If you’re on the hunt for a melt-in-your-mouth classic holiday treat, I’ve got you covered with this fan-freaking-tastic Christmas Snowball Cookies Recipe. These little powdered sugar-coated delights are buttery, tender, and just plain irresistible — think of them as edible little snowballs perfect for sipping cocoa by the fire. Trust me, once you make these, they’ll be the cookie you reach for every December (or honestly, year-round).
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything in your pantry, and the pecans are optional if you want to keep it nut-free.
- Perfect Holiday Tradition: They look beautiful dusted in sugar and make an impressive gift or cookie plate addition.
- Buttery and Tender: The texture is just right — not greasy, just melt-in-your-mouth delicious every time.
- Make Ahead Friendly: You can chill the dough days before baking, which is a huge time-saver during busy holidays.
Ingredients You’ll Need
These ingredients combine to create the perfect snowball cookie: buttery, crumbly, and coated in a generous dusting of confectioners sugar. Using room temperature butter really does make all the difference in the dough’s texture.
- Unsalted Butter: Softened at room temperature to ensure a smooth, creamy dough without being greasy.
- Confectioners Sugar: Divided between the dough and the finishing coat — it gives that signature snowy look and sweet finish.
- Pure Vanilla Extract: Adds warmth and depth to the flavor, so don’t skimp here!
- All-Purpose Flour: Spoon and level for accurate measuring to keep the dough from turning dry or too dense.
- Salt: Just a pinch to balance the sweetness and enhance the buttery richness.
- Chopped Pecans (Optional): Toasted for that extra crunch and nutty flavor, but you can leave them out if you’re serving these to nut-sensitive friends.
Variations
I love tweaking this Christmas Snowball Cookies Recipe depending on the occasion — sometimes swapping out nuts, sometimes adding spices. And hey, feel free to make it your own!
- Nut-Free Version: I’ve skipped the pecans and still gotten a tender, buttery cookie that my whole family loves.
- Spiced Snowballs: A pinch of cinnamon or nutmeg stirred in adds a cozy twist perfect for cold winter evenings.
- Chocolate Kiss Center: My kids adore when I press a Hershey’s kiss into the dough balls before baking—instant classic!
- Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour — just watch the texture as it might be a bit more crumbly.
How to Make Christmas Snowball Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter on medium speed until it’s totally smooth and creamy—this usually takes about a minute. Then add in 3/4 cup of confectioners sugar and beat it up until it’s combined and fluffy. Scrape down the bowl to catch any stuck bits so everything mixes evenly. This step sets the stage for melt-in-your-mouth tenderness, so don’t rush it!
Step 2: Add Vanilla Then Flour and Salt
Pour in the vanilla extract and gently mix on medium-high speed until fragrant. Next, switch to low and gradually add the flour and salt. The dough might look crumbly at first — that’s totally normal. Turn the mixer up to high once all the flour is in, and watch the dough magically come together. If you’re adding pecans (highly recommended!) fold them in last for that satisfying crunch.
Step 3: Chill the Dough
Wrap your dough tightly and pop it in the fridge for at least 30 minutes. If you’re prepping ahead (which I highly recommend), the dough can chill up to 3 days. Just remember, if it’s been in longer than a few hours, let it sit at room temp for 30 minutes before rolling — cold dough is tough to shape!
Step 4: Shape and Bake
Preheat your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats so these little guys don’t stick. Scoop or gently roll cookie dough balls about 1 tablespoon each, placing them 2 inches apart on the sheets. Bake for around 15 minutes until the bottoms are golden and the tops just start to brown. That’s your cue to pull them out – you want tender, not dry.
Step 5: Coat With Sugar
Let cookies cool for 5 minutes on the baking sheet — they’re too fragile to handle just yet. Then, gently roll each warm cookie in confectioners sugar to coat it completely. Place them on wire racks to cool fully. Once cooled, roll in sugar again to get that signature snowy look and plenty of sweetness. Don’t skip the second coating — it’s what gives the cookies their signature powdery magic!
Pro Tips for Making Christmas Snowball Cookies Recipe
- Room Temp Butter Rule: Soft butter helps create that creamy dough, so bring it out a while before baking.
- Don’t Skip the Chill: Chilling firms up the dough, making it easier to handle and preventing cookie spread.
- Gentle Sugar Coating: Rolling warm cookies in sugar softens the coating; the second roll after cooling gives that snowy finish.
- Oven Watch: Cookies can go from perfect to too brown quickly — keep an eye in the last minutes.
How to Serve Christmas Snowball Cookies Recipe
Garnishes
I usually keep it classic with just a generous dusting of powdered sugar, but for holiday parties I sometimes add a tiny sprinkle of edible glitter or extra chopped pecans on top for a festive sparkle. It’s simple but makes the cookies extra special and eye-catching.
