Walnut Snowballs

These Walnut Snowballs are a holiday staple at our home that is perfect for cookie swaps. Perfect alongside a mug of hot cocoa or as part of a cookie platter, these melt-in-your-mouth treats are a reminder that simple flavors are often the best.

If you love nostalgic, festive cookies, be sure to try my Chocolate Comfort Cookies and Pam’s Pumpkin Cookies for more old-fashioned holiday charm!

These snowball cookies are perfect for your holiday cookie tray, but really they are delicious any time of the year!  Soft and crumbly, rich and buttery, these beauties literally melt in your mouth.  We love these with chopped walnuts, but they are equally delicious with chopped pecans or even hazelnuts.  You can toast the nuts before chopping them to bring out even more flavor.  Don’t skip coating the cookies with powdered sugar twice – once while they are still warm, and then again when they are cooled.  Or stir a little cinnamon or other spices into the powdered sugar for extra holiday flavor!

Why You’ll Love This Snowball Cookie Recipe

• Buttery, tender texture that melts in your mouth. Yum!
• Perfectly sweet without being too rich – ideal for holiday gatherings.
• Easy to customize with different types of nuts.

Ingredients Needed

• Butter (melted): Provides that classic richness. You can use unsalted butter for best flavor.
• Powdered sugar: Gives these cookies sweetness and that perfect “snowy” finish.
• Vanilla: Adds a warm, comforting note.
• Nutmeg: Subtle holiday spice; you could omit it or try a pinch of cinnamon if preferred.
• Salt: Balances sweetness and enhances flavors.
• Flour: All-purpose flour works best for these – measure it carefully for the right texture.
• Walnuts (finely chopped): Try pecans, almonds, pistachios or hazelnuts for a flavorful variation.

How to Make Walnut Snowballs

These cookies come together quickly and easily. For the full printable recipe, check out the recipe card at the end of this post.

Step-by-Step Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, stir together the melted butter, powdered sugar, vanilla, nutmeg, and salt.
3. Add the flour and finely chopped walnuts, mixing until a dough forms.

4. Roll the dough into one-inch balls and place them on ungreased baking sheets.
5. Bake for 10 minutes, or until the cookies are just set but not brown.
6. Cool on the baking sheets for 2 minutes, then roll each cookie in powdered sugar and place on a cooling rack.
7. Once the cookies are completely cooled, roll them again in powdered sugar.

Helpful Tips

• Double Powdered Sugar Dip: The first roll when they’re warm helps the sugar stick; the second roll makes them perfectly snowy.
• Nut Substitutions: Swap in your favorite chopped nuts for a new flavor profile. Hazelnuts or pecans would be great.
• Don’t Overbake: These cookies are meant to be light in color and tender, so don’t walk away from the oven.

Storage Information

Refrigerator: Store in an airtight container for up to a week. That way they’ll stay fresh and flavorful.
Freezer: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding a minute or two.
Make Ahead: Prepare the dough a day in advance and keep it refrigerated until you’re ready to roll and bake.

Serving Suggestions

• Pair with a mug of hot chocolate or coffee for a cozy afternoon treat.
• Add them to a holiday cookie tray for a festive assortment of flavors.
• Crumble a few over vanilla ice cream for a fancy dessert spin.

Variations

• Pecan Snowballs: Use chopped pecans instead of walnuts.
• Citrus Kissed: Add a teaspoon of finely grated orange or lemon zest for a bright, zingy note.
• Chocolate Drizzle: Finish cooled cookies with a drizzle of melted white or dark chocolate for extra flair.

Frequently Asked Questions

More Holiday Recipes to Try

• Red Velvet American Beauty Cake
• Rich Fudge Cake with Cream Cheese Frosting
• Caramel Apple Pie