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Shilpa

Snowball Cookies

These buttery Snowball Cookies are holiday classics! Made with roasted nuts, coated in powdered sugar, and melting in your mouth with every bite, they're perfect for festive gatherings or gifting.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 26 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 170 g Butter (room temperature, unsalted) ¾ cup
  • 60 g Powdered Sugar (for dough) ½ cup
  • 225 g All-Purpose Flour 1¾ cup
  • 1 tsp Vanilla Extract 1 tsp
  • ¼ tsp Salt
  • 100 g Assorted Nuts (walnuts, almonds, cashew) roasted and crushed - ¾ cup
  • Extra Powdered Sugar for rolling - Approx. 1 cup

Method
 

Prepare the Dough:
  1. In a mixing bowl, beat 170g unsalted butter and 60g powdered sugar until light and creamy.
  2. Add 225g all-purpose flour, ¼ tsp salt, 1 tsp vanilla extract, and 100g roasted, crushed nuts. Mix with a spatula or your hands until the dough comes together.
Shape the Cookies:
  1. Divide the dough into small portions, about 20g each, and roll them into balls.
  2. Place the balls on a parchment-lined cookie sheet, keeping a ½-inch distance between them.
Bake:
  1. Preheat your oven to 180°C (350°F).
  2. Bake the cookies for 10 minutes or until the bottoms are just lightly golden.
Roll in Powdered Sugar:
  1. While the cookies are still warm, roll them gently in powdered sugar to coat.
  2. Place on a wire rack to cool completely. Once cool, roll in powdered sugar again for a snowy finish.

Notes

Notes:
  1. Storage :
    • Store cookies in an airtight container for up to 1 week at room temperature and up to 2 weeks in the fridge. Let them come to room temperature before serving. Store baked cookies in the freezer in a freezer-safe container for up to 3 months.
    • To freeze unbaked dough, shape it into balls, freeze it on a tray until firm, then transfer to a zip-lock bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.