These walnut snowball cookies are buttery, tender bites rolled in powdered sugar. They melt in your mouth, with a soft, crumbly texture and a nutty crunch from chopped walnuts. The smell is warm and comforting, and they make a lovely treat for holidays, tea time, or any cozy moment.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 cookie)
- Calories per serving: 150 kcal
- Protein: 2 g
- Carbohydrates: 10 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 25 mg
Why Make This Walnut Snowball Cookies
These cookies are simple and comforting. They use pantry staples and come together fast. The butter gives a rich, melt-in-your-mouth base. Chopped walnuts add a toasted, earthy crunch. A dusting of powdered sugar makes them look snowy and adds a soft sweetness. They smell warm and nutty straight from the oven and make a nice plate to share.
How to Make Walnut Snowball Cookies
This recipe is straightforward: cream butter and powdered sugar, fold in flour, walnuts, and salt, roll into small balls, bake until lightly golden, then coat in powdered sugar while warm. Follow the steps below for consistent results and a lovely crumbly texture.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup walnuts, chopped
- 1/4 teaspoon salt
- additional powdered sugar for coating
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Measure out and soften the butter if needed. Line a baking sheet with parchment paper or leave ungreased as the recipe suggests. Chop the walnuts finely if you prefer smaller bits.
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. Add the flour, chopped walnuts, and salt. Mix until the dough comes together and holds when pressed.
Step 3: Cooking
Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet spaced about 1 inch apart. Bake for 10–12 minutes, or until the bottoms are lightly golden and the tops set. Watch closely so they do not brown too much.
Step 4: Finishing
Remove the cookies from the oven and let them cool on the sheet for a few minutes. While still warm, roll each cookie in additional powdered sugar so they get a snowy coating. Allow the cookies to cool completely before serving so the sugar sets.
How to Serve Walnut Snowball Cookies
Serve these cookies on a platter for parties, holidays, or with tea or coffee. They pair nicely with a hot cup of tea, espresso, or a glass of milk. For a festive touch, sprinkle a little extra powdered sugar on top before serving. They also travel well in cookie tins for gifts.
How to Store Walnut Snowball Cookies
- Room temperature: Store in an airtight container for up to 5 days. Place parchment between layers to protect the coating.
- Refrigerator: Keep in an airtight container for up to 2 weeks; cookies may soften slightly.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if needed.
- Dough: You can freeze formed balls of dough (uncooked) for up to 3 months. Bake from frozen; add 1–2 minutes to baking time.
Expert Tips for Perfect Walnut Snowball Cookies
- Toast the walnuts briefly in a dry skillet for 3–5 minutes to boost nutty flavor. Let cool before adding.
- Chop walnuts small so they mix evenly and the cookies remain tender.
- Use a cookie scoop for uniform size and even baking.
- If your butter is too soft, chill the dough for 15–20 minutes so balls hold their shape.
- Sift powdered sugar for the coating to avoid lumps and create a smooth finish.
- For extra flavor, use browned butter (cool slightly) in place of softened butter.
Delicious Variations
- Pecan Snowballs: Swap walnuts for chopped pecans for a sweeter nut flavor.
- Chocolate-Drizzled: After cooling, drizzle melted dark chocolate over cookies for a richer treat.
- Lemon Snowballs: Add 1 teaspoon lemon zest to the dough for a bright citrus note.
- Chocolate Chip: Fold in 1/2 cup mini chocolate chips with the walnuts.
- Nut-Free Version: Replace walnuts with toasted sunflower seeds or additional flour + 1–2 tablespoons milk for texture.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, reduce or omit the added 1/4 teaspoon salt. Salted butter can make the cookies slightly saltier, so taste the dough if possible.
Q: Can I make these ahead of time?
A: Yes. Bake the cookies up to 2 weeks ahead and store in an airtight container. You can also freeze baked cookies for up to 3 months. Recoat with a little powdered sugar after thawing if the coating fades.
Q: Why did my cookies spread too much?
A: Over-soft butter or too-warm dough can cause spreading. Chill the dough 15–30 minutes before baking, use a cookie scoop for uniform size, and avoid over-creaming the butter if your kitchen is warm.
Q: How do I get the classic crumbly, melt-in-your-mouth texture?
A: Do not overmix once you add flour. Mix until just combined. Use finely chopped nuts and avoid packing the dough. Powdered sugar and proper butter temperature (soft but not oily) help the texture.
Q: Can I grind the walnuts into a finer meal?
A: Yes. Pulse walnuts in a food processor to make a finer texture, but avoid over-processing into a paste. A finer nut will produce a more delicate texture.
Q: What if I’m allergic to nuts?
A: Replace walnuts with toasted pumpkin seeds, sunflower seeds, or an equal weight of finely chopped pretzels for crunch. The flavor will change but the texture can remain pleasant.
Conclusion
Give these walnut snowball cookies a try when you want a simple, buttery cookie with a nutty crunch and a pretty powdered sugar finish. They bake quickly and make a lovely gift or tea-time treat. For another trusted version and extra tips, see the Walnut Snowball Cookies Recipe. Enjoy baking and sharing these little snowy bites!
Print
Walnut Snowball Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, tender bites rolled in powdered sugar that melt in your mouth, with a soft, crumbly texture and nutty crunch from walnuts.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup walnuts, chopped
- 1/4 teaspoon salt
- Additional powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract.
- Add flour, chopped walnuts, and salt. Mix until the dough holds together.
- Roll the dough into 1-inch balls and place on the baking sheet.
- Bake for 10–12 minutes or until the bottoms are lightly golden.
- Remove from the oven and let cool slightly. Roll in additional powdered sugar while warm. Allow to cool completely before serving.
Notes
These cookies are perfect for sharing during holidays or with tea time. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 3g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
