Snowball Cookies (melt-in-your-mouth Classic Christmas Cookie) You’ll Crave All Winter

Is there anything more festive than a platter of buttery, powdered sugar–dusted snowballs? These little cookies look like mini snowdrifts and disappear just as quickly. They’ve got that delicate, crumbly texture, a toasty nuttiness, and a melt-in-your-mouth finish that screams holiday magic. And the best part? They’re wildly simple, endlessly customizable, and perfect for gifting (if they make it out of your kitchen).

Below are five totally crowd-pleasing takes on the classic. From traditional pecan to a chocolate-dipped version that feels downright fancy, you’ll find a snowball for every cookie plate. Grab your butter, crank up the carols, and let’s roll—literally.

1. Classic Pecan Snowballs That Vanish Faster Than You Can Dust Them

These are the O.G. snowball cookies—tender, buttery, and full of toasted pecans. They look simple, but one bite and you’ll get why they’re the holiday MVP. Perfect with coffee, cocoa, or milk for Santa.

Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus more for rolling
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 1/4 cups (135 g) finely chopped toasted pecans

Instructions:

1. Cream the butter and sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar until smooth and fluffy, about 2 minutes. Mix in vanilla.
2. Add dry ingredients: Stir in flour and salt just until combined. Fold in the pecans. The dough will be soft but not sticky.
3. Chill: Cover and refrigerate for 30–45 minutes so the cookies hold their round shape.
4. Shape and bake: Heat oven to 350°F (175°C). Scoop 1-tablespoon portions and roll into 1-inch balls. Place on a parchment-lined baking sheet, spaced 1 inch apart. Bake 12–14 minutes, until set and just barely golden on the bottom.
5. Double-dust: Cool 5 minutes, then roll warm cookies in powdered sugar. Cool completely, then roll again for that signature snowy finish.

Pro tip: For deeper flavor, toast pecans at 350°F (175°C) for 6–8 minutes and cool before chopping. Store in an airtight tin up to a week, or freeze baked cookies (undusted) and roll in sugar after thawing.

2. Almond Wedding Snowballs You’ll Want at Every Celebration

These are inspired by “Mexican Wedding” or “Russian Tea” cookies—delicate almond-forward bites with a whisper of citrus. They’re elegant enough for a cookie exchange and easy enough for a Tuesday. The almond extract gives that nostalgic bakery vibe.

Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus more for rolling
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 1/4 cups (135 g) very finely chopped toasted almonds (or almond meal)
• 1 teaspoon finely grated orange or lemon zest (optional but lovely)

Instructions:

1. Mix the base: Beat butter and 1/2 cup powdered sugar until creamy. Add vanilla, almond extract, and zest if using.
2. Build the dough: Add flour and salt, mixing just until no dry streaks remain. Fold in almonds. Chill 30 minutes.
3. Roll and bake: Heat oven to 350°F (175°C). Roll 1-inch balls and arrange on a lined sheet. Bake 12–13 minutes, until set but pale.
4. Powdery finish: Roll warm cookies in powdered sugar, cool, then roll again for a thick, even coating.

Serve it up: These are gorgeous with afternoon tea. For a twist, swap orange zest for cardamom (1/4 teaspoon) or add 2 tablespoons finely chopped dried cranberries for holiday color—seriously, it pops.

3. Chocolate Hazelnut Snowballs That Taste Like Fancy Truffles

Nutella vibes, but make it cookie. These snowballs combine toasted hazelnuts and cocoa for a richer, chocolatey bite that still melts in your mouth. Dip or drizzle with dark chocolate if you’re feeling extra.

Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 1/3 cup (35 g) powdered sugar, plus more for rolling
• 1 teaspoon pure vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1/4 cup (20 g) unsweetened cocoa powder (Dutch-process if you have it)
• 1/4 teaspoon fine sea salt
• 1 1/4 cups (135 g) finely chopped toasted hazelnuts
• Optional: 3 oz (85 g) dark chocolate, melted, for dipping or drizzling

Instructions:

1. Cream and flavor: Beat butter and 1/3 cup powdered sugar until light. Add vanilla.
2. Dry mix: In a separate bowl, whisk flour, cocoa, and salt. Add to butter mixture, mixing just until combined. Fold in hazelnuts.
3. Chill and bake: Chill 30 minutes. Heat oven to 350°F (175°C). Roll into 1-inch balls and bake 12–14 minutes, until set.
4. Finish: Cool 5 minutes, roll in powdered sugar, then cool fully and roll again. If dipping, let cookies cool fully, dip half in melted chocolate, and set on parchment until firm.

Make it yours: Swap hazelnuts for almonds and add 1/2 teaspoon espresso powder for mocha magic. These look stunning on a dessert board next to juicy clementines and candied nuts—trust me, the contrast is chef’s kiss.

