Snowball Cookies

Christmas just isn’t Christmas in my house without platters of cookies.   Mounds and mounds of brightly decorated Sugar Cookies, spicy and fragrant Gingerbread Men, Italian Sprinkle Balls, Reindeer Peanut Butter Cookies, Raspberry and Almond Linzer and finally, nutty Snowball Cookies.  This cookie is a family favorite and we traditionally bake batches and batches each year at Christmas time ever since I was a little girl.  If you Google Snowball Cookies you would find a ton of variations.  Some recipes use coconut, lemon extract, almonds or pecans.  I am not sure where the recipe that I use originated from (it was handwritten by my Mother) but this cookie is a rich buttery ball made with a few basic ingredients and resembles a shortbread cookie with loads of finely chopped walnuts.  The last step to this recipe gives this cookie it’s “winter coat” when rolled in confectioners sugar and finally resembles it’s name, the Snowball Cookie.  I make these small so I can pop it in my mouth one (or maybe two) at a time and believe me they are addicting. I triple the recipe to have lots on hand during the Holidays and to add to cookie tins I package and hand out to a few lucky neighbors on Christmas Eve.  These are fun to make with the kids and I  know you will enjoy making them (and eating them) as much as we do.  Happy Holiday Baking.



This recipe is so basic, I didn’t feel the need to take pictures while I prepared the dough.  You simply whip up the butter and sugar in an electric mixer, then add the remaining ingredients and mix until combined. Simple.
Shape the dough into “Snowballs” and bake for ten minutes.
Roll cooled cookie in a bowl of confectioners sugar until completely coated.  If you are packaging these beauties for gifting,  place the cookies in a single layer in a cookie tin, dust with confectioners sugar and top with more cookies. Repeat.

Snowball Cookies

Snowball Cookies
Serves 24
a chewy, nutty cookie rolled in confectioners sugar. Perfect for the Holidays.
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
  1. 1 cup butter softened
  2. 1/2 cup confectioners sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon almond extract
  5. 1 teaspoon vanilla
  6. 2 cups all-purpose flour
  7. 1 1/2 cups finely chopped walnuts (or pecans)
  1. Preheat oven to 350
  2. 1. Mix butter with sugar until creamy and fluffy in a electric mixer. Add salt, almond extract or vanilla extract, flour and nuts. Mix well.
  3. 2. If dough is too soft, chill until firm enough to shape into balls.
  4. 3. Shape into 1 inch balls, place on ungreased cookie sheet about 1/2 inch apart. They will basically keep the same shape while baking so you don’t have to worry about spreading. Bake 10-12 minutes. Cool on cooling wracks.
  5. 4. Once cooled, roll each cookie into a bowl of powdered sugar until completely coated.
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  1. can these cookies be frozen to be eaten at a later date & can I use cake flour instead of regular. flour?

  2. RonNasty64 says:

    Wow! Same here. I remember my mother baking these and when my sisters and I grew up, we all asked her for this recipe! I’d like to know the origins of it too, although it have been in a magazine 50 plus years ago. p.s. Your photos aren’t displaying today.

  3. Irene Contessa says:

    In step one it states you are to mix butter with sugar. Is regular granulated sugar missing from the list of ingredients or are u supposed to mix the butter and confectioners sugar? Please advise. Thank you

  4. It’s baking weekend in my house this weekend!


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