These snowball cookies are a holiday classic. A whip and bake cookies that melt in your mouth with sweet pecan goodness and cream cheese! These pecan filled cookies that are covered in powdered sugar are my new favorite cookies obsession. Tender, filled, sweet, nutty, and no doubt the best cream cheese snowball cookies that you will ever taste! Whoever I make these it’s like Christmas! The kids are running around the house, me and my husband in the kitchen drinking wine while preparing for dinner. A nostalgic feeling whenever I have a bite of these super delicious cookies. And these are pretty and yummy to give as a homemade gift. My friends and colleagues were so happy last year because I gave them each a box of these rounded wonders. Try it for yourself, I promise you will go gaga over these cookies!
INGREDIENTS
1 cup confectioners’ sugar
1/2 cup finely chopped walnuts (optional)
1/2 cup vegetable shortening (such as Crisco(R))
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/2 cup white sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
How to make Cream Cheese Snowball Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a shallow bowl, sift the confectioner’s sugar. Then, stir in the walnuts and set aside.
Step 3: In another bowl, beat the shortening, butter, cream cheese, and sugar until well combined. Stir in the almond extract, vanilla extract, and flour. Mix until incorporated.
Step 4: Form the dough into 1-inch diameter balls. Place on an ungreased baking sheet about 1 1/2 inches apart.
Step 5: Place inside the preheated oven and bake for approximately 6 minutes or until the edges of the cookies turn a bit golden.
Step 6: Once done, remove from the oven and let the cookies cool on the baking sheet for a minute.
Step 7: While the cookies are still warm, roll them in the confectioner’s sugar-walnut mixture.
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