Side Dishes
Pair these cookies with a warm mug of spiced hot chocolate, your favorite holiday coffee, or a creamy eggnog for the ultimate cozy combo. They also fit perfectly alongside other holiday treats like gingerbread men or peppermint bark.
Creative Ways to Present
I love arranging these snowballs in a festive tin or on a layered cookie platter with holly sprigs. Another idea? Stack them in little pyramids tied with a red ribbon for gifting. Presentation makes giving cookies even more magical, and these hold up beautifully for gifting.
Make Ahead and Storage
Storing Leftovers
Store your Christmas Snowball Cookies in an airtight container at room temperature. They stay fresh and tender for up to one week — perfect for enjoying throughout the holidays or sharing with neighbors.
Freezing
I’ve frozen both the dough and baked cookies. Wrapped tightly, the dough freezes well for up to 3 months — just thaw overnight in the fridge before shaping. Baked cookies freeze fine too; thaw at room temp to keep their tender texture intact.
Reheating
When reheating, pop the cookies in a low-temp oven (about 300°F) for 5 minutes to warm them slightly and refresh the buttery aroma. Avoid the microwave if you can, as it can make them chewy or tough.
FAQs
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Can I make Christmas Snowball Cookies without nuts?
Absolutely! The pecans are optional in the recipe. If you omit them, you’ll still get that tender, buttery texture with a traditional flavor. Just make sure to keep the same flour amount to maintain the dough’s consistency.
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Why do I need to chill the dough before baking?
Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much while baking. It also helps develop better flavor and texture in the final cookie.
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How do I store leftover Christmas Snowball Cookies?
Store them in an airtight container at room temperature. They’ll keep fresh and delicious for up to one week, making them perfect for holiday snacking and sharing.
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Can I freeze Christmas Snowball Cookies dough or baked cookies?
Yes! You can freeze the dough tightly wrapped for up to three months. Thaw in the fridge before baking. Baked cookies freeze well too; thaw at room temperature before serving.
Final Thoughts
I absolutely love how this Christmas Snowball Cookies Recipe turns out every single time — buttery, tender, and loaded with that nostalgic charm. When I first tried making snowball cookies, I struggled to get the sugar coating just right, but now this double-coating trick always delivers that perfect snowy finish. My family goes crazy for these during the holidays, and honestly, I find myself sneaking a few the whole year long! Give this recipe a try; I promise you’ll be hooked, and it’ll become your go-to holiday tradition too.
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
- Diet: Vegetarian
Description
These delightful Christmas Snowball Cookies are buttery, melt-in-your-mouth treats coated in a generous dusting of confectioners sugar. Perfect for the holiday season, they feature a tender crumb, optional toasted pecans for added crunch, and a sweet vanilla flavor. Easy to prepare and bake, these cookies are ideal for sharing at festive gatherings or gifting during the holidays.
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 Mixture: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened butter for 1 minute on medium speed until it’s completely smooth and creamy.
- Add Sugar and Vanilla: Add 3/4 cup (90g) confectioners sugar to the butter and beat on medium-high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in 2 teaspoons of pure vanilla extract on medium-high speed until fully incorporated.
- Incorporate Dry Ingredients: Switch the mixer to low speed and slowly add the 2 and 1/4 cups (281g) all-purpose flour and 1/8 teaspoon salt. The dough may look dry at first. Once all the flour has been added, increase the speed to high and beat until the dough comes together.
- Add Pecans (Optional): If using, gently beat in 3/4 cup (100g) finely chopped and toasted pecans until evenly distributed in the dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for 3 or more hours, let the dough sit at room temperature for 30 minutes before rolling, as the dough will be quite stiff.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Pour 1 and 1/4 cups (150g) confectioners sugar into a shallow bowl for coating later.
- Shape the Cookies: Scoop or roll 1 tablespoon (20g) of chilled dough into balls. Place them on the prepared baking sheets spaced at least 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven until golden brown on the bottom edges and lightly browned on top, about 15 minutes.
- First Sugar Coating: Let the baked cookies cool on the baking sheets for 5 minutes. Then, gently roll the warm cookies in the confectioners sugar to coat them fully. Place the coated cookies on wire racks to cool completely. The sugar might become sticky initially, which is expected.
- Second Sugar Coating: Once completely cooled, roll the cookies in confectioners sugar again. This final coating allows the sugar to stick well, creating the classic snowball appearance.
- Storage: Store the cookies covered at room temperature for up to one week, maintaining their freshness and delicate texture.
Notes
- For best results, ensure the butter is softened to room temperature before starting.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for 5-8 minutes, stirring occasionally until fragrant.
- If you do not have confectioners sugar for coating, sifted granulated sugar is not a substitute as it won’t create the same delicate texture.
- Rolling the cookies in sugar twice is essential for the signature snowy appearance and flavor.
- The dough can be made ahead and refrigerated for up to 3 days, making this recipe convenient for holiday planning.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
