Classic Walnut Snowball Cookies Recipe

Walnut Snowball Cookies are one of the easiest holiday cookies to make. With just a few pantry ingredients—flour, butter, sugar, vanilla, and walnuts—these tender, nutty cookies come together quickly and make a lovely addition to any cookie platter. Rolled in confectioners’ sugar, they look like little snowballs and are perfect for winter celebrations or gift tins.

We make these walnut snowball cookies every year and they are always a crowd-pleaser. The chopped walnuts add a pleasant crunch and toasty flavor that complements the buttery cookie base. After baking, the cookies are rolled in powdered sugar so they look and taste like tiny winter treats.

Snowball cookies are an ideal choice for holiday cookie exchanges, dessert trays, or simple afternoon tea. They pair well with other classic holiday cookies and Italian cookies, and they’re easy to transport and store.

How to make it

Follow these simple steps to make walnut snowball cookies.

1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. In a large bowl combine 3 cups (300g) finely chopped walnuts, 2 cups (240g) all-purpose flour, 6 tablespoons (75g) granulated sugar, and 1/4 teaspoon kosher salt. Mixing the dry ingredients first helps distribute the nuts and salt evenly.
3. Add 8 ounces (226g) unsalted butter, cubed and softened to room temperature, and 2 teaspoons vanilla extract. Use your hands or a pastry cutter to work the butter into the dry mixture until it resembles a coarse meal. The mixture will hold together when pressed.
4. Form the dough into tablespoon-sized balls using your hands. Place the balls about 1 inch apart on the prepared baking sheets so they have room to bake without flattening.
5. Bake for about 35 minutes, until the bottoms are just lightly golden. They will remain pale on top; the walnuts should be lightly toasted.
6. Allow the cookies to cool completely on a wire rack. When cool, roll each cookie in 2 cups (227g) confectioners’ (powdered) sugar until evenly coated. If the first coating melts slightly, let the cookies dry and dust them again for a bright, snowy finish. Serve at room temperature.

Walnut Snowball Cookies — Recipe

Ingredients

• 2 cups (240g) all-purpose flour
• 3 cups (300g) walnuts, finely chopped
• 6 tablespoons (75g) granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces (226g) unsalted butter, cubed and softened to room temperature
• 1/4 teaspoon kosher salt
• 2 cups (227g) confectioners’ (powdered) sugar, for coating (you may not need it all)

Instructions

• Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
• In a large bowl combine flour, chopped walnuts, granulated sugar, and kosher salt.
• Add softened butter and vanilla. Work the mixture with your hands until it forms a coarse crumb that holds together when pressed.
• Roll the dough into tablespoon-sized balls and arrange them 1 inch apart on the prepared sheets.
• Bake for about 35 minutes, until the walnuts are lightly toasted and the bottoms are slightly golden.
• Cool completely on a wire rack, then roll each cookie in confectioners’ sugar until fully coated. Re-dust with additional powdered sugar if desired before serving.

Notes

• Pecans can replace walnuts if preferred.
• Store cookies in an airtight container up to one week.
• If using a convection oven, lower the temperature by 25°F and start checking for doneness early.

If you tried this walnut snowball cookies recipe, please leave a comment to share how they turned out or any tweaks you made. These simple, buttery cookies are a classic for a reason—easy to prepare, delicious, and perfect for sharing.