If you make just one holiday cookie this year, I’m sharing my 4 Ingredient Snowball Cookies and the unexpected twist I use that always has people asking for the recipe.

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I’ll be honest, I didn’t expect much the first time I tried to recreate those classic Snowball Cookies, but wow, they surprised me. Something about the soft center dusted in powdered sugar makes them disappear faster than I planned.

I kept thinking about all those viral 4 Ingredient Snowball Cookies videos, but this version feels a touch more grown up without trying too hard. I use unsalted butter for a cleaner, butter-forward taste that somehow keeps them delicate, not greasy.

If you like sneaky little holiday treats that seem simple but aren’t, these will make you curious.

Ingredients

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Unsalted butter: gives rich, creamy texture and fat, adds calories and helps tenderize cookies.
Powdered sugar: makes cookies sweet and gives that powdery coating, mostly simple carbs.
All purpose flour: provides structure and carbs, little fiber or protein compared to whole grain.
Pecans or walnuts: add crunch, healthy fats, some protein and fiber, earthy flavor.
Vanilla extract: lifts flavor, adds sweet floral notes, it’s not really nutritional.
Almond extract optional: potent nutty aroma, use sparingly, intensifies cookie flavor.
Fine salt: balances sweetness and enhances other flavors, tiny sodium boost.

Ingredient Quantities

1 cup (2 sticks, 227 g) unsalted butter softened

1/2 cup (60 g) powdered sugar, plus 1 to 1 1/2 cups (120-180 g) more for coating

1 teaspoon pure vanilla extract

2 1/4 cups (270 g) all purpose flour

1/4 teaspoon fine salt

1 cup (100 g) finely chopped pecans or walnuts your pick

1/2 teaspoon pure almond extract optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; finely chop 1 cup (100 g) pecans or walnuts, or pulse them in a food processor for a uniform crumb, toast them 5 to 7 minutes if you want extra nutty flavor, then cool.

2. In a large bowl, beat 1 cup (2 sticks, 227 g) softened unsalted butter with 1/2 cup (60 g) powdered sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

3. Beat in 1 teaspoon pure vanilla extract and 1/2 teaspoon pure almond extract if using, mix until combined.

4. Whisk together 2 1/4 cups (270 g) all purpose flour and 1/4 teaspoon fine salt, then gradually add the flour mixture to the butter mixture and mix until it just comes together and looks crumbly.

5. Stir in the finely chopped cooled nuts with a spatula until evenly distributed, don’t overwork the dough.

6. If the dough is too soft to handle chill it 20 to 30 minutes in the fridge (or 10 to 15 minutes in the freezer) so it’s easy to roll; this helps keep the cookies from spreading.

7. Roll dough into roughly 1-inch balls (about 1 tablespoon of dough), place 1 to 1 1/2 inches apart on prepared sheets, and bake 12 to 15 minutes, until the bottoms are set and the tops look dry but not browned.

8. Let the cookies cool on the baking sheet for 5 minutes so they firm up a bit, then roll them in powdered sugar (use 1 to 1 1/2 cups / 120-180 g for coating) while they are still warm; place on a wire rack to cool completely.

9. Once completely cool, roll the cookies in powdered sugar again for the signature snowy coating. Store in an airtight container at room temperature for up to 5 days or freeze in a single layer, then stack with parchment between layers.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Baking sheets plus parchment paper or a silicone baking mat
3. Food processor to pulse the nuts or a chef’s knife and cutting board to chop them fine
4. Electric hand mixer or stand mixer, or a sturdy whisk for creaming butter and sugar
5. Large mixing bowl and a smaller bowl for the dry ingredients
6. Measuring cups and spoons, and a kitchen scale if you have one (grams make it easier)
7. Rubber spatula and a wooden spoon for folding the dough, don’t overwork it
8. Cookie scoop (about 1 tablespoon) or two spoons and a ruler to space them evenly on the sheet
9. Wire cooling rack and an airtight container or plastic wrap for storing, plus fridge/freezer space for chilling the dough

FAQ

Q: Why is there powdered sugar in the dough and extra for coating? A: The powdered sugar in the dough gives the cookie that tender, melt-in-your-mouth crumb, while the extra sugar makes the classic snowy coating. Roll them in sugar while they're still warm so it sticks, then dust them again after they cool for the best look and texture.

Q: Can I use salted butter or margarine instead of unsalted butter? A: You can, but salted butter will change the salt level so cut down any added salt or skip it, and margarine usually has more water so cookies can spread and be less tender. For best results use real unsalted butter softened to room temp.

Q: What if I or my guests have a nut allergy can I make these nut free? A: Yes, just leave out the pecans or walnuts and add 1/4 cup extra flour or finely chopped toasted oats to keep the texture, or swap in finely chopped chocolate chips if you want a different flavor.

Q: How do I know when they're done baking and not overbaked? A: Snowball cookies should look set and not browned, edges barely firm. Bake at 350 F for about 12 to 15 minutes depending on oven and size. Theyll feel soft but will firm as they cool so don't overbake.

Q: Can I add almond extract or other flavors? A: Yes a 1/2 teaspoon of almond extract gives a lovely boost, but use sparingly since it can overpower. Vanilla is the base, but you can play with citrus zest, a pinch of cinnamon, or espresso powder for a twist.

Q: How should I store or freeze these so they stay fresh? A: Store in an airtight container at room temp up to 4 days, or freeze uncoated cookies on a sheet until solid then transfer to a bag for up to 3 months. Thaw, then recoat with powdered sugar or roll once while slightly warm so the sugar sticks.

Copycat Snowball Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup / 2 sticks): Swap with vegan stick margarine or vegetable shortening, 1:1. Solid coconut oil can be used 1:1 too, but cookies may be a bit crumblier and pick up a faint coconut flavor.
Powdered sugar (for dough or coating): If you dont have it, blitz 1 cup granulated sugar with 1 tablespoon cornstarch in a blender or food processor until powdery to make homemade confectioners sugar; use equal amounts. Note: throwing straight granulated sugar into the dough will make a grainy cookie.
All purpose flour (2 1/4 cups): Use a 1 to 1 gluten free baking blend cup for cup to make them gluten free, or swap up to half the amount for whole wheat pastry flour for a nuttier, slightly denser cookie, dont replace all or they’ll be too heavy.
Pecans or walnuts (1 cup): Substitute toasted slivered almonds for a similar crunch, or use roasted sunflower seeds for a nut free option; toast seeds or nuts first to boost flavor.

Pro Tips

1) Measure flour the right way — spoon it into the cup and level it off, or even better use a scale. If you pack the flour in you’ll end up with dry, crumbly cookies you didnt mean to make.

2) Chill the dough if it feels soft, even just 10 to 20 minutes. Cold dough holds its shape better and gives you the little crumbly texture these cookies are known for, so dont skip this thinking itll save time.

3) Toast the nuts and let them cool before mixing them in, pulse them briefly for a consistent texture but leave some bigger bits for crunch. If you want more pronounced nut flavor, toss a few larger toasted pieces on top of each ball before baking.

4) Coat smart: roll in powdered sugar while still warm so it sticks, then again after totally cool for that snowy look. Store the cookies in an airtight container with parchment between layers so the sugar coating doesnt get rubbed off.

Copycat Snowball Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

If you make just one holiday cookie this year, I’m sharing my 4 Ingredient Snowball Cookies and the unexpected twist I use that always has people asking for the recipe.

Servings

servings

Calories

115

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. Baking sheets plus parchment paper or a silicone baking mat
3. Food processor to pulse the nuts or a chef’s knife and cutting board to chop them fine
4. Electric hand mixer or stand mixer, or a sturdy whisk for creaming butter and sugar
5. Large mixing bowl and a smaller bowl for the dry ingredients
6. Measuring cups and spoons, and a kitchen scale if you have one (grams make it easier)
7. Rubber spatula and a wooden spoon for folding the dough, don’t overwork it
8. Cookie scoop (about 1 tablespoon) or two spoons and a ruler to space them evenly on the sheet
9. Wire cooling rack and an airtight container or plastic wrap for storing, plus fridge/freezer space for chilling the dough

Ingredients

1 cup (2 sticks, 227 g) unsalted butter softened
1/2 cup (60 g) powdered sugar, plus 1 to 1 1/2 cups (120-180 g) more for coating
1 teaspoon pure vanilla extract
2 1/4 cups (270 g) all purpose flour
1/4 teaspoon fine salt
1 cup (100 g) finely chopped pecans or walnuts your pick
1/2 teaspoon pure almond extract optional

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; finely chop 1 cup (100 g) pecans or walnuts, or pulse them in a food processor for a uniform crumb, toast them 5 to 7 minutes if you want extra nutty flavor, then cool.
In a large bowl, beat 1 cup (2 sticks, 227 g) softened unsalted butter with 1/2 cup (60 g) powdered sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.
Beat in 1 teaspoon pure vanilla extract and 1/2 teaspoon pure almond extract if using, mix until combined.
Whisk together 2 1/4 cups (270 g) all purpose flour and 1/4 teaspoon fine salt, then gradually add the flour mixture to the butter mixture and mix until it just comes together and looks crumbly.
Stir in the finely chopped cooled nuts with a spatula until evenly distributed, don’t overwork the dough.
If the dough is too soft to handle chill it 20 to 30 minutes in the fridge (or 10 to 15 minutes in the freezer) so it’s easy to roll; this helps keep the cookies from spreading.
Roll dough into roughly 1-inch balls (about 1 tablespoon of dough), place 1 to 1 1/2 inches apart on prepared sheets, and bake 12 to 15 minutes, until the bottoms are set and the tops look dry but not browned.
Let the cookies cool on the baking sheet for 5 minutes so they firm up a bit, then roll them in powdered sugar (use 1 to 1 1/2 cups / 120-180 g for coating) while they are still warm; place on a wire rack to cool completely.
Once completely cool, roll the cookies in powdered sugar again for the signature snowy coating. Store in an airtight container at room temperature for up to 5 days or freeze in a single layer, then stack with parchment between layers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.