Snowball Cookies

The first thing we will say about these cookies is that you shouldn't eat them while wearing your Sunday best. The powdery confectioner's sugar that makes these snowballs "snowy" and delicious can end up dousing you in sugar with every bite, so make sure you have napkins ready and eat them over a plate to catch the winter wonderland from landing on your floor. 

We should also say that this mess is totally worth it for these crumbly, sweet and they couldn't be easier to make. All you need is one large bowl and your hands for the dough. You can be nibbling on one of these nutty snowball cookies in just 30 minutes. You can even swap out the walnuts for roasted pecans, almonds, or pistachios.

To help nail the size and texture of these bite-sized cookies, make sure the butter is softened instead of melted. Melted butter will result in cookies that flatten and spread. This recipes yields about 30, 1" cookies but can be easily doubled. To make sure you get the most out of your batch, scoop and level each cookie with a tablespoon measure.

They are also a fantastic holiday cookie. Whether you serve them on Christmas or in July, resist the urge to start a snowball cookie fight! If you're on a low-carb diet, we have a keto-friendly variation of walnut snowball cookies ready for you too.

These cookies will keep stored at room temperature in an air-tight container for 3-4 days, or frozen (baked or raw) for up to 3 months.

If you made these, let us know how they came out in the comments below!


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Yields: 30
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
1 c.

all-purpose flour

1 1/2 c.

walnuts, very finely chopped

1/4 c.

granulated sugar

Pinch kosher salt

1 tsp.

pure vanilla extract

1/2 c.

butter, chopped and softened

1 c.

powdered sugar

  1. Preheat oven to 350° and line a large cookie sheet with parchment. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Add butter and, using your hands, combine everything until mixture resembles a coarse meal.
  2. Form dough into small balls and place on prepared cookie sheet.
  3. Bake 15 minutes.
  4. When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  5. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.

Ethan Calabrese
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