These Hazelnut Snowball Cookies are the perfect Holiday Cookie Recipe. A soft, nutty and buttery melt in your mouth sweet treat. Everyone will love these.
Hazelnut Snowball Cookies
Yes we are coming into that Season again! Christmas Cookie baking days. I have wonderful memories of coming home from school and seeing pans of Christmas Cookies baked and unbaked on every available space in the kitchen.
She would make her cookies a couple of months in advance and then she would freeze them. There are so many cookies that can be Frozen for the holidays and they are just as good or better than freshly baked.
These Hazelnut Snowball Cookies are based on a cookie my mother used to bake. I adjusted the recipe a bit so that they would hold up a bit better instead of flattening out. It worked perfectly.
How to make Hazelnut Snowball Cookies
- In a large bowl whisk together the flour, sugar, salt and finely chopped hazelnuts.
- Then add the butter and vanilla.
- Start to bring the dough together with a fork.
- Move to a lightly floured flat surface and gently knead to form a dough.
- Wrap it in parchment paper or plastic wrap and refrigerate for 2 hours.
- Roll the dough into small balls (a little smaller than golf ball size), place on prepared cookie sheets, refrigerate while the oven is pre-heating.
- Bake for approximately 10-12 minutes.
- Let them sit for about 1-2 minutes, while the cookies are still quite warm and roll in sifted icing sugar.
- Let cool and then roll again in the icing sugar and serve.
Can I use other nuts?
I use hazelnuts because they are very popular in Italy, but if you prefer you can use finely chopped walnuts, almonds or even pecans if you prefer.
How to store Snowball Cookies
These cookies should be stored in an airtight container and kept in a cool dry area. They will keep for about 4-5 days.
The dough can also be made in advance, be sure to wrap it in plastic wrap and refrigerate for 3-5 days then bake. Or you could even freeze the dough to make the cookies later.
Thaw the frozen cookie dough in the fridge for a few hours before forming into balls and baking.
How to freeze Snowball Cookies
Freeze the baked cooled cookies in an airtight container or freezer bag. They will keep for up to three months in the freezer.
Although I have to tell you these Hazelnut Snowball Cookies never made it to the freezer, they were gone in minutes. I guess that means I will just have to make more. Enjoy!
Hazelnut Snowball Cookies
- 1-2 cookie sheets
- 1 cup + 2 tablespoons flour (146 grams)
- 1/4 cup powdered sugar (30 grams)
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1/2 cup finely chopped hazelnuts (or walnuts, pecans or almonds) (60 grams)
- 1/2 cup butter (room temperature)* (110 grams)
*If you use unsalted butter then add 1/4 teaspoon of salt.
- 1/4-1/2 cup powdered sugar / icing sugar for rolling
- In a large bowl whisk together the flour, sugar, salt and hazelnuts, add butter and vanilla. Start to bring together with a fork, then move to a lightly floured flat surface and gently knead to form a dough. Wrap in parchment or plastic wrap and refrigerate 2 hours.
- Roll dough into small balls (a little smaller than golf ball size), place on cookie sheets. And refrigerate while oven is pre-heating.
- Pre-heat oven to 350° (180C). Line 2 cookie sheets with parchment paper.
- Bake for approximately 10-12 minutes. Let sit about 1-2 minutes (while the cookies are still quite warm) then roll in sifted icing sugar. Let cool and then roll again in the icing sugar. Serve and Enjoy!
Updated from November 22, 2015.