One of those Christmas staples that many people believe is a must-bake treat during the holidays is snowball cookies.
Snowball cookies have an airy, melt-in-your-mouth quality similar to whipped shortbread and are buttery, and nutty, and they always make me think of cotton candy.
Throughout the winter, these Italian Snowball Cookies are consistently well-liked. For the ideal complement, serve them with hot cocoa, coffee, tea, or homemade eggnog!
Butter cookies in the shape of snowballs with finely chopped nuts within. To give them a pristine white appearance, Snowball Cookies are coated with powdered sugar.
This cookie recipe differs from others in a few ways, including the lack of an egg and the use of powdered sugar in the dough rather than granulated sugar.
The result is a light, crumbly cookie that practically melts on your tongue.
Making Snowball Cookies
The ingredients for this scrumptious biscuit are basic staples that you most likely already have on hand. There is no easier way!
- Add dry ingredients once the butter and powdered sugar are combined (per the recipe below).
- Bake after forming into bite-sized balls.
- Still heated, roll in powdered sugar.
- Roll once again after complete cooling.
The best way to enjoy snowball cookies is a little bit messy! A light sprinkle of powdered sugar over everyone just makes the season sweeter!
Pecans or other chopped nuts also work well, however, I favor walnuts.
Consider seasoning the dough with a teaspoon of anise extract for an Italian flair.
For a festive twist, try adding micro chocolate chips, shredded coconut, or even crushed peppermint candy canes.
Snowball cookies’ shelf life
Snowball cookies keep for at least four days when kept in a paper bag in the pantry and up to two weeks when kept tightly covered or in a zippered bag in the refrigerator.
Even better, they can last up to six months in the freezer.
These cookies are perfect for making ahead! Because they will stay fragile when frozen, keep them in containers before freezing. You won’t want to break up this cookie before serving it!
- 2 ¼ cups flour
- ¾ cup walnuts finely chopped
- ½ teaspoon salt
- 1 cup butter unsalted, softened
- 1 teaspoon vanilla
- ½ cup powdered sugar plus extra for dusting
- Set the oven to 400 °F. Use parchment paper to cover a baking sheet.
- Salt, walnuts, and flour are combined in a small basin. Place aside.
- Using a mixer, combine butter, vanilla, and powdered sugar until smooth.
- The mixture should be mixed after adding flour mixture on low speed.
- Create 1-inch dough balls and set them on the preheated pan.
- Bake the cookies for 8 to 10 minutes, or until the bottom edges are gently browned.
- Allow the cookies to cool for a few minutes until you can handle them. When cooled, roll in powdered sugar and set on a rack.
In this recipe, any chopped nuts may be used.
Give nuts a few pulses in the food processor to quickly chop them. You want them powder-free, yet very finely chopped. Even a few larger bits are acceptable.