If you’re on the hunt for a cozy, melt-in-your-mouth treat this holiday season, then look no further because this Christmas Snowball Cookies Recipe is pretty much your new best friend. I absolutely love how these little buttery bites dusted with powdered sugar practically vanish as soon as they hit the cookie platter. Whether you’re gifting them, making a festive dessert spread, or just craving a sweet snack with your hot cocoa, you’ll find these cookies are super easy to whip up and insanely satisfying. Ready to make Christmas extra delicious?
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of what you need in your pantry, making these cookies a breeze to bake anytime.
- Perfect Texture: Soft, crumbly, and buttery with just the right amount of nutty crunch if you add pecans.
- Classic Holiday Favorite: These snowball cookies bring that nostalgic festive feeling with every sweet bite.
- Great for Gifting: They hold up well, can be made ahead, and look charming tucked inside a holiday tin or box.
Ingredients You’ll Need
These ingredients work beautifully together to create the delicate crumb and buttery flavor that make snowball cookies so irresistible. A quick tip: use room temperature butter for the creamiest cookie dough, and if you can, toast your pecans for an extra depth of flavor.
- Unsalted Butter: Softened for easy mixing and that rich buttery base; don’t substitute salted or frozen butter here!
- Confectioners Sugar: Used both in the dough and as a coating to give these cookies their signature snowy look and sweet finish.
- Pure Vanilla Extract: Adds warmth and depth to the flavor—definitely don’t skip it.
- All-Purpose Flour: Spoon and level it in your measuring cup to avoid packing and keep the dough from getting too dense.
- Salt: Just a pinch to balance the sweetness and enhance every flavor.
- Pecans (Optional): Toasted and finely chopped for crunch and nuttiness; walnuts or almonds work too if you prefer.
Variations
I love making this Christmas Snowball Cookies Recipe my own by tweaking it a little here and there—these cookies are super versatile, which makes the process even more fun for you to experiment with flavors and textures.
- Nut-Free Version: I once swapped out pecans for extra flour and a bit of oat flour, and the cookies still came out tender and delicious—perfect if you’re baking for someone with allergies.
- Spiced Snowballs: Adding a pinch of cinnamon or nutmeg is a game-changer that gives these cookies a cozy warmth perfect for the holidays.
- Chocolate-Dusted: Instead of powder sugar, try dusting with cocoa powder mixed with a little confectioners sugar for a chocolaty twist that your family went nuts for one year.
- Orange Zest: Grate some fresh orange peel into the dough for a citrusy brightness that adds a fresh pop to the traditional flavor.
How to Make Christmas Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar
The magic starts with beating the butter until it’s smooth and creamy, which usually takes about a minute on medium speed. I make sure my butter is softened to room temperature because this step is key to a smooth dough. Then, add the 3/4 cup of confectioners sugar and beat until fluffy. Scrape the bowl down a couple of times so everything mixes evenly—that little extra attention here really helps!
Step 2: Add Vanilla and Flour Mixture
Next up, mix in that lovely vanilla extract. After that, it’s time to slowly add your flour and salt on low speed. Don’t be worried if the dough looks dry at first—that’s totally normal. Once all the flour is incorporated, bump the mixer to high speed for just a few seconds; you’ll see the dough suddenly come together like a dream.
Step 3: Mix in the Pecans and Chill
If you’re using pecans, fold them in now. Toasting the nuts beforehand deepens the flavor, which I swear makes a world of difference. Now wrap the dough tightly and chill it in the fridge for at least 30 minutes. I sometimes chill mine up to three days—that’s prepping heaven—and before rolling, I let it sit out at room temp for about 30 minutes if it’s been in super cold.
Step 4: Shape and Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment or silicone mats. Using about a tablespoon per cookie, roll the dough into balls—you’ll want to space them about 2 inches apart. Bake for roughly 15 minutes until the edges are lightly golden but the tops are still pale. This is exactly how you know the texture will be spot on.
Step 5: The Snowy Sugar Coating
After baking, give the cookies a 5-minute rest on the sheets to cool just enough so you don’t burn your fingers. Then, gently roll each cookie in that second batch of confectioners sugar. It might look a little sticky initially, but trust me, once completely cooled, roll them again—that second coat is what pins down that authentic snowball softness and sweet powdery finish.
Pro Tips for Making Christmas Snowball Cookies Recipe
- Room Temperature Butter: This may sound basic, but when I skipped softening the butter, my dough was hard to work with and the texture suffered.
- Don’t Overmix Flour: Adding flour slowly on low speed helps avoid a tough cookie, so take your time here.
- Toast Your Nuts: Toasting pecans before chopping adds a fragrant, toasty flavor that really wakes up the recipe.
- Double Dusting Sugar: Rolling the cookies twice in confectioners sugar after baking ensures that perfect snowball look and melt-in-your-mouth sweetness.
How to Serve Christmas Snowball Cookies Recipe
Garnishes
When I serve these, I keep it simple but festive—sometimes I sprinkle a little extra cinnamon sugar on top before that final sugar roll, or I add a tiny edible glitter dust for holiday sparkle. Honestly, the classic powdered sugar coating is the star, but toppings like crushed peppermint or finely chopped pistachios can add a pretty pop of color if you’re feeling creative.
