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Snowball cookies

Snowball cookies


These, melt in your mouth, timeless classic cookies are my favorite.  It takes  just a few minutes to prepare the  dough plus a few more minutes for baking – and the result is fantastic.

For me a small ‘snowball’ is not just a cookie, it is a miniature tender and crumbly cake. These cookies are ideal for a holiday season. Nicely packed in a bag, lovely box or tin they could be a great gift from your heart. One drawback: it is difficult to stop eating them, eating them, eating them… Eh … you should be an iron man.



60-65 pieces (2 large baking sheets)


  • 3 sticks (340 g) butter at room temperature
  • ¾ cup powdered sugar
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • 3 cups flour
  • ½ -2 / 3 cup finely chopped pecans or walnuts

Powdered sugar for dusting




Preheat oven to 375 F (190 C).

In a mixer bowl beat butter and sugar until creamy.

Add salt and vanilla extract. Stir.

Little by little add the flour. Stir.

Add nuts. Stir.

Make the balls with a cookie spoon or a dessert spoon and place them on a baking sheet. (Or roll the balls of a size of a walnut with your hands). It is not necessary to grease the baking sheet.

Bake for 10-12 minutes until lightly browned.

Remove from the oven, let them cool for 2-5 minutes. While the cookies are still warm sprinkle them generously with powdered sugar. Cool ‘snowballs’ on a rack.

Store the cookies in a tightly closed container.

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Cook with pleasure!


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