These tender walnut snowball cookies melt in your mouth. They are buttery, lightly sweet, and dusted in a soft cloud of powdered sugar. Each bite gives a gentle crunch from the chopped walnuts and a rich, warm nutty flavor. They smell like butter and toasted nuts as they bake. These cookies are simple to make and perfect for holidays, gift boxes, or a cozy afternoon with tea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: About 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per cookie (1 serving):
- Calories per serving: 150 kcal
- Protein: 2 g
- Carbohydrates: 13 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 30 mg
Why Make This Walnut Snowball Cookies
These cookies are quick, forgiving, and loved by most people. They use simple pantry ingredients and require no chilling or special equipment. The texture is tender and crumbly, and the powdered sugar gives a pretty snowy finish. They are great for cookie swaps, holiday trays, and gifts. They also travel well and pair nicely with coffee, tea, or milk.
How to Make Walnut Snowball Cookies
This recipe follows a classic shortbread-style method. You cream butter and sugar, fold in the dry ingredients and chopped walnuts, shape small balls, bake until set, and then dust with powdered sugar while warm. The result is delicate, buttery cookies with a light nut crunch.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure and chop the walnuts if needed. Make sure the butter is softened but not melted.
Step 2: Mixing
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract until combined. Gradually add the flour and salt, mixing until a soft dough forms. Fold in the chopped walnuts until evenly distributed.
Step 3: Cooking
Shape the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 15–20 minutes, or until the bottoms are just slightly golden and the tops look set.
Step 4: Finishing
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes so they firm up. While still warm, roll each cookie in additional powdered sugar until coated. Place the cookies on a wire rack and let them cool completely. For a thicker snowy coat, roll again once fully cooled.
How to Serve Walnut Snowball Cookies
Serve these cookies at room temperature. They pair beautifully with hot tea, coffee, or a glass of cold milk. Arrange them on a festive plate for holidays, tuck them into cellophane bags with a ribbon for gifts, or serve them alongside other small cookies for a dessert platter. Their delicate appearance makes them great for special occasions and afternoon sweet treats.
How to Store Walnut Snowball Cookies
- At room temperature: Store in an airtight container for up to 5 days. Place parchment between layers to keep the powdered sugar from rubbing off.
- In the refrigerator: Store in an airtight container for up to 2 weeks. Bring to room temperature before serving for best texture.
- In the freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature and re-dust with powdered sugar if needed.
Expert Tips for Perfect Walnut Snowball Cookies
- Use room-temperature butter. This helps you cream the butter and sugar until light and airy.
- Don’t overwork the dough. Mix just until combined to keep the cookies tender.
- Chop walnuts roughly. Small chunks give a nice crunch without making the cookies crumbly.
- Watch the bottoms. Bake until the undersides are just slightly golden to avoid overbaking.
- Roll in powdered sugar while warm, then again after cooling for the classic snowy look.
- If dough feels dry, add a teaspoon of milk at a time until it holds together.
- For a finer texture, pulse walnuts in a food processor a couple of times, but leave some small pieces for texture.
Delicious Variations
- Pecan Snowballs: Replace walnuts with pecans for a sweeter, buttery nut flavor.
- Chocolate-Dusted Snowballs: After cooling, dip half of each cookie in melted dark or milk chocolate, then dust the non-dipped portion with powdered sugar.
- Citrus Snowballs: Add 1 teaspoon lemon or orange zest to the dough for a bright note.
- Almond Snowballs: Substitute almond extract for vanilla and use chopped almonds instead of walnuts.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour and check texture; you may need to add a tablespoon of additional flour or a touch of milk.
Frequently Asked Questions
- My dough is crumbly and won’t hold together. What can I do?
- If the dough is crumbly, it likely needs a touch more fat or liquid. Add 1 teaspoon of milk or heavy cream at a time and gently mix until the dough holds when pressed. Avoid over-mixing.
- Can I skip the nuts or make them nut-free?
- Yes. Omit the walnuts and add an extra 1/2 cup of flour or 1/3 cup finely ground oats for texture. You can also fold in mini chocolate chips or shredded coconut as a swap.
- Can I make the dough ahead of time?
- Yes. You can shape the dough into balls and freeze them on a tray until firm, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time. Or refrigerate shaped dough for up to 48 hours before baking.
- Why do my cookies fall apart after baking?
- If they break apart, they may be underbaked or the dough was too dry. Ensure you baked them until the bottoms are slightly golden. Also, allow them to cool a few minutes on the baking sheet before moving—this helps them set.
- How do I get an even powdered sugar coating?
- Roll warm cookies in powdered sugar first. Once fully cooled, roll them again for a thicker, even coating. Use a shallow bowl of powdered sugar and gently roll the cookie to cover all sides.
- Can I use salted butter instead of unsalted?
- Yes. If you use salted butter, reduce or omit the added salt. Taste the dough (raw taste test of a small pinch) and adjust accordingly.
- Can I make these larger or smaller?
- Yes. Adjust bake time for size. Smaller cookies (¾ inch) may need 10–14 minutes; larger ones (1.25–1.5 inches) may need up to 22 minutes. Watch the bottoms for color.
Conclusion
These Walnut Snowball Cookies are simple, tender, and full of nutty flavor. They make a lovely addition to holiday platters and everyday treats. If you want a reference or a similar classic take on this cookie, check out this Walnut Snowball Cookies Recipe for more inspiration. Give them a try — they bake quickly and will win fans with their buttery melt-in-your-mouth texture.
Print
Walnut Snowball Cookies
- Total Time: 33
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These tender walnut snowball cookies melt in your mouth with a buttery, lightly sweet flavor, perfect for holidays or a cozy afternoon.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, then stir in the vanilla.
- Gradually add the flour and salt, mixing until a soft dough forms, then fold in the chopped walnuts.
- Shape the dough into small balls about 1 inch in diameter and place them on the prepared baking sheet, spacing them apart.
- Bake for 15–20 minutes, until the bottoms are just slightly golden.
- Remove from the oven and cool slightly before rolling in powdered sugar while still warm.
Notes
Roll cookies in powdered sugar again after cooling for a thicker coating.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 4g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
