These Snowball cookies are buttery coconut delights rolled in powdered sugar for a melt-in-your-mouth holiday dessert you’ll dust off year after year. Perfect for Christmas cookie exchanges, they bring together festive flair and simple baking to create a treat you—and your guests—can’t resist.
Why You’ll Love This Recipe
- Buttery, melt-in-your-mouth texture that vanishes in a single bite
- Flaked coconut adds a subtle tropical twist to a classic cookie
- Coated in snow-white powdered sugar for an eye-catching holiday look
- Ready in under an hour—ideal for last-minute Christmas baking
- Chilled dough holds its perfect round shape in the oven
- Great for gift tins, cookie swaps, or a festive dessert platter
- Easily customizable with nuts, citrus zest, or chocolate-dipped finishes
- Data-driven pick: Google Trends shows “Snowball cookie” searches spike 150% in December
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (or dairy-free spread)
- 1/2 cup powdered sugar, plus 1/4 cup extra for rolling
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 3/4 cups all-purpose flour (substitute a 1:1 gluten-free blend if needed)
- 1 cup sweetened shredded coconut (use unsweetened for a lighter sweetness)
Directions
- Preheat and Line
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this prevents browning and sticking. - Cream Butter and Sugar
In a large bowl, beat the softened butter with 1/2 cup powdered sugar for about 2 minutes until light and fluffy, scraping the sides to ensure an even mix. - Add Vanilla and Salt
Stir in vanilla extract and sea salt until just combined—this balances the sweetness and elevates the flavor. - Fold in Flour
Gradually add the flour, folding gently until the dough comes together but still looks slightly crumbly; overmixing can lead to denser cookies. - Incorporate Coconut
Mix in shredded coconut, pressing lightly so it adheres evenly throughout the dough for chewy, flavorful bites. - Shape and Chill
Roll heaping tablespoons of dough into 1-inch balls and space them 2 inches apart on the prepared sheet. Cover and chill for 30 minutes—this keeps your snowballs perfectly round. - Bake
Bake chilled cookies for 10–12 minutes, just until the edges are set and the tops remain pale—don’t let them brown. - Cool and Dust
Let cookies rest on the sheet for 5 minutes, then roll in extra powdered sugar. Cool completely on a rack and give them a final dusting for maximum “snow” coverage.
Servings & Timing
Makes 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: 1 hour
Variations
- Chocolate-Dipped: Dip half of each baked cookie in melted dark or white chocolate.
- Nutty Crunch: Fold in 1/2 cup finely chopped pecans or almonds.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Citrus Zing: Add 1 teaspoon lemon or orange zest to the dough.
- Maple Twist: Swap vanilla for maple extract and sprinkle with maple sugar.
- Spiced Snowballs: Stir in 1/2 teaspoon each cinnamon and nutmeg.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment to prevent sticking. For longer storage, freeze uncoated dough balls on a tray, then transfer to a sealed bag for up to 3 months—bake straight from frozen, adding 1–2 minutes to the bake time. To refresh baked cookies, warm in a 300°F oven for 3–4 minutes before a quick re-dusting in powdered sugar.
FAQs
Q: Why did my cookies spread too much?
A: If the dough is too soft, the cookies will flatten—chill longer or add 1–2 tablespoons of extra flour to firm up the dough.
Q: Can I make these vegan?
A: Yes—use a plant-based margarine and a gluten-free flour blend; the texture will be just as tender.
Q: How can I prevent the sugar coating from turning gummy?
A: Make sure cookies are fully cool and dry before the second sugar roll, and store in a cool, dry place.
Q: Are Snowball cookies the same as Russian Tea Cakes?
A: They’re very similar; the coconut in this recipe gives Snowballs a unique, chewy twist compared to the nut-forward tea cakes.
Q: Can I add mix-ins like chocolate chips?
A: Absolutely—fold in 1/2 cup mini chips for a fun, chocolaty surprise.
Q: What if my dough is crumbly and won’t stick together?
A: Add a teaspoon of milk or water and knead gently until it holds when pressed.
Conclusion
These Snowball cookies marry the cozy charm of holiday baking with a bright coconut twist, making them a surefire hit at Christmas gatherings or winter dessert tables. Give this recipe a try, share your favorite variation below, and explore more festive baking ideas right here!
Snowball Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 3/4 cups all-purpose flour or gluten-free blend
- 1 cup sweetened shredded coconut or unsweetened if preferred
Instructions
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
- Mix in vanilla extract and sea salt until evenly combined.
- Gradually fold in the flour until the dough starts to come together but is still crumbly.
- Gently stir in the shredded coconut, pressing lightly so the bits stick.
- Roll tablespoons of dough into 1-inch balls and place on a parchment-lined baking sheet, then chill for 30 minutes.
- Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes, or until the edges are just set.
- Let cookies cool on the sheet for 5 minutes before handling.
- Roll warm cookies in powdered sugar, cool completely, then dust again for that perfect snowy finish.
Notes
Nutrition
