Stuffed Snowball
Snowball cookies are a classic holiday treat with a rich, buttery flavor and a melt-in-your-mouth texture. Each bite delivers a perfect balance of sweetness, nuts, and powdered sugar, making them irresistible at any festive gathering.
With their crumbly, shortbread-like texture, snowball cookies have become a go-to recipe for many during the holiday season. Their charming, snowy appearance and soft, nutty flavor make them perfect for cookie swaps, gifting, or simply enjoying with family.
Key Ingredients for Perfect Snowball Cookies
- Butter or Coconut Oil – Provides the rich, buttery flavor that makes these cookies so soft and delicate.
- Flour (White, Spelt, Whole Wheat Pastry, or Gluten-Free) – The base of the cookie that creates the tender, crumbly texture.
- Powdered Sugar – Adds sweetness and gives that essential melt-in-your-mouth feel.
- Chopped Nuts (Walnuts, Almonds, or Pecans) – Offers a nutty crunch that complements the delicate sweetness of the cookie.
- Extra Powdered Sugar – For coating the cookies, giving them their signature snowy look.
How to Make These Snowball Cookies
- Preheat your oven to 325°F (163°C). In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- In a separate bowl, mix the flour and finely chopped nuts. Gradually fold the dry mixture into the butter-sugar blend, forming a soft dough.
- Shape the dough into small balls, then place them on a prepared baking sheet, evenly spaced.
- Bake the cookies for about 20-25 minutes, until they turn slightly golden.
- Roll the cookies in powdered sugar while still warm for a snowy coating, then let them cool on a wire rack.
Recipe Tips and Variations
To ensure your snowball cookies turn out perfectly, make sure the butter or coconut oil is at room temperature for easier mixing. While walnuts, almonds, and pecans are traditional, you can switch it up by adding your favorite nuts, or even omit them if you’re catering to nut allergies. If you’re feeling adventurous, roll the cookies in cocoa powder instead of powdered sugar for a subtle chocolate twist. This recipe is quite versatile, but sticking to the recommended flours will give the best results in texture and flavor.
Storing Your Snowball Cookies
Snowball cookies can be stored in an airtight container at room temperature for up to a week, making them an ideal make-ahead treat. To keep them longer, you can freeze them for up to three months. Just thaw at room temperature and enjoy! You may also want to re-roll the cookies in powdered sugar before serving, as the coating can sometimes absorb into the cookies over time.
Snowball cookies are a must-have holiday indulgence, and with these simple steps, you’ll have a batch ready to impress in no time!
Snowball Cookies Recipe
Ingredients
- 1 cup butter or coconut oil
- 2 cups flour white, spelt, whole wheat pastry, or Bob’s gluten-free blend
- 1/2 cup powdered sugar or sugar-free powdered sugar
- 1/2 cup finely chopped walnuts almonds, or pecans
- Optional: Additional powdered sugar or cocoa powder for rolling
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl or a stand mixer, cream together the butter and powdered sugar until smooth and fluffy.
- In a separate bowl, whisk the flour together with the chopped nuts of your choice.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Shape the dough into small balls and arrange them on a prepared cookie sheet.
- Bake for 20 to 25 minutes, or until the cookies are lightly golden.
- While the cookies are still warm, roll them in additional powdered sugar for an even coating.
- Transfer to a wire rack and let the cookies cool completely before serving.
Notes
For best results, stick to the flours listed in the recipe. Experimenting with other flours or using a low-fat butter spread is untested and may alter the results.