This snowball cookie recipe is a great way to kick off winter. This recipe is as simple as it is delicious with all the holiday flavors in one easy to roll and bake cookie. These cookies are coated in confectioners sugar making them easy to store, serve or pack nicely as a gift. These cookies are typically plain sugar with nuts such as walnuts. Since my son is allergic to peanuts I leave any nuts out. I did add cinnamon and spices for a little hint of holiday flavor.
The best part of these cookies is how easy they are to store. After you cook them you roll them in confectioners sugar, this helps so they don’t stick to each other. I like to put them in large mason jars with holiday ribbon and give as gifts. It is an easy way to give a thoughtful gift that looks like you wrapped Christmas up in a jar.
Snowball Cookie Recipe
- 2 sticks unsalted butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp fresh ground ginger
- dash of salt
- Confectioners sugar
In a medium bowl combine flour, salt, cinnamon, nutmeg, and allspice and set aside.
In a medium bowl of a mixer blend butter and sugar on medium speed until blended well. Next, add vanilla and ginger until blended well.
On low speed blend in flour mixture and blend until all ingredients are blended well and mixture comes together well as a dough.
Place on a piece of parchment paper and refrigerate for 30 minutes to an hour.
Once dough is chilled, roll into balls and place on a parchment lined baking sheet. Bake at 350 degrees for about 15-20 minutes. Cook all the way through until the tops are slightly browned. The insides should be completely done. Remove from the oven and let cool for a few minutes.
As soon as they are cool enough to handle, roll cookies in a bowl of (about 1 cup) confectioners sugar. Let completely cool on a cookie rack.
When these are completely cooled I like to roll in confectioners sugar one more time to ensure they are covered well.
Add the "snow" or confectioners sugar after baking when the cookies are cool.
This is a more of a cinnamon spice snowball cookie
While these are baking, prepare a bowl with a couple of cups of confectioners sugar. You will roll the cool, yet still warm cookies in this to add “snow”. I like to use a rectangular dish with a lip for the edges. This way the sugar won’t spill out and you can roll them to coat them with less mess. I have a stack of inexpensive plastic platters such as Clear Plastic Serving Platter 18″ x 12″that I use for so many things. I usually pour about a cups and cover the dish. It’s fun to roll the cookies in the confectioners sugar, my kids have fun with this.
Once the cookies are out of the oven place them on a cooling rack for a few minutes. When they have cooled enough that you can handle them begin to roll in confectioners sugar. Once done and completely cooled you can go back and roll cookies again if you want to enure you covered them in snow well.
Once you coat them in confectioners sugar they won’t stick to each other making them easily stack-able in an airtight container for up to a week.
My favorite is to make these snowball cookies with gingerbread men. See Recipe. I make a scene where it looks like the gingerbread are building a snowman.
Also a great scene for outside a gingerbread house!