As I sift through the powdered sugar memories of holiday baking, there’s something truly magical about snowball cookies.
These bite-sized delights, with their melt-in-your-mouth texture, remind me of cozy family gatherings.
Whether it’s the zing of lemon almond or the warmth of spiced cinnamon, each recipe offers its own charm.
Curious to uncover these festive treasures and perhaps find your new favorite?
Let’s unwrap the possibilities together.
Classic Pecan Snowball Cookies
Classic Pecan Snowball Cookies are a delightful treat that are perfect for the holiday season. These cookies are also known as Mexican Wedding Cookies or Russian Tea Cakes and are renowned for their buttery texture and nutty flavor.
They’re typically rolled in powdered sugar, giving them a snowball-like appearance that makes them a festive addition to any dessert table. The delicate crunch of the pecans combined with the melt-in-your-mouth cookie creates a perfect balance that’s both satisfying and delicious.
These cookies are simple to make and require only a few ingredients, making them an ideal choice for both experienced bakers and beginners. The key to these cookies is to guarantee the dough is well-chilled before baking, which helps maintain their shape and prevents spreading.
Once baked, the cookies are rolled in powdered sugar while still warm, which allows the sugar to adhere better and enhances their sweetness. Whether you’re making them for a holiday party or as a gift for loved ones, Classic Pecan Snowball Cookies are sure to be a hit.
Ingredients for Classic Pecan Snowball Cookies (serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
Cooking Instructions:
- Prepare the Dough: In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed. Add the vanilla extract and mix until fully incorporated.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. Once the flour is incorporated, gently fold in the finely chopped pecans with a spatula or wooden spoon.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps to prevent the cookies from spreading too much during baking and enhances the flavor.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies: Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls with your hands. Place the balls about 1 inch apart on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
- Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes. While they’re still warm, roll the cookies in powdered sugar and place them on a wire rack to cool completely. Once cooled, roll them in powdered sugar again for a thicker coating.
Extra Tips:
For the best results, guarantee the pecans are finely chopped as larger chunks may cause the cookies to crumble. If you prefer a nuttier flavor, you can lightly toast the pecans before adding them to the dough.
Be sure to let the cookies cool slightly before rolling them in powdered sugar to prevent them from breaking apart. If you want a different flavor profile, you can experiment by substituting the pecans with walnuts or almonds.
Store the cookies in an airtight container to maintain their freshness, and enjoy them with a cup of tea or coffee for a delightful treat.
Chocolate Chip Snowball Cookies
Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball cookie recipe, perfect for the festive season. These bite-sized treats are packed with mini chocolate chips, adding a rich flavor and a touch of sweetness to the buttery, melt-in-your-mouth texture of the traditional snowball. Ideal for holiday gatherings or simply to enjoy with a cup of hot cocoa by the fire, these cookies are sure to become a family favorite.
The charm of these cookies lies in their simplicity. With just a few ingredients, you can create a batch of cookies that aren’t only delicious but also visually appealing. Their powdered sugar coating gives them a snowy appearance, reminiscent of a winter wonderland. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding. Let’s plunge into making these scrumptious Chocolate Chip Snowball Cookies.
Ingredients (Serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
- 1/2 teaspoon salt
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly once placed inside.
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and powdered sugar. Use an electric mixer on medium speed to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Gradually add the flour and salt, mixing on low speed until just combined. Be careful not to overmix as this can toughen the dough.
- Incorporate the Chocolate Chips: Gently fold in the mini chocolate chips using a spatula or wooden spoon, confirming they’re evenly distributed throughout the dough.
- Form the Cookies: Scoop about a tablespoon of dough and roll it into a ball using your hands. Place the balls on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned. They should maintain their pale color.
- Coat with Powdered Sugar: Allow the cookies to cool for about 5 minutes on the baking sheet. Then, while they’re still warm, roll each cookie in a bowl of powdered sugar to coat. Place them on a wire rack to cool completely.
- Final Sugar Dusting: Once completely cooled, give the cookies another light dusting of powdered sugar for an extra snowy effect.
Extra Tips:
For best results, make sure your butter is at room temperature before starting the recipe; this will help achieve the creamy texture needed for the dough. If you want to prepare the dough in advance, you can refrigerate it for up to 24 hours; just let it sit at room temperature for about 20 minutes before forming the balls to bake.
