Hazelnut Snowball Cookies

These hazelnut snowball cookies are a crumbly, buttery shortbread cookie that have been rolled in powdered sugar to make them look like little snowballs, for the perfect winter holiday cookie!

Course Dessert

Cuisine American, Italian, Mexican

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings cookies

Calories 104kcal

Author Kyleigh Sage

Equipment

Ingredients

Cookies

½ cup unsalted butter room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup all purpose flour
¼ teaspoon kosher salt
½ cup toasted hazelnuts finely chopped

Topping

½ cup powdered sugar

US Customary - Metric

Instructions

Using a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. Then add in the vanilla and almond extract and mix until fully combined.
Mix in the flour, finely chopped hazelnuts, and salt until combined. The dough should come together into a dry but soft ball.
Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls.
Chill the shaped cookie dough balls for at least 1 hour before baking.
While the cookies are chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Place the cookies 1-2 inches apart on a lined baking sheet. Bake at 350°F for 15-18 minutes or until the cookies are lightly browned and the edges are set.
Remove from the oven and let cool on the baking sheet for 5 minutes.
Then gently roll the still warm cookies in powdered sugar and place on a cooling rack.
Then let the cookies cool completely to room temperature. The powdered sugar will melt and the cookies will get very sticky.
Once the cookies are fully cooled, roll in powdered sugar again.
Store in an airtight container at room temperature for up to a week.

Notes

To Freeze: Flash freeze the shaped cookie dough balls on a baking sheet for 1 hour. Then transfer to a ziplock bag and try to squeeze as much air out as possible. Store in the freezer for up to 3 months. You can bake from frozen and add 1-2 minutes to the baking time.

Nutrition