Description

There’s something truly comforting about the smell of freshly baked cookies wafting through the kitchen on a crisp winter evening. Walnut snowball cookies are a classic treat that pairs perfectly with cozy nights, holiday gatherings, or a simple afternoon tea. Inspired by traditional European butter cookies, this recipe combines the nutty richness of walnuts with a tender, buttery dough, all coated in a delicate layer of powdered sugar. These cookies are a timeless favorite, offering a melt-in-your-mouth texture and a subtle sweetness that makes them perfect for gifting, entertaining, or simply indulging yourself.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup finely chopped walnuts
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until fully incorporated.
Gradually add the flour and salt, mixing on low speed until a soft dough forms.
Fold in the finely chopped walnuts until evenly distributed throughout the dough.
Scoop out small portions of dough, about one tablespoon each, and roll them into balls.
Place the cookie balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the bottoms are lightly golden. Avoid overbaking to maintain a tender texture.
Allow the cookies to cool for 5 minutes on the baking sheet before rolling them in powdered sugar.
Once coated, transfer the cookies to a wire rack to cool completely.

Notes

Use room temperature butter for a lighter, tender dough.
Chop walnuts finely for even distribution and subtle crunch.
Avoid overbaking to keep cookies soft and melt-in-your-mouth.
Roll cookies in powdered sugar twice for extra sweetness and presentation.
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 12–15 minutes