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Snow Kiss Cookies
When I was growing up, we had a neighbor who brought us these cookies every single year, and they were always my favorite on the cookie plate. They remind me of Christmas, snowy days, and that irresistible nutty, melt-in-your-mouth bite. It’s one of those classic recipes I make every year. And if you love holiday treats like this, you’ll also want to try my Rum Balls!
How do you make snow kiss, 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
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup walnuts
- 1¾ cup all-purpose flour
- ½ cup powdered sugar for coating your cookies
Instructions
- In a medium sized mixing bowl add 1 cup unsalted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract and ½ teaspoon salt together in bowl. Beat until it is fluffy and incorporated 1-2 minutes.
- Place ¼ cup walnuts in a food processor and pulse until fine crumbs. Add this mixture to the butter, sugar, and salt. Add 1¾ cup all-purpose 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 Fahrenheit. 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 ½ cup powdered sugar. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
we used to substitute the crunchy Chinese noodles for the nuts hardly changes the taste
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.
Yum! Our family loves these too. Made with pecans…our family recipe and the cookbooks call them Italian Wedding Cookies.
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!
Iam allergic to nuts can I make this recipe without walnuts?
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!