Snowball Cookies

Snowball cookies are a Christmas cookie classic for a reason. These little buttery cookies have a tender, delicate crumb and are coated in powdered sugar for that signature snowy finish. They’re made with a handful of simple ingredients and come together without a lot of fuss, making them an easy addition to your holiday cookie tray.

This version skips the nuts (but I’ll give you the option to add them in) but keeps everything I want in a snowball cookie: plenty of buttery flavor, a soft texture, and that extra coating of powdered sugar.

Why You’ll Love These Snowball Cookies

• Buttery and delicate: These cookies have a tender, melt-in-your-mouth crumb.
• Made with simple ingredients: You only need a handful of pantry staples to make them.
• Perfect for Christmas cookie trays: Their snowy powdered sugar coating makes them right at home alongside your other holiday favorites.
• Great for freezing: Roll the dough into balls and freeze them so you can bake a fresh batch whenever you need cookies for your holiday tray.

Snowball Cookie Ingredients

• Unsalted butter: The base of these cookies, giving them their rich, buttery flavor and tender texture.
• Powdered sugar: Sweetens the dough while helping create a delicate crumb. You’ll also need extra powdered sugar for coating the baked cookies.
• Vanilla extract: Adds a little warmth and rounds out the buttery flavor.
• All-purpose flour: Gives the cookies their structure.
• Cornstarch: Helps create that soft, delicate, melt-in-your-mouth texture.
• Kosher salt: Balances the sweetness and brings out the flavor of the butter.

How to Make Snowball Cookies

Step 1: Cream the butter and powdered sugar

Mix until smooth and well combined, then add the vanilla extract.

Step 2: Add the dry ingredients

Combine the flour, cornstarch, and salt. Add to the wet ingredients, starting on low, then increase to medium and mix until a dough forms.

Step 3: Cover and chill the dough

Cover and refrigerate the dough for about 30 minutes.

Step 4: Shape and bake the cookies

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, and then roll the dough into small 1-inch balls. Place about 2 inches apart and bake for 12 minutes, or until the cookies are set and the bottoms are just slightly browned.

Step 5: Finish the cookies

Let the cookies cool on the tray for 5 minutes, then roll in the powdered sugar. Let cool completely before rolling a second time in the powdered sugar.

Tips for Making Snowball Cookies

• Measure the flour correctly. Too much flour can make the cookies dry and crumbly instead of tender. I love to spoon and level mine.
• Let the cookies cool slightly before the first coating. This helps the powdered sugar stick without the cookies falling apart. About 5 minutes works perfectly.
• Give them a second coating. Once the cookies have cooled completely, roll them in powdered sugar again for that classic snowy finish.
• Freeze the dough balls for later. Freeze the unbaked dough balls in an airtight container so you can bake a fresh batch whenever you need them.
• You can add pecans if you’d like. For a traditional twist, mix ½ cup finely chopped pecans into the dough with the dry ingredients.

How to Store Snowball Cookies

At room temperature: Store the cooled cookies in an airtight container at room temperature for up to 1 week. If stacking them, add parchment paper between the layers to help protect the powdered sugar coating.

In the freezer: You can freeze the baked cookies in an airtight, freezer-safe container for up to 2 months. Thaw at room temperature and dust with a little extra powdered sugar before serving, if needed.

Freezing the dough: Roll the dough into balls and freeze them in a single layer until firm. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Let thaw in the refrigerator and then bake as directed.