Snowball Cookies
These Snowball Cookies are a Christmas classic that can be made with any kind of nut. They’re easy and delicious!
Snowball Cookies are the epitome of the “melt in your mouth” experience.
You may know them by another name, like butterballs, Russian tea cakes, or Mexican wedding cakes, but they are all a simple cookie that is crumbly in the middle and sweet on the outside.
While they are typically made with walnuts or pecans, I’ve tried them with all different kinds of nuts.
The main cookie base stays the same, but because each nut is different, each lends a different quality to the overall experience.
I’ve done macadamia nuts, pine nuts, pistachios, pecans, walnuts, almonds, and cashews, and they are all wonderful.
The only nut I don’t recommend is peanuts (which is technically a legume), as its flavor profile and texture is not my favorite in this setup.
(If you want your peanut fix, make these legendary Peanut Butter Cookies instead).
One thing I like about using more unusual nuts is that almost everyone is familiar with these cookies, so it can be a fun switch to use untraditional nuts.
It usually prompts that, “OH MY GOSH, what is that?!” look, where they wonder what you’ve done differently.
How to Make Snowball Cookies:
First chop up your nut of choice very finely using a food processor.
Today my pick is pistachios:
Combine the nuts with flour and sugar:
Add softened butter and vanilla paste or extract:
Mix that together with a hand mixer until the dough is combined:
Form little balls from the dough, and place on a sheet tray:
Bake the cookies for 25 minutes until they are cooked through:
It’s a long bake time for cookies, but these are supposed to be on the drier side.
While they’re still warm, roll them in confectioner’s sugar.
Because there is so little sugar in the actual dough, much of the sweetness is experienced through the coating on the outside.
I have a full video and the recipe below. Enjoy!
Shortbread Cookies, Molasses Cookies, and Chocolate Crinkle Cookies are other favorites for Christmas.
And then there’s Cut Out Cookies if you want to do some decorating.
Can Snowball Cookies be frozen? Yes, for up to 2 months.
How to Store Snowball Cookies: They will keep in an airtight container at room temperature for a few days before they start to lose their fresh taste. If you want to keep them longer, freeze them.
Snowball Cookies
Ingredients
- 10 oz all-purpose flour by weight (or 2 cups, if measuring)
- 2 cups finely chopped pistachios (or other desired nut)
- 1/4 cup sugar
- 1 cup salted butter softened
- 1 tsp vanilla extract
- 1 cup confectioner's sugar
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl whisk to combine the flour, pistachios, and sugar.
- Add the butter and vanilla, and mix with a hand mixer until it comes together as a cohesive dough.
- Form the dough into 1 inch balls, and place on a silicone mat lined baking sheet.
- Bake for 25 minutes, until fully cooked through in the center.
- Let the cookies cool for a few minutes, until cool enough to handle, then roll the cookies in confectioner’s sugar while still warm, until generously coated. Enjoy!
Nutrition
Post updated in December 2018. Originally published December 2014.
Snowballs are one of my favorites as well and I love that you used pistachios in this recipe. Pinning now! Shelled pistachios are the greatest thing ever. There is nothing worse than having to shell pistachios for a recipe! Also, I loved your video! What camera and editing software do you use and do you shoot in artificial or natural light?
Hi Christina, I use the same camera as my blog here, a Nikon D600, with Corel, and natural light =)
Love these! Pistachios are one of my favorite snacks, so I’m sure I’d love this version of the snowball cookie 😉
Oh yes, I totally in love with these cookies and I do adore pistachios. Yum!!!
Snowballs are such a great classic Christmas cookie! I can’t wait to try your version!
You do video SO WELL! Your bite makes me want a bite. Or two or three!
How scrumptious does that look! I’m so making this one. Thank you for the recipe.
You look great Joanne, glad you’re better and back to your cooking 🙂 Love this recipe and can’t wait to try it….we love these cookies…and this is the most simple recipe I have seen….thank you for posting it….have a great Christmas and stay well 🙂
These are very good. I liked the swap of pistachios instead of walnuts.
Thank you for this post.
Just made these! Thank you and blessings for 2015!
I have a question! On your blog it says 2 cups (10 ounces) for this recipe; however, for your video tutorial you’re only using 5 ounces. Was there a mistake? I’m making this recipe right now and it’s way to powdery with the 10 ounces 🙁 the recipe looks and sounds fantastic though!
Hi Layla, everything in the video is halved, because there I only make one dozen (in this post the recipe is for 2 dozen). They are exactly the same proportions for both and the same recipe, just one is halved.
I tried this recipe.
One word.. PERFECTION. Everybody liked them, they thought I bought them :). Super easy and super delicious.
They have similar to those were I live but since it’s an Arabic country they add cardamom and make them plain.
One advice though: Try to incorporate everything by hand. I tried to use the hand mixer but the flour was all over the place. Hands are safer and cleaner!!!!
Thank you so much for this recipe.. it’s an all time keeper, I have already shared it with couple of my friends.
YAY, very happy to hear that!!!
How long would these cookies keep? Can you freeze them? Thank you.
At room temperature, I wouldn’t keep these for more than a few days since they won’t taste as delicious. You can freeze for 2 months.
Thank you for your reply Joanne.
Making my second batch in the last week. I add shredded coconut to the food processor with the pistachios. Takes these cookies over the top! I also make the cookies a little smaller, bite size if you will, and only baked for about 18 minutes for a softer cookie. Great recipe.
Hi Josh, that sounds fantastic! Love the idea of adding coconut, yum.
I loved these. Used almond flour, since that was in my freezer, also thought mixing by hand was far easier and less messy. Great to find egg-free recipes!