Buttery Nut-Filled Snowball Delights

The Little Snowballs That Could

My grandson calls these his “snowball cookies.” He says they look like tiny, sweet snowballs. I still laugh at that. The magic is inside. They are filled with buttery, toasted nuts. Doesn’t that smell amazing?

These treats matter because they are made for sharing. They are not fussy or perfect. A little crack in the dough is just fine. It lets the flavor out. What was your favorite cookie to make with family?

A Tale of Two Textures

Here is a little secret. You process the nuts two ways. Half get very fine, like sand. The other half stay a bit chunky. This gives you the best of both worlds. You get a cookie that melts in your mouth but has a nice, tiny crunch.

I learned this the hard way. I once ground all the nuts to dust. The cookie was soft, but it missed something. That little bite matters. It makes your taste buds pay attention. Fun fact: Pecans are not really nuts. They are a type of fruit called a drupe!

The Gentle Bake

These cookies are shy. They do not like a hot, rushing oven. We bake them low and slow. This keeps them tender and pale. You want just a hint of gold on the bottom. It is the sign of a patient baker.

Switching the trays halfway through is key. It gives every cookie the same chance to shine. This step matters because it is about being fair. Good things come to those who wait, and rotate. Do you prefer chewy or crispy cookies?

The Sugar Snow Coat

Let the cookies cool completely. This is very important. If they are warm, the sugar will melt. Then you roll them in the powdered sugar. It is like giving them a first winter coat. They look so pretty.

But the best part is the second roll. Just before serving, you coat them again. This gives them that fresh, snowy look. It makes everyone feel special. It turns a simple cookie into a tiny gift. Would you eat one right away or save it for later?

More Than Just a Cookie

My mother made these every Christmas. Her apron would be dusted white with sugar. I thought it was magic. Now I know the magic was her time. She was saying “I love you” with butter and nuts.

That is why this recipe matters. It is not about being fancy. It is about creating a feeling. The feeling of home. The feeling of being cared for. Anybody can make that. You just need a simple recipe and a full heart.

Ingredients:

Ingredient	Amount	Notes
Pecans or Walnuts	2 cups	Divided, see instructions
All-purpose flour	2 cups (10 ounces/283 grams)
Salt	¾ teaspoon
Unsalted butter	16 tablespoons, softened	2 sticks / 1 cup
Superfine sugar	⅓ cup (2 ⅓ ounces/66 grams)
Vanilla extract	1 ½ teaspoons
Confectioners’ sugar	1 ½ cups (6 ounces/170 grams)	For rolling and coating

My Snowy Kitchen Memories

Hello, my dear. Come sit at the table. I’m making my Snowball Delights. These cookies always remind me of my first snowy winter. I was a little girl, new to this country. My neighbor, Mrs. Rossi, brought over a plate of them. They looked like little powdered snowballs. I thought they were magic. I’ve made them every winter since. Doesn’t that smell amazing? The butter and toasting nuts warm the whole house. It feels like a hug. Let’s make some magic together.

Here is how we make them. I’ll walk you through it. Remember, baking is about joy, not perfection.

• Step 1: First, we get our nuts ready. Turn your oven to 325 degrees. We need two racks in the middle. Put parchment paper on your baking sheets. Now, take your pecans. We’ll chop them in the food processor. Do one cup until it looks like sandy breadcrumbs. The other cup, just chop it coarsely. This gives our cookies a wonderful crunch. Mix them with the flour and salt in a bowl. (A hard-learned tip: Don’t walk away from the food processor! Nuts can turn to butter in a blink.)
• Step 2: Time for the butter. Use your mixer to beat the soft butter and sugar. Beat it until it’s pale and fluffy. This takes about three minutes. It makes the cookies light. Then, mix in the vanilla. Now, slowly add your nut and flour mixture. Mix on low until it just comes together. Finish stirring by hand with a spatula. I still laugh at the time I didn’t scrape the bowl. We had a pocket of plain flour in one cookie!
• Step 3: Now, roll the dough into little balls. Use about a tablespoon for each. Line them up on your sheets. They don’t spread much. Bake them for about 18 minutes. Switch the pans halfway through. You want the bottoms just barely tan. Let them cool for five minutes on the sheet. Then move them to a rack. Quiz: Why do we let them cool a bit first? Share below!
• Step 4: This is the fun part. Put the powdered sugar in a shallow dish. Once the cookies are completely cool, roll them in the sugar. They will look dusty and sweet. Right before you serve them, give them another roll in fresh sugar. Gently shake off the extra. This makes them look freshly fallen snow. I always sneak one at this stage. So good.

Cook Time: About 20 minutes per batch
Total Time: 1 hour 30 minutes
Yield: About 3 dozen cookies
Category: Dessert, Cookies

Let’s Get Creative!

These cookies are wonderful as they are. But sometimes, it’s fun to play. Here are three little twists you could try. They are all delicious.

• Chocolate Snowdrift: Add a handful of mini chocolate chips to the dough. The chocolate melts into little pools.
• Orange Blizzard: Use orange zest instead of vanilla. Roll the finished cookies in sugar mixed with a pinch of cinnamon.
• Peppermint Snow: Add a tiny drop of peppermint extract. Roll them in crushed candy cane mixed with the powdered sugar.

Which one would you try first? Comment below!

Serving with a Smile

I love serving these on my big blue platter. They look so pretty piled high. For a special treat, place one on a small plate. Add a few fresh raspberries and a mint leaf beside it. The red and green looks so festive. You could also crumble one over a bowl of vanilla ice cream. It’s a simple sundae that feels grand.

What to drink? For the grown-ups, a small glass of sherry or a sweet dessert wine is lovely. It sips like liquid honey. For everyone, a big mug of hot chocolate is perfect. The creamy chocolate and the nutty, buttery cookie are best friends. Which would you choose tonight?

Keeping Your Snowball Delights Perfectly Delightful

These cookies keep beautifully. Store them in a tin at room temperature for a week. Layer them with parchment paper so they stay pretty.

You can freeze the baked, cooled cookies too. Just pop them in a freezer bag. They thaw in minutes on the counter. I once forgot a batch in my freezer for a month. They tasted just-baked when I found them!

Batch cooking saves holiday stress. Make the dough and freeze it in logs. Slice and bake whenever you need a fresh treat. This matters because it lets you enjoy the season, not just work in it. Have you ever tried storing it this way? Share below!

Simple Fixes for Snowball Success

First, if your dough is crumbly, do not worry. Your butter might be too cold. Just squeeze the dough in your hands. The warmth will help it stick together.

Second, watch for over-baking. I remember when my first batch came out too dark. They were dry. Pull them when the bottoms are just tan. This matters for a tender, melt-in-your-mouth bite.

Finally, coat them in sugar twice. The first coat soaks in a little. The second gives that snowy, finished look. This makes them look special and taste sweet. Which of these problems have you run into before?

Your Snowball Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The nuts help the texture.

Q: Can I make the dough ahead? A: Absolutely. Chill it for three days or freeze for a month.

Q: What if I don’t have superfine sugar? A: Regular granulated sugar works fine. Just beat the butter a bit longer.

Q: Can I double the recipe? A: You can. But mix it in two batches for best results.

Q: Any fun add-ins? A: A tiny pinch of cinnamon in the dough is lovely. *Fun fact: Pecans are actually a type of hickory nut!* Which tip will you try first?

From My Kitchen to Yours

I hope these little snowballs bring you joy. They always remind me of my first snowy winter. Baking them made the house feel so warm and happy.

I would love to hear about your baking adventures. Sharing stories is the best part. Have you tried this recipe? Give your experience in the comments. Thank you for spending time in my kitchen today.

Happy cooking!
—Grace Ellington.