Name: Copycat Snowball Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (plus more for rolling); 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/4 tsp salt; 3/4 cup finely chopped pecans or walnuts

Jump to Recipe·Leave a Review

These Copycat Snowball Cookies are soft, buttery shortbread-style cookies rolled in powdered sugar for a melt-in-your-mouth finish. Packed with finely chopped nuts and coated in a sweet, snowy layer, they’re a holiday classic I love making for cookie trays, gifts, or just to enjoy with a warm cup of coffee.

Why You’ll Love This Recipe

I love these cookies because they’re simple, nostalgic, and absolutely delicious. The dough is easy to mix, doesn’t require eggs, and bakes into perfect bite-sized treats that are rich, tender, and sweet. The double coating of powdered sugar gives them that signature “snowball” look, and the nutty crunch inside balances the sweetness beautifully. Whether I’m baking for the holidays or craving a buttery cookie, this recipe never lets me down. Copycat Snowball Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Powdered sugar (plus extra for rolling)
Vanilla extract
All-purpose flour
Salt
Finely chopped pecans or walnuts

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the softened butter and ½ cup of powdered sugar until light and fluffy.
I mix in the vanilla extract, then gradually stir in the flour and salt until the dough comes together.
I fold in the finely chopped nuts until they’re evenly distributed throughout the dough.
I scoop the dough into 1-inch balls and place them on the baking sheet about an inch apart (they don’t spread much).
I bake them for 12–15 minutes, just until the bottoms are lightly golden.
While they’re still warm, I roll the cookies in powdered sugar, then let them cool completely on a wire rack.
Once cooled, I roll them in powdered sugar a second time for that classic snowy finish.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 12–15 minutes to bake.

Variations

I’ve used chopped almonds or hazelnuts instead of pecans for a different flavor.
For a fun twist, I sometimes add a pinch of cinnamon or nutmeg to the dough.
If I want a chocolate version, I stir in mini chocolate chips or roll them in cocoa powder and powdered sugar combined.
Adding a drop of almond extract alongside the vanilla gives a slightly floral, bakery-style flavor.
For a festive look, I mix in a little edible glitter or colored sanding sugar with the final sugar coating.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I place them in a freezer-safe container and separate layers with parchment paper. They keep well for up to 2 months.

No reheating needed—just let them come to room temperature and re-roll in powdered sugar if needed after freezing. Copycat Snowball Cookies

FAQs

Why do my snowball cookies fall apart?

If they’re too crumbly, the dough might need a little more butter. I make sure it holds together when pressed before baking.

Can I make these without nuts?

Yes, I’ve made nut-free versions by replacing the chopped nuts with mini chocolate chips or leaving them out entirely for a plainer shortbread cookie.

Do I need to chill the dough?

Not always, but if the dough feels too soft or sticky, I chill it for 20–30 minutes to make it easier to roll into balls.

Can I double this recipe?

Absolutely. I often double it during the holidays for gift boxes or cookie exchanges—it scales up really well.

Why do I roll them in sugar twice?

The first roll (while warm) helps the sugar stick. The second coating adds that signature powdery, snowy look once they’re cooled.

Conclusion

These Copycat Snowball Cookies are a timeless treat I love baking year after year. They’re easy, elegant, and full of buttery, nutty flavor with a soft texture that just melts in my mouth. Whether I’m gifting them or sneaking one off the tray with my coffee, they’re always a sweet little bite of winter magic.