Why We Love This Stuffed Snowball Cookies Recipe
Snowball cookies are a holiday tradition, but as a chocolate-lover, I wanted to add a little something extra to wow everyone who tries them.
Stuffed. Stuffing these cookies with Nutella really turned a classic into a new-and-improved hit! Melt-in-Your-Mouth. I kept the perfect, airy, buttery texture that makes these powdered sugar cookies melt with every bite. Christmas Cookies. These make the best Christmas Cookies for parties, dessert trays, or gifting.
Variations on Powdered Sugar Cookies
I made these snowball cookies stuffed with nutella, but you can stuff them with peanut butter, almond butter, or cookie butter instead. You can also use walnuts or hazelnuts instead of pecans.
How to Store
Once cooled, store leftover Nutella stuffed snowball cookies in an airtight container at room temperature for up to 7 days.
How to Freeze
To freeze snowball cookies, arrange them on a baking tray, and place them in the freezer for about 1 hour until frozen. Then place them in a freezer-safe bag, and freeze up to 1 month. Thaw before serving.
More Stuffed Cookies To Try
Caramel Stuffed Cookies Nutella Stuffed Cookies
How to Make Stuffed Snowball Cookies Step by Step
Freeze Nutella Balls: Spray a baking sheet with nonstick spray. Divide the ¼-½ cup of Nutella into ½-teaspoon-sized balls, and place them on the baking sheet, making sure they aren’t touching. Freeze for at least 30 minutes to solidify. Chop the Pecans: Place the pecans in a food processor and chop until fine. Don’t over-process, or the nuts will turn oily. Measure out ¾ cup after chopping, and set them aside. (If you don’t have a food processor, place the pecans in a resealable bag and roll or pound until the nuts are finely chopped.) Make the Dough: In the bowl of a stand mixer, beat 8½ tablespoons of unsalted butter with ½ cup of powdered sugar on medium-high speed until the mixture is light. Then add in ½ teaspoon vanilla extract, ¼ teaspoon salt, and ¾ cup of ground pecans. Finally, add 1¼ cups of all-purpose flour, and mix on low speed until the flour is fully incorporated. Roll out the Dough: Roll the dough onto a clean work surface and knead gently for 30 seconds. Form the dough into a ball, cover it loosely with plastic wrap, and press gently to flatten it into a disc. Chill the Dough: Place covered dough in the refrigerator for 30 minutes to firm up. Preheat the oven to 375°F while you wait. Assemble the Cookies: Remove the Nutella balls and chilled cookie dough from the fridge. Pinch off a 2-inch piece of the dough and divide it in half. Slightly flatten one half in the palm of your hand and place a Nutella ball in the middle of the dough. Continue Assembling: Top it with the other half of the 2-inch dough piece, and wrap the 2 sides together around the ball of Nutella. Shape the Cookies: Gently roll the cookie in your hands to seal the edges and form a ball. Place the cookie balls on a parchment-lined cookie sheet, 2 inches apart, and repeat until all cookies are made. (Note: As you assemble the cookies, if the Nutella or dough starts to get warm, place them in the freezer for a few minutes before making more.) Chill the Cookies: Place the trays of cookies in the refrigerator for 30 minutes. Bake the Cookies: Place the tray of cookies in the preheated oven and bake for 14-16 minutes, or until they are light golden brown and firm to the touch. Remove from the oven and let rest for 3 minutes on the baking sheet. Coat the Cookies: Place ½ cup powdered sugar in a bowl and roll the warm cookies, one at a time, in the sugar. Return them to the still-hot baking sheet to cool for another 5 minutes. Then roll the cookies with a second coating of powdered sugar, and allow them to completely dry. Finish and Serve: If a third coat of powdered sugar is desired, place powdered sugar in a small wire sieve and sprinkle it over the cookies to serve.
