered sugar coating. A few simple details make all the difference: measure the flour carefully, chill the dough, and handle the cookies gently while they’re warm.
Whether you’re filling a Christmas cookie tin or saving a few for your afternoon coffee, these little walnut cookies are a treat worth sharing. Make them ahead when your schedule allows, then refresh the powdered sugar coating before serving for a pretty finishing touch.
If you try them, leave a comment below. I’d love to hear how they turned out!
Happy Baking!
Snowball Cookie Recipe – The Best Buttery Walnut Cookies
Ingredients
Equipment
Method
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and powdered sugar with a hand mixer until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the vanilla. Mix in the vanilla extract until combined.
- Finish the dough. Add the flour and salt. Mix on low speed just until incorporated, then mix in the ground walnuts until evenly distributed. Use a spatula to bring the dough together without overmixing.
- Chill. Cover the bowl and refrigerate for 30 minutes.
- Prepare the oven and baking sheet. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the cookies. Using a tablespoon as a guide, divide the dough into 28 portions and gently roll each into a ball. Arrange on the prepared baking sheet, leaving approximately 2 inches between cookies.
- Bake. Bake for approximately 15 minutes, until the cookies are set and the bottoms are lightly golden. The tops should remain pale.
- Rest briefly. Let the cookies cool on the baking sheet for 5–10 minutes. They should still be warm but firm enough to handle gently.
- Add the first coating. Place the coating sugar in a bowl. Carefully roll each warm cookie in powdered sugar, coating all sides. Handle gently, as the cookies are fragile while warm. Set on a wire rack or parchment-lined tray to cool completely.
- Coat again. Once completely cool, roll the cookies in powdered sugar a second time for a snowy finish.
Notes
- Measure carefully: Spoon flour into the measuring cup and level it without packing. Weighing the flour and walnuts gives more consistent results.
- Walnut texture: Grind the walnuts finely, keeping a little texture. Avoid processing them into a paste.
- Handle gently: If a cookie breaks during coating, let the remaining cookies cool a little longer before continuing.
- Additional batches: Use a cooled baking sheet for each batch. Total time will increase if baking in multiple batches.
- Storage: Keep completely cooled cookies in an airtight container at room temperature for up to 1 week.
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Freezing: Freeze baked cookies for up to 3 months. For the prettiest finish, freeze before coating, then thaw and roll in powdered sugar before serving
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Nutrition per Serving
Approximate values per 1 cookie, based on 28 cookies and including all the coating sugar: Calories: 155 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 4.5 g | Fiber: 0.5 g | Sugar: 8.5 g Actual calories and sugar may be lower depending on how much powdered sugar sticks to the cookies.