Side Dishes
These cookies pair perfectly with a hot cup of cocoa, spiced apple cider, or classic eggnog during the holidays. I also love serving them alongside other Christmas treats like gingerbread and peppermint bark to mix up textures and flavors on a dessert tray that guests will rave about.
Creative Ways to Present
For a memorable holiday party, I like to arrange these Christmas Snowball Cookies Recipe in a clear glass jar tied with a festive ribbon—it makes such a lovely gift and looks beautiful on a cookie buffet. You can also stack them in layers separated by parchment paper in a decorative tin or box for easy gifting that everyone loves to receive.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature and have found they stay fresh and soft for up to a week. Just keep them away from anything too humid or they’ll lose that snowy coating magic.
Freezing
If I want to get ahead for the holidays, I freeze the cookie dough balls before baking by lining them on a sheet and freezing until solid, then transferring to a zip-top bag. This way, I just bake fresh cookies whenever I want, and honestly, freezing doesn’t affect the taste or texture at all.
Reheating
To warm up leftover cookies, I pop them in a microwave for about 10-15 seconds or place them in a low oven (around 300°F) for 5 minutes. This freshens them up nicely and brings back that just-baked softness.
FAQs
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Can I make Christmas Snowball Cookies Recipe without nuts?
Absolutely, you can simply omit the pecans or any nuts. The cookies will still have their signature tender, buttery texture and snowy sweetness—perfect for nut-free diets or picky eaters.
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Why do my snowball cookies sometimes turn out crumbly or dry?
Dry cookies usually happen if the butter wasn’t fully softened or if you over-measured the flour. Use room temperature butter and spoon & level your flour to get that perfect melt-in-your-mouth texture.
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How long can I store these cookies?
Stored properly in an airtight container at room temperature, these cookies last up to one week. You can also freeze baked cookies in zip-top bags for longer storage.
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Can I prepare the dough ahead of time?
Yes! Chilling the dough for up to 3 days actually improves the flavor and makes the cookies easier to shape. Just remember to let it come to room temperature for about 30 minutes if chilled over 3 hours, so it’s easier to roll.
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What’s the best way to roll the cookies in powdered sugar?
Rolling them twice—once right after baking while warm, and again after they’ve fully cooled—gives you that perfect snowy coating that sticks beautifully and tastes delicious.
Final Thoughts
When I first tried this Christmas Snowball Cookies Recipe, I was hooked instantly—it brings back so many warm memories from my grandma’s kitchen with that classic soft texture and sweet, snowy finish. I love how easy it is to make but how fancy it tastes, perfect for sharing with friends and family or just sneaking a few with your tea. Honestly, you’ll want to bake a double batch once you try these because they disappear fast! Go on and make your holidays a little sweeter with this timeless recipe—you won’t regret it.
Print
Christmas Snowball Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Christmas Snowball Cookies are buttery, delicate shortbread-like cookies rolled generously in confectioners sugar. They feature a tender crumb with a subtle vanilla flavor and optional toasted pecans for added crunch. Perfect for the holiday season, these cookies are easy to make, chill, bake, and coat twice in powdered sugar for a snowball effect that melts in your mouth.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners sugar
- 2 teaspoons pure vanilla extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/8 teaspoon salt
- optional: 3/4 cup (100g) finely chopped and toasted pecans
Coating
- 1 and 1/4 cups (150g) confectioners sugar
Instructions
- Prepare the Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup (90g) confectioners sugar and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add Vanilla Extract: Beat in the vanilla extract on medium-high speed until thoroughly combined.
- Incorporate Dry Ingredients: Switch to low speed and slowly add the all-purpose flour and salt. The dough will initially look dry and may seem like the flour won’t fully combine.
- Mix Dough Completely: After all flour is added, increase mixer speed to high. The dough will come together into a cohesive mixture. If using pecans, fold them in at this stage by beating gently until incorporated.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes and up to 3 days. If chilling longer than 3 hours, allow dough to sit at room temperature for 30 minutes before shaping to soften the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Using a scoop or hands, portion 1 tablespoon (20g) of dough per cookie. Roll each into a ball and place on baking sheets, spacing at least 2 inches apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for about 15 minutes or until the cookies are golden brown along the bottom edges and just barely browned on top.
- Initial Sugar Coating: Remove cookies from oven and let cool for 5 minutes on the baking sheet. Then, very gently roll each warm cookie in the confectioners sugar so they are completely coated. Place cookies on wire racks to cool completely. The sugar will melt slightly and become sticky at this stage.
- Final Sugar Coating: Once cookies have fully cooled, roll them in confectioners sugar again for a thicker, snow-like coating.
- Storage: Store cookies covered at room temperature for up to 1 week, keeping them fresh and delicious.
Notes
- For best texture, use unsalted butter softened to room temperature but not melted.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for 5-7 minutes until fragrant and golden.
- If dough is too stiff after chilling for a long time, allow it to warm slightly at room temperature before rolling.
- Double coating in confectioners sugar after baking is essential for the classic snowball appearance and flavor.
- Cookies can be made a few days ahead and stored properly to maintain freshness during the holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 28mg
