Snowball Cookies with Walnuts Recipe
Walnut Snowball Cookies are buttery, old-fashioned treats filled with finely chopped English walnuts. Sour cream and pure vanilla add a lovely richness, while a generous coating of powdered sugar gives them their classic finish.
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Servings: 2 dozen
Ingredients
- ¾ cup salted butter, at room temperature (1 ½ sticks)
- 1 ½ cups powdered sugar, DIVIDED, used separately (½ cup for dough, 1 cup for coating)
- 3 Tablespoons sour cream
- 1 ¾ cups all-purpose flour
- 1 cup finely chopped walnuts
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- In a large mixing bowl, add the softened butter, ½ cup of the powdered sugar, and sour cream. Mix until all ingredients are well blended.
- Add half of the flour and half of the chopped walnuts. Mix well.
- Add the remaining flour and walnuts, along with the vanilla. Stir until all ingredients are combined.
- Line a cookie sheet with parchment paper. Use a 1-Tablespoon scoop to form balls of dough. Roll between your palms until smooth. If you see any cracks, gently pinch them together. Place the dough balls on the prepared cookie sheet.
- Preheat the oven to 350°F.
- Bake for 16-20 minutes. The tops should be pale but set.
- As soon as the cookies are cool enough to handle, roll them in powdered sugar and place them on a cooling rack. Once cooled, sift another layer of powdered sugar over the cookies. Allow to cool completely before serving.
Refrigerate the dough balls for at least 1 hour or overnight, but no longer than 2 days. Chilling helps the dough balls hold their shape during baking.