Snow Kiss Cookies (Snowball Cookies)

Snow Kiss Cookies are buttery cookies with walnuts that just melt in your mouth.  They get dusted in powdered sugar and are are such an amazing classic cookie! 
This is one of my favorite cookies to put on the Christmas Goodie Plate!  You should also try these Turtle Cookies, Grinch Cookies, or these Twix Thumbprint Cookies!

Snow Kiss Cookies

When I was growing up,  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!

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Watch a video on how to make Snow Kiss Cookies Here:

Recipe update 12/10/18

 

Snow Kiss Cookies (Snowball Cookies)

5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 24 Cookies

Snow Kiss Cookies are buttery cookies with walnuts that just melt in your mouth.  They get dusted in powdered sugar and are are such an amazing classic cookie! 

Course Dessert, Snack
Cuisine American

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

  1. Cream butter, sugar, vanilla and salt together in bowl. You have the option of toasting your walnuts until golden brown, but let them cool.
  2. Place the walnuts in a food processor or blender and crush until fine. Add this mixture to the butter, sugar, and salt.
  3. Add the flour slowly to the mixture and mix until combined.
  4. Wrap the dough in seran wrap and put it in the fridge for 1-2 hours to chill.
  5. After chilled, preheat oven to 325 degrees. Drop the dough by small scoops onto parchment lined cookie sheets.
  6. Bake for 10 minutes. Take them out and let them cool on a cooling rack. Once cooled, roll them in the powdered sugar. Enjoy!
Nutrition Facts
Snow Kiss Cookies (Snowball Cookies)
Amount Per Serving
Calories 58 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 49mg2%
Potassium 15mg0%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Cookies and Treats

Comments

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  1. I made these for several years in a row, but used chopped pecans instead. After chilling the dough, I rolled them into crescent shapes and then baked them as stated in your recipe. They melted in your mouth! I think I’ll try the walnuts this year. Thank you for sharing!!

  2. I seriously LOVE these cookies too. Better than chocolate chip, better than peanut butter or any other cookie I can think of. These ROCK!

  3. My mama made these every Christmas when I was little. She called them wedding cookies…we always used pecans, but everything else is the same. The reason it calls for unsalted butter is because there is no standard for how much salt is used in butter–different brands have different amounts. This way, you can control how much salt is in a recipe and be sure it doesn’t turn out too salty! Thanks so much for the recipe, I can’t wait to make a batch!

  4. If forgotten just how easy these are to make! My mom alsoused to make then with pecans, and shaped into crescents.

    I wonder now, about trying different nuts. Almond, hazelnuts, macadamias… Cashews!

  5. I made these with my mom yesterday and they are really good. The only problem is after dipping the cooked cookies in the powdered sugar, a few hours later the powdered sugar is mostly gone (I’m assuming it’s being absorbed into the cookie?). How do I get them to stay looking like they do in your photo?

  6. We called those cookies Butter Balls. We use pecans not walnuts and once mixed we roll into balls. Bake and when done roll in powdered sugar when hot and then on e more when completely cooled.

  7. I make a version of these every year, usually with hazelnuts, but this year I used pecans. As for keeping the powdered sugar on, I let mine cool for about 5 min, roll them then when completely cooled, roll again. My family loves these and they are a big favorite of mine.

  8. I have made these every Christmas for 30+ years! But in our house they are called German Butter Balls and my recipe makes 200 one inch balls!

  9. Mom made these every year for Christmas. They were one of my Dad’s favorite cookies. They called them Russian nut balls. I am going to make these today for the first time in many years. Happy memories!

  10. 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.

  11. 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!

  12. Hi. Yes. These are called BUTTERBALLS, also known as RUSSIAN TEA CAKES. The recipe has been around for Decades- ask anyone over 50.

  13. 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!

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