Small walnut butter cookies rolled in powdered sugar for a snowy holiday finish.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Italian-Style Walnut Snowballs
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 110 minutes: 30 hands-on, 30 chilling or resting, 20 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Small walnut butter cookies rolled in powdered sugar for a snowy holiday finish.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixCream butter and 60 g powdered sugar just until smooth. Mix in vanilla and salt, then fold in flour and finely chopped walnuts. Bring together gently.
Shape and chill
- 2Shape and chillDivide into 30 small balls, about 23 g before coating. Place 1 inch apart on two lined sheets and chill 30 minutes.
Bake
- 3BakeHeat oven to 350°F (175°C), or 325°F (165°C) fan. Bake both trays 16–20 minutes, exchanging positions halfway, until set and light golden underneath.
Coat
- 4CoatRest on trays 5 minutes. Roll still-warm cookies gently in part of the coating sugar, then cool on a rack for 25 minutes. Roll again with remaining sugar for a white finish.
Chef’s Science & Pro Tips
Ingredient science
A holiday butter-cookie variation rather than a claim of one regional traditional formula.
Technique & texture
Finely chopped walnuts distribute evenly without breaking the small balls.
Finishing & serving
Two light sugar coatings give a snowy finish without a wet crust.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- A holiday butter-cookie variation rather than a claim of one regional traditional formula. Finely chopped walnuts distribute evenly without breaking the small balls. Two light sugar coatings give a snowy finish without a wet crust. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Why do they crumble while warm?
They are delicate. Allow the 5-minute tray rest and handle gently.
Can I use pecans?
Yes, as a variation by equal weight; the flavor will differ.
Do they need eggs?
No. Butter binds this short dough.
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