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Snowball Christmas Cookies

Published by Salena Mccreadie

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‘Tis the season for holiday baking! Snowball cookies have the perfect wintry title, and will be a hit at the next cookie exchange party. For those of you who don’t know, cookie exchange parties are a really great way to share baking skills, acquire new recipes, and get your baking done! Generally, ten people are invited to bake 11 batches of cookies. Guests are asked to copy the recipe ten times on recipe cards before arriving at the party. At the party every guest samples all ten cookies, then take a batch of each different recipe, along with the recipe card. It makes baking for the holidays easier, and gives the recipient a new cookie recipe to keep.

The two most important secrets to making the perfect Snowball cookie is using a cookie scoop to keep them chilled (similar to an ice cream scoop, but smaller), and not over baking them. Since these cookies are made mostly of butter, and do not contain any eggs, they can be slightly undercooked. They should be taken out of the oven before they brown. These cookies might also be called Butterballs, but they take such a beautiful white powdery shape that calling them Snowballs fits perfectly. These cookies go wonderfully with a cup of coffee or hot cocoa. Santa might smile to have a plate of Snowballs left out with a glass of milk, instead of the traditional chocolate chip or gingerbread cookie.


Snowball Cookies

  • 1/2 c. powdered sugar (confectioners sugar)
  • 1/4 tsp. salt
  • 1 c. butter (2 sticks), softened
  • 1 tsp. vanilla
  • 2 1/4 c. flour
  • 1/2 c. nuts, chopped
  • extra powdered sugar to roll cookies in


  1. Cream butter, sugar, and vanilla in a large mixing bowl
  2. Add the flour and salt to the butter mixture, in small increments
  3. Fold in nuts
  4. Chill the dough (preferably in a metal bowl) for at least an hour.
  5. Preheat oven to 400 degrees.
  6. Shape into 1 inch balls and place on a cookie sheet lined with wax paper
  7. Bake for 7-9 minutes, do not over bake!
  8. Cool & roll in remaining powdered sugar

Tips and Tricks

The recipe calls for nuts. Walnuts or pecans both work well, and taste delicious. The nuts should be placed in a food processor and chopped or blended into fine crumbles, just before they turn into a paste. This will help them to incorporate will into the cookie.

The cookies should be still slightly warm when rolling them in powdered sugar, as the last step directs. If they are warm, the sugar will adhere better to the cookie, and make them less messy when eaten.

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