Go Back
Walnut snowball cookies coated in powdered sugar, with a halved cookie showing the crumbly interior on a festive plate.
Inga

Snowball Cookie Recipe – The Best Buttery Walnut Cookies

Buttery walnut snowball cookies with vanilla and a delicate, melt-in-your-mouth texture. Rolled twice in powdered sugar, these snowy cookies are perfect for Christmas cookie trays and homemade holiday gifts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter softened (227 g)
  • ¾ cup powdered sugar 90 g
  • 2 teaspoons vanilla extract 10 ml
  • 2½ cups all-purpose flour spooned and leveled (300 g)
  • ⅛ teaspoon salt
  • Approximately 1 cup finely ground walnuts 100 g; weighing recommended

Coating

  • 1¼ cups powdered sugar 150 g

Equipment

  • Mixing bowls
  • Hand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Method
 

  1. 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.
  2. Add the vanilla. Mix in the vanilla extract until combined.
  3. 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.
  4. Chill. Cover the bowl and refrigerate for 30 minutes.
  5. Prepare the oven and baking sheet. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  6. 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.
  7. Bake. Bake for approximately 15 minutes, until the cookies are set and the bottoms are lightly golden. The tops should remain pale.
  8. 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.
  9. 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.
  10. 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.
  • 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

     

  •  
  •  
  •  

  • 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.