Snowball Cookies

This recipe has been a Christmas tradition in our Italian family for many years. I remember them when I was a little girl. I make them for family and friends every year now and give as gifts, they Love them.

RECIPE LOOKS AND TASTES GREAT WITH GLUTEN FREE FLOUR! I did increase the oven to 350. And used unsalted butter and decreased the salt to 1/2 tsp. Note: Do not wait for cookies to brown. Keep the balls small so that you can pop the whole cookie into your mouth since it will come apart if you try to bite into it.

For years I have made these, exactly the same recipe. But during a cookie exchange, a woman I worked with made these, using cake flour instead of all-purpose. It is def worth the change. Although, no matter what, these are the best! If you have cake flour, just try it, and I’ll bet, you will never use all-purpose flour in these cookie again.

They were very tasty but I prefer the ones with the confectioners sugar in the batter- these were more crunchy than fluffy to me.

Best recipe I’ve ever tried. Have been making this for about 10 yrs. Just never rated it. Love it!!

Served at a church gathering and enjoyed more than any other cookie brought.

Since I found this recipe three years ago, I make these every year for Christmas. It reminds me of the ones my mom used to make.

I thought the recipe was absolutely awesome but the time was off. I have a pretty new oven so I think the temp is right on. But 25 minutes was way to long on these cookies. They were hard as rocks. I tried the next batch for 15 minutes and they were perfect! The best tasting snowball cookies ever!!!

I tried this recipe for a cookie exchange party my neighbors and I were having. I had the oven temp on 350 and cooked the first batch WAY too long. But if you have it on 350 degrees and leave them in for 12-13 mins or until golden brown on the bottom, they come out MAGNIFICENT. In fact, I won 2nd place in the cookie exchange, and some people were actually mad mine didn’t win! Great holiday recipe! Must try at least once!

I read several reviews and didn’t see anything about the amount of vanilla in the recipe — it does say 1 Tablespoon, right? I couldn’t quite get myself to add that much, I stuck with a teaspoon, guessing it was a type-o. I also cut back on the salt and used walnuts since that’s what I had. I used granulated sugar since that’s what the recipe said, and mine turned out roundish, not flat like some other reviewers. I liked what someone suggested, storing them in a ziplock of powdered sugar. Although these cookies were good, i think the snowballs I sampled at Costco (from a mix) were better.

These are a Christmas tradition at our house. Use good quality butter or margarine to prevent cookies from flattening out. Some margarines contain WATER. Look for a higher calorie count to get a margarine with the least water. I like to use almond extract instead of vanilla.

I needed a snowball recipe for my daughter’s wedding and made this one without taste testing first. It was fantastic and easy to make. It definetly will go into my “recipe box” for Christmas cookies.

So easy to make and so good! My mother made these all the time so I was happy to find this recipe. I use chopped walnuts instead of pecans simply because that’s our preference. Great for Christmas cookies or any time of the year.

I have made these a couple times referencing the other similar recipes on the site as well and to turn this into a 5 star recipe I just changed the sugar to 1 cup confectioners sugar, I find it makes for a more delicate treat. I also roll them in the confectioners sugar both while hot and again 15 minutes later while cool. I sometimes use walnuts or almonds instead of pecans, just depends on what I have around.

I made my cookies into 2 inch balls, so I only had two dozen when I finished. Next time, I’ll make sure and double the recipe. They are very good cookies!

OMG… made these with almonds they are so good. They dont need double dipped in powered sugar twice.

Just finished making these cookies, they are AMAZING! Just like my grandma used to make. Light and airy but still crunchy! I read that you shouldn’t use salted butter.. I did and they came out a little flat. Not extremly flat, but not the ball I rolled before putting in the oven. That doesn’t even matter though because they are SO good! I would definitally recommend. I’m going to make another double batch tomorrow for the holidays because they are so good!

This was not what I was looking for but they are great! They are an airy version of a Sandies pecan shortbread cookie.

OMG These were great! I only had some brown sugar and ground pecan and they turned out amazing! I had them for 20 minutes in the oven in the upper rack and this was enough. I tried with the first batch what I read about double coating them with sugar while hot and after and I thought it was too much. The second batch I only coated them after they cooled and they were just perfect! Thank you for this easy and delicious recipe.

I have made these a few times now and they are wonderful. I was trying to find a recipe for my Father-in-Law that resembled cookies his mom used to make with the pecans off their tree in Texas and I was successful. Thanks for sharing!

Verygood recipe. I made these for Christmas and found that the advice to wait until they are completely cooled before rolling in powdered sugar…..is great advice!! I didn’t and now know why!! Not the best I’ve tasted…but very good!