This recipe for snowball cookies has been my winter comfort since I first baked a tray for a holiday cookie swap years ago. Right away the room filled with gentle, nutty aromas and the first bite — delicate, crumbly, and buttery — transported everyone back to childhood cookie jars and paper napkins dusted white with sugar. I discovered this particular balance of flour, butter, and chopped nuts during an experiment with different pastry flours; the result was so reliable that it replaced every other shortbread-like cookie in my rotation.

What makes these cookies special is their textural contrast: a tender, sandy interior that gives way to a quick melt on the tongue, then a light, sweet coating of powdered sugar that dissolves instantly. They are forgiving to make and easy to scale up for cookie exchanges or down for an afternoon tea. I love that they work with traditional all-purpose flour or with whole-grain substitutions for a slightly earthier flavor, and there’s room to swap nuts to suit what you have on hand.

Ingredients

• Flour (2 cups): I recommend all-purpose flour for the classic texture; for nuttier flavor use spelt or whole-wheat pastry flour. For a gluten-free option use Bob's Red Mill 1-to-1 gluten-free flour blend. Spoon into the cup and level for accuracy.
• Finely chopped nuts (1/2 cup): Walnuts, almonds, or pecans add crunch and flavor. Toast lightly in a dry skillet for 3 minutes to deepen the aroma, then cool before chopping. Use fresh, unsalted nuts for best taste.
• Butter or coconut oil (1 cup): Room-temperature unsalted butter (2 sticks) gives the most traditional flavor; refined coconut oil is a good dairy-free swap but will change the mouthfeel slightly and may make the cookies more fragile when warm.
• Powdered sugar (1/2 cup): Use sifted powdered sugar for even incorporation. Reserve extra powdered sugar (about 1/2 cup) or a mix of powdered sugar and unsweetened cocoa for rolling once the cookies are warm.
• Optional finishing: Additional powdered sugar, sugar-free powdered sugar, or a light dusting of unsweetened cocoa for a chocolate-coating effect. These finishing options alter sweetness and appearance but not the core structure.

Instructions

Preheat and prep: Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. If using butter, let it sit at room temperature until soft enough to make an indentation with your finger (about 20 minutes). Proper oven temperature and parchment prevent over-browning and sticking. Cream butter and sugar: In a medium bowl or stand mixer fitted with the paddle attachment, beat the butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the bowl once to ensure even mixing; this creates tiny air pockets that contribute to a delicate texture. Mix dry ingredients: In a separate bowl, combine the flour and finely chopped nuts. Whisk briefly to distribute the nuts evenly. If you toasted the nuts, ensure they are completely cool before adding to avoid softening the butter when combined. Form the dough: Gradually add the dry mixture to the creamed butter and sugar, mixing on low until a cohesive dough forms. Don’t overmix; stop as soon as the flour is incorporated. The dough should hold together without feeling greasy. Shape the cookies: Roll the dough into 1-inch balls (about 1 tablespoon of dough each) and place them 1 inch apart on the prepared sheet. For neater cookies, chill the balls on the tray for 10 to 15 minutes; chilling reduces spreading and sharpens edges. Bake and finish: Bake at 325 degrees F for 20 to 25 minutes, until the bottoms are just beginning to set and the tops show a faint golden edge. Let the cookies rest 2 minutes, then roll warm cookies in a bowl of powdered sugar to coat. Transfer to a wire rack to cool completely and dust again if desired for a snowy finish.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place layers separated by parchment to protect the powdered sugar coating. For longer storage, freeze cooled biscuits in a single layer on a sheet until firm, then stack in a freezer-safe container with parchment between layers; they keep for up to 3 months. To re-crisp, thaw at room temperature and warm briefly at 300 degrees F for 4–6 minutes, then re-dust with powdered sugar if needed.

Ingredient Substitutions

If you need to swap ingredients, here are reliable options: to make dairy-free, replace the butter with refined coconut oil (solid) measured 1:1; note these cookies will be more fragile when warm. For a nut-free version, omit the nuts and add 2 tablespoons extra flour plus 1 teaspoon vanilla to maintain balance. To go gluten-free, use Bob's Red Mill 1-to-1 gluten-free flour blend; the texture will be slightly crumblier but still delicious. For sugar-free households, use a sugar-free powdered sugar alternative, keeping in mind coating behavior can vary.

Serving Suggestions

Serve on a simple dessert platter with other small cookies for a classic holiday spread. These pair beautifully with strong coffee, black tea, or a citrusy hot chocolate; the fat from the cookie balances bitter drinks. For gifting, stack in small tins with waxed paper between layers and a final dusting of powdered sugar before sealing. For parties, arrange them on a platter with fresh berries and rosemary sprigs to add color and a wintery touch.

Cultural Background

Snowball-style cookies have roots in multiple European traditions — from Russian tea cookies to Mexican polvorones and Italian struffoli-adjacent shortbreads. The common thread is a tender, crumbly base rolled in powdered sugar to mimic a snow-dusted surface. Over time, each region adapted the recipe with local nuts and fat choices, resulting in a broad family of small, buttery cookies that travel well and are often associated with festive gatherings and celebrations.

Seasonal Adaptations

For winter leave the classic powdered sugar finish; for spring, roll in a light citrus-scented glaze or zest the dough with lemon for brightness. Add a pinch of cardamom for autumn warmth or fold in finely chopped dried cranberries for holiday color. For a chocolate twist, mix 2 tablespoons unsweetened cocoa into the dough and finish with a cocoa-sugar blend for a richer look and taste.

Meal Prep Tips

If you want cookies ready for the week, shape the dough into balls and freeze them unbaked on a sheet. Once firm, transfer to a bag and bake directly from frozen, adding 2–3 minutes to the bake time. This makes spontaneous cookie-baking effortless. Alternatively, bake a double batch and freeze half following the storage method above — it’s a time-saver when hosts call for last-minute desserts.

These snowballs are a small joy: simple to make, elegant to present, and endlessly adaptable. Whether you bake them neat for a neighbor or package them for a cookie swap, they have a way of bringing people together over a shared bite and a warm drink. Try the different nut and flour variations until you find the one that becomes your family’s favourite — then bake it again next year with the same delight.