These Cream Cheese Snowball Cookies are soft, buttery, and melt-in-your-mouth delicious. Coated in powdered sugar like little snowballs, they’re a classic holiday favorite perfect for Christmas cookie trays, gifting, or cozy winter baking.
The addition of cream cheese makes them extra tender and rich, giving these cookies a unique soft texture you’ll love.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup | Softened |
| Cream cheese | 4 oz | Softened |
| Powdered sugar | ½ cup | Plus extra for coating |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 1 ½ cups | |
| Salt | ¼ teaspoon | |
| Chopped pecans or walnuts | ½ cup | Optional |
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter & Cream Cheese
In a large bowl, beat together butter and cream cheese until smooth and creamy.
3. Add Sugar & Vanilla
Mix in powdered sugar and vanilla extract until well combined.
4. Add Dry Ingredients
Gradually add flour and salt, mixing until a soft dough forms. Fold in chopped nuts if using.
5. Shape Cookies
Roll the dough into small balls (about 1 inch) and place on the baking sheet.
6. Bake
Bake for 12–15 minutes until the bottoms are lightly golden (tops should stay pale).
7. Coat in Powdered Sugar
Let cookies cool slightly, then roll them in powdered sugar. For a thicker coating, roll again once fully cooled.
Tips for the Best Snowball Cookies
- Use softened ingredients for smooth dough
- Don’t overbake—keep them soft and tender
- Double-coat in powdered sugar for a classic look
- Add nuts for extra crunch and flavor
Serving Suggestions
- Serve on holiday cookie platters
- Pair with tea, coffee, or hot cocoa
- Package in gift boxes or tins
- Sprinkle extra powdered sugar before serving
Storage
- Room Temperature: Store in an airtight container for up to 5 days
- Refrigerator: Store for up to 1 week
- Freezer: Freeze for up to 2 months
