These cookies have been a favorite of mine since I was a small child. I remember eating these only at Christmas time when family or friends would make them. I was so excited when I made them this year and they melted in my mouth. It’s a perfect cookie to make for the holidays.
There are only a few ingredients needed to make these moist and addicting snowball cookies. Butter, flour, powdered sugar, vanilla extract and chopped walnuts is all you need to make these moist snowball cookies.
I’ve tried many versions of these cookies and these are by far the softest and most delicious. You can substitute the walnuts for pecans if you’d like for a different taste. We found the almonds make it easier to chew and make the taste much better.
When you get to the rolling in flour part, you can roll them a few times for a more sugary taste. We only did it twice so the kids weren’t on too much of a sugar high after eating one.
These snowball cookies are perfect for the holidays but also for other special occasions. They are a family tradition now to make them a few days before Christmas. I hope Jewels and Heart will continue the tradition with their kids.
Snowball Recipe
Ingredients
- 1 cup butter
- 1 1/2 cups powered sugar, divided with 1/2 cup into another bowl
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 3/4 cup chopped walnuts
Instructions
- Line a cookie sheet with parchment paper.
- Preheat oven to 350°.
- Using a large mixer bowl, beat the butter and 1/2 a cup of powdered sugar together until it's smooth.
- Add vanilla extract and mix.
- Add flour and mix till dough comes together.
- Stir in the chopped walnuts.
- Using a tablespoon, scoop tablespoon sized balls and roll into a ball and place on parchement sheet 1 -2 inches apart.
- Refrigerate for 1 hour.
- Bake for 10 minutes or until the bottom of cookies are a slightly browned.
- Let the cookies cool till they are cool to the touch.
- In a small bowl, add remaining flour and roll each snowball into it coating them completely. Sugar will melt a little. Place them back on to parchment paper.
- Repeat the sugar roll to each cookie, fully covering them with sugar.
- Store in an airtight container.
