Perfect Snowball Cookies Recipe

There’s a certain magic in a cookie that disappears with a gentle, buttery crumble, leaving just a sweet, nutty whisper and a dusting of sugar on your lips.

These snowball cookies are exactly that kind of magic, a humble treat transformed into something memorably tender.

A Little Cookie History

These powdery delights pop up in countless cultures, often cradling different names and nutty hearts.

Some families know them as Mexican wedding cookies, others as Russian tea cakes, but the shared experience is universal: that first melt-in-your-mouth bite.

Ingredients Needed for the Recipe

Gathering these simple components is the first quiet step toward something wonderful.

• Slivered Almonds: They provide the essential nutty foundation and a delicate crunch.
• All-Purpose Flour: This is the structural backbone, giving the dough its body.
• Baking Soda: A tiny amount works quietly to lift the texture, banishing any denseness.
• Kosher Salt: It’s the flavor enhancer, making the sweet and nutty notes sing brighter.
• Unsalted Butter: This is the star, really, creating that legendary rich and tender crumb.
• Granulated Sugar: It sweetens the dough itself, perfectly balancing the butter.
• Vanilla Extract: A teaspoon adds a warm, aromatic depth to every component.
• Confectioners’ Sugar: This is for the iconic double coat, creating the snowy glaze and finish.

How to make ?

The process is a peaceful one, where small, careful steps lead to a spectacular result.

Step 1- Toast and Mix the Dry Ingredients

Start by toasting your almonds in a preheated 325°F oven until they’re lightly golden and fragrant.

Let them cool completely, then pulse them in a food processor until finely chopped, but not pasty.

Step 2- Combine the Butter and Sugar

In a mixer, beat the softened butter with the granulated sugar and vanilla for a good four minutes.

You’re looking for it to become pale, creamy, and wonderfully fluffy—this air is key.

Step 3- Bring the Dough Together

With the mixer on low, add your nut and flour mixture to the creamed butter.

Mix just until no dry streaks remain, scraping the bowl once to ensure everything is evenly incorporated.

Step 4- Shape and Chill

Line a baking sheet with parchment paper. Scoop level tablespoons of dough, rolling them gently into balls.

Place them an inch apart on the sheet and pop the whole tray into the freezer for just ten minutes.

Step 5- Bake to Golden Perfection

Bake the chilled cookies for about 22 minutes. They should be lightly golden on top.

A deeper, more toasted gold on the bottom is your true signal that they’re perfectly done.

Step 6- The First Sugar Coat

Let the cookies cool on the sheet for only ten minutes—they must still be quite warm.

Roll them, two at a time, in a bowl of confectioners’ sugar, then return them to the parchment to cool fully.

Step 7- The Final Snowy Finish

After an hour, the initial sugar coat will have melted into a smooth, seamless glaze.

Sift your sugar to remove crumbs, then give each cookie a second, final roll for that classic snowy look.

Choosing Your Nut

While almonds are traditional, the type of nut you choose is a wonderful place to express a personal preference.

Pecans will lend a richer, almost butterscotch note, while walnuts offer a slightly earthy, robust flavor.

Tips

• For the best texture, truly let your butter soften at room temperature; microwaving it will melt it unevenly.
• That initial ten-minute freeze is non-negotiable—it’s what keeps your snowballs round, not flat.
• Don’t skip the double sugar roll. The warm glaze sets the stage for the final powdery layer.
• If your dough feels too soft after mixing, you can refrigerate the whole bowl for 15 minutes before scooping.

Storing Your Sweet Creations

Once completely cool, layer the cookies between sheets of wax paper in an airtight container.

They keep beautifully at room temperature for up to two weeks, though they rarely last that long.