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The comforting scent of these buttery snowball cookies baking always fills my kitchen with joy whether it is for a holiday gathering or a simple weekend treat. With their melt-in-your-mouth texture and crisp coating of powdered sugar they come together in one bowl with just a handful of ingredients.
My grandmother passed this recipe down to me and now I make it every winter with my kids. Watching them dust each warm cookie in powdery sugar is one of my favorite kitchen memories.
Gather Your Ingredients
- Flour: White or spelt or whole wheat pastry flour gives structure and softness Choose a good quality brand for best texture
- Finely chopped walnuts or almonds or pecans: Add buttery flavor and slight crunch Toasting nuts beforehand intensifies their taste
- Butter or coconut oil: Provides rich flavor and that classic melt in your mouth bite Use unsalted butter or refined coconut oil for a neutral taste
- Powdered sugar: Adds sweetness and the signature snowy finish Sift before measuring for an even dusting
- Optional more powdered sugar or cocoa powder for rolling: Creates the classic snowy look or a chocolatey twist Fresh powdered sugar clings best to just-baked cookies
How to Make It
- Sift and Cream:
- Start by sifting the flour so your dough ends up tender and not heavy In a large bowl cream the butter and powdered sugar with a handheld mixer for three to four minutes until it is light and fluffy Scrape the sides as needed so everything mixes evenly
- Mix in Nuts and Dry Ingredients:
- Fold in your choice of nuts along with the sifted flour Use a spatula and keep folding until you see no more dry flour The dough should be thick and soft but should not stick too much to your hands
- Shape and Chill:
- Roll the dough into tablespoon sized balls and place them one inch apart on a lined baking sheet If the dough feels sticky chill it for fifteen minutes so it is easier to handle
- Bake to Perfection:
- Place the sheet in a preheated oven at three hundred fifty degrees Fahrenheit Bake for twenty to twenty five minutes Cookies should be set on the bottom but remain pale on top
- Coat While Warm:
- Let cookies cool just a few minutes then while still warm but not hot roll them in powdered sugar If you want a thicker coating wait until fully cooled and roll them again
I always reach for pecans the gentle nuttiness and soft crunch make each bite extra special It is a tradition in my family to make a double batch so we have plenty to share with neighbors and friends
Flavor Boosters
Toast nuts lightly before chopping for richer flavor. Add a pinch of cinnamon or nutmeg for warmth or swap in orange zest for a fresh twist.
Serving Suggestions
Place cookies in cupcake paper cups for a festive touch or stack them high on a vintage platter. Pair with hot cocoa or spiced tea and dust with a mix of powdered sugar and cocoa for a marbled snowy effect at parties.
Creative Twists
Swap walnuts for pecans or almonds, try non dairy butter for a vegan version, or make them gluten free with your favorite blend. For the holidays use pistachios and colored sugars or hazelnuts with orange zest for a seasonal adaptation.
These snowball cookies are a favorite every season and guaranteed to disappear quickly from the dessert table. Share with loved ones for the sweetest memories.
Common Questions About This Recipe
- → What type of nuts work best in snowball cookies?
Walnuts, pecans, or almonds work beautifully. Choose your favorite or mix for extra flavor.
- → Can I use gluten-free flour?
Yes, Bob's Red Mill gluten-free flour is a great substitute in this dough, resulting in a tender texture.
- → Should I use butter or coconut oil?
Butter gives a classic rich flavor, while coconut oil can be used for a dairy-free version.
- → How do I get the perfect snowy finish?
Once cooled, roll baked cookies in powdered sugar. For extra coverage, roll a second time.
- → Are snowball cookies suitable for freezing?
Yes, these cookies freeze well. Store in an airtight container and roll in powdered sugar again after thawing if needed.