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Best Snowball Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 102 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Snowball Cookies recipe yields buttery, melt-in-your-mouth cookies dusted with confectioners’ sugar. Made from a simple blend of butter, sugar, vanilla, flour, and optional toasted pecans, these cookies are easy to prepare and perfect for holiday treats or everyday indulgence. The dough is chilled before baking to ensure perfect texture, then coated twice in confectioners’ sugar for that signature snowball effect.

Ingredients

Scale

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
  • 3/4 cup (100g) finely chopped and toasted pecans (optional)

Coating

  • 1 and 1/4 cups (150g) confectioners’ sugar

Instructions

  1. Beat the butter and sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the softened butter on medium speed for 1 minute until smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on medium-high speed until fully combined and creamy. Scrape down the bowl sides as needed.
  2. Add vanilla extract: Beat in the vanilla extract on medium-high speed until incorporated evenly throughout the mixture.
  3. Add flour and salt: Reduce mixer speed to low, gradually add the all-purpose flour and salt. The dough will initially look dry and crumbly.
  4. Combine dough: Increase mixer speed to high to let the dough come together fully. If using, beat in finely chopped toasted pecans until evenly distributed.
  5. Chill the dough: Cover the dough tightly and refrigerate for at least 30 minutes, up to 3 days. If chilling longer than 3 hours, let the dough sit at room temperature for 30 minutes before shaping.
  6. Prepare for baking: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Pour 1 and 1/4 cups confectioners’ sugar into a shallow bowl for coating.
  7. Shape and bake cookies: Scoop or roll 1 tablespoon (20g) of dough into balls. Place on baking sheets at least 2 inches apart. Bake for about 15 minutes, until bottoms are golden brown and tops are just lightly browned.
  8. Cool and coat cookies: Let cookies cool on baking sheets for 5 minutes. Gently roll them in the confectioners’ sugar to coat thoroughly, then transfer to wire racks to cool completely.
  9. Second coating: Once fully cooled, roll the cookies again in confectioners’ sugar for the classic snowball appearance and slightly sticky finish.

Notes

  • This recipe uses only 5 main ingredients and requires just one mixing bowl, making it quick and easy.
  • Chilling the dough enhances texture and makes it easier to handle.
  • Toasted pecans are optional but add a wonderful nutty flavor and crunch.
  • Cookies should be stored covered at room temperature to keep fresh for up to one week.
  • Make sure to coat the cookies twice in confectioners’ sugar for the ideal snowy look and texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 8g
  • Sodium: 35mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/best-snowball-cookies-recipe/