Snowball Cookies

5.00 avg. rating (90% score) - 1 vote

Snowball Cookies

These tender “snowball cookies” have a delicate crunch from the addition of cornmeal. They’re perfect with a cup of tea or hot chocolate when you come in from making snowmen!

Yield: About 3 dozen.


  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1/4 cup unsifted confectioners' sugar
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup yellow cornmeal
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • confectioners' sugar, for finishing cookies


Adjust rack to lower third of oven and preheat oven to 350 degrees F. Cream the butter, sugars, and vanilla until smooth. In a separate bowl, mix together the cornmeal, flour, and salt. Combine dry ingredients with butter mixture to form a soft dough. Shape into 1-inch balls (using about 1-1/2 teaspoonfuls of dough per cookie), and space about 1-1/2 inches apart on large, parchment-lined baking sheets. Bake for 12 to 15 minutes, or until bottoms are lightly colored. While cookies are still warm on the baking sheets, sprinkle them with confectioners' sugar through a small sieve. When thoroughly cool, dredge them in confectioners' sugar for a second coating.


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