Rich, buttery, melt-in-your-mouth tender Snowball cookies loaded with roasted cashews and powdered sugar.

The best Snowball Cookies recipe yields my absolute favorite Christmas cookies. These buttery shortbread cookies will melt in your mouth and are always a favorite with everyone. They are rich, buttery, melt-in-your-mouth tender, and loaded with roasted cashews and powdered sugar. And they look so pretty, like a snowball. If you’ve never tried these powdered sugar-coated delights, you need to add them to your Christmas baking list. They become a fast favorite of just about everyone who tries them!

The Best Snowball cookies are made with simple ingredients that most of us already have on hand. You’ll need just seven simple ingredients to make this best snowball cookies recipe. And you won’t even need any eggs! The roasted and chopped cashew nuts bring a subtle toasty, nutty flavor. Another awesome thing about these cookies is that you can use your favorite nuts; almond, walnuts, or pecans, and then proceed with the recipe as usual. The cookies are coated with powdered sugar twice for a pretty “snowball” look. Perfect for Christmas, or any other holiday, they’ll be a family favorite on the cookie tray!

My family has always called these cookies snowballs. They go by many names, including Mexican Wedding Cookies, Russian Tea Cakes, Snowballs, and Butter Balls. Whatever you call them, they are a classic! Their rich, buttery flavor makes it almost impossible to eat just one. It’s almost December, which means it’s almost prime baking season. With plenty of parties and gatherings, you might want to bookmark this recipe to bring these best snowball cookies out to share. Happy baking folks!

Ingredients for the Best Snowball Cookies

You’ll need just seven simple ingredients to make this best snowball cookies recipe.

Butter – 1 cup
Powdered sugar – ½ cup + 1 cup (for coating)
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Vanilla extract – 1 teaspoon
Roasted cashews – 1 cup, chopped
All-purpose flour – 2 cups

How to make these Best Snowball Cookies

Roast the cashew nuts: Roast the cashew nuts and chop them finely.
Preheat the oven: Preheat the oven to 180 C. Prepare two baking sheets by lining them with parchment paper.
Make the cookie dough: Cream together 1 cup of salted butter at room temperature and ½ cup of powdered sugar in a large bowl. Beat butter and sugar together until it’s fluffy. To this add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of vanilla extract and beat well. To this add the chopped cashew nuts and mix. Add 2 cups of all-purpose flour and combine.
Shape the cookies: Scoop dough with a spoon and roll dough into balls. Place cookie balls 2 inches apart onto parchment paper-lined baking sheets
Bake the cookies: Bake the cookies in a preheated oven at 180 C for 15 to 18 minutes. Do not overbake the cookies. Bake the cookies on the center rack of the oven.
Coat with sugar: Cool on baking sheets for no more than 5 minutes. When the cookies are cold enough to handle, toss and roll the cookies one by one in one cup of powdered sugar until fully coated. Let the cookies cool down completely. Once the cookies are cooled, toss them in powdered sugar again for a second time and roll until fully coated. Store them in an airtight container for up to a week.

The Best Snowball Cookies Recipe

Recipe by EmilyCourse: CookiesDifficulty: Easy

Servings

Prep time

minutes

Baking time

minutes

Calories

0.074

kcal

Total time

minutes

Rich, buttery, melt-in-your-mouth tender Snowball cookies loaded with roasted cashews and powdered sugar.

Ingredients

Butter – 1 cup
Powdered sugar – ½ cup + 1 cup (for coating)
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Vanilla extract – 1 teaspoon
Roasted cashews – 1 cup, chopped
All-purpose flour – 2 cups

Directions

Roast 1 cup of cashew nuts and chop them finely.
Preheat the oven to 180 C. Prepare two baking sheets by lining them with parchment paper.
In a large bowl, cream 1 cup of salted butter at room temperature and ½ cup of powdered sugar. Beat butter and sugar together until it’s fluffy.
To this add 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of vanilla extract and beat well.
To this add the chopped cashew nuts and mix. Add 2 cups of all-purpose flour and combine.
Scoop dough with a spoon and roll dough into balls. Place cookie balls 2 inches apart onto parchment paper-lined baking sheets
Bake the cookies in a preheated oven at 180 C for 15 to 18 minutes. Do not overbake the cookies. Bake the cookies on the center rack of the oven.
Cool on baking sheets for no more than 5 minutes. When the cookies are cold enough to handle, toss and roll the cookies one by one in one cup of powdered sugar until fully coated.
Let the cookies cool down completely. Once the cookies are cooled, toss them in powdered sugar again for a second time and roll until fully coated. Store them in an airtight container for up to a week.