Additionally, if you prefer a nutty flavor, you can add finely chopped pecans or walnuts to the dough along with the chocolate chips. Enjoy your homemade Chocolate Chip Snowball Cookies with a warm beverage for a truly festive treat!
Lemon Almond Snowball Cookies
Lemon Almond Snowball Cookies are a delightful twist on the classic snowball cookie, bringing an invigorating citrus flavor together with the rich nuttiness of almonds. Perfect for holiday gatherings or as a sweet treat any time of the year, these cookies are both elegant and delicious.
They’re light and buttery, with a wonderful crumbly texture that melts in your mouth, leaving a zesty lemon aftertaste that’s beautifully complemented by the toasted almond notes.
This recipe yields about 24 cookies, making it ideal for serving 4-6 people. Whether you’re a seasoned baker or a beginner, these Lemon Almond Snowball Cookies are simple to make and sure to impress. The key is to use fresh ingredients, especially when it comes to lemons, as their zest and juice are integral to achieving the vibrant flavor of these cookies.
Below is a list of ingredients and step-by-step instructions to guide you through the process of making these delightful treats.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 cup finely chopped almonds
- 1/4 teaspoon salt
- Additional powdered sugar for rolling (about 1/2 cup)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
- Add Flavorings: Mix in the vanilla extract, fresh lemon juice, and lemon zest until well combined. These ingredients will provide the distinctive lemony flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Incorporate Almonds: Gently fold in the finely chopped almonds until evenly distributed throughout the dough.
- Shape the Cookies: Roll the dough into 1-inch balls using your hands and place them about 1 inch apart on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
- Cool and Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then roll them in additional powdered sugar while they’re still warm. Transfer to a wire rack to cool completely.
- Final Sugar Dusting: Once the cookies are completely cooled, give them another roll or dusting in powdered sugar for that perfect snowy finish.
Extra Tips:
For the best flavor, use fresh lemons for both the juice and zest, as bottled lemon juice won’t provide the same aromatic quality.
If you don’t have a zester, a fine grater will work, but be careful to only grate the yellow part of the lemon, as the white pith can be bitter.
If you prefer a finer almond texture, you can pulse them in a food processor, but avoid over-processing to prevent turning them into almond butter.
Finally, these cookies can be stored in an airtight container for up to a week, making them a convenient make-ahead option for holiday gatherings.
Spiced Cinnamon Snowball Cookies
The recipe is simple enough to make with common pantry ingredients, yet the result is anything but ordinary. With a hint of cinnamon and spice in every bite, these snowball cookies are rolled in powdered sugar to resemble little snowballs, making them not only delicious but also visually appealing.
Best of all, they can be made in advance and stored, allowing you to focus on entertaining your guests or simply enjoying the festive spirit.
Ingredients (Serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- Additional powdered sugar for rolling
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add Vanilla: Mix in the vanilla extract until well combined with the creamed butter and sugar.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly mixed.
5. Combine Ingredients: Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in Pecans: Gently fold in the chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place the balls on the prepared baking sheets, spacing them about 1 inch apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies will still be pale, so be careful not to overbake.
9. Cool and Roll in Sugar****: Let the cookies cool on the baking sheets for about 5 minutes, then gently roll them in additional powdered sugar while they’re still warm. This allows the sugar to stick well.
Place them on a wire rack to cool completely.
10. Second Sugar Coating: Once the cookies are completely cooled, roll them in powdered sugar a second time for a more even coating.
Extra Tips:
To guarantee your Spiced Cinnamon Snowball Cookies retain their delightful texture, make sure not to overwork the dough when mixing. This can lead to tougher cookies.
If you’re making these cookies in advance, store them in an airtight container at room temperature for up to a week. For a special holiday touch, consider adding a dash of cardamom or ginger for an extra layer of spice.
Finally, if the dough feels too sticky to handle, refrigerate it for 30 minutes before shaping the cookies. Enjoy these festive treats with your loved ones!
Orange Cranberry Snowball Cookies
Orange Cranberry Snowball Cookies are a delightful twist on the traditional snowball cookie, offering a burst of citrusy orange flavor combined with the tartness of cranberries. These cookies are perfect for the holiday season, bringing a festive touch to any cookie platter. Their tender, buttery texture melts in your mouth, leaving behind the sweet and tangy notes of the orange and cranberry. Perfect for sharing, these cookies are sure to impress friends and family alike.
The combination of orange zest and dried cranberries in the dough creates a harmonious blend of flavors, while the powdered sugar coating adds a touch of sweetness and a snowy appearance. These cookies are easy to make and can be prepared in advance, making them a convenient option for holiday gatherings or as a homemade gift. This recipe yields approximately 24-30 cookies, serving 4-6 people.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, finely chopped
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add Vanilla and Orange Zest: Mix in the vanilla extract and orange zest until well combined, ensuring the zest is evenly distributed throughout the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
- Incorporate Cranberries and Pecans: Gently fold in the chopped cranberries and pecans (if using) using a spatula or wooden spoon until evenly distributed in the dough.
- Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about an inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Coat with Sugar: Allow the cookies to cool for about 5 minutes on the baking sheet, then roll them in powdered sugar while still warm. For a thicker coating, roll the cookies in sugar again once they’ve completely cooled.
Extra Tips:
For a more pronounced orange flavor, consider adding a few drops of orange extract to the dough. If you prefer a nut-free version, simply omit the pecans without compromising the overall taste.
Be sure to finely chop the cranberries so they distribute evenly in the dough, ensuring every bite has a burst of flavor. When rolling the cookies in powdered sugar, make sure they’re still warm to help the sugar adhere better.
Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutella-Filled Snowball Cookies
Nutella-Filled Snowball Cookies are a delightful twist on the classic snowball treats that are perfect for the holiday season. These cookies have a rich, buttery crumble on the outside and a gooey, creamy Nutella center that will enchant children and adults alike.
Whether you’re serving them at a festive gathering or simply enjoying them with a warm mug of cocoa, these Nutella-filled delights are bound to be a crowd-pleaser. The recipe is straightforward, making it an ideal choice for both seasoned bakers and beginners looking to impress their friends and family.
The preparation involves creating a crumbly dough that envelops a spoonful of Nutella, which melts slightly during baking to create an irresistible, decadent filling. The cookies are then rolled in powdered sugar, giving them a snowy appearance that adds to their holiday charm.
This recipe yields approximately 24 cookies, making it perfectly suited to serve 4-6 people, depending on how many cookies each person enjoys.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans (optional)
- 1/2 cup Nutella (or more, as needed)
- 1 cup powdered sugar, for rolling
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Make the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add in the flour and salt, mixing until just combined. If using, fold in the chopped pecans until evenly distributed.
- Shape the Cookies: Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a small dollop of Nutella in the center (about 1/2 teaspoon) and carefully wrap the dough around it, rolling it into a smooth ball. Repeat with the remaining dough and Nutella.
- Bake the Cookies: Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned. Remove from the oven and let them cool on the baking sheets for about 5 minutes.
- Roll in Powdered Sugar: While still warm, gently roll each cookie in the remaining 1 cup of powdered sugar until thoroughly coated. Set them on a wire rack to cool completely. Once cooled, you may roll them in powdered sugar a second time to confirm a thick, snowy coating.
Extra Tips: When making Nutella-Filled Snowball Cookies, it’s important to work quickly with the dough to prevent it from becoming too soft. If the dough becomes difficult to handle, simply chill it in the refrigerator for 10-15 minutes to firm it up.
Additionally, verify that the Nutella is cold before inserting it into the dough, as this helps maintain its shape during baking and prevents it from oozing out. For a flavor twist, consider adding a pinch of cinnamon or cardamom to the dough for a warm, spiced aroma.
Matcha Green Tea Snowball Cookies
Matcha Green Tea Snowball Cookies are a delightful twist on the traditional snowball cookie, offering a subtle earthy flavor and vibrant green color that’s bound to impress. These cookies are perfect for the holiday season, combining the warmth of a classic snowball with the unique taste of matcha green tea powder.
They’re light, buttery, and melt-in-your-mouth delicious, making them an ideal treat for both matcha lovers and those new to its distinct taste. This recipe makes enough for 4-6 people, guaranteeing that everyone at your holiday gathering can enjoy at least a couple of these festive cookies.
The matcha powder adds not only flavor but also a beautiful green hue, making these cookies a standout addition to any holiday cookie platter. The dusting of powdered sugar gives them their signature snowy appearance, completing the snowball cookie experience.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons matcha green tea powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped nuts (such as almonds or pecans)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy. This should take about 2-3 minutes. Add in the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha green tea powder, and salt until well combined. This will guarantee even distribution of the matcha flavor in your cookies.
- Mix the Dough: Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed. Once the ingredients are mostly combined, add the finely chopped nuts and mix until the dough comes together, being careful not to overmix.
- Shape the Cookies: Use a small cookie scoop or your hands to form the dough into 1-inch balls. Place them on the prepared baking sheet, leaving about an inch of space between each cookie.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the bottoms of the cookies are lightly golden. Be careful not to overbake, as these cookies should remain soft and tender.
- Cool and Dust: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Once cooled, roll each cookie in additional powdered sugar to give them their snowy appearance.
Extra Tips:
For the best matcha flavor, use high-quality matcha green tea powder, which can be found at most specialty grocery stores or online. If you prefer a sweeter cookie, you can increase the amount of powdered sugar used for dusting.
These cookies can be stored in an airtight container for up to a week, making them a great option for preparing ahead of time during the busy holiday season. If you wish to add a bit of variety, try using different types of nuts for a slightly different flavor profile.
Pistachio Snowball Cookies
Pistachio Snowball Cookies are a delightful twist on the classic snowball cookies, incorporating the rich, nutty flavor of pistachios. These cookies are perfect for the holiday season, providing a burst of flavor and a festive appearance. Their melt-in-your-mouth texture is achieved by using a combination of finely ground pistachios and buttery dough, which is then dusted with powdered sugar to resemble snowballs.
Whether you’re hosting a Christmas party or simply want a sweet treat to enjoy with family and friends, these cookies are bound to please.
The preparation of these cookies is straightforward, making it an accessible recipe for bakers of all levels. The key to attaining the perfect texture lies in the balance of ingredients, guaranteeing the cookies are both crumbly and tender. The use of pistachios not only adds a unique flavor but also a beautiful green hue that complements the holiday spirit.
With just a few simple steps, you can create a batch of these delightful cookies that are as pleasing to the eye as they’re to the palate.
Ingredients (serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 cup shelled pistachios, finely ground
- 1/4 teaspoon salt
Instructions:
- Preheat your oven: Start by preheating your oven to 350°F (175°C) to confirm it’s ready once your dough is prepared.
- Mix the wet ingredients: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the vanilla extract and almond extract, and mix until well combined.
- Prepare the dry ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, and salt. This guarantees the ingredients are evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to over-mix, as this can affect the texture of the cookies.
- Shape the cookies: Using your hands, shape the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 1 inch apart.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the cookies are set but not browned. Keep a close eye to prevent over-baking.
- Cool and dust with sugar: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, roll the cookies in additional powdered sugar to give them a snowball-like appearance.
Extra Tips:
To enhance the flavor of your Pistachio Snowball Cookies, consider toasting the pistachios lightly before grinding them. This will bring out their natural oils and deepen their flavor.
Additionally, if you prefer a finer texture, you can sift the powdered sugar before rolling the cookies. For a festive touch, add a drop of green food coloring to the dough to accentuate the pistachio color.
These cookies can be stored in an airtight container at room temperature for up to a week, making them a convenient make-ahead option for busy holiday schedules.
Espresso Snowball Cookies
Espresso Snowball Cookies are a delightful twist on the classic snowball cookie, perfect for coffee lovers and holiday gatherings alike. These cookies combine the traditional buttery goodness of snowball cookies with the rich, aromatic flavor of espresso, creating a unique and indulgent treat. Their delicate texture and melt-in-your-mouth quality make them an irresistible addition to any festive cookie platter.
Perfect for serving with a hot cup of coffee or tea, these cookies are sure to be a hit among your family and friends. The key to achieving the perfect Espresso Snowball Cookie lies in balancing the boldness of the espresso with the sweetness of the powdered sugar coating. This recipe is designed to make enough cookies to serve 4-6 people, guaranteeing that everyone gets to enjoy a few of these delectable treats.
Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe straightforward and rewarding, resulting in a batch of cookies that are as beautiful as they’re delicious.
Ingredients (Serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup finely chopped pecans or walnuts
Cooking Instructions:
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add Vanilla and Espresso: Mix in the vanilla extract and instant espresso powder until well combined. The espresso should dissolve into the butter mixture, infusing it with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined.
- Incorporate Nuts: Fold in the chopped nuts by hand until evenly distributed throughout the dough. The dough will be stiff, but that’s normal.
- Shape Cookies: Using a tablespoon or small cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheets about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms of the cookies are lightly golden. The tops should remain pale.
- Coat with Sugar: Allow the cookies to cool on the baking sheets for about 5 minutes before rolling them in powdered sugar. Once cooled completely, roll them in powdered sugar again for a thicker coating.
Extra Tips:
When making Espresso Snowball Cookies, make certain that the butter is adequately softened to achieve the right consistency for creaming. If your cookies spread too much, try chilling the dough for 30 minutes before baking to help them hold their shape.
You can adjust the amount of espresso to suit your taste preference, adding a bit more for a stronger coffee flavor. Additionally, these cookies can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead option for holiday gatherings.
Coconut Snowball Cookies
Coconut Snowball Cookies are a delightful treat that brings the joy of the holiday season into your kitchen. These delectable cookies aren’t only a feast for the palate but also a visual delight, resembling tiny snowballs dusted in a generous layer of powdered sugar and coconut flakes.
With a tender, buttery interior and a sweet, snowy exterior, these cookies are perfect for holiday parties, gifting, or simply enjoying with a cup of hot cocoa by the fireplace.
Preparing Coconut Snowball Cookies is a breeze, even for novice bakers. The recipe incorporates simple ingredients and requires minimal preparation time, making it an ideal choice for busy holiday schedules. The coconut adds a tropical twist to the classic snowball cookies, offering a unique flavor that stands out among more traditional Christmas cookie recipes.
Whether you’re a fan of coconut or just looking to try something new, these cookies are sure to become a favorite.
Ingredients (Serves 4-6):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded sweetened coconut
- 1 cup finely chopped pecans or walnuts (optional)
- Additional powdered sugar for rolling
- Additional shredded coconut for rolling
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Gradually add the flour and salt to the butter mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Incorporate Coconut and Nuts: Fold in the shredded coconut and nuts (if using) until evenly distributed throughout the dough. The dough will be slightly crumbly but should hold together when pressed.
- Shape the Cookies: Using your hands, roll tablespoon-sized amounts of dough into balls, placing them about 1 inch apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-18 minutes or until the bottoms are lightly golden. The tops of the cookies will remain pale.
- Cool and Roll in Sugar and Coconut: Allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, roll each cookie in additional powdered sugar and then in extra shredded coconut, confirming an even coating.
- Cool Completely: Transfer the cookies to a wire rack to cool completely. Once cooled, you can give them one more roll in powdered sugar for a thicker coating if desired.
Extra Tips:
For the best results, make sure that your butter is at room temperature before starting, as this helps achieve the perfect texture in the cookies.
If you want a more pronounced coconut flavor, consider toasting the shredded coconut lightly before incorporating it into the dough.
Keep an eye on the cookies while they bake; they should be pale on top and just golden on the bottom.
Finally, these cookies can be stored in an airtight container at room temperature for up to a week, making them perfect for prepping ahead of holiday gatherings.
Hazelnut Snowball Cookies
Hazelnut Snowball Cookies are a delightful twist on the traditional snowball cookies, perfect for the holiday season. These cookies are rich, buttery, and filled with finely chopped hazelnuts, providing a nutty crunch in every bite. They’re coated in a generous layer of powdered sugar, giving them their iconic snowy appearance.
Whether you’re hosting a festive gathering or simply enjoying a quiet night in, these cookies are certain to bring a touch of warmth and joy.
These cookies aren’t only delicious but also relatively simple to prepare, making them an excellent choice for both beginner and experienced bakers. They require minimal ingredients and can be easily prepared in advance, allowing you to focus on other holiday preparations.
Make a batch for your family, or give them as a homemade gift to friends and loved ones. This recipe yields about 24-30 cookies, perfect for serving 4-6 people.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped hazelnuts
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add Vanilla: Mix in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the creamed butter, mixing until well combined.
- Incorporate Hazelnuts: Gently fold in the chopped hazelnuts using a spatula or wooden spoon, making sure they’re evenly distributed throughout the dough.
- Shape the Cookies: Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes, then roll them in powdered sugar while they’re still warm. Place them on a wire rack to cool completely.
- Second Coating: Once completely cooled, roll the cookies in powdered sugar again for a thicker coating.
Extra Tips:
For the best results, make certain your butter is softened to room temperature; this helps achieve the right consistency when creaming with sugar.
If you prefer, you can toast the hazelnuts before chopping to enhance their flavor. Simply spread them on a baking sheet and toast in the oven at 350°F (175°C) for about 8-10 minutes, stirring occasionally. Let them cool before chopping.
Additionally, storing the cookies in an airtight container at room temperature will keep them fresh for up to a week, making them an ideal make-ahead treat for the holiday season.
Chocolate Dipped Snowball Cookies
Chocolate Dipped Snowball Cookies are an indulgent twist on the classic snowball cookie, featuring a buttery, nutty base that’s delicately rolled in powdered sugar and dipped in rich chocolate for a decadent finish. The combination of textures — the soft, crumbly cookie contrasted with the smooth, glossy chocolate coating — makes these treats a favorite during the holiday season.
Perfect for sharing or gifting, these cookies bring a touch of elegance and festive cheer to any dessert table. These cookies aren’t only visually appealing but also offer a delightful surprise with every bite, as the chocolate layer enhances the subtle sweetness of the cookie. The recipe is easy to follow, making it a great option for both novice and experienced bakers.
This recipe serves 4-6 people, ideal for family gatherings or a cozy night in with friends.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions:
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking your cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This should take about 2 minutes using an electric mixer on medium speed.
- Add Vanilla: Beat in the vanilla extract until fully incorporated, making sure it’s evenly distributed throughout the mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing on low speed until just combined.
- Fold in Nuts: Gently fold in the chopped pecans or walnuts until evenly distributed throughout the dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving about 1 inch of space between each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Be careful not to overbake.
- Cool and Roll: Allow the cookies to cool slightly on the baking sheet, then roll them in powdered sugar while they’re still warm. Transfer to a wire rack to cool completely.
- Prepare Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth and fully melted.
- Dip Cookies in Chocolate: Once the cookies are completely cool, dip each one halfway into the melted chocolate. Place back on the parchment-lined baking sheet to set.
- Set: Allow the chocolate to harden completely before serving. You may speed up the process by placing the cookies in the refrigerator.
Extra Tips:
To guarantee your chocolate dipped snowball cookies are perfectly coated, make sure the cookies are completely cool before dipping them in chocolate. If the cookies are too warm, the chocolate won’t adhere properly.
Additionally, if you find the chocolate coating too thick, you can adjust the consistency by adding a bit more coconut oil or shortening. For added flavor, consider adding a pinch of cinnamon to the cookie dough or sprinkling sea salt over the chocolate before it sets.
Enjoy your delicious creations with a glass of milk or your favorite holiday beverage!
Gingerbread Snowball Cookies
Gingerbread Snowball Cookies are a delightful twist on the classic snowball cookie, packed with the warm and spicy flavors of gingerbread. These cookies are perfect for the holiday season, offering a bite-sized treat that captures the essence of Christmas. With their buttery texture, hint of molasses, and a generous dusting of powdered sugar, these cookies are sure to be a hit at any festive gathering.
These cookies aren’t only delicious but also easy to make. The recipe involves a simple dough that’s quick to prepare, requiring just a few staple ingredients typically found in gingerbread recipes. Once baked, the cookies are rolled in powdered sugar, giving them a snowball-like appearance. This recipe makes enough for 4-6 people, depending on how many cookies each person enjoys.
Let’s explore the ingredients and steps to create these delicious Gingerbread Snowball Cookies.
Ingredients (for 4-6 people):
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1/4 cup molasses
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add Molasses and Vanilla: Mix in the molasses and vanilla extract until fully incorporated. The batter should have a smooth and creamy consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet mixture, stirring until a dough forms.
- Add Nuts: Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough.
- Shape the Cookies: Using a tablespoon or a small cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheets, spaced about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Be careful not to overbake, as this can cause the cookies to become too dry.
- Roll in Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes, then roll them in powdered sugar while they’re still warm. Place them on a wire rack to cool completely, then roll them in powdered sugar a second time for a thicker coating.
Extra Tips: To guarantee your Gingerbread Snowball Cookies retain their delicate texture, make sure the butter is properly softened before mixing. This will help in achieving a smooth dough.
If the dough seems too sticky to handle, refrigerate it for about 15-20 minutes before rolling into balls. Additionally, for a more pronounced gingerbread flavor, consider adding a bit more ground ginger or a pinch of black pepper.
These cookies can be stored in an airtight container for up to a week, making them a convenient make-ahead treat for your holiday celebrations.
Raspberry Almond Snowball Cookies
Raspberry Almond Snowball Cookies are a delightful holiday treat, perfect for cookie exchanges or festive gatherings. These tender, buttery cookies are rolled in powdered sugar, giving them a snowball-like appearance. The combination of sweet raspberries and nutty almonds adds a unique twist to this classic cookie, making them truly unforgettable during the holiday season.
The cookies are easy to prepare, requiring just a few simple ingredients, and they bake up quickly, so you can enjoy them fresh from the oven in no time. Serve these cookies at your next holiday party or gift them in a decorative tin to spread some holiday cheer. The following recipe yields approximately 24 cookies, suitable for serving 4-6 people.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped almonds
- 1/2 cup freeze-dried raspberries, crushed
- Additional powdered sugar for rolling
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer. Mix in the vanilla extract until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cookie texture.
- Add Nuts and Raspberries: Fold in the chopped almonds and crushed freeze-dried raspberries. Confirm they’re evenly distributed throughout the dough.
- Shape the Cookies: Using your hands, roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops of the cookies should remain pale.
- Cool and Roll in Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. While still warm, roll each cookie in powdered sugar to coat them thoroughly. Once fully cooled, roll them in powdered sugar once more for a nice, even coating.
Extra Tips: For the best flavor, make sure to use high-quality vanilla extract and fresh almonds. If you prefer a stronger almond flavor, consider adding 1/4 teaspoon of almond extract to the batter. To confirm your cookies don’t spread too much, chill the dough in the refrigerator for 30 minutes before shaping.
If you don’t have freeze-dried raspberries, you can substitute with another freeze-dried fruit, such as strawberries or blueberries, to create different flavor variations. Enjoy these cookies with a warm cup of tea or coffee for a delightful holiday treat!
White Chocolate Snowball Cookies
White Chocolate Snowball Cookies are a delightful addition to any holiday dessert spread. These bite-sized treats are tender, buttery, and coated in a powdered sugar layer that resembles freshly fallen snow. The white chocolate chips add a creamy sweetness that perfectly complements the cookie base, making them irresistible.
Whether you’re hosting a festive gathering or looking for a sweet gift to share, these cookies are bound to bring joy to anyone who tries them. Perfect for a serving size of 4-6 people, this recipe is straightforward and fun to make. The dough comes together quickly with basic pantry ingredients, and the rolling and coating process is a great way to get the whole family involved.
These cookies keep well, making them a great make-ahead option for busy holiday schedules. Enjoy them with a warm cup of cocoa or a spiced holiday tea for a comforting winter treat.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup finely chopped pecans (optional)
- Additional powdered sugar for coating
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add Vanilla: Mix in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Additions: Gently fold in the white chocolate chips and chopped pecans (if using) until evenly distributed throughout the dough.
- Shape the Cookies: Using a tablespoon, scoop out dough and roll it between your palms to form 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but not browned. They should still appear pale and soft.
- Cool and Coat: Allow the cookies to cool on the baking sheets for about 5 minutes. While they’re still warm, roll them in a bowl of additional powdered sugar until fully coated. Place them on a wire rack to cool completely.
- Double Coat (Optional): Once the cookies are completely cool, roll them in powdered sugar once more for an extra snowy effect.
Extra Tips: For the best results, verify your butter is softened to room temperature, which will help achieve the ideal texture for the dough. If you prefer a nut-free version, simply omit the pecans.
Also, the initial coating of powdered sugar while the cookies are still warm helps the sugar adhere better, and a second coating after cooling enhances the snowy appearance. These cookies store well in an airtight container at room temperature for up to a week, making them a convenient option for holiday gifting or parties.