4. Pistachio-Cranberry Snowballs With A Ruby Holiday Sparkle

These are the festive showstoppers—cheerful specks of green pistachio and ruby cranberry in every bite. They’ve got a gentle chew from the fruit and that classic tender crumb. Perfect for gifting in tins or for the neighbor who always brings over fudge.

Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus more for rolling
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon fine sea salt
• 3/4 cup (85 g) finely chopped toasted pistachios
• 1/2 cup (70 g) finely chopped dried cranberries
• Optional: 1/2 teaspoon finely grated lemon zest for brightness

Instructions:

1. Cream and combine: Beat butter and 1/2 cup powdered sugar until smooth. Add vanilla and zest if using.
2. Fold together: Mix in flour and salt just until combined. Fold in pistachios and cranberries. Chill 30 minutes.
3. Bake: Heat oven to 350°F (175°C). Roll into 1-inch balls and bake 12–13 minutes, until set and just lightly colored on the bottoms.
4. Snow coat: Roll warm cookies in powdered sugar, let cool, then roll again for that fluffy, even layer.

Serving ideas: Stack these on a platter with orange slices and sprigs of rosemary for instant holiday vibes. Not into cranberries? Swap for chopped dried apricots or cherries. A tiny pinch of cardamom (1/8 teaspoon) is unexpectedly delightful.

5. Gluten-Free Vanilla Bean Snowballs That Fool Everyone

Same buttery crumble, zero gluten. These use almond flour and a touch of cornstarch for that signature melt. A little vanilla bean takes them from great to “whoa, what bakery is this?”

Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus more for rolling
• 1 teaspoon vanilla bean paste (or 1 1/2 teaspoons pure vanilla extract)
• 2 cups (192 g) super-fine almond flour (blanched)
• 1/4 cup (28 g) cornstarch (or arrowroot for grain-free)
• 1/4 teaspoon fine sea salt
• Optional: 1/2 cup (55 g) very finely chopped pecans or walnuts

Instructions:

1. Cream and perfume: Beat butter and 1/2 cup powdered sugar until fluffy. Add vanilla bean paste.
2. Bring it together: Mix in almond flour, cornstarch, and salt until a soft dough forms. Fold in nuts if using. Chill 45 minutes—GF dough benefits from a longer chill.
3. Bake: Heat oven to 325°F (165°C). Roll 1-inch balls and arrange on a lined sheet. Bake 14–16 minutes, until set and just lightly golden on the bottoms.
4. Finish: Let cool 7–8 minutes (GF cookies are delicate), then roll in powdered sugar. Cool completely and roll again.

Tips: For dairy-free, use a high-quality vegan butter with at least 75–80% fat. If the dough feels too soft, chill longer; almond flour varies. Add 1/4 teaspoon almond extract for a bakery-style aroma that floats through the house—seriously, it’s dreamy.

Snowball Success Guide (Read This Once, Thank Yourself Later)

Want that perfect melt, every time? It’s all in the technique and a few small habits that make a big difference. Consider this your cheat sheet to holiday cookie glory.

• Butter temperature matters: Softened means it yields to a gentle press but isn’t shiny or greasy. Too soft and your cookies spread.
• Don’t overmix: Stop when the flour disappears. Overworking toughens the dough.
• Chill the dough: Even 30 minutes helps the cookies keep their shape and intensifies flavor.
• Double-dust while warm and cool: First roll sticks to the warm surface; second roll creates that generous snow coat.
• Finely chop nuts: Think “small gravel,” not paste. Too coarse and the cookies crack; too fine and they turn dense.
• Storage: Airtight tin at cool room temp up to 7–10 days. Freeze baked (undusted) up to 2 months; thaw and roll in sugar just before serving.
• Altitude or dry climates: If dough is crumbly, add 1–2 teaspoons milk or water. If sticky, add 1–2 tablespoons flour.

Make-Ahead And Gifting Tips

• Freeze the dough balls: Flash-freeze shaped balls on a sheet until solid, then bag. Bake from frozen, adding 1–2 minutes.
• Pretty packaging: Layer cookies between parchment in tins. Add a sachet of powdered sugar with instructions to “re-snow” before serving—cute and practical.
• Flavor tags: Tie little labels: “Pecan Classic,” “Almond Wedding,” “Choco-Hazelnut,” etc., so everyone finds their favorite.

What To Serve With Snowballs

• Hot drinks: Espresso, peppermint cocoa, or spiced chai amplify the buttery richness.
• Savory break: A cheese board with aged cheddar, brie, and salty olives makes a power pairing between sweet bites.
• Fruit: Clementines, pomegranate arils, or apple slices refresh the palate.

Ready to bake up a storm? These five snowball cookie recipes are simple, stunning, and guaranteed to make your kitchen smell like pure holiday joy. Pick one, or go full cookie elf and make a mix. Either way, get the powdered sugar ready—your plate’s about to look like a winter wonderland.