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Hazelnut Snowballs

These melt-in-your mouth cookies are a holiday staple in many homes. Instead of hazelnuts, you can use an equal amount of almonds, walnuts or pecans.

Serves 12
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
340 calories per serving


> 1 vanilla bean
> 2 sticks butter, room temperature
> 1 1/2 cups confectioners' sugar
> 2 cups flour
> 1 cup finely chopped or ground hazelnuts


Preheat oven to 325°F.
Cut vanilla bean in half lengthwise using a small sharp knife. Using tip of knife, scrape seeds into bowl of a standing mixer.
Add butter and ½ cup confectioners’ sugar and beat until fluffy.
Finely chop the nuts. On low speed, mix in flour, ground hazelnuts and 1/4 tsp salt just until the mixture forms a dough.
Shape dough into 1-inch balls. Place on parchment-lined baking sheets about an inch apart. Bake 15 min. Watch carefully—you don’t want the cookies to brown.
Place remaining confectioners’ sugar in a small bowl. Roll warm cookies in sugar. Cool completely. Roll in sugar again.
Store cookies in an airtight container for up to a week.


Make ahead: You can freeze the cookies in an airtight container for up to a month. Toss them in confectioners sugar after thawing.


Pulse hazelnuts in a food processor until coarsely ground. Don’t overdo it, though, otherwise you’ll end up with nut butter!

Shape into crescents rather than balls for traditional nut crescent cookies.

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