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Snowball Christmas Cookies Recipe

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Snowball Christmas Cookies image


This recipe for Snowball Christmas Cookies, by , is from McIntosh and Mooney Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lil McIntosh


• 1 cup (2 sticks) unsalted butter, softened slightly
• 5 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon kosher salt
• 2 cups organic all-purpose flour, such as King Arthur Flour®
• 2 cups finely chopped walnuts
• 1½ cups (or more) confectioners’ sugar, for dusting cookies twice

Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour; beating after each addition.
Stir in the nuts; mix until fully incorporated.
Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes or longer
Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF.
Line two baking sheets with parchment paper; set aside.
Place confectioners’ sugar in a small bowl; set aside.
Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level.
Roll dough between palms of hands to achieve a small rounded ball.
Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake.
The underside of the cookies should be only very lightly browned.
And, the cookies should not crack—a sure sign of overbaked teacake cookies.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.

Number Of Servings:
Number Of Servings:
7 dozen
Personal Notes:
Personal Notes:
The dough balls will seem very small, but don’t worry. The cookies puff while they bake.
Store cookies in an airtight container at room temperature. Cookies will keep up to 4 weeks.
These cookies freeze especially well. To freeze, place in an airtight container separating the layers with sheets of wax paper. To freshen frozen cookies, roll or dust them with additional confectioners’ sugar after thawing.




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