by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Snow Kiss Cookies
When I was growing up, Â I remember we had a neighbor that would bring us these cookies every single year. They were always my favorite cookies on the cookie plate. They just remind me of Christmas and snow and this nutty melt in your mouth cookie is irresistible! This is one classic cookie that remind me of my childhood that I love to make every single year!
How do you make snowball cookies?
- Cream the butter, sugar, vanilla, and salt together in a bowl. Toast the walnuts until they are golden brown and allow them to cool. (optional)
- Place the walnuts in a food processor or blender and crush until fine. Add this mixture to the butter, sugar, and salt. Add the flour slowly until combined.
- Wrap the dough in sera wrap and put it in the fridge for 1-2 hours to chill.
- After they are chilled preheat the oven to 325. Roll the dough into one inch balls and place them on a parchment lined cookie sheet. Bake for 10 minutes and let them cool on a rack. Once they have cooled, toll them in powdered sugar.
Do you have to toast the walnuts?
No. But toasting the walnuts will bring our more flavor.
How do you toast walnuts?
- Place the walnuts in a single layer on a rimmed baking sheet. Toast the walnuts for about 7-10 minutes in a preheated 350 degree oven until they get about one shade darker.
Can you freeze snowball cookies?
Yes you can. Once you take them out of the freezer and let them thaw, roll them in powdered sugar again to restore their appearance.
Looking for even more classic cookie recipes? Here ya go!
- The Best Molasses Cookies
- Chocolate Meringue CookiesÂ
- White Chocolate Macadamia Nut CookiesÂ
- Chocolate Snowball CookiesÂ
Snow Kiss Cookies (Snowball Cookies)
Ingredients
- 1/4 cup Walnuts
- 2 Sticks Unsalted Butter
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 3/4 cup Flour
- Powdered Sugar for coating your cookies
Instructions
- Cream butter, sugar, vanilla and salt together in bowl. You have the option of toasting your walnuts until golden brown, but let them cool.
- Place the walnuts in a food processor or blender and crush until fine. Add this mixture to the butter, sugar, and salt.
- Add the flour slowly to the mixture and mix until combined.
- Wrap the dough in seran wrap and put it in the fridge for 1-2 hours to chill.
- After chilled, preheat oven to 325 degrees. Drop the dough by small scoops onto parchment lined cookie sheets.
- Bake for 10 minutes. Take them out and let them cool on a cooling rack. Once cooled, roll them in the powdered sugar. Enjoy!
Video
Nutrition
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Have made these for years everyone loves them
Can I use Diamond Finely Diced Walnuts ?
Sure! That sounds delicious!
I really love your recipes, one thing I would like to ask is if it’s possible to write the weight of ingredients. Thank you for what you do, you’re great.
Recipe calls for 2 sticks of butter.What would the measurement be in cups? Our butter is not sold in sticks. It is 1lb. blocks. Thank you in advance for your quick response. I would like to make these before Xmas next week.
That would be one cup of butter!
So delicious! I substituted roasted salted almonds for the roasted walnuts. Wonderful and no difference in salt taste from previous time I made them with the unsalted walnuts.
Do you put raw chicken or cooked chicken in your slow cooker chicken and mushroom stroganoff?
These are always a must do for our holiday, but the recipe I have used most of the time uses powdered sugar in the dough. I see you used regular granulated sugar. I wonder if that will create more of sandy mouth feel with the cookie, something more along the lines of shortbread. I think I will try your recipe and see what the difference in texture might be. It may not affect them at all, have you ever used powdered sugar in the dough? Thanks for sharing!
The powered sugar may leave it more crumbly and also a different texture. Let me know how it turns out! XOXO
I made these cookies but no way are they done in 10 mins. in the oven…more like 20mins. at 325 degreesF
Can I make these without the nuts? My family doesn’t car for nuts. Thanks
Yes, of course! It will have a different texture and taste. It may not be as thick either but it can be done:)! XOXO
Can you freeze these cookies?
I would like to make these for a cookie exchange, approximately how many does a batch make?
when I use salted butter, I just omit the salt that it calls for
Can u use selfrising flour?
I would probably stick with all purpose.
Hi. Yes. These are called BUTTERBALLS, also known as RUSSIAN TEA CAKES. The recipe has been around for Decades- ask anyone over 50.
Have made these for years everyone loves them
I’e made these many years ago…. but we called them Russian Tea Cakes. Having my group here for NYD might make them on Wednesday…. yum yum!
my grandmother made these and called them Butterballs. After rolling them in the powder sugar, they were like a creamer layer. now I don’t remember if she let them cool completely or did them while warm so the sugar would melt a little and stick more.
My mom made these but called them Russian tea cakes. Love them.
My daughter makes these but uses pecans instead of walnuts. OMG they are incredible!
Make the cookie dough and wrap around chocolate kiss candy before baking, bake and roll in powdered sugar. A hit at my house!
I use pecans and toasting the nuts does make a difference but be careful because they can burn quickly.