Tender, melt in your mouth Christmas Snowball Cookies are the perfect addition to your baking list this season. Super festive and fun.
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If you love shortbread or any buttery, tender, melt in your mouth type of cookie then you must try these Christmas Snowball Cookies. They are a play on the classic pecan snowball but with a fun twist.
Instead of pecans, Christmas sprinkles are mixed throughout the dough to make the most fun and festive cookie. Plus, they taste like cake batter.
Does it get any better?!
Ingredients for Christmas Snowball Cookies
How to Make the Cookie Dough
Start by creaming the butter and powdered sugar together in the bowl of a stand mixer.
Once light and fluffy, this will take about 5 minutes, add the vanilla and almond extracts. This is where the cake batter goodness comes in.
Add flour, salt and cornstarch to the creamed mixer and mix until it just comes together. Stir in the sprinkles by hand.
Forming and Baking the Cookies
First, prepare your baking sheets. I like to line mine with parchment paper but you can also use nonstick spray.
Using a tablespoon measuring spoon, scoop out the dough. Roll it into a ball and place on the prepared baking sheet.
The cookies won’t rise and spread so you can place them closer together than traditional cookies. An inch between each would be perfect.
Bake until lightly golden, let cool for 2 minutes then remove from baking sheet.
The Secret to Snowballs
There’s a little secret to getting these pretty little cookies looking just like snowballs. As soon as they come out of the oven, give them a quick roll in powdered sugar.
Then after they have cooled completely, they get another generous roll in more powdered sugar. It gives them the perfect white coating.
More Christmas Cookie Ideas:
Christmas Snowball Cookies
- 1 cup butter, room temperature
- 1 cup powdered sugar, divided
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups all-purpose flour
- 1 Tbsp. cornstarch
- 1/4 tsp. kosher salt
- 1/3 cup Christmas sprinkles (jimmies preferred)
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
- Add butter and 1/3 cup powdered sugar to the bowl of a stand mixer. Cream until very light and fluffy, 4 to 5 minutes. Add vanilla extract and almond extract and mix.
- Add flour, cornstarch and salt to the mixer and mix until just combined. Overmixing causes tough cookies. Stir in the sprinkles by hand.
- Using a tablespoon measuring spoon, portion out the dough. Roll into balls and place 1 inch apart on the prepared baking sheet. Bake cookies for 16 to 18 minutes, until lightly golden. Remove from oven and allow to cool on baking sheet for a minute.
- Place remaining 2/3 cup into a pie plate or cake pan. While still warm, roll the cookies in the powdered sugar. Place on a wire rack and allow to cool completely. Once cooled, give another generous roll in the powdered sugar. This second roll will give the cookies that perfect powdered sugar coating.