Vanilla Hazelnut Snowball Cookies
- Brianne Thomas
- 1 day ago
- 4 min read
These buttery, melt-in-your-mouth cookies are infused with the rich flavor of hazelnuts and a hint of vanilla, creating a harmonious blend that is both comforting and satisfying. Rolled in powdered sugar, they resemble little snowballs, making them a charming addition to your holiday cookie platter or a sweet snack any time of year.
Today, friends, I’m bringing you another Nanny-Inspired Recipe, and this time, we’re diving into the world of sweet treats. Nanny had a knack for baking, often whipping up countless batches of these delicious cookies, which she uniquely shaped into logs, affectionately referred to as “fingers” in our family. I’ve always wondered what led her to choose that particular shape, but the memories of her in the kitchen, surrounded by the warm, inviting aroma of freshly baked cookies, are as cherished as the treats themselves. Each bite of these cookies brings back a flood of nostalgia, reminding me of the love and care she poured into her baking, making them not just a dessert, but a sweet connection to my past. While her cookies were always delicious, I’ve added my own spin with a delicious combination of vanilla and hazelnuts!
What Are Vanilla Hazelnut Snowball Cookies
Christmas Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are a delightful treat that adds a touch of nostalgia and warmth to your holiday season. These buttery, nutty, and sweet cookies are perfect for sharing with family and friends.
Why You’ll Love These Vanilla Hazelnut Snowball Cookies
Simple Ingredients. You probably already have most of these budget-friendly ingredients in your pantry.
Easy to Make. No fancy techniques or equipment required!
Delicious Flavor. The sweet sugar and nutty combo is simply divine.
How to Serve Vanilla Hazelnut Snowball Cookies
These delicious, sweet treats are the perfect accompaniment to a warm cup of coffee, tea, or hot cocoa!
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Helpful Tips for Making Vanilla Hazelnut Snowball Cookies
Softening Butter: Let your butter sit at room temperature for about 30 minutes before you start baking.
Chill Out. Don’t skip the step of chilling the dough for 30 minutes. This will help the cookie hold its shape once it is rolled.
Size Consistency. Using a 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking.
Hungry for More Delicious Cookie Recipes
Yield: Approx. 30 cookies
Ingredients
2 sticks unsalted butter, softened
1 cup powdered sugar, divided
2 teaspoons Vanilla Hazelnut Extract
2 ¼ all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup finely chopped hazelnuts
Directions
In a large mixing bowl, cream 2 sticks softened unsalted butter and ½ cup powdered sugar together until light and fluffy. This should take about 2-3 minutes.
Stir in the 2 teaspoons Vanilla Hazelnut Extract, ensuring it's well incorporated into the mixture.
In a separate bowl, whisk together 2 ¼ cups flour, 1 teaspoon ground cinnamon, and ¼ teaspoon each of ground nutmeg and salt. Gradually add this to the butter mixture, mixing until just combined.
Gently fold in the finely chopped hazelnuts, ensuring they're evenly distributed throughout the dough.
Chill the dough in the refrigerator for 30 minutes.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Remove dough from the refrigerator. Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the cookies are set and just beginning to turn golden on the bottom.
Allow the cookies to cool on the baking sheet for a few minutes until they're warm, but not hot.
Roll the warm cookies in powdered sugar until they are well coated. Place them on a wire rack to cool completely.
Once the cookies are completely cooled, roll them in an additional ½ cup powdered sugar again for a final snowy finish.
How to Store Vanilla Hazelnut Snowball Cookies
Store in an airtight container at room temperature for up to one week.
How to Freeze Vanilla Hazelnut Snowball Cookies
Drop cookie dough balls onto a baking sheet lined with parchment paper. Do not coat the dough balls with the powdered sugar. Place the baking sheet into the freezer for at least one hour.
When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months.
When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Roll each dough ball in powdered sugar.
Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack.
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