I absolutely love vintage recipes, and nothing brings back nostalgia quite like these snowball cookies. This recipe originally belonged to my grandmother. She called these “Swedish dainties.” I’m not sure where the name came from, because a Google search shows Swedish dainties as a thumbprint cookie, but they’ve come to be called “snowball cookies” at my house. My mom made these cookies every year at Christmas when I was growing up. The sandy texture of these snowball cookies makes for a delectable bite, and because they aren’t too sweet they perfectly balance out a Christmas cookie spread. I hope these cookies become a family tradition in your home during the holidays and that your kiddos can also look back on this recipe with the nostalgia that I feel.
How To Make Snowball Cookies
- Preheat oven to 350. Lightly spray two cookie sheets with cooking spray. Set aside.
These are my favorite cookie sheets. They aren’t featured in the photos for this recipe, but after using several different brands I find that these cook more evenly, are more durable, and are less prone to sticking. - Crush 3/4 cup of walnuts with the bottom of a glass. Set aside.
3. With an electric mixer, cream 1/2 cup of room temperature butter, 1/2 cup of lard (or shortening), and 1/2 cup of powdered sugar at medium speed until light and creamy.
4. Add 2 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract, and 3/4 cup of crushed walnuts to your creamed butter mixture. Mix until your cookie dough is a crumbly consistency.
5. Form dough into balls about 1″ in diameter, about the size of a walnut, and place on prepared cookie sheets.
6. Bake at 350 for 12-14 minutes, or until snowball cookies are lightly browned on the bottom.
7. Let snowball cookies cool completely.
8. Once cooled, roll cookies in powdered sugar and enjoy!
Little Cooks Corner
This simple recipe is the best for creating memories with executive pastry chefs in training. Littles of all ages can help pour the ingredients into the stand mixer, form little balls with the dough, and rolling them in powdered sugar is messy but delightful fun. Squeezing the cookies into little balls helps develop grip strength and rolling in powdered sugar develops fine motor skills. Learn more about cooking with babies and toddlers here.
Feedback
Did you leave these snowball cookies for Santa? What did he think!? Let me know in the comments below.
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Grandma's Vintage Snowball Cookies
The sandy texture of these snowball cookies makes for a delectable bite, and because they aren’t too sweet they perfectly balance out a Christmas cookie spread.
Ingredients
- 3/4 c walnuts
- 1/2 c room temperature butter
- 1/2 c lard or shortening
- 1/2 c powdered sugar, plus more for rolling cookies
- 2 1/4 c all purpose flour
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350. Lightly spray two cookie sheets with cooking spray. Set aside.
- Crush 3/4 cup of walnuts with the bottom of a glass. Set aside.
- With an electric mixer, cream 1/2 cup of room temperature butter, 1/2 cup of lard (or shortening), and 1/2 cup of powdered sugar at medium speed until light and creamy.
- Add 2 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract, and 3/4 cup of crushed walnuts to your creamed butter mixture. Mix until your cookie dough is a crumbly consistency.
- Form dough into balls about 1″ in diameter, about the size of a walnut, and place on prepared cookie sheets.
- Bake at 350 for 12-14 minutes, or until snowball cookies are lightly browned on the bottom.
- Let snowball cookies cool completely.
- Once cooled, roll cookies in powdered sugar and enjoy!
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