Delicious homemade Snowball Cookies in five irresistible flavors: Pistachio Snowballs, Strawberry Chocolate Chip Snowballs, Coconut Snowballs, Pecan Snowballs, and Chocolate Snowballs. These classic powdered sugar cookies are soft, buttery, and melt-in-your-mouth perfect for holidays, Christmas cookie trays, and special occasions. Easy cookie recipes made with simple ingredients like butter, nuts, chocolate chips, and coconut. Perfect winter desserts, festive treats, and giftable cookies everyone will love. Ideal for holiday baking inspiration and cookie lovers.
1️⃣💚 Pistachio Snowball Cookies
Yield
18–20 cookies
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus more for rolling)
1 tsp vanilla extract (or ½ tsp almond extract)
1½ cups all-purpose flour
¼ tsp salt
¾ cup pistachios, divided
½ cup finely ground pistachios
¼ cup finely chopped pistachios (for texture)
How to Grind Pistachios (Important)
Use raw or lightly roasted, unsalted pistachios.
Pulse in a food processor until very fine, like almond flour.
Don’t over-process or it will turn into paste.
Instructions
- Preheat oven
Heat to 350°F (175°C). Line a baking sheet with parchment. - Cream butter & sugar
Beat butter and powdered sugar until light and fluffy. Mix in vanilla. - Add dry ingredients
Add flour, salt, and ground pistachios. Mix just until combined. - Fold in chopped pistachios
Gently fold in for crunch. - Shape
Scoop about 1 tablespoon dough and roll into balls. Place 2 inches apart. - Bake
Bake 12–15 minutes. Cookies should stay pale; bottoms lightly golden. - Sugar coating
Cool 5 minutes, then roll warm cookies in powdered sugar. Roll again once fully cooled for a snowy finish.
Optional Enhancements
Add 1–2 tbsp pistachio paste for deeper green
Add ½ tsp lemon zest for brightness
Dip half in white chocolate for gifting
Storage
Airtight container: 5–7 days
Freezer-friendly: up to 2 months
2️⃣🍓 Strawberry Chocolate Chip Snowball Cookies
Yield
18–22 cookies
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus more for rolling)
1 tsp vanilla extract
1¾ cups all-purpose flour
¼ tsp salt
½ cup freeze-dried strawberries, finely ground
½ cup mini chocolate chips (or finely chopped chocolate)
How to Prepare Strawberries (Important 🍓)
Use freeze-dried strawberries (not fresh or frozen)
Grind in a food processor until fine powder
Measure after grinding
👉 This gives natural pink color + strawberry flavor without moisture.
Instructions
- Preheat oven
Heat to 350°F (175°C). Line a baking sheet with parchment. - Cream butter & sugar
Beat butter and powdered sugar until light and fluffy. Mix in vanilla. - Add dry ingredients
Add flour, salt, and ground freeze-dried strawberries. Mix just until combined. - Fold in chocolate chips
Gently stir in mini chocolate chips. - Shape cookies
Scoop 1 tablespoon dough, roll into balls, and place 2 inches apart. - Bake
Bake 12–15 minutes until bottoms are just lightly golden (tops stay pale). - Roll in powdered sugar
Cool 5 minutes, then roll warm cookies in powdered sugar. Roll again once fully cooled for a snowy look.
Storage
Airtight container: 5–7 days
Freeze baked cookies: up to 2 months
3️⃣🥥 Coconut Snowball Cookies
Yield
18–22 cookies
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract (or coconut extract for stronger flavor)
1¾ cups all-purpose flour
¼ tsp salt
¾ cup unsweetened shredded coconut (plus more for rolling)
¼ cup finely chopped macadamia nuts or almonds
Instructions
- Preheat oven
Heat to 350°F (175°C). Line a baking sheet with parchment paper. - Cream butter & sugar
Beat butter and powdered sugar until light and fluffy. Mix in vanilla. - Add dry ingredients
Gradually mix in flour and salt until just combined. - Fold in coconut
Stir in shredded coconut (and nuts if using). - Shape
Scoop about 1 tablespoon dough, roll into balls, and place 2 inches apart. - Bake
Bake 12–15 minutes until bottoms are lightly golden (tops stay pale). - Roll in sugar
Let cool 5 minutes, then roll warm cookies in powdered sugar.
Roll again once fully cooled for a snowy finish.
Storage
Airtight container: 5–7 days
Freeze baked cookies: up to 2 months
4️⃣🌰 Pecan Snowball Cookies
Yield
18–22 cookies
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus more for rolling)
1 tsp vanilla extract
1¾ cups all-purpose flour
¼ tsp salt
¾ cup finely chopped pecans
Instructions
- Preheat oven
Heat to 350°F (175°C). Line a baking sheet with parchment. - Cream butter & sugar
Beat butter and powdered sugar until light and fluffy. Mix in vanilla. - Add dry ingredients
Mix in flour and salt just until combined. - Fold in pecans
Gently stir in chopped pecans. - Shape
Scoop 1 tablespoon dough, roll into balls, and place 2 inches apart. - Bake
Bake 12–15 minutes until bottoms are lightly golden (tops stay pale). - Roll in powdered sugar
Cool 5 minutes, then roll warm cookies in powdered sugar. Roll again once fully cooled.
Tips for Best Flavor
Toast pecans lightly before chopping for deeper flavor
Chop pecans very fine so cookies don’t crumble
Don’t overbake—snowballs should stay light
Storage
Airtight container: 5–7 days
Freeze baked cookies: up to 2 months
5️⃣🍫 Chocolate Snowball Cookies
Yield
18–22 cookies
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus more for rolling)
1 tsp vanilla extract
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
Optional add-ins:
½ cup mini chocolate chips
½ cup chopped nuts (pecans or walnuts)
½ tsp instant espresso powder
Instructions
1. Preheat oven
Heat to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter & sugar
Beat butter and powdered sugar until light and fluffy. Mix in vanilla.
3. Add dry ingredients
In a separate bowl, whisk flour, cocoa powder, and salt. Gradually mix into butter mixture until just combined.
4. Add extras (optional)
Fold in mini chocolate chips, coffee or nuts if using.
5. Shape cookies
Scoop 1 tablespoon dough, roll into balls, and place 2 inches apart.
6. Bake
Bake 12–15 minutes until set but still soft (do not overbake).
7. Roll in powdered sugar
Let cool 5 minutes, then roll warm cookies in powdered sugar.
Roll again once completely cooled for a snowy finish.
Storage
Airtight container: 5–7 days
Freeze baked cookies: up to 2 months
