Buttery Walnut Snowball Cookies

Introduction

Have you ever wondered why certain cookies instantly melt in your mouth while others crumble or turn dry? The secret often lies in the balance of fat, finely ground nuts, and the classic confectioner’s sugar coating. Buttery Walnut Snowball Cookies are one of those treasured, melt-in-your-mouth cookies that have been loved for generations—especially during the holiday baking season. These cookies are known for their tender texture, delicate sweetness, and festive snowy appearance, making them a timeless addition to your cookie tray.

Studies show that nostalgic recipes (like traditional holiday cookies) score higher in taste satisfaction and emotional enjoyment because they evoke memories and family tradition. Snowball cookies, sometimes called Russian Tea Cakes or Mexican Wedding Cookies, capture exactly that—the warmth of shared celebration. With the rich aroma of toasted walnuts and the buttery flavor that defines this recipe, they offer comfort one bite at a time.

Whether you’re hosting a holiday gathering, preparing edible gifts, or simply craving that perfect tender cookie, this guide will help you create snowball cookies that are soft, buttery, and beautifully coated in powdered sugar.

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Ingredients List

These ingredients make a batch that yields about 24 cookies. Each ingredient plays a role in texture and flavor—so quality matters.

• 1 cup (2 sticks) unsalted butter, softened
  The butter is the foundation of the melt-away texture.
• 1/2 cup powdered sugar
  Adds sweetness without a gritty texture.
• 1 teaspoon pure vanilla extract
  Enhances the warm, buttery flavor.
• 2 cups all-purpose flour
  Forms the structure while still allowing tenderness.
• 1 cup finely chopped walnuts
  Toasting optional but recommended for deeper flavor.
• 1/4 teaspoon salt
  Balances sweetness and enhances nuttiness.
• 1 to 1.5 cups powdered sugar for rolling
  Creates that signature snowy finish.

Ingredient Substitutions

• Replace walnuts with pecans, hazelnuts, or almonds.
• Substitute vanilla with almond extract for a more aromatic twist.
• Make gluten-free: Swap flour for a 1:1 certified gluten-free baking blend.

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Timing

Stage	Time Required	Notes
Prep Time	15 minutes	Includes chopping nuts
Chill Time (Optional)	20 minutes	Helps prevent spreading
Bake Time	12–14 minutes	Until bottoms lightly golden
Total Estimated Time	~45 minutes	Quick compared to most holiday cookie recipes (average 60+ minutes)

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Step-by-Step Instructions

Step 1: Prepare Your Walnuts

Finely chop the walnuts. For enhanced depth, toast them for 5 minutes in a dry skillet or at 350°F (175°C) in the oven. Let them cool.

Step 2: Cream the Butter and Sugar

In a medium bowl, beat softened butter and 1/2 cup powdered sugar until creamy, light, and fluffy. This air incorporation contributes to the soft texture.

Step 3: Add Vanilla and Dry Ingredients

Blend in the vanilla extract. Then slowly stir in the flour and salt until just combined. Avoid overmixing to maintain tenderness.

Step 4: Add the Walnuts

Fold in the chopped walnuts, making sure they distribute evenly throughout the dough.

Step 5: Shape the Cookies

Using your hands or a small cookie scoop, shape the dough into 1-inch balls. Arrange on a baking sheet lined with parchment paper.

Pro Tip:

If your kitchen is warm, refrigerate the shaped dough for 20 minutes to ensure cookies hold their round shape while baking.

Step 6: Bake

Bake in a 350°F (175°C) oven for 12–14 minutes, or until the bottoms are just golden. The tops should remain pale.

Step 7: Snowball Coating

While cookies are still warm, gently roll them in powdered sugar. Let them cool, then coat again to achieve a thicker ‘snowy’ finish.

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Nutritional Information (per cookie)

Nutrient	Amount
Calories	~120 kcal
Total Fat	9 g
Saturated Fat	4.5 g
Carbohydrates	9 g
Sugar	3 g
Protein	2 g
Fiber	1 g

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Healthier Alternatives for the Recipe

• Swap walnuts for almonds for higher Vitamin E content.
• Use grass-fed butter for richer flavor and better omega balance.
• Replace half the flour with almond flour to reduce carbs and boost healthy fats.
• Reduce sugar by adding only one powdered sugar coating instead of two.

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Serving Suggestions

• Place them in holiday tins layered with parchment paper for gifting.
• Serve alongside tea, coffee, chai, or mulled cider.
• Add them to a festive cookie board with gingerbread, biscotti, and shortbread.
• Dust lightly with cocoa powder or cinnamon for a flavor twist.

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Common Mistakes to Avoid

Mistake	Solution
Overbaking	Remove when bottoms brown slightly; tops should remain pale.
Skipping the second sugar roll	First layer melts—second coating ensures snowy finish.
Chopping nuts too large	Finely chop for even texture and shaping ease.
Using cold butter	Prevents proper creaming → dense cookies.

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Storing Tips for the Recipe

• Room Temperature: Store in an airtight container up to 7 days.
• Freezer (Unbaked Dough): Freeze dough balls up to 3 months. Bake from frozen; add +2 minutes.
• Freezer (Finished Cookies): Freeze baked cookies up to 2 months. Re-roll in sugar after thawing.

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Conclusion

Buttery Walnut Snowball Cookies are soft, delicate, and perfect for celebrations or everyday treats. Their melt-in-your-mouth texture and warm nutty flavor make them a timeless favorite. Try them today—then share your experience in the comments! Don’t forget to subscribe for more bakery-style homemade recipes.

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FAQs

Q1: Can I make these without nuts?
Yes—substitute nuts with mini chocolate chips or leave plain. Texture will be slightly less crumbly.

Q2: Why are my cookies dry?
Overbaking or too much flour can cause dryness. Scoop flour lightly or weigh for accuracy.

Q3: Can I make these ahead?
Yes—prepare the dough and refrigerate for up to 48 hours or freeze for months.

Q4: Can I double the batch?
Yes—this recipe scales easily. Ensure thorough mixing and even nut distribution.

Q5: Can I use salted butter?
Yes—simply reduce added salt to a pinch.