ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
These peanut butter snowballs are soft, melt-in-your-mouth cookies rolled twice in powdered sugar for a snowy, festive coating. Made with just 6 simple ingredients, they combine the classic snowball cookie (also known as Russian tea cakes) with rich peanut butter flavor. They are perfect for Christmas cookie trays, cookie exchanges and homemade holiday gifts.
Prep Time: 15 minutes | Bake Time: 12–15 minutes | Total Time: 30 minutes | Yield: 24 cookies | Calories: about 180 kcal per cookie | Oven: 350°F (175°C)
Why You’ll Love Peanut Butter Snowballs
- Only 6 pantry ingredients and no eggs.
- Soft, tender and buttery with a sweet peanut butter flavor.
- Ready in 30 minutes with no chilling required.
- Festive and pretty: the double powdered sugar coating looks like fresh snow.
Ingredients
- 1 cup (250 g) creamy peanut butter, at room temperature
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, plus extra for rolling
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to Make Peanut Butter Snowballs
- Preheat the oven. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butters. In a large bowl, beat the peanut butter and softened butter until smooth and well combined.
- Add sugar and flavor. Mix in the powdered sugar, vanilla and salt until fully incorporated.
- Add the flour. Gradually add the flour, stirring until a soft dough forms.
- Shape. Roll the dough into 1-inch balls and place them evenly spaced on the baking sheet.
- Bake. Bake for 12–15 minutes, until the bottoms are lightly golden but the cookies are still soft.
- First sugar coat. Let the cookies cool for 5 minutes, then gently roll them in powdered sugar while still warm.
- Second sugar coat. Transfer to a wire rack to cool completely, then roll them in powdered sugar again for a thick, snowy coating.
Tips for Perfect Snowball Cookies
- Use room-temperature butter and peanut butter for a smooth, easy-to-mix dough.
- Chill the dough for 30 minutes before rolling if you want rounder, slightly crunchier cookies.
- Use regular creamy peanut butter, not natural peanut butter, which can make the dough oily.
- Roll twice in sugar. The first warm coat melts slightly and helps the second coat stick.
Easy Variations
- White chocolate snowballs: Instead of the second sugar coat, dip the cooled cookies in 8 oz (225 g) melted white chocolate, let the excess drip off and drizzle with more white chocolate. Let them set on parchment paper.
- Crunchy peanut snowballs: Use crunchy peanut butter or add 1/3 cup finely chopped peanuts.
- Chocolate surprise: Press a mini chocolate candy or chocolate chip into the center of each ball before baking.
- Chocolate drizzle: Drizzle the cooled cookies with melted chocolate instead of the second sugar coat.
How to Store and Freeze
Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months; give them a fresh roll in powdered sugar after thawing.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes. Make the dough up to 2 days ahead and keep it covered in the fridge, or freeze the shaped dough balls and bake them from frozen, adding 1–2 minutes.
Why are my snowballs flat?
The butter was too soft or the dough too warm. Chill the dough balls for 30 minutes before baking.
Are these cookies safe for people with nut allergies?
No. This recipe contains peanuts, so it is not suitable for anyone with a peanut allergy.
More Christmas Cookies to Try
ADVERTISEMENT
