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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!
- The Best Molasses Cookies
- Chocolate Meringue Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Snowball Cookies
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Snow Kiss Cookies (Snowball Cookies)
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
Oops it’s supposed to say cooled cookies. I dipped them jn try powdered sugar the morning after baking them
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?
Roll again in powdered sugar after they have cooled from the first time. I’ve been making these for 40 years ans use pecans
i roll them when they are warm then again when they are cooled and it sticks way better
You have to coat them a second time when cooled. I shake them in a ziplock bag. Then they are beautiful.
My Mom made these every Christmas. The recipe she had called these Vietmenese Cressents.
My maternal grandmother made these all the time when she was alive! So yummy! Thanks for the wonderful memory!
My Mama used black walnut and I loved these cookies with them!
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!
It’s been a while since you posted this, but did you by chance try other nuts? If so which one’s?
how many cookies does this recipe make?
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!
Love these! My mom made them every Christmas… you’ve inspired me to make them myself this year!
Thanks for sharing 🙂
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(¸.·´ (¸.·`¤… Jennifer
http://jennsrandomscraps.blogspot.ca
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These are wonderful cookies! My mother used to make them but I haven’t had any for a long time.
these look so good! and the recipe looks easy too! can’t wait to try them 🙂
I seriously LOVE these cookies too. Better than chocolate chip, better than peanut butter or any other cookie I can think of. These ROCK!
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!!
Do you have to use “unsalted” butter?
No I have made them twice already and I used unsalted one time and salted the next. It didn’t make a difference! 🙂