Annalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. Like us, she believes that life is usually a little better with sugar and butter. You can find Annalise on Facebook, Twitter, Instagram and Pinterest.
The holidays just wouldn’t be the same without the smorgasbord of cookies and treats that accompany it. My kitchen is currently overflowing with homemade goodies for friends and family (and myself), and I wouldn’t have it any other way.
While it’s hard to pick one favorite holiday treat, I will say that with each passing year I crave more simple and classic recipes, like these snowball cookies. In previous years I might have passed them over for something flashier, but now my older and wiser self knows better.
These buttery, crumbly, and sugar-dusted cookies have become one of my favorites and we enjoy them every holiday season.
I’ve used walnuts in this version, but you can certainly get creative with other nuts you prefer. Just make sure they are very finely chopped, or you’ll lose that wonderful texture. Use a food processor for best results with minimal effort.
If you’re already a fan of snowball cookies, then you know why I love them so much. And if you haven’t yet had the pleasure of trying them, well what are you waiting for?
- 3/4 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups finely chopped walnuts
- Powdered sugar
- Preheat oven to 325 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugar together until smooth and creamy, about 3 minutes. Mix in the vanilla extract. Add the flour, cinnamon, salt and walnuts and mix just until combined.
- Roll dough into rounded tablespoons and place on prepared sheet pan. Bake for 15 minutes.
- Let cookies cool until they are no longer too hot to handle, about 4-5 minutes. Then roll cookies in powdered sugar and place on a wire rack to cool completely. Once cool, roll again in powdered sugar.
- For best results, use a food processor to finely chop the walnuts.
- These cookies can be stored in an airtight container for up to 5 days.