Introduction
There are holiday cookies — and then there are the cookies that disappear first from every dessert tray. According to seasonal baking trend data, snowball cookies (also called Mexican wedding cookies, Russian tea cakes, or butterballs) increase in searches by nearly 80% every December. Their delicate sweetness, melt-in-your-mouth texture, and classic powdered-sugar coating make them an instant nostalgic favorite.
These Buttery Walnut Snowball Cookies are incredibly soft, tender, and lightly crisp, with finely chopped walnuts adding flavor and warmth to every bite. No fancy techniques, no chilling dough overnight — just simple ingredients that create bakery-quality cookies in around 30 minutes. Light, airy, and dusted in snowy sugar, they look as beautiful as they taste, making them perfect for cookie boxes, parties, and homemade gifting.
Ingredients List
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- ¼ teaspoon salt
For Rolling:
- 1 cup powdered sugar (for coating after baking)
Substitution Options:
- Walnuts → pecans, almonds, pistachios, or hazelnuts
- Vanilla extract → almond extract for a bakery-style twist
- Gluten-free flour blend → works well if swapping 1:1
Walnuts offer a slightly sweet, buttery nuttiness — the classic flavor for this cookie.
Timing
- Prep Time: 10 minutes
- Bake Time: 12–14 minutes
- Cooling & Coating Time: 10 minutes
- Total Time: ~30 minutes
Faster than most holiday cookies — no chilling required.
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar
In a mixing bowl, beat softened butter and powdered sugar together until creamy and fluffy — this step gives your cookies their melt-away texture. Mix in vanilla.
3. Add the Dry Ingredients
Stir in flour and salt until just combined. Add the finely chopped walnuts and mix to incorporate. The dough will be soft and slightly crumbly — this is correct.
4. Shape the Cookies
Scoop about a tablespoon of dough and gently roll between your palms to form small round balls. Place on the prepared baking sheet, spacing about 1 inch apart (they don’t spread much).
5. Bake
Bake for 12–14 minutes, or until the bottoms are just lightly golden. The tops will stay pale — do not overbake.
6. The Double Sugar Coating Trick
This step gives snowball cookies their iconic look and texture:
- Let cookies cool about 3–4 minutes, just until warm.
- Roll each cookie in powdered sugar — the heat helps the sugar cling.
- Let cool completely.
- Roll in powdered sugar again to achieve the perfect snowy finish.
Nutritional Information (Approx. per cookie)
- Calories: ~95
- Fat: 7g
- Carbs: 7g
- Protein: 1g
- Sugar: 3g
These are rich, buttery cookies — and exactly what holiday baking is all about.
Healthier & Dietary Adaptations
- Use grass-fed butter for a richer flavor profile.
- Swap some flour for almond flour for a nutier, more tender cookie.
- Choose monk fruit powdered sweetener for a lower-sugar version.
- Make vegan using plant-based butter and a touch of almond milk to help dough bind.
This recipe adapts beautifully while still maintaining that signature melt-in-your-mouth bite.
Serving Suggestions
- Pile on a festive platter with peppermint bark, gingerbread cookies, and chocolate crinkles.
- Serve with coffee, hot chocolate, chai, or mulled wine.
- Wrap in cellophane treat bags tied with ribbon for holiday gifting.
- Dust with cinnamon powdered sugar for a cozy twist.
They also make a stunning addition to cookie exchange boxes — elegant, classic, and universally loved.
Common Mistakes & How to Avoid Them
| Mistake | Why It Happens | Fix |
|---|---|---|
| Cookies crack or crumble apart | Dough too dry | Add 1–2 tsp water or milk, or mix longer |
| Sugar doesn’t stick | Cookies cooled too much | Roll while cookies are still warm |
| Cookies spread flat | Butter too warm or melted | Make sure butter is softened, not melted |
| Grainy texture | Overmixing flour | Stir only until dough comes together |
Snowball cookies are simple — but technique matters to get that perfect meltaway texture.
Storing Tips
Room Temperature:
Store in an airtight container for up to 1 week. They stay soft and tender.
Freezer Storage:
Freeze baked cookies (unglazed) for up to 2 months.
When ready to serve, thaw and roll in fresh powdered sugar.
Gift Storage Tip:
Place a small piece of parchment between cookie layers to keep the sugar coating fluffy and white.
Conclusion
These Buttery Walnut Snowball Cookies are everything a holiday cookie should be — delicate, soft, sweet, and beautifully coated in powdered sugar like a dusting of fresh snow. They require only a few pantry staples and less than 30 minutes, yet taste like something from a European bakery.
Make them once, and they’ll become a yearly tradition — the kind of cookie everyone asks for again.
Try them today and don’t forget to return and leave your review or share your twist on the filling.
FAQs
Can I make the dough ahead of time?
Yes — refrigerate for up to 48 hours. Let soften slightly before rolling.
Can I use pecans instead of walnuts?
Absolutely — pecans are the second most traditional nut for this recipe.
Can kids help roll the cookies?
Yes — this is a great family baking activity.
Do I need to toast the walnuts?
Optional, but toasting enhances flavor — toast 5 minutes at 350°F before chopping.
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