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.
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Hazelnut Snowball Cookies
Hazelnut Snowball CookiesYes 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
Equipment
- 1-2 cookie sheets
Ingredients
- 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.
EXTRAS
- 1/4-1/2 cup powdered sugar / icing sugar for rolling
Instructions
- 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!
Video
Notes
Nutrition
Updated from November 22, 2015.
Susan Funcke says
I followed the recipe exactly and to the gram.
I rolled them into balls put them back in the fridge, baked them and they went completely flat and ran into each other.
I have no idea why and I’ma good baker.
They are very tasty although not how they are supposed to look.
Rosemary says
Hi Susan, I think it was the flour you used. You need a higher protein flour (all purpose) with at least 11% protein or cookies will spread. Sorry it didn’t work out.
Sue says
I used an all purpose flour, specifically for cakes and biscuits so it’s not the flour,
They rolled very well and they looked just like yours, they were 18 grams each.
Never mind, they tasted nice.
Rosemary says
Hi Sue, it may be, but you have to check the protein count. 11% or more is what you need. 🙂
Dana says
Hi Rosemary..thank you for this recipe, they look so good.! I have one question:i have ground hazelnuts not finely chopped –should I adjust the measurement for the nuts or flour (put less ,put more?) Thank you
Rosemary says
Hi Dana, I made ones similar to these once using ground instead of finely chopped and it didn’t work for me. The cookies spread too much, but it could have been that my flour was too wet. You can try, I would would start with 1/3 cup and see how the dough is, if its too wet then add a bit more, too dry then add a little butter. Let me know how it goes. Make half the recipe and see how it goes.
Nora White says
I used exact measurements (by weight) and after 2 hours in the fridge, the ball just crumbled when I tried to roll into balls. I then added about 1/4 cup more melted butter and mixed in my stand mixer. I have now put the ball back into the fridge for about 1/2 hour and hope that it will be easier to roll when I try again. Not sure if anyone else had this problem, but would like to know why you did not recommend creaming the butter and then adding in the ingredients in a stand mixer. As mentioned, I was barely able to get it to shape into a ball the first time as it was very dry and crumbly. I will leave another comment once I have cooked the balls.
Rosemary says
Hi Nora, how did they turn out?
Stefanie W says
Same thing happened to me – the dough didn’t form, it just fell apart.
Rosemary says
Hi Stefanie, I actually got my daughters to make a video of this recipe and you have to firmly knead the dough or you can use a food processor or mixer to bring it together, if you find it still won’t then add a little extra butter. Hope that helps.
Lila says
Hi, Rosemary,
Just wondering if these could be formed to be chunkier and taller, and still bake through. Thank you.
Rosemary says
Hi Lila, they should, although they will probably need a bit longer baking time.
Pamela says
You probably know this but these cookies go by many names – Italian Wedding Cookies. Mexican Wedding Cookies, Russian Tea Cakes. They are delicious and easy to make. The dough comes together very well in a stand mixer with a flat beater. Also must be careful not to over bake as they are fragile and crumble. Thanks for all your recipes.
Rosemary says
Hi Pamela, thanks yes I do:) and whatever you call them they are sooo good. Thanks glad you enjoy the recipes. Have a great week.
Liz Schwab says
If I am making these to freeze ahead, should I roll them in the first coating of powdered sugar, freeze, then roll again in PS before serving? OR, just freeze after cooling without rolling in powdered sugar?
Rosemary says
Hi Liz, I freeze them after the 2nd roll. Then just thaw and serve. Let me know how it goes.
susan elliot says
How do you think it work with with almond flour or almond meal as gluten-free option?
Rosemary says
Hi Susan, I have no idea since I really don’t bake very much with almond flour, what about using a gluten free flour (an all purpose substitute) instead? If you try it, let me know.
Beverly says
These look so yummy. I think we made something like this when I was young, but they had walnuts in them. Pinning these.
Bev
Rosemary says
Hi Beverly, thanks, I think my Mom used walnuts too, although my family prefer hazelnuts. Thanks for pinning. Have a great day.
Ann says
I agree with Nicole. They look yummy. Definitely will be making these. Thanks for another great recipe.
Rosemary says
Thanks Ann, hope you enjoy them!
nicole says
Oooh, I love the idea of a cookie ball! These look so delicious I can almost smell them!
Rosemary says
Thanks Nicole, they were delicious. Have a great week.