Snowball Cookies

Buttery, melt-in-your-mouth shortbread cookies filled with pecans and rolled in powdered sugar. Serve them with coffee, tea, hot chocolate or homemade eggnog for a perfect pairing! A perfect easy dessert for the holidays!


Cuisine: American Course: Dessert

Skill Level: Novice

Prep: 20 mins Cook: 20mins

Ready in: 40 mins Serves: 16-18pcs


  • 50g Unsalted Butter
  • 60g Cake Flour
  • 25g Almond Flour
  • 15g Powered Sugar
  • 15g Walnut
  • Powdered Sugar for Rolling and Dusting


  • Place walnuts on the cutting board, then finely chopped.
  • Heat a pan over medium low heat, add chopped walnuts and stir frequently for 1 minute. Transfer to bowl.
  • In a mixing bowl, cream butter and sugar until creamy.
  • Add cake flour and almond flour, mix until well blended.
  • Pour chopped walnuts into the bowl with the dough, mix to incorporate.
  • Scrape the dough onto a plastic wrap and place in the refrigerator for at least 30 minutes.
  • Cut the dough into 16~18 pieces, each weights 8~9g, roll the dough into a ball-sized.
  • Preheat the oven to 160˚C, bake for 16-18 minutes, until the bottom of the cookies is slightly brown.
  • When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  • Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
  • Store cookies in an airtight container.
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