Snowball Cookies are a fun delicious holiday favorite at our house. The best part is the surprise that is waiting for you once you bite into them!
Hard to believe it is November 10th! Yikes! One good thing about it though is that it is our monthly Creative Blog Hop. When I was told the theme for this month was Snowflakes I was a little stumped. I really couldn’t think of a recipe that used snowflakes! But then I remembered one of my favorite Christmas cookies I have been making for years – SnowballCookies. Snowballs are made out of snowflakes, right?
The best part of this cookie is what is inside. There is a surprise waiting for you. There is a kiss waiting for you! A chocolate kiss.
These little snowballs are fun to make and to eat. In fact the hardest part is unwrapping all the chocolate kisses. The dough is a mixture of butter, flour, sugar and walnuts.
Refrigerate the dough for about 30 minutes before working with it.
I used my trusty little cookie scoop to make about one inch size balls of dough.
Flatten out the ball of dough and put a kiss in the middle.
Cover up the kiss with the dough and make sure that none of the kiss is poking through. You don’t want to ruin the surprise!
Bake the cookies at 350 degrees for 12 minutes and then allow them to cool. Now it’s time for the snow! Roll the baked cookie in powdered sugar.
These cookies are amazing – very light, buttery and sweet with lots of chocolate goodness inside. Who wouldn’t love a little snowball kiss!
Snowball Cookies Recipe
Snowball Cookies
Ingredients
- 2 sticks butter softened (1 cup)
- 3/4 C sugar
- 2 C flour
- 1 C finely chopped walnuts
- 3 dozen chocolate kisses
- powdered sugar for dusting
Instructions
- Cream butter and sugar well until smooth.
- Add flour and then walnuts.
- Gather dough into disk-shape and wrap in plastic.
- Refrigerate at least 1/2 hour.
- Preheat oven to 350 degrees.
- Remove foil from kisses and insert one inside a ball of dough 1 inch in diameter.
- Make sure each kiss is completely covered by dough.
- Bake on ungreased baking sheet for 12 minutes, until just cooked through.
- Roll in powdered sugar after cooled.
Nutrition
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It will not let me print the recipe
I am so sorry you are having a problem with the recipe. It seems to be working for me so I’m not sure what the problem is.
Hi,
Silly question. Do you use salted or unsalted butter.
Thanks in advance
Not silly at all – I use buttered
Not silly at all – I use salted
I’m going to try these with the unwrapped butterfinger bite candies. I love the surprise middle!
Jen – sounds like a great idea!!
I love these cookies, but with a chocolate center I might love them even more! Yum.
Oh my….these look heavenly!! I love the kiss inside of them!! Delicious!!
The kiss inside is such a nice surprise!
Instead of tediously unwrapping the kisses, how about the Brach’s chocolate stars?
Such a great idea Judy – will totally try that next time. I love chocolate stars.
Yum – thank you.
I’ve been making these for YEARS! I brown the butter first though — gives it a wonderful taste.
Ours ARE going to have the surprise middle this year!!
Thanks
.
Deloris, I am a huge fan of browned butter I am totally doing that next time.
Now THAT is my kind of cookie!! Can’t wait to make this, LA!
xo
Thanks girls! They are so fun to make and to eat.
I am allergic to chocolate. (I know,sad.) So I’m wondering if a maraschino cherry would work.
You could just leave the chocolate out or try the cherry, sounds yummy!
Snowball cookies—WOW!! I can’t wait to bake these they sound yummy. But I have a question, can I freeze them? I’m 66 and still work a full time job and have 4 adults in my house who do very little other than eat and make a mess only kidding. I am very involved with family and have little time to entertain like I wish I could so I tend to make and freeze things when I get a few spare moments. Always looking for what I call freeze ahead ideas. Love your column.
Linda
Linda, I have never actually frozen them myself but I think they should freeze fine. Enjoy!!