These crumbly, buttery Snowball Cookies are an easy holiday cookie that takes just one bowl and 4 ingredients to make! The easy cookie dough results in a sweet and delicate cookie, dipped in powdered sugar to make them look like little snowballs!
Why This Recipe Works
Christmas Cookies Classic: Easy snowball cookies are one of my favorite classic Christmas cookies out there! These are bite-sized, round cookies that resemble little snowballs, making them perfect for all of your holiday get-togethers. There are similar versions out there that you might have heard of, like Mexican wedding cookies, butterballs, or meltaways! The texture and flavor is similar to a shortbread cookie, without all of the work of making real shortbread!
Easy to Make: With just one bowl and 4 ingredients, you can make this snowball cookies recipe. It seriously couldn’t be any easier! If you want, you can add in some chopped nuts or mini chocolate chips, but you definitely don’t have to. These are perfectly sweet and delicious on their own!
This snowball cookies recipe only uses 4 ingredients that you probably already have on hand! Here’s what you’ll need:
- Butter: Room temperature butter works best here. It might seem like a lot of butter, but that is what makes snowball cookies just like a shortbread cookie!
- Powdered Sugar: Goes into the cookie dough and is used on the outside to create the snowball affect!
- Vanilla Extract: For added flavor!
- Flour: All-purpose flour works great!
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 390 F and line two large cookie sheets with baking parchment.
- Mix Butter & Sugar: By hand, beat together the butter and powdered sugar until smooth, followed by the vanilla. (photos 1-3)
- Add Flour: Gradually stir in the flour until you have an even dough, but try not to over mix. (photos 4-5)
- Roll Dough: Roll the cookie dough into 1 1/2 inch balls and transfer them to the cookie sheet. Don’t worry about keeping any more than 1 inch space between them on the sheet as they hardly spread in the oven. (photo 6)
- Bake: Bake the first tray for 10-12 minutes, until the cookies are set and only just have the hint of color. Meanwhile, add about 1/2 cup more powdered sugar to a shallow dish. (photo 7)
- Dip Them in Sugar: As soon as the cookies are cool enough to touch, roll them in powdered sugar and transfer them to a wire rack to cool. Meanwhile, bake the second tray and repeat. (photo 8)
- Add Second Layer & Enjoy: Once the cookies are completely cool, roll them in the powdered sugar again, for a second coating.
- Don’t over mix the snowball cookie dough! The trick to soft, buttery cookies is to not over mix the dough. This will be a thick dough, but try to mix it only until everything is combined!
- Use room temperature butter! You need to be able to mix the butter with the rest of the ingredients easily, but you don’t want the butter to be too soft either. If it is too soft, the cookies will spread more in the oven.
- Add nuts! For an extra layer of flavor and texture, try adding a cup of chopped pecans or almonds!
Frequently Asked Questions
Snowball cookies can be stored in an airtight container at room temperature for up to 5 days! Because of the powdered sugar on the outside, I wouldn’t freeze them after baking them. You can make the dough and roll into balls and freeze the dough to bake later!
More Cookie Recipes to Try
- Soft Lemon Cookies
- Santa’s Cookies
- Easy Sugar Cookies
- Snow-Capped Lemon Cookies
- White Chocolate Cranberry Cookies
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
- 2 sticks of butter - at room temperature
- ½ cup powdered sugar - plus extra for rolling
- 2 tsp vanilla extract
- 2 ½ cups flour
- Pre-heat the oven to 390F and line two large cookie sheets with baking parchment.
- By hand, beat together the butter and powdered sugar until smooth, followed by the vanilla.
- Gradually stir in the flour until you have an even dough, but try not to over mix.
- Roll the cookie dough into 1 1/2 inch balls and transfer to them to the cookie sheet. Don’t worry about keeping any more than 1 inch space between them on the sheet as they barely spread in the oven.
- Bake the first tray for 10-12 minutes, until the cookies are set and only just have the hint of color. Meanwhile, add about 1/2 cup more icing sugar to a shallow dish.
- As soon as the cookies are cool enough to touch, roll them in the powdered sugar and transfer them to a wire rack to cool. Meanwhile, bake the second tray and repeat.
- Once the cookies are completely cool, roll them in the powdered sugar again for a second coating.
- These cookies will keep in an air-tight container for up to 5 days to enjoy them at their best.