Christmas Cookies are always a treat! These Snowball Cookies are from a secret family recipe. They are soft, buttery, delicately dusted with powdered sugar. You can add pecans, walnuts or another nut of your choice. Mini chocolate chips are an addition your family and friends may enjoy. Maybe you can think of other ingredients to add.

Ingredients Make 36 Cookies:

  • 1 cup unsalted butter (softened to room temperature)

  • ½ cup powdered sugar

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract (or almond extract)

  • 2 cups all purpose flour

  • 1 cup finely chopped pecans* (walnuts or nut of your choice)

  • 1 cup powdered sugar (for rolling the cookies)


  • Using an electric mixer, beat together butter and ½ cup powdered sugar until creamy.

  • Add the salt and vanilla (or almond) extract, and beat until incorporated, scraping down the sides of the bowl as needed.

  • Add the flour and nuts and beat on low speed until combined, scraping down the sides of the bowl as needed.

  • Chill dough in the refrigerator for at least 2 hours and up to 2 days, until easy to handle.

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

  • Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until lightly golden on the bottom.

  • Let cool for 5 minutes, then roll warm cookies in powdered sugar. Let cookies cool completely and then roll in powdered sugar a second time.

You Can Have A Nut-Free Snowball Cookie By Eliminating The Nuts Entirely . . . You Can Replace The Nuts With 1/2 Cup Of Mini Chocolate Chips — Thus Making These Chocolate Chip Snowball Cookies

I hope you enjoy these cookies — with or without nuts — with or without mini chocolate chips — or both . . . That’s the beauty of recipes. I view them as suggestions.

Thanks for stopping by!