Classic Cream Cheese Snowball Cookies

I didn’t grow up making snowball cookies with cream cheese in them. For us, it was always just butter, flour, and pecans—the kind that crumble apart if you look at them wrong. Then one Christmas, my neighbor brought over a batch that stayed soft for days, and I had to know her secret.

Turns out, cream cheese is the answer. Just four ounces mixed into the dough keeps these cookies tender on the inside while they still get that crumbly, melt-in-your-mouth outside. They’re rolled in powdered sugar while they’re warm, so they look like actual snowballs. And unlike the traditional version, these don’t turn into dry little rocks after sitting out for a day.

What Kind of Cream Cheese Should I Use?

For snowball cookies, regular full-fat cream cheese is your best bet – it gives these cookies their signature tender, melt-in-your-mouth texture. Make sure to use block-style cream cheese rather than the spreadable kind that comes in a tub, since the spreadable versions have added ingredients that can affect how your cookies turn out. The cream cheese needs to be properly softened to room temperature so it blends smoothly with the butter without any lumps. If you’re in a hurry, you can cut the cream cheese into small cubes and let it sit on the counter for about 30 minutes, or microwave it in short 5-second bursts until it’s soft but not melted.

Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make if needed:

• Cream cheese: You can use mascarpone cheese for a similar texture and richness. In a pinch, full-fat sour cream works too, though the flavor will be slightly tangier.
• Butter: Margarine or shortening can work as substitutes, but butter really gives these cookies their best flavor, so I’d stick with it if possible.
• Pecan pieces: Walnuts are the most common swap and work great. You can also try almonds or hazelnuts – just make sure to chop them finely. Toast them first for extra flavor.
• Powdered sugar: Don’t substitute the powdered sugar in the dough itself, as it’s important for the texture. But for rolling the cookies, you could use a mix of powdered sugar and cinnamon for a fun twist.
• Vanilla: Almond extract is a nice alternative that pairs well with the nuts. Use half the amount since it’s stronger than vanilla.
• Sea salt: Regular table salt works fine – just use a bit less, about 1/4 teaspoon, since it’s finer and saltier.

Watch Out for These Mistakes While Baking

The biggest mistake with snowball cookies is rolling them in powdered sugar while they’re still hot from the oven, which causes the sugar to melt and disappear instead of creating that pretty white coating – let them cool for about 10 minutes first, then roll them twice for the best coverage.

Another common error is overmixing the dough once you add the flour, which develops too much gluten and makes the cookies tough rather than tender and crumbly.

To get an even better texture, make sure your cream cheese and butter are truly softened to room temperature so they blend smoothly without lumps, and try chilling the dough for 15-20 minutes before shaping if it feels too soft to handle.

Finally, resist the urge to overbake these cookies – they should look set but still pale on the bottom, not golden brown, since they’ll continue cooking slightly as they cool on the baking sheet.

What to Serve With Cream Cheese Snowball Cookies?

These cookies are perfect alongside a hot cup of coffee or tea, especially during the holidays when you want something sweet but not too heavy. I love setting out a platter of snowball cookies with hot chocolate for a cozy winter afternoon, and they’re always the first thing to disappear at cookie exchanges. They also pair nicely with a glass of cold milk if you’re going for that classic cookie experience. For a fun dessert spread, try serving them with other bite-sized treats like brownies or fudge so guests can sample a little bit of everything.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to a week. I like to layer them with parchment paper so they don’t stick together. They actually taste even better after a day or two when the flavors have had time to meld together.

Freeze: These snowball cookies are perfect for freezing! Place them in a freezer-safe container with parchment between layers and they’ll keep for up to 3 months. You can freeze them before or after rolling in the powdered sugar, though I prefer to add a fresh dusting of sugar after thawing.

Serve: If you’ve frozen them, just let the cookies sit at room temperature for about 30 minutes before serving. Give them another light roll in powdered sugar if needed to freshen up that snowy coating. They’re great straight from the fridge too if you like a firmer texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 28-34 g
• Fat: 210-230 g
• Carbohydrates: 320-350 g

Ingredients

For the dough:

• 1 tsp vanilla extract
• 1 1/3 cups pecan pieces (finely chopped for better texture)
• 1/2 cup powdered sugar
• 1/2 cup butter (softened, I use Kerrygold unsalted)
• 1/2 tsp sea salt
• 1 1/2 cups flour (all-purpose)
• 4 oz cream cheese (softened to room temperature)

For the coating:

• 1 cup powdered sugar (for rolling, sifted to prevent lumps)

Step 1: Prepare the Mise en Place and Toast the Pecans

• 1 1/3 cups pecan pieces
• 1/2 cup powdered sugar

Preheat your oven to 325°F.

While the oven heats, finely chop the pecan pieces by hand or pulse them in a food processor until they reach a fine, crumbly texture—this creates a better mouthfeel in the final cookie than larger pieces.

Measure out all your ingredients and set them on the counter in small bowls or ramekins so everything is ready to go.

I like to use a kitchen scale for precision with the cream cheese and butter since their softness can affect measurements.

Step 2: Cream the Butter, Cream Cheese, and Sugar Together

• 1/2 cup butter
• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

In a large mixing bowl, combine the softened butter, room-temperature cream cheese, and 1/2 cup powdered sugar.

Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color.

This aeration is crucial—it helps the cookies spread evenly and creates a tender crumb.

Add the vanilla extract and mix until fully incorporated.

Step 3: Combine Dry Ingredients and Add Pecans

• 1 1/2 cups flour
• 1/2 tsp sea salt
• finely chopped pecans from Step 1

In a separate bowl, whisk together the flour and sea salt, breaking up any lumps in the flour.

Add the finely chopped pecans to this dry mixture and stir to distribute them evenly.

This prevents the pecans from clumping together during mixing.

Gradually add the dry ingredient mixture from this step into the creamed butter mixture from Step 2, stirring with a wooden spoon or mixer on low speed until just combined.

Don’t overmix—stop as soon as you no longer see streaks of flour.

Step 4: Shape and Bake the Cookies

• dough from Step 3

Working with about 1 teaspoon of dough at a time, roll the dough between the palms of your hands into 1-inch balls and place them 1 inch apart on a baking sheet lined with parchment paper.

Bake for 14-17 minutes, until the edges are just barely light brown—the centers should still look slightly underbaked.

These cookies continue to cook slightly on the hot pan after removal, so don’t overbake or they’ll become dry.

I like to pull them out when the edges are just golden since they’ll firm up as they cool.

Step 5: First Powdered Sugar Coating and Final Rest

• 1/2 cup powdered sugar

Let the cookies cool on the baking sheet for 3-4 minutes until they’re firm enough to handle but still warm.

While they’re still warm, roll each cookie in the sifted powdered sugar (sifting prevents lumps and gives a smooth, even coating).

Arrange them on a wire rack or clean plate and let them cool completely to room temperature—this takes about 30 minutes.

Step 6: Apply the Final Powdered Sugar Coating

• cooled cookies from Step 5
• 1/2 cup powdered sugar

Once the cookies are completely cool, roll them a second time in the remaining sifted powdered sugar for a thicker, more generous snowball-like coating.

This double coating creates the signature appearance and ensures a sweet powdered sugar shell with every bite.

Store in an airtight container—these cookies keep well for up to 5 days, though the powdered sugar coating may slightly absorb moisture over time.

Classic Cream Cheese Snowball Cookies

Delicious Classic Cream Cheese Snowball Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 22 minutes mins

Total Time 33 minutes mins

Servings 4

Calories 3250 kcal

Ingredients

  

For the dough:

• 1 tsp vanilla extract
• 1 1/3 cups pecan pieces (finely chopped for better texture)
• 1/2 cup powdered sugar
• 1/2 cup butter (softened, I use Kerrygold unsalted)
• 1/2 tsp sea salt
• 1 1/2 cups flour (all-purpose)
• 4 oz cream cheese (softened to room temperature)

For the coating:

• 1 cup powdered sugar (for rolling, sifted to prevent lumps)

Instructions

 

• Preheat your oven to 325°F. While the oven heats, finely chop the pecan pieces by hand or pulse them in a food processor until they reach a fine, crumbly texture—this creates a better mouthfeel in the final cookie than larger pieces. Measure out all your ingredients and set them on the counter in small bowls or ramekins so everything is ready to go. I like to use a kitchen scale for precision with the cream cheese and butter since their softness can affect measurements.
• In a large mixing bowl, combine the softened butter, room-temperature cream cheese, and 1/2 cup powdered sugar. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This aeration is crucial—it helps the cookies spread evenly and creates a tender crumb. Add the vanilla extract and mix until fully incorporated.
• In a separate bowl, whisk together the flour and sea salt, breaking up any lumps in the flour. Add the finely chopped pecans to this dry mixture and stir to distribute them evenly. This prevents the pecans from clumping together during mixing. Gradually add the dry ingredient mixture from this step into the creamed butter mixture from Step 2, stirring with a wooden spoon or mixer on low speed until just combined. Don't overmix—stop as soon as you no longer see streaks of flour.
• Working with about 1 teaspoon of dough at a time, roll the dough between the palms of your hands into 1-inch balls and place them 1 inch apart on a baking sheet lined with parchment paper. Bake for 14-17 minutes, until the edges are just barely light brown—the centers should still look slightly underbaked. These cookies continue to cook slightly on the hot pan after removal, so don't overbake or they'll become dry. I like to pull them out when the edges are just golden since they'll firm up as they cool.
• Let the cookies cool on the baking sheet for 3-4 minutes until they're firm enough to handle but still warm. While they're still warm, roll each cookie in the sifted powdered sugar (sifting prevents lumps and gives a smooth, even coating). Arrange them on a wire rack or clean plate and let them cool completely to room temperature—this takes about 30 minutes.
• Once the cookies are completely cool, roll them a second time in the remaining sifted powdered sugar for a thicker, more generous snowball-like coating. This double coating creates the signature appearance and ensures a sweet powdered sugar shell with every bite. Store in an airtight container—these cookies keep well for up to 5 days, though the powdered sugar coating may slightly absorb moisture over time.