Copycat Snowball Cookies Recipe

I finally nailed a 4 Ingredient Snowball Cookies recipe with a surprising secret ingredient that makes them perfect for the holidays.

I thought snowball cookies were one of those predictable holiday things, but my copycat batch changed my mind. I use powdered sugar and unsalted butter to get that oddly delicate, melt-in-your-mouth feel, and a little nutty crunch hides inside so you’re never bored.

It looks simple but there are tiny moments that make it special, little tricks I swear I won’t tell here cause that ruins it. This Snowball Cookie Recipe is the kind of cookie that makes you do a double take, wondering how something so plain could be so addictive.

You’ll want to bake them again.

Ingredients

• Unsalted butter: gives rich tender texture, lots of saturated fat calories and buttery flavor.
• Powdered sugar: makes them sweet and smooth, adds carbs and quick dissolving dusting.
• Vanilla extract: tiny bit goes long way, aroma boosts sweetness perception almost no nutrients.
• All purpose flour: provides structure, mostly carbs and some protein, can make crumb slightly dense.
• Salt: tiny pinch improves flavor, balances sweetness, contains sodium but no calories.
• Pecans or walnuts: nuts add crunch, healthy fats and fiber, also protein but calorie dense.

Ingredient Quantities

• 1 cup unsalted butter (2 sticks) softened
• 1/2 cup powdered sugar for dough plus 1 to 1 1/2 cups more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans or walnuts your choice

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes; add 1 teaspoon vanilla extract and mix till combined.

3. Whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt in another bowl, then gradually add to the butter mixture until just combined, dont overmix or the cookies get tough.

4. Finely chop 3/4 cup pecans or walnuts (your choice); for more flavor toast them in a dry skillet 3 to 5 minutes until fragrant, let cool, then fold into the dough.

5. If the dough seems too soft to shape, chill it 20 to 30 minutes in the fridge; chilled dough holds its shape and wont spread.

6. Use a teaspoon or small cookie scoop to portion dough, roll into 1 inch balls with lightly floured or chilled hands, and place them about 1 1/2 to 2 inches apart on the prepared sheet.

7. Bake 12 to 15 minutes, just until the bottoms are set and the tops look matte but not browned — they should still look pale, these are supposed to be soft.

8. Let cookies cool on the baking sheet 5 minutes, then gently roll each warm cookie in powdered sugar (use from the 1 to 1 1/2 cups set aside for rolling) to coat; place on a wire rack to cool completely.

9. Once fully cooled roll the cookies in powdered sugar a second time for that classic snowball look and extra sweetness.

10. Store in an airtight container at room temp up to 3 to 4 days or freeze in a single layer then transfer to a bag for up to 3 months; re-roll in powdered sugar before serving if they lose some coating.

Equipment Needed

1. Oven preheated to 350°F
2. Baking sheet plus parchment paper or silicone baking mat
3. Large mixing bowl
4. Electric hand mixer or a sturdy wooden spoon youll use to cream the butter and sugar
5. Medium bowl and a whisk for the flour and salt
6. Measuring cups and measuring spoons
7. Knife and cutting board or small food processor to chop the nuts
8. Dry skillet for toasting nuts (optional but makes em more flavorful)
9. Teaspoon or small cookie scoop, plus a wire cooling rack for rolling and cooling

FAQ

Copycat Snowball Cookies Recipe Substitutions and Variations

• Unsalted butter (1 cup): use salted butter 1:1 but cut any extra salt in the recipe to about 1/8 tsp; or use vegetable shortening 1:1 for less spread and a slightly firmer, less rich bite; or solid coconut oil 1:1 — chill the dough before baking because these spread more and you’ll get a faint coconut note.
• Powdered sugar (for dough and rolling): if you don’t have confectioners use superfine or caster sugar 1:1 in the dough, though cookies won’t be quite as “melt-y”; to make rolling sugar at home blitz 1 cup granulated sugar with 1 tbsp cornstarch until very fine to approximate 1 cup powdered sugar; for the roll-coating you can also use sifted cocoa mixed with powdered sugar for a chocolate twist.
• Vanilla extract (1 tsp): swap with almond extract at half the amount (use 1/2 tsp) because it’s stronger; or use vanilla bean paste 1:1 for specks and deeper flavor; pure maple syrup can work 1:1 but it’ll add a touch of moisture and a maple note.
• All purpose flour (2 1/4 cups): use cake flour for a softer, more tender cookie — if measuring by cups, replace 2 tbsp of each cup of AP with cornstarch to mimic cake flour; or use a 1-to-1 gluten free flour blend that contains xanthan gum (same volume) for a gluten free version, expect a slightly different crumb.

Pro Tips

1) Toast the nuts first and let them cool. It brings out way more flavor, chop most of them fine but leave a few little chunks for texture so the cookie isnt all the same. If you skip toasting the nuts the cookies can taste kinda flat.

2) Get the butter soft but not melty, press a finger into it and it should give but still hold shape. If the dough goes too soft chill it 20 to 30 minutes, or pop the bowl in the freezer for 10, this makes rolling so much easier and stops spreading; flour or chill your hands to keep the balls from sticking.

3) Use a small scoop or teaspoon so every cookie bakes the same, otherwise some will be overdone while others are under. Look for pale, matte tops and set bottoms not brown, ovens run hot so start checking early and rotate the pan if needed.

4) Coat while warm then again after cooling for that classic snowy look, and if your powdered sugar clumps sift it or shake it through a fine sieve first so it sticks evenly. Store airtight at room temp for a few days or freeze in a single layer then re-roll in sugar before serving because the coating can fade.