A dusting of powdered sugar turns these buttery little cookies into edible snowballs, ready for a holiday cookie tray. Finely chopped nuts give each bite a gentle crunch, while the tender cookie practically melts in your mouth. With just a few ingredients and no elaborate decorating, they’re a lovely addition to a day of holiday baking. A second roll in powdered sugar gives them their snowy finish, perfect for sharing or packing into gift boxes.

Recipe

Easy Snowball Cookies

No ratings yet

Finely chopped nuts give each bite a gentle crunch, while the tender cookie practically melts in your mouth. With just a few ingredients and no elaborate decorating, they’re a lovely addition to a day of holiday baking.

Print Pin Leave a review

Scale

Ingredients

1/2 cup (1 stick) butter, softened
1/4 cup powdered sugar
1 cup all-purpose flour
1/3 cup finely chopped pecans, almonds, or walnuts
1/2 cup powdered sugar, for rolling

Instructions

Prepare the oven.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix the butter and sugar.
In a bowl, beat the softened butter and 1/4 cup powdered sugar until smooth and well combined.
Make the dough.
Add the flour and finely chopped nuts. Mix gently until the dough comes together, scraping down the bowl as needed.
Shape the cookies.
Roll the dough into small balls, about 1 inch across, and arrange on the prepared baking sheet with a little space between them.
Bake.
Bake for 20–25 minutes, until the bottoms are lightly golden and the tops are set but still pale. Begin checking around 15 minutes if your cookies are especially small or your oven runs hot.
Roll in powdered sugar.
Let the cookies cool on the tray for about 5 minutes, until warm and firm enough to handle.
Place the remaining 1/2 cup powdered sugar in a shallow bowl. Gently roll the warm cookies in the sugar, then transfer to a wire rack.
Cool and coat again.
Let cool completely. Roll in powdered sugar a second time for a fuller, snowy coating, then serve.

Connie’s notes

Use softened butter, not melted. Butter that is too warm can make the cookies spread.
Measure flour lightly. Spoon it into the measuring cup and level it off. Too much flour can make the dough dry.
Chop the nuts finely. Small pieces distribute evenly and help the cookies hold their shape.
Give crumbly dough a moment. Keep mixing gently or press it together with your hands; the warmth can help it come together.
Chill if needed. If the dough feels very soft or greasy, refrigerate for 15–20 minutes before shaping.
Keep them pale. Look for lightly golden bottoms rather than browned tops to preserve their tender texture.
Handle warm cookies gently. They’re delicate straight from the oven, so allow a short cooling time before rolling.
Coat twice. The first layer clings to the warm cookies, while the second creates a bright white finish.
Store airtight. Keep completely cooled cookies in an airtight container at room temperature for up to 1 week.