Experience the delicate magic of these Melt-in-Your-Mouth Snowball Cookies. This classic recipe is a favorite for a reason, offering a rich, buttery flavor paired with a unique, powdery texture that shatters beautifully upon the first bite. The secret to a professional-grade snowball cookie lies in the butter temperature and the delicate folding of nuts—ensuring a short, crumbly crumb that isn’t too tough. By using high-quality vanilla and a double-coating of powdered sugar, you achieve that iconic ‘snowy’ look and a balanced sweetness that pairs perfectly with a cup of tea. Whether you’re adding them to your holiday cookie box or looking for a quick, egg-free baking project, mastering the chill-and-bake timing is the key to maintaining their perfect spherical shape and irresistible texture.

Snowball Cookies

Snowball Cookies with Walnuts are buttery, nutty bite-sized cookies that literally melt in your mouth. Rolled in powdered sugar, they look like little snowballs, making them especially popular during the holidays — but they’re just as perfect for everyday tea time.The crunchy walnuts add extra flavor and texture, while the simple ingredients make these cookies beginner-friendly and fun to bake at home. With their delicate sweetness and melt-in-your-mouth texture, they’re a treat everyone will love.

Servings 25 cookies

Prep Time 40

Cook Time 40

Total Time 1 20

Equipment

Baking Sheet
Mixing bowl
Mixer

Ingredients

200 g cake flour
130 g unsalted butter
60 g walnuts, finely chopped
35 g egg (about 1 medium egg)
65 g powdered sugar (for dough)
20-30 g powderedsugar (for coating)

Instructions

Soften the butter at room temperature — you should beable to press into it easily.
Place the butter in a mixing bowl and beat untilloosened.
Add 65 g powdered sugar and mix until fullycombined.
Add 35 g egg and mix again until smooth.
Add 130 g cake flour and 60 g choppedwalnuts. Mix until no dry flour remains.
Wrap the dough in plastic wrap, flatten slightly, andchill in the refrigerator for 30 minutes.
After chilling, cut the dough into 13–15 g portionsand roll each into a ball.
Arrange the dough balls on a baking tray, leaving space between each. Bake at 150°C (300°F) for 25 minutes. Rotate the tray halfway through baking for even results.
Let cookies cool for about 2 minutes. While still warm, coat the cookies with powdered sugar. Place the sugar in a bag, add a fewcookies, and shake gently to coat evenly.
Enjoy your nutty, melt-in-your-mouth snowballcookies with tea or coffee!

Video

Calories: 102kcal

Course: Cookie

Cuisine: Homemade

Keyword: Teatime, holiday baking, Homemade Cookies, Snowball Cookies, Buttery Cookies

Cooking & Storage Tips

If your oven bakes unevenly, rotate the tray halfway through to ensure even heat.
Coat the cookies with powdered sugar while still warm — it sticks much better.
Store snowball cookies in an airtight container and enjoy within 2 days. Since they’re coated with powdered sugar, they may absorb moisture and lose texture if left too long.

Tools & equipment